- a
-
Abelmoschus esculentus 529
-
Acanthophyllum bracteatum 397, 407, 419, 497
-
Acanthophyllum glandulosum 16, 20, 51, 371–396
- Acid hydrolysis 329, 444, 473, 483, 484
- Activation energy 67, 68, 73, 137, 149, 151, 157, 169, 171, 175, 208, 211, 255, 306, 307, 308, 413, 414, 479, 494, 495
- Additive
- bread additive 363
- food additive , , 20, 299, 348, 349, 500, 508, 551
- film additive 573, 579, 580, 584, 589, 590
- functional additive 442, 581, 591, 592
- Adhesive , 10
- adhesive force 378, 387
- adhesiveness 177, 185, 194, 196, 240, 241, 266, 363, 378, 387, 388, 503, 504, 505, 506, 532, 536, 538, 539
- Agar , , , , , 10, 11, 364, 510, 549, 571, 583, 584
- Algal , 16, 549
- Alginate , , 8. 9, 10, 11, 26, 28, 29, 30, 603, 609, 611, 613
- Almond gum/almond tree exudate gum 14, 19, 35, 36, 273, 275, 291, 293–294, 297, 325, 551, 552–553, 566, 604, 607, 609, 617
- Aloe vera/Aloe vera barbadensis Miller gum/Aloe vera mucilage 10, 14, 29, 33, 317, 319, 325, 326, 367
-
Althaea officinalis (A. officinalis) 14, 21, 32, 397–424
-
Alyssum homolocarpum (A. homolocarpum) i 13, 15, 18, 26, 43, 44, 53, 55, 205–223, 397, 413, 415, 418, 422, 574–575, 577–580, 582, 584–586, 588–590
- Amplitude sweep 103, 104, 124, 125, 139, 159, 164, 166
-
Amygdalus
-
Anacardium occidentale L. 14, 20, 327, 346, 558
-
Anadenanthera macrocarpa 559, 596
-
Angelica sinensis 556, 563, 568
- Angico gum 556, 559
- Antagonistic 152, 153, 357
- Anticancer 430, 444, 605, 606, 617, 622
- Anti‐diabetic 24, 557, 602, 603, 604, 605, 607, 618
- Antimicrobial 159, 271, 292, 298, 312–314, 359, 367, 374, 375, 389, 565, 572, 577, 594–597, 604, 606–609, 613, 620
- Anti‐obesity 603, 606, 609, 618
- Antioxidant 14, 15, 21, 24, 30, 31, 35, 44, 51, 183, 200, 205, 213, 221, 274, 275, 292, 294, 312, 314, 324, 374, 375, 389, 390, 391, 398, 410, 417, 419, 421, 427, 428, 430, 431, 443–446, 448, 544, 572, 577–578, 582, 594, 596, 597, 601, 603, 604–607, 609, 617–620
- Antitumor activity 31, 346, 603–605, 608, 617
- Apparent modulus of elasticity 194, 505
- Apparent viscosity 83–85, 89, 90, 92, 94, 95, 97, 122, 123, 137, 138, 161, 171, 174–176, 179, 185, 190, 195–197, 207, 210, 211, 215, 218, 228–230, 233, 235, 252, 254–257, 267, 284–286, 306–309, 315, 317, 355, 376, 379, 382, 411, 413–415, 438, 441, 476–479, 487, 488, 490, 492, 494, 495, 500, 501
- Arabinose 18, 162, 186, 199, 207, 253, 279, 280, 301–303, 329–330, 350–351, 364, 408, 417, 433, 434, 436, 437, 474, 483, 527–529, 551, 552, 554, 559, 561, 606, 608
- arabinogalactan , 187, 280, 300, 301, 351, 434, 500, 530
- arabinoxylan , 49, 253, 269, 470, 584, 598, 603, 616
- Arrhenius 67, 137, 148–151, 169–170, 171, 211, 255, 307, 413, 417, 438, 478, 487
-
Astragalus gummifer Labil gum 14, 19, 299–326
- Avogadro number 58, 69, 115, 152
- b
- Bakery , , 199, 218, 266, 268, 291, 292, 337, 374, 384, 505, 601
- Balangu/Balangu–Shirazi 13, 15, 18, 27, 42, 53–57, 60–74, 183–203, 408, 416, 420, 527, 531, 533–534, 543, 545, 550, 565
