References
- Razavi, S. M. A.; HasanAbadi, M.; Ghadiri, G. R.; Salehi, E. A. Rheological interaction of sage seed gum with xanthan in dilute solution. Int. Food Res. J. 2013, 20(6), 3111–3116.
- Razavi, S. M. A.; Cui, S. W.; Guo, Q.; Ding, H. Some physicochemical properties of sage (Salvia macrosiphon) seed gum. Food Hydrocolloids 2014, 35, 453–462.
- Alghooneh, A.; Razavi, S. M. A.; Behrouzian, F. Rheological characterization of hydrocolloids interaction: a case study on sage seed gum-xanthan gum blends. Food Hydrocolloids 2016, 57(21), 9609–9621.
- Razavi, S. M. A.; Alghooneh, A.; Behrouzian, F.; Cui, S. W. Investigation of the interaction between sage seed gum and guar gum: Steady and dynamic shear rheology. Food Hydrocolloids 2016, 60, 67–76.
- Behrouzian, F.; Razavi, S. M. A.; Alghooneh, A. Biopolymers interaction elaborating using dynamic rheological measurements: Effect of temperature and blending ratio. J. App. Polym. Sci. 2017, 134(5), 1–13.
- Razavi, S. M. A.; Behrouzian, F.; Alghooneh, A. Temperature dependency of the interaction between sage seed gum and xanthan gum: An interpretation of dynamic and thixotropy rheology based on creep test. J. Texture Stud. 2017, 48(5), 470–484.
- Razavi, S. M. A.; Alghooneh, A.; Behrouzian, F. Thermo-rheology and thermodynamic analysis of binary biopolymer blend: A case study on sage seed gum-xanthan gum blends. Food Hydrocolloids 2017, Accepted manuscript.
- Bostan, A.; Razavi, S. M. A.; Farhoosh, R. Optimization of hydrocolloid extraction from wild sage seeds (Salvia macrosiphon) using Response Surface Methodology. Int. J. Food Prop. 2010, 13(6), 1380–1392.
- Eissa, A. S.; Bisram, S.; Khan, S. Polymerization and gelation of whey protein isolates at low pH using transglutaminase enzyme. J. Agri. Food Chem. 2004, 52, 4456–4464.
- Friedrich, C. H. R.; Heymann, L. J. Rheol. 1988, 32(3), 235–241.
- Rhim, J. W.; Nunes, R. V.; Swartzel, K. R. Determination of kinetic parameters using linearly increasing temperature. J. Food Sci. 1989, 54(2), 446–450.
- Steffe, J. F. Rheological Methods in Food Process Engineering; Freeman Press: Michigan, 1996.
- Ferry, J. D. Viscoelastic Properties of Polymers; John Wiley & Sons: New York, 1980.
- Tarrega, A.; Duran, L.; Costell, E. Flow behaviour of semi-solid dairy desserts. Effect of temperature. Int. Dairy J. 2004, 14, 345–353.
- Abu-Jdayil, B. Modelling the time-dependent rheological behavior of semisolid foodstuffs. J. Food Eng. 2003, 57, 97–102.
- Mezger, T. G. Rotational tests. In The Rheology Handbook: For Users of Rotational and Oscillatory Rheometers, Zorll, U., Hannover, T., Eds., Vincentz Verlag: Germany, 2002; pp 55–68.
- Bohlin Instruments, User Manual for Bohlin Rheometer; part number MAN0329–3, 3, 148–149, Worcestershire, UK, 2004.
- Kiani, H.; Mousavi, M. E.; Mousavi, Z. E. Particle stability in dilute fermented dairy drinks: Formation of fluid gel and impact on rheological properties. Food Sci. Technol. Int. 2010, 16(6), 543–551.
- Behrouzian, F.; Razavi, S. M. A.; Karazhiyan, H. Intrinsic viscosity of cress (Lepidiumsativum) seed gum: Effect of salts and sugars. Food Hydrocolloids 2014, 25, 100–105.
- Amini, A. M.; Razavi, S. M. A. Dilute solution properties of Balangu (Lallemantia royleana) seed gum: Effect of temperature, salt, and sugar. Int. J. Biol. Macromol. 2012, 51, 235–243.
- Joseph, R.; Devi, S.; Rakshit, A. K. Viscosity behavior of acrylonitrile-acrylate copolymer solutions in dimethyl formamide. Polym. Int. 1991, 26, 89–92.
- Wang, X.; Xin, H.; Zhu, Y.; Chen, W.; Tang, E.; Zhang, J.; Tan, Y. Synthesis and characterization of modified xanthan gum using poly (maleic anhydride/1-octadecene). Colloid Polym. Sci. 2016, 294, 1333.
- Farahnaky, A.; Askari, H.; Majzoobi, M.; Mesbahi, G. H. The impact of concentration, temperature and pH on dynamic rheology of psyllium gels. J. Food Eng. 2010, 100, 294–301.
