Thermodynamic compatibility and interactions between Speckled Sugar bean protein and xanthan gum for production of multilayer O/W emulsion View Full Text


Ontology type: schema:ScholarlyArticle     


Article Info

DATE

2018-03

AUTHORS

Nazanin Fatemeh Rahmati, Arash Koocheki, Mehdi Varidi, Rassoul Kadkhodaee

ABSTRACT

Thermodynamic compatibility and probable interactions between Speckled Sugar been protein (SSBP) and xanthan gum for production of multilayer O/W emulsion (30% oil) were investigated. Different interactions were observed between SSBP and xanthan at different pH (3-7) including electrostatic interactions and hydrogen bonding. These interactions were predominant at pH 3. When low xanthan gum concentration (0.1%) was used, phase separation and complex coacervation observed at this pH (negative effect of interactions). However, at pH 5, only 0.1% xanthan was enough to drastically reduce non-dissolved protein and its precipitation which normally occurs at this pH. In addition, incompatibility or segregative phase behavior which normally occurs when protein and polysaccharide have same charges was not observed (positive effects of interactions). Protein-gum interactions influenced emulsion properties (zeta potential, particle size, PDI, rheology, emulsion capacity, heat stability and creaming rate). Interactions had considerable influence on emulsion shelf life and produced completely stable emulsions at all pH values. Results confirmed that SSBP-xanthan gum mixture has a high potential for production of multilayer emulsions. More... »

PAGES

1143-1153

References to SciGraph publications

Identifiers

URI

http://scigraph.springernature.com/pub.10.1007/s13197-017-3030-9

DOI

http://dx.doi.org/10.1007/s13197-017-3030-9

DIMENSIONS

https://app.dimensions.ai/details/publication/pub.1100648735

PUBMED

https://www.ncbi.nlm.nih.gov/pubmed/29487457


Indexing Status Check whether this publication has been indexed by Scopus and Web Of Science using the SN Indexing Status Tool
Incoming Citations Browse incoming citations for this publication using opencitations.net

JSON-LD is the canonical representation for SciGraph data.

TIP: You can open this SciGraph record using an external JSON-LD service: JSON-LD Playground Google SDTT

