The physical and rheological properties of egg albumin emulsions are influenced by basil seed gum as the stabilizer
The physical and rheological properties of egg albumin emulsions are influenced by basil seed gum as the stabilizer

Saeed Mirarab Razi; Ali Motamedzadegan; Seyed Ahmad Shahidi; Ali Rashidinejad

Volume 3, Issue 1 , June 2020, , Pages 61-68

https://doi.org/10.22059/jfabe.2020.76607

Abstract
  In this study, the effect of basil seed gum (BSG) on the stability and rheological properties of egg white albumin (EWA) emulsions was investigated. A constant amount of EWA (0.5% w/v) ...  Read More