Effects of endemic hydrocolloids and xanthan gum on foaming properties of white button mushroom puree studied by cluster analysis: A comparative studyFootnote

Peer review under responsibility of Taibah University

References

• A.SrivastavaA.SinghR.RajaR.ArunachalamShelf life extension of fresh mushrooms (Agaricus bisporus) by application of tomato pasteInt. J. Eng. Sci. Technol.22010783786
   Google Scholar
• C.RattiT.KudraDrying of foamed biological materials: opportunities and challengesDrying Technol.24200611011108
   Web of Science ®Google Scholar
• D.M.KadamR.T.PatilP.KaushikP. Foam mat drying of fruit and vegetable productsS.V.JangamC.L.LawA.S.MujumdarDrying of Foods, Vegetables and Fruits12010Central Institute of Post-Harvest Engineering and TechnologyLudhiana113124
   Google Scholar
• A.MuthukumaranFoam Mat Freeze Drying of Egg White and Mathematical Modeling (MSc Thesis)2007Department of Bioresource Engineering, Macdonald Campus of McGill UniversityMontreal
   Google Scholar
• S.K.BagP.P.SrivastavH.N.MishraOptimization of process parameters for foaming of bael (Aegle marmelos L.) fruit pulpFood Bioprocess. Technol.4201114501458
   Web of Science ®Google Scholar
• R.ThuwapanichayananS.PrachayawarakornS.SoponronnaritDrying characteristics and quality of banana foam matFood Eng.862008573583
   Web of Science ®Google Scholar
• M.O.AremuS.K.BasuS.D.GyarA.GoyalP.K.BhowmikS.Datta BanikProximate composition and functional properties of mushroom flours from Ganoderma spp., Omphalotus olearius (DC.) Sing. and Hebeloma mesophaeum (Pers.) Quél, used in Nasarawa State, NigeriaMalays. J. Nutr.152009233241
   Google Scholar
• A.PrinE.DickinsonG.StainsbyAdvances in Food Emulsions and Foam1988Elsevier Applied ScienceLondon91
   Google Scholar
• J.N.BemillerR.L.WhistlerCarbohydratesO.R.FennemaFood Chemistry3rd ed.1996Marcel DekkerNew York157233
   Google Scholar
• P.A.WilliamsG.O.PhillipsIntroduction to food hydrocolloidsG.O.PhillipsP.A.WilliamsHandbook of Hydrocolloids2000CRC PressNew York119
   Google Scholar
• A.KoochekiA.R.TaherianS.M.A.RazaviA.BostanResponse surface methodology for optimization of extraction yield, viscosity, hue and emulsion stability of mucilage extracted from Lepidium perfoliatum seedsFood Hydrocolloids23200923692379
   Web of Science ®Google Scholar
• B.EmadzadehS.M.A.RazaviM.HashemiViscous flow behavior of low calorie pistachio butter: a response surface methodologyInt. J. Nuts Related Sci.220113747
   Google Scholar
• K.D.MartínezF.MillánA.M.R.PilosofEffects of soy protein hydrolysis and polysaccharides addition on foaming properties studied by cluster analysisFood Hydrocolloids25201116671676
   Web of Science ®Google Scholar
• A.Mohammad AminiM.H.Hadad KhodaparastModeling and optimization of mucilage extraction from Lallemantia royleana: a response surface genetic algorithm approachEFFoST/EHEDG Joint ConferenceLisbon2007
   Google Scholar
• S.M.A.RazaviS.A.MortazaviL.Matia MerinoS.H.Hosseini ParvarA.MotamedzadeganE.KhanipourOptimization study of gum extraction from basil seeds (Ocimum basilicum L.)Int. J. Food Sci. Technol.44200917551762
   Web of Science ®Google Scholar
• H.KarazhiyanS.M.A.RazaviG.O.PhillipsExtraction optimization of a hydrocolloid extract from cress seed (Lepidium sativum) using response surface methodologyFood Hydrocolloids252011915920
   Web of Science ®Google Scholar
• A.A.KarimC.C.WaiCharacteristics of foam prepared from starfruit (Averrhoa carambola L.) puree by using methyl celluloseFood Hydrocolloids131999203210
   Web of Science ®Google Scholar
• E.A.SauterJ.E.MontoureThe relationship of lysosyme content of egg white to volume and stability of foamsJ. Food Sci.371972918920
   Web of Science ®Google Scholar
• J.L.HintzeNCSS Help System2007KaysvilleUtah
   Google Scholar
• E.MakriG.DoxastakisStudy of emulsions and foams stabilized with Phaseolus vulgaris or Phaseolus coccineus with the addition of xanthan gum or NaClJ. Sci. Food Agric.86200618631870
   Google Scholar
• S.NajiH.KarazhiyanS.M.A.RazaviEffect of thermal treatments on functional properties of cress seed (Lepidium sativum) and xanthan gums: a comparative studyFood Hydrocolloids2820117581
   Google Scholar
• W.DrenckhanS.LangevinMonodisperse foams in one to three dimensionsCurr. Opin. Colloid Interface Sci.152010341358
   Web of Science ®Google Scholar
• J.P.HellerM.S.KuntamukkulaCritical review of the foam rheology literatureInd. Eng. Chem. Res.261987318325
   Web of Science ®Google Scholar
• E.M.PapalamprouE.A.MakriV.D.KiosseoglouG.I.DoxastakisEffect of medium molecular weight xanthan gum in rheology and stability of oil in water emulsion stabilized with legume proteinsJ. Sci. Food Agric.85200519671973
   Web of Science ®Google Scholar
• N.RaharitsifaD.B.GenoveseC.RattiCharacterization of apple juice foams for foam mat drying prepared with egg white protein and methylcelluloseJ. Food Sci.712006142151
   Web of Science ®Google Scholar
• H.HerbstA.SchumpeW.DeckerXanthan production in stirred tank fermenters: oxygen transfer and scaleupChem. Eng. Technol.151992425434
   Google Scholar
• C.L.MottN.S.HettiarachchyM.QiEffect of xanthan gum on enhancing the foaming properties of whey protein isolateJ. Am. Oil Chem. Soc.76199913831386
   Web of Science ®Google Scholar