[
  {
    "@context": "https://springernature.github.io/scigraph/jsonld/sgcontext.json", 
    "about": [
      {
        "id": "http://purl.org/au-research/vocabulary/anzsrc-for/2008/0306", 
        "inDefinedTermSet": "http://purl.org/au-research/vocabulary/anzsrc-for/2008/", 
        "name": "Physical Chemistry (incl. Structural)", 
        "type": "DefinedTerm"
      }, 
      {
        "id": "http://purl.org/au-research/vocabulary/anzsrc-for/2008/03", 
        "inDefinedTermSet": "http://purl.org/au-research/vocabulary/anzsrc-for/2008/", 
        "name": "Chemical Sciences", 
        "type": "DefinedTerm"
      }
    ], 
    "author": [
      {
        "affiliation": {
          "alternateName": "Ferdowsi University of Mashhad", 
          "id": "https://www.grid.ac/institutes/grid.411301.6", 
          "name": [
            "Department of Food Science and Technology, Ferdowsi University of Mashhad, Mashhad, Iran"
          ], 
          "type": "Organization"
        }, 
        "familyName": "Rahmati", 
        "givenName": "Nazanin Fatemeh", 
        "id": "sg:person.01333715254.42", 
        "sameAs": [
          "https://app.dimensions.ai/discover/publication?and_facet_researcher=ur.01333715254.42"
        ], 
        "type": "Person"
      }, 
      {
        "affiliation": {
          "alternateName": "Ferdowsi University of Mashhad", 
          "id": "https://www.grid.ac/institutes/grid.411301.6", 
          "name": [
            "Department of Food Science and Technology, Ferdowsi University of Mashhad, Mashhad, Iran"
          ], 
          "type": "Organization"
        }, 
        "familyName": "Koocheki", 
        "givenName": "Arash", 
        "id": "sg:person.01107356620.78", 
        "sameAs": [
          "https://app.dimensions.ai/discover/publication?and_facet_researcher=ur.01107356620.78"
        ], 
        "type": "Person"
      }, 
      {
        "affiliation": {
          "alternateName": "Ferdowsi University of Mashhad", 
          "id": "https://www.grid.ac/institutes/grid.411301.6", 
          "name": [
            "Department of Food Science and Technology, Ferdowsi University of Mashhad, Mashhad, Iran"
          ], 
          "type": "Organization"
        }, 
        "familyName": "Varidi", 
        "givenName": "Mehdi", 
        "id": "sg:person.0615554471.23", 
        "sameAs": [
          "https://app.dimensions.ai/discover/publication?and_facet_researcher=ur.0615554471.23"
        ], 
        "type": "Person"
      }, 
      {
        "affiliation": {
          "name": [
            "Department of Food Nanotechnology, Research Institute of Food Science and Technology, Mashhad, Iran"
          ], 
          "type": "Organization"
        }, 
        "familyName": "Kadkhodaee", 
        "givenName": "Rassoul", 
        "id": "sg:person.01320377521.39", 
        "sameAs": [
          "https://app.dimensions.ai/discover/publication?and_facet_researcher=ur.01320377521.39"
        ], 
        "type": "Person"
      }
    ], 
    "citation": [
      {
        "id": "sg:pub.10.1007/978-3-642-59116-7", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1000112887", 
          "https://doi.org/10.1007/978-3-642-59116-7"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "sg:pub.10.1007/978-3-642-59116-7", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1000112887", 
          "https://doi.org/10.1007/978-3-642-59116-7"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1016/j.foodchem.2013.04.038", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1001229791"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1111/j.1365-2621.1997.tb03997.x", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1001919117"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1111/j.1750-3841.2007.00625.x", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1002221226"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1016/j.foodhyd.2014.06.013", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1003164666"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1016/j.foodres.2015.03.046", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1004692448"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1016/s1359-0294(00)00054-6", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1004882038"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1016/j.foodhyd.2010.05.011", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1005227692"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1016/j.ijbiomac.2016.11.008", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1005960065"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1016/j.foodchem.2014.07.009", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1007170075"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1016/j.foodchem.2008.05.106", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1008705902"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1016/j.foodhyd.2015.08.023", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1013968205"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1016/j.foodhyd.2009.07.001", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1021703026"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.2478/v10222-012-0094-0", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1022277883"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1016