- Alemzadeh, T.; Mohammadifar, M.; Azizi, M.; Ghanati, K. Effect of two different species of Iranian gum tragacanth on the rheological properties of mayonnaise sauce. IJSTS 2010, 7, 127–141.
- Walls, H. J.; Caines, S. B.; Sanchez, A. M.; Khan, S. A. Yield stress and wall slip phenomena in colloidal silica gels. J. Rheol. 2003, 47(4), 847–868.
- Rafe, A.; Razavi, S. M. A. Dynamic viscoelastic study on the gelation of basil seed gum. Int. J. Sci. Technol. 2013, 48, 556–563.
- Horinaka, J. I.; Tanaka, M.; Takigaw, T. Rheological properties of ionic liquid solutions of xanthan. Colloid Polym. Sci. 2015, 293, 2709–2712.
- Da Silva, J. A. L.; Goncalvez, M. P.; Rao, M. A. Viscoelastic behavior of mixtures of locust bean gum and pectin dispersions. J. Food Eng. 1993, 18, 211–228.
- Shon, S. O.; Ji, B. C.; Han, Y. A.; Park, D.-J.; Kim, I. S.; Choi, J. H. Viscoelastic sol-gel state of the chitosan and alginate solution mixture. J. Appl. Polym. Sci. 2007, 104(3), 1408–1414.
- Mofid, V.; Mousavi, M.; Emam-Djomeh, Z.; Razavi, S. H.; Gharibzahedi, S. M. T.; Jahanbakhsh, F. Studying the interaction of xanthan gum and pectin with some functional carbohydrates on the rheological attributes of a low-fat spread. J. Dispersion Sci. Technol. 2014, 35(8), 1106–1113.
- Nishinari, K.; Watase, M.; Miyoshi, E.; Takaya, T.; Oakenfull, D. Effect of sugar on the gel-sol transition of agarose and k-carrageenan. Food Technol. 1995, 49, 90–96.
- Walstra, P. Physical Chemistry of Foods; Marcel Decker: New York, 2003.
- Yoon, W. B.; Gunasekaran, S. Effect of temperature and concentration on rheological behavior of xanthan-carob mixed gels. Biotechnol. Bioprocess Eng. 2007, 12, 295–301.
- Wei, Y.; Lin, Y.; Xie, R.; Xu, Y.; Yao, J.; Zhang, J. The flow behavior, thixotropy and dynamical viscoelasticity of fenugreek gum. J. Food Eng. 2015, 166, 21–28.
- Rochefort, W. E.; Middleman, S. Rheology of xanthan gum: salt, temperature and strain effects in oscillatory and steady shear experiments. J. Rheol. 1987, 31, 337–69.
- Da Silva, J. A. L.; Goncalves, M. P.; Rao, M. A. Influence of temperature on the dynamic and steady-shear rheology of pectin dispersions. Carbohydr. Polym. 1994, 23(2), 77–87.
- Whittaker, L. E.; Al-Ruqaie, I. M.; Kasapis, S.; Richardson, R. K. Development of composite structures in the gellan polysaccharide/ sugar system. Carbohydrate Polym. 1997, 33, 39–46. 1055.
- Nickerson, M. T.; Paulson, A. T.; Speers, R. A. Time–temperature studies of gellan polysaccharide gelation in the presence of low, intermediate and high levels of co-solutes. Food Hydrocolloids 2004, 18, 783–794.
- Altan, A.; Kuş, S.; Kaya, A. Rheological nehavior and time dependent characterisation of gilaboru juice (Viburnum opulus L.). Food Sci. Technol. Int. 2005, 11(2), 129–137.
- Shenoy, A. V. Rheology of Filled Polymer Systems; Kluwer Academic Publisher: Dordrecht, 1999.
- Barnes, H. A. Thixotropy-A review. J. Non-Newtonian Fluid Mech. 1997, 70, 1–33.
- Li, S.-P.; Zhao, G.; Chen, H.-Y. The relationship between steady shear viscosity and complex viscosity. J. Dispersion Sci. Technol. 2005, 26(4), 415–419.
- Galindo-Rosales, F. J.; Rubio-Hernandez, F. J. Static and dynamic yield stresses of Aerosil® 200 suspension in polypropylene glycol. Appl. Rheol. 2010, 20(2), 22787.
- Morris, E. R.; Cutler, A. N.; Ross-Murphy, S. B.; Rees, D. A.; Price, J. Concentration and shear rate dependence of viscosity in random coil polysaccharide solutions. Carbohydrate Polym. 1981, 1, 5–21.
- Rinaudo, M.; Domard, A. Solution properties of chitosan. In Chitin and Chitosan: Sources, Chemistry, Biochemistry, Physical Properties and Applications, Skjak-Braek, G., Anthonsen, T., Sandford, P. A., Eds.; Elsevier Applied Science: London, 1989; pp 71–86.