- Barhang 15, 45
- Barrier properties 20, 43, 216, 218, 222, 263–265, 270–271, 360, 365, 368, 442, 504, 596–597
- Basil seed gum (BSG) 13, 15, 22, 26, 37, 38, 39, 55, 61, 66, 69, 72, 473, 474, 476, 481–495, 499–523, 527, 531–542, 551, 557, 571, 573–583, 585–590, 592–594
- Batter , 11–12, 30–31, 218, 266–268, 272, 393–394
- Beer –10, 12, 21, 28, 77, 380, 381, 389
- Berry number 66, 73
- β‐carotene/beta carotene 52, 431, 555, 567–568, 606
- β‐glucan/beta glucan , 10, 29, 63–64, 77, 249, 376, 391–392, 603, 610–611, 616, 620
- β‐lactoglobulin (BLG) 37–38, 142, 147, 156–157, 222, 246, 283, 287, 289, 296–298, 318, 326, 368, 513, 517, 521–523
- Binary blend/binary mixture/binary biopolymer blend 41, 70, 77, 132, 135–136, 138, 154, 156, 180, 266
- Binder , 14–17, 19, 32, 44, 133, 135, 262, 339, 340, 345, 365, 397, 544, 557, 568
- Binding agent 10, 160, 333, 340, 551
- Bingham/Bingham model 92–93, 95, 170, 175, 189, 285, 379
- Bioactive compound 18, 215, 442, 444, 549–550, 555, 561–562, 620
- Biodegradable , 18, 24, 41, 43, 46, 49, 181, 215–216, 222, 243, 266, 270–271, 275, 318, 442, 504, 520, 549, 554, 571–572, 576, 581–582, 585, 587–588, 593, 595, 613
- Biopolymer , , , 12, 13, 17, 18, 24, 29, 41, 56, 67, 474, 475, 571, 576–578, 581–583, 586–588, 591, 593, 595
-
Brachystegia eurycoma 16, 49
- Bread 10, 12, 20, 29, 32, 36, 48, 183, 199, 200, 219, 266–267, 272, 352, 363–364, 367, 370, 384, 393, 499, 527, 543
- Breakdown rate constant 89, 97, 172–173, 490, 535
- Brea tree (Cercidium praecox) exudate gum 14, 20, 34, 35, 347–349, 571–573, 575–577, 582–585, 587–590, 592
- Brittleness 105, 241, 264, 507, 572, 576, 587
- Building blocks 23, 281, 549, 550
- Bulking agent 16, 601
- Burger model 117–118, 142–143, 169–170
- c
-
Caesalpinia
- Cake –10, 12, 21, 27–28, 47, 51, 92, 199, 203, 218, 223, 266–267, 375, 382–386, 389, 391, 393–394, 500, 506, 594, 599
- Canary seed 13, 50, 53–54, 61, 63, 65, 67–68, 70–72, 74, 77
- Carboxyl/carboxylate/carboxylic 19, 82, 102, 140, 146, 162, 171, 186, 208, 211, 217, 264, 282–283, 285, 304, 311, 415, 417, 435, 438–439, 448, 559, 613
- Carboxymethylcellulose/carboxymethyl cellulose (CMC) , , 27, 28, 69, 97, 99, 132, 140, 194–195, 201–202, 222, 230, 270, 306, 308, 320, 353, 415, 422, 500–501, 510, 525, 531, 533, 540, 541–542, 546, 597, 599
- Carrageenan , , , –11, 19, 26–31, 38, 48, 64, 67, 69, 78, 132, 134, 139–140, 146–147, 155–156, 210, 238–241, 245, 248, 266, 271, 308, 438–439, 443, 449, 472, 499, 509–512, 514–515, 521, 523, 525, 531–533, 540, 546–547, 549, 571, 603, 607, 611, 613, 616, 619–620
- Carreau (model) 189, 441, 505
- Carrier , , 14, 16, 29–30, 49, 243, 287, 318–319, 326, 345, 549–552, 554, 557, 560, 564–565, 567–568, 591, 594, 603
- Casein/caseinate , , 30, 45, 137–138, 140, 242, 246, 248–249, 288, 297, 314, 316, 318, 326, 555, 567, 568
- Cashew/cashew gum , 14, 20, 35, 327–346, 556, 558, 568