/j.jcis.2012.04.075", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1027949449"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1016/j.indcrop.2012.06.035", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1029460162"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1016/j.foodhyd.2011.02.023", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1029920037"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1016/j.foodhyd.2012.12.017", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1032272780"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1016/j.foodhyd.2014.05.009", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1034632760"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1016/j.jfoodeng.2010.04.026", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1038060582"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1016/j.foodhyd.2013.01.010", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1039375882"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1002/9781118448298.ch1", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1042545454"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1016/j.foodhyd.2005.12.008", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1048236546"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1016/j.jfoodeng.2015.01.018", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1050196589"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1016/j.cocis.2004.09.003", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1050355482"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1016/j.foodhyd.2015.10.018", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1051866961"
        ], 
        "type": "CreativeWork"
      }
    ], 
    "datePublished": "2018-03", 
    "datePublishedReg": "2018-03-01", 
    "description": "Thermodynamic compatibility and probable interactions between Speckled Sugar been protein (SSBP) and xanthan gum for production of multilayer O/W emulsion (30% oil) were investigated. Different interactions were observed between SSBP and xanthan at different pH (3-7) including electrostatic interactions and hydrogen bonding. These interactions were predominant at pH 3. When low xanthan gum concentration (0.1%) was used, phase separation and complex coacervation observed at this pH (negative effect of interactions). However, at pH 5, only 0.1% xanthan was enough to drastically reduce non-dissolved protein and its precipitation which normally occurs at this pH. In addition, incompatibility or segregative phase behavior which normally occurs when protein and polysaccharide have same charges was not observed (positive effects of interactions). Protein-gum interactions influenced emulsion properties (zeta potential, particle size, PDI, rheology, emulsion capacity, heat stability and creaming rate). Interactions had considerable influence on emulsion shelf life and produced completely stable emulsions at all pH values. Results confirmed that SSBP-xanthan gum mixture has a high potential for production of multilayer emulsions.", 
    "genre": "research_article", 
    "id": "sg:pub.10.1007/s13197-017-3030-9", 
    "inLanguage": [
      "en"
    ], 
    "isAccessibleForFree": false, 
    "isPartOf": [
      {
        "id": "sg:journal.1006305", 
        "issn": [
          "0022-1155", 
          "0975-8402"
        ], 
        "name": "Journal of Food Science and Technology", 
        "type": "Periodical"
      }, 
      {
        "issueNumber": "3", 
        "type": "PublicationIssue"
      }, 
      {
        "type": "PublicationVolume", 
        "volumeNumber": "55"
      }
    ], 
    "name": "Thermodynamic compatibility and interactions between Speckled Sugar bean protein and xanthan gum for production of multilayer O/W emulsion", 
    "pagination": "1143-1153", 
    "productId": [
      {
        "name": "readcube_id", 
        "type": "PropertyValue", 
        "value": [
          "18c6f7ddce997c0ab71509789a0c6f9633243944a92109d4d3c37dd153cb568e"
        ]
      }, 
      {
        "name": "pubmed_id", 
        "type": "PropertyValue", 
        "value": [
          "29487457"
        ]
      }, 
      {
        "name": "nlm_unique_id", 
        "type": "PropertyValue", 
        "value": [
          "0056471"
        ]
      }, 
      {
        "name": "doi", 
        "type": "PropertyValue", 
        "value": [
          "10.1007/s13197-017-3030-9"
        ]
      }, 
      {
        "name": "dimensions_id", 
        "type": "PropertyValue", 
        "value": [
          "pub.1100648735"
        ]
      }
    ], 
    "sameAs": [
      "https://doi.org/10.1007/s13197-017-3030-9", 
      "https://app.dimensions.ai/details/publication/pub.1100648735"
    ], 
    "sdDataset": "articles", 
    "sdDatePublished": "2019-04-11T10:30", 
    "sdLicense": "https://scigraph.springernature.com/explorer/license/", 
    "sdPublisher": {
      "name": "Springer Nature - SN SciGraph project", 
      "type": "Organization"
    }, 
    "sdSource": "s3://com-uberresearch-data-dimensions-target-20181106-alternative/cleanup/v134/2549eaecd7973599484d7c17b260dba0a4ecb94b/merge/v9/a6c9fde33151104705d4d7ff012ea9563521a3ce/jats-lookup/v90/0000000349_0000000349/records_113644_00000004.jsonl", 
    "type": "ScholarlyArticle", 
    "url": "https://link.springer.com/10.1007%2Fs13197-017-3030-9"
  }
]
 

