Extraction, purification and physicochemical characterization of fenugreek gum

By Y. Brummer, W. Cui, Q. Wang. 2003

291 citations recorded by the source corpus.

Subfields: Food Science, Nutrition and Dietetics, Plant Science

View Paper: https://www.semanticscholar.org/paper/13217c8923ce79301fd23492083695d3a8532b96

How researchers see this paper

The researchers whose trusted networks rank it highest, strongest advocate first. Every researcher gets a different order.

In Food Science

1. S. Mortazavi
2. S. Razavi
3. F. Shahidi

In Nutrition and Dietetics

1. S. Mortazavi

In Plant Science

1. J. Milani
2. S. Razavi

Citations in the corpus

• OPTIMIZATION OF MUCILAGE EXTRACTION FROM QODUME SHIRAZI SEED (ALYSSUM HOMOLOCARPUM) USING RESPONSE SURFACE METHODOLOGY (2009, methodology): “Aqueous extractions are the most common methods used for the extraction of the seed mucilaginous material (Brummer et al. 2003; Ibanez and Ferrero 2003; Mat Amin et al. 2007; Sepulveda et al. 2007).”
• Steady shear flow behavior of gum extracted from Ocimum basilicum L. seed: effect of concentration and temperature. (2010, background): “, 1994), white mustard seed (Balke and Diosady, 2000), fenugreek seed (Brummer et al., 2003), Prosopis flexuosa DC seed (Ibanez and Ferrero, 2003), Ipomoea turpethum seed (Singh et al.”