Isolation and characterization of hydrocolloids from monoi (Cissampelos pareira) leaves

By B. Vardhanabhuti, S. Ikeda. 2006

165 citations recorded by the source corpus.

Subfields: Food Science, Plant Science

View Paper: https://www.semanticscholar.org/paper/ce727ef4fae3b28a2ea294bf252b56999bf319b8

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 Plant Science

1. S. Razavi

Citations in the corpus

• Rheological properties of mucilage extracted from Alyssum homolocarpum seed as a new source of thickening agent (2009, result): “These results also are in agreement with the previous published studies (Vardhanabhuti and Ikeda, 2006; Marcotte et al., 2001a; Feng et al., 2007), representing the identical outcomes.”
• Steady shear flow behavior of gum extracted from Ocimum basilicum L. seed: effect of concentration and temperature. (2010, background): “Consequently, the mouthfeel characteristics provided by BSG may be even better than CMC, pectin, carrageenan or monoi hydrocolloid based on the higher shear-thinning properties (Marcotte et al., 2001; Vardhanabhuti and Ikeda, 2006; Riazi and Farhoosh, 2006; Feng et al., 2007).”