Download the RDF metadata as:  json-ld nt turtle xml License info

HOW TO GET THIS DATA PROGRAMMATICALLY:

JSON-LD is a popular format for linked data which is fully compatible with JSON.

curl -H 'Accept: application/ld+json' 'https://scigraph.springernature.com/pub.10.1007/s13197-017-3030-9'

N-Triples is a line-based linked data format ideal for batch operations.

curl -H 'Accept: application/n-triples' 'https://scigraph.springernature.com/pub.10.1007/s13197-017-3030-9'

Turtle is a human-readable linked data format.

curl -H 'Accept: text/turtle' 'https://scigraph.springernature.com/pub.10.1007/s13197-017-3030-9'

RDF/XML is a standard XML format for linked data.

curl -H 'Accept: application/rdf+xml' 'https://scigraph.springernature.com/pub.10.1007/s13197-017-3030-9'


 

This table displays all metadata directly associated to this object as RDF triples.

171 TRIPLES      21 PREDICATES      55 URIs      21 LITERALS      9 BLANK NODES

Subject Predicate Object
1 sg:pub.10.1007/s13197-017-3030-9 schema:about anzsrc-for:03
2 anzsrc-for:0306
3 schema:author N1b82fb3310234fa1a265291ecc44dd27
4 schema:citation sg:pub.10.1007/978-3-642-59116-7
5 https://doi.org/10.1002/9781118448298.ch1
6 https://doi.org/10.1016/j.cocis.2004.09.003
7 https://doi.org/10.1016/j.foodchem.2008.05.106
8 https://doi.org/10.1016/j.foodchem.2013.04.038
9 https://doi.org/10.1016/j.foodchem.2014.07.009
10 https://doi.org/10.1016/j.foodhyd.2005.12.008
11 https://doi.org/10.1016/j.foodhyd.2009.07.001
12 https://doi.org/10.1016/j.foodhyd.2010.05.011
13 https://doi.org/10.1016/j.foodhyd.2011.02.023
14 https://doi.org/10.1016/j.foodhyd.2012.12.017
15 https://doi.org/10.1016/j.foodhyd.2013.01.010
16 https://doi.org/10.1016/j.foodhyd.2014.05.009
17 https://doi.org/10.1016/j.foodhyd.2014.06.013
18 https://doi.org/10.1016/j.foodhyd.2015.08.023
19 https://doi.org/10.1016/j.foodhyd.2015.10.018
20 https://doi.org/10.1016/j.foodres.2015.03.046
21 https://doi.org/10.1016/j.ijbiomac.2016.11.008
22 https://doi.org/10.1016/j.indcrop.2012.06.035
23 https://doi.org/10.1016/j.jcis.2012.04.075
24 https://doi.org/10.1016/j.jfoodeng.2010.04.026
25 https://doi.org/10.1016/j.jfoodeng.2015.01.018
26 https://doi.org/10.1016/s1359-0294(00)00054-6
27 https://doi.org/10.1111/j.1365-2621.1997.tb03997.x
28 https://doi.org/10.1111/j.1750-3841.2007.00625.x
29 https://doi.org/10.2478/v10222-012-0094-0
30 schema:datePublished 2018-03
31 schema:datePublishedReg 2018-03-01
32 schema:description Thermodynamic compatibility and probable interactions between Speckled Sugar been protein (SSBP) and xanthan gum for production of multilayer O/W emulsion (30% oil) were investigated. Different interactions were observed between SSBP and xanthan at different pH (3-7) including electrostatic interactions and hydrogen bonding. These interactions were predominant at pH 3. When low xanthan gum concentration (0.1%) was used, phase separation and complex coacervation observed at this pH (negative effect of interactions). However, at pH 5, only 0.1% xanthan was enough to drastically reduce non-dissolved protein and its precipitation which normally occurs at this pH. In addition, incompatibility or segregative phase behavior which normally occurs when protein and polysaccharide have same charges was not observed (positive effects of interactions). Protein-gum interactions influenced emulsion properties (zeta potential, particle size, PDI, rheology, emulsion capacity, heat stability and creaming rate). Interactions had considerable influence on emulsion shelf life and produced completely stable emulsions at all pH values. Results confirmed that SSBP-xanthan gum mixture has a high potential for production of multilayer emulsions.
33 schema:genre research_article
34 schema:inLanguage en
35 schema:isAccessibleForFree false
36 schema:isPartOf N3e05ad48faf94166be1e1a0b0fcd3499
37 Nd12b460a56d74604878e435c65699a36
38 sg:journal.1006305
39 schema:name Thermodynamic compatibility and interactions between Speckled Sugar bean protein and xanthan gum for production of multilayer O/W emulsion
40 schema:pagination 1143-1153
