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Phase behavior and rheological properties of basil seed gum/whey protein isolate mixed dispersions and gels.
Food Sci Nutr. 2021 Feb 18;9(4):1881-1895. doi: 10.1002/fsn3.2148. eCollection 2021 Apr.
Food Sci Nutr. 2021.
PMID: 33841807
Free PMC article.
Utilization of chickpea protein isolate and Persian gum for microencapsulation of licorice root extract towards its incorporation into functional foods.
Sarabi-Aghdam V, Mousavi M, Hamishehkar H, Kiani H, Emam-Djomeh Z, Mirarab Razi S, Rashidinejad A.
Sarabi-Aghdam V, et al. Among authors: mirarab razi s.
Food Chem. 2021 Nov 15;362:130040. doi: 10.1016/j.foodchem.2021.130040. Epub 2021 May 11.
Food Chem. 2021.
PMID: 34087712
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The effect of high hydrostatic pressure on the structure of whey proteins-guar gum mixture.
Mirarab Razi S, Mohebbi M, Mirzababaee SM, Hesarinejad MA, Khalilian Movahed M.
Mirarab Razi S, et al.
Heliyon. 2024 Jan 7;10(1):e24140. doi: 10.1016/j.heliyon.2024.e24140. eCollection 2024 Jan 15.
Heliyon. 2024.
PMID: 38234892
Free PMC article.
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