Abstract The influence of concentration (0–0.5%, w/w) of gum tragacanth (GT) on thixotropy,
dynamic, and creep-recovery rheological properties of ice cream mixes prepared with milk …

Due to the side effects of artificial preservatives in meat products, the use of natural
preservatives has increased. The aim of this study was investigated the effect of coating and …

This chapter reviews the safety assessments of gum tragacanth (GT) in detail and
characterizes the structure of this biological macromolecule. The rheological behavior and …

Date syrup as a nutritional additive and safe alternative to added sugar is one of the best
choices for milk flavoring. In this study, a flavored milk beverage was formulated using date …

The physical stability of the ultrasonically prepared emulsions containing canthaxanthin
(CX) produced by Dietzia natronolimnaea HS-1 strain was maximized using a face central …

An acceptable strategy to incorporate canthaxanthin (CX) as a natural colorant into products
is by means of oil-in-water emulsions. The used CX in this study was produced by bacterium …

Gum karaya is a polysaccharide gum from Sterculia urens tree. It is used as an emulsifier
and thickening agent in cosmetics and pharmaceuticals. However, it has very strong …

The steady shear flow properties of dispersions of Cordia myxa leaf gum (CMLG) were
determined as a function of concentration (0.5–2.5%, w/w), and temperature (10–50° C). The …

One of the major problems caused by the consumption of toffee is its high sugar content. So,
great efforts have been made to replace sugar in toffee with bioactive ingredients. To the …

As a functional component, jujuba concentrate can be added to foods with the aim of
promoting nutritional value. This study was done to evaluate the rheological, physical …