41 schema:productId N1a393b49818142e5bd3bc184bbbae15b
42 N830d593302a345d4b01c37bb321a7337
43 N8bc10e8d014344a2b59129b372e0ac79
44 Nec0425e172e841189df1da986e178dff
45 Nfe94ef0cf1184b4b8c98a057791990a9
46 schema:sameAs https://app.dimensions.ai/details/publication/pub.1100648735
47 https://doi.org/10.1007/s13197-017-3030-9
48 schema:sdDatePublished 2019-04-11T10:30
49 schema:sdLicense https://scigraph.springernature.com/explorer/license/
50 schema:sdPublisher N07631e329fe64bd3b4d48279de8aa2fc
51 schema:url https://link.springer.com/10.1007%2Fs13197-017-3030-9
52 sgo:license sg:explorer/license/
53 sgo:sdDataset articles
54 rdf:type schema:ScholarlyArticle
55 N07631e329fe64bd3b4d48279de8aa2fc schema:name Springer Nature - SN SciGraph project
56 rdf:type schema:Organization
57 N1a393b49818142e5bd3bc184bbbae15b schema:name doi
58 schema:value 10.1007/s13197-017-3030-9
59 rdf:type schema:PropertyValue
60 N1b82fb3310234fa1a265291ecc44dd27 rdf:first sg:person.01333715254.42
61 rdf:rest N67fa62b790b845969150f4e4b3bc0401
62 N3e05ad48faf94166be1e1a0b0fcd3499 schema:volumeNumber 55
63 rdf:type schema:PublicationVolume
64 N52174e9c1d294525b35ae33e7658bcb6 schema:name Department of Food Nanotechnology, Research Institute of Food Science and Technology, Mashhad, Iran
65 rdf:type schema:Organization
66 N67fa62b790b845969150f4e4b3bc0401 rdf:first sg:person.01107356620.78
67 rdf:rest Ndda0a43fe672493a98cd66f75cda6e66
68 N830d593302a345d4b01c37bb321a7337 schema:name readcube_id
69 schema:value 18c6f7ddce997c0ab71509789a0c6f9633243944a92109d4d3c37dd153cb568e
70 rdf:type schema:PropertyValue
71 N8a8a508f116c4e86b769339de5f0a6c8 rdf:first sg:person.01320377521.39
72 rdf:rest rdf:nil
73 N8bc10e8d014344a2b59129b372e0ac79 schema:name pubmed_id
74 schema:value 29487457
75 rdf:type schema:PropertyValue
76 Nd12b460a56d74604878e435c65699a36 schema:issueNumber 3
77 rdf:type schema:PublicationIssue
78 Ndda0a43fe672493a98cd66f75cda6e66 rdf:first sg:person.0615554471.23
79 rdf:rest N8a8a508f116c4e86b769339de5f0a6c8
80 Nec0425e172e841189df1da986e178dff schema:name nlm_unique_id
81 schema:value 0056471
82 rdf:type schema:PropertyValue
83 Nfe94ef0cf1184b4b8c98a057791990a9 schema:name dimensions_id
84 schema:value pub.1100648735
85 rdf:type schema:PropertyValue
86 anzsrc-for:03 schema:inDefinedTermSet anzsrc-for:
87 schema:name Chemical Sciences
88 rdf:type schema:DefinedTerm
89 anzsrc-for:0306 schema:inDefinedTermSet anzsrc-for:
90 schema:name Physical Chemistry (incl. Structural)
91 rdf:type schema:DefinedTerm
92 sg:journal.1006305 schema:issn 0022-1155
93 0975-8402
94 schema:name Journal of Food Science and Technology
95 rdf:type schema:Periodical
96 sg:person.01107356620.78 schema:affiliation https://www.grid.ac/institutes/grid.411301.6
97 schema:familyName Koocheki
98 schema:givenName Arash
99 schema:sameAs https://app.dimensions.ai/discover/publication?and_facet_researcher=ur.01107356620.78
100 rdf:type schema:Person
101 sg:person.01320377521.39 schema:affiliation N52174e9c1d294525b35ae33e7658bcb6
102 schema:familyName Kadkhodaee
103 schema:givenName Rassoul
104 schema:sameAs https://app.dimensions.ai/discover/publication?and_facet_researcher=ur.01320377521.39
105 rdf:type schema:Person
106 sg:person.01333715254.42 schema:affiliation https://www.grid.ac/institutes/grid.411301.6
107 schema:familyName Rahmati
108 schema:givenName Nazanin Fatemeh
109 schema:sameAs https://app.dimensions.ai/discover/publication?and_facet_researcher=ur.01333715254.42
110 rdf:type schema:Person
111 sg:person.0615554471.23 schema:affiliation https://www.grid.ac/institutes/grid.411301.6
112 schema:familyName Varidi
113 schema:givenName Mehdi
114 schema:sameAs https://app.dimensions.ai/discover/publication?and_facet_researcher=ur.0615554471.23
115 rdf:type schema:Person
116 sg:pub.10.1007/978-3-642-59116-7 schema:sameAs https://app.dimensions.ai/details/publication/pub.1000112887
117 https://doi.org/10.1007/978-3-642-59116-7
118 rdf:type schema:CreativeWork
119 https://doi.org/10.1002/9781118448298.ch1 schema:sameAs https://app.dimensions.ai/details/publication/pub.1042545454
120 rdf:type schema:CreativeWork
