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Original Articles

Rheological Properties and Emulsifying Activity of Gum Karaya (Sterculia Urens) in Aqueous System and Oil in Water Emulsion: Heat Treatment and Microwave Modification

Elhamalsadat ShekarforoushDepartment of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, Selangor, MalaysiaView further author information

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Hamed MirhosseiniDepartment of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, Selangor, MalaysiaCorrespondence[email protected]
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Bahareh Tabatabaee AmidDepartment of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, Selangor, MalaysiaView further author information

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Hasanah GhazaliDepartment of Food Science, Faculty of Food Science and Technology, Universiti Putra Malaysia, Selangor, MalaysiaView further author information

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Kharidah MuhammadDepartment of Food Science, Faculty of Food Science and Technology, Universiti Putra Malaysia, Selangor, MalaysiaView further author information

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Md Zaidul Islam SarkerFaculty of Pharmacy, International Islamic University, Kuantan Campus, Pahang D/M, MalaysiaView further author information

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Maryam PaykaryDepartment of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, Selangor, MalaysiaView further author information