- Casson model 92–93, 175, 189, 231, 535, 536, 538, 539
- Casting 215, 340, 358, 572–573
- Cellulose , , 25, 56, 76, 185, 253, 280, 419, 428, 479, 549, 551, 566, 603, 613, 616, 619
- backbone 82, 102
- carboxymethylcellulose/carboxymethyl cellulose (CMC) , , 27, 28, 69, 97, 99, 132, 140, 194–195, 201–202, 222, 230, 270, 306, 308, 320, 353, 415, 422, 500–501, 510, 525, 531, 533, 540, 541–542, 546, 597, 599
- derivatives , 76, 438
- hemicellulose 36, 51, 56, 220, 361, 369, 419, 428, 583–584, 598
- hydroxyetylcellulose 306, 367
- hydroxypropylcellulose/hydroxypropyl cellulose (HPC) , 62
- hydroxypropyl methyl cellulose (HPMC) , , 10–11, 29, 64, 78, 340, 352, 367, 551, 590, 603, 616
- methylcellulose (MC) , , 11, 30, 279, 308, 323, 510, 551, 578–579, 590, 598–599, 616
- microcrystalline cellulose (MCC) , , 28, 510, 616
- nanocrystalline cellulose (NCC) 512, 521
-
Cercidium praecox 14, 20, 34–35, 347–370, 595–596
-
Chaenomeles sinensis 15, 44, 617
- Chain flexibility 67, 208
- Cheese , , 11, 26, 36, 92, 131, 133, 197, 202, 218, 222, 246, 291, 297, 315–316, 325, 359, 425, 454–455, 460, 507, 544
- Chemical
- composition , 12, 20, 21, 23, 36, 45, 48, 161–162, 185–187, 190, 227, 253, 269, 294, 300–302, 312, 319–320, 331–332, 398, 407, 422, 427–429, 432, 436–437, 444–446, 462, 464, 474, 476, 482, 483, 486, 493, 494, 608
- modification , , 24, 35, 38, 73, 284, 286, 296, 336, 342, 345, 583, 619
- structure , , 31, 217, 244, 248, 275, 279, 280–282, 293, 313, 321, 329, 474, 487, 531, 585
- Cherry 14, 35–36, 275, 289, 291, 296, 368
- Chewiness 194, 241, 266, 316, 532
- Chia/chia seed gum/chia seed mucilage , 13, 16, 22, 46, 47, 62, 64–65, 67, 72, 77, 394, 421, 454–455, 458, 460, 470, 473–474, 483, 485, 494, 496–497, 527, 532–533, 544, 547, 556, 561–562, 568–569, 575, 580, 588–590, 592, 596–597
- Chichá gum 556, 559
- Chitosan , , , , 10, 20, 55, 62, 67–69, 75, 79, 154, 164, 208, 220, 222, 271, 303, 306, 319, 352, 361, 367, 369, 549, 551, 554–556, 558–559, 562–563, 566–568, 579, 583–584, 598, 603, 613, 619, 621
- Cholesterol 24, 45, 183, 200, 230, 246, 338, 386, 388–389, 390, 395, 425, 603–604, 606–607, 610–612, 615, 617, 620
- Chromatography 57, 76, 162, 186, 248, 279, 300–301, 368, 433–434, 437, 473, 529, 552
- Chubak/chubak root extract 16, 20, 21, 51, 371–396
- Cinnamon 292, 555
-
Cissus populnea 14, 32
- Clarifying agent , 10, 338, 344
- Clouding agent 10, 12, 29
- Coacervation 303, 318, 326, 361, 555–556
- Coalescence 18–19, 213, 233–234, 261, 292, 357, 387, 482, 493–494, 537, 593
- Coarseness 534, 538–539
- Coating , , , 10, 12, 14, 19, 21, 24, 29, 31–33, 36, 45, 92, 222, 262–263, 267, 270, 272, 291–292, 298–299, 317–318, 325–326, 337, 340, 342, 358, 361, 368–369, 427, 441, 444, 449, 469, 504, 529, 565, 571–599, 602, 609, 620
-
Cochlospermum gossypium 14, 33–34, 421, 462, 469
- Cohesiveness 194, 239–241, 266, 363, 504–505, 594
- Coil 12, 64, 66–67, 71, 78, 83, 111, 