121 https://doi.org/10.1016/j.cocis.2004.09.003 schema:sameAs https://app.dimensions.ai/details/publication/pub.1050355482
122 rdf:type schema:CreativeWork
123 https://doi.org/10.1016/j.foodchem.2008.05.106 schema:sameAs https://app.dimensions.ai/details/publication/pub.1008705902
124 rdf:type schema:CreativeWork
125 https://doi.org/10.1016/j.foodchem.2013.04.038 schema:sameAs https://app.dimensions.ai/details/publication/pub.1001229791
126 rdf:type schema:CreativeWork
127 https://doi.org/10.1016/j.foodchem.2014.07.009 schema:sameAs https://app.dimensions.ai/details/publication/pub.1007170075
128 rdf:type schema:CreativeWork
129 https://doi.org/10.1016/j.foodhyd.2005.12.008 schema:sameAs https://app.dimensions.ai/details/publication/pub.1048236546
130 rdf:type schema:CreativeWork
131 https://doi.org/10.1016/j.foodhyd.2009.07.001 schema:sameAs https://app.dimensions.ai/details/publication/pub.1021703026
132 rdf:type schema:CreativeWork
133 https://doi.org/10.1016/j.foodhyd.2010.05.011 schema:sameAs https://app.dimensions.ai/details/publication/pub.1005227692
134 rdf:type schema:CreativeWork
135 https://doi.org/10.1016/j.foodhyd.2011.02.023 schema:sameAs https://app.dimensions.ai/details/publication/pub.1029920037
136 rdf:type schema:CreativeWork
137 https://doi.org/10.1016/j.foodhyd.2012.12.017 schema:sameAs https://app.dimensions.ai/details/publication/pub.1032272780
138 rdf:type schema:CreativeWork
139 https://doi.org/10.1016/j.foodhyd.2013.01.010 schema:sameAs https://app.dimensions.ai/details/publication/pub.1039375882
140 rdf:type schema:CreativeWork
141 https://doi.org/10.1016/j.foodhyd.2014.05.009 schema:sameAs https://app.dimensions.ai/details/publication/pub.1034632760
142 rdf:type schema:CreativeWork
143 https://doi.org/10.1016/j.foodhyd.2014.06.013 schema:sameAs https://app.dimensions.ai/details/publication/pub.1003164666
144 rdf:type schema:CreativeWork
145 https://doi.org/10.1016/j.foodhyd.2015.08.023 schema:sameAs https://app.dimensions.ai/details/publication/pub.1013968205
146 rdf:type schema:CreativeWork
147 https://doi.org/10.1016/j.foodhyd.2015.10.018 schema:sameAs https://app.dimensions.ai/details/publication/pub.1051866961
148 rdf:type schema:CreativeWork
149 https://doi.org/10.1016/j.foodres.2015.03.046 schema:sameAs https://app.dimensions.ai/details/publication/pub.1004692448
150 rdf:type schema:CreativeWork
151 https://doi.org/10.1016/j.ijbiomac.2016.11.008 schema:sameAs https://app.dimensions.ai/details/publication/pub.1005960065
152 rdf:type schema:CreativeWork
153 https://doi.org/10.1016/j.indcrop.2012.06.035 schema:sameAs https://app.dimensions.ai/details/publication/pub.1029460162
154 rdf:type schema:CreativeWork
155 https://doi.org/10.1016/j.jcis.2012.04.075 schema:sameAs https://app.dimensions.ai/details/publication/pub.1027949449
156 rdf:type schema:CreativeWork
157 https://doi.org/10.1016/j.jfoodeng.2010.04.026 schema:sameAs https://app.dimensions.ai/details/publication/pub.1038060582
158 rdf:type schema:CreativeWork
159 https://doi.org/10.1016/j.jfoodeng.2015.01.018 schema:sameAs https://app.dimensions.ai/details/publication/pub.1050196589
160 rdf:type schema:CreativeWork
161 https://doi.org/10.1016/s1359-0294(00)00054-6 schema:sameAs https://app.dimensions.ai/details/publication/pub.1004882038
162 rdf:type schema:CreativeWork
163 https://doi.org/10.1111/j.1365-2621.1997.tb03997.x schema:sameAs https://app.dimensions.ai/details/publication/pub.1001919117
164 rdf:type schema:CreativeWork
165 https://doi.org/10.1111/j.1750-3841.2007.00625.x schema:sameAs https://app.dimensions.ai/details/publication/pub.1002221226
166 rdf:type schema:CreativeWork
167 https://doi.org/10.2478/v10222-012-0094-0 schema:sameAs https://app.dimensions.ai/details/publication/pub.1022277883
168 rdf:type schema:CreativeWork
169 https://www.grid.ac/institutes/grid.411301.6 schema:alternateName Ferdowsi University of Mashhad
170 schema:name Department of Food Science and Technology, Ferdowsi University of Mashhad, Mashhad, Iran
171 rdf:type schema:Organization
 




Preview window. Press ESC to close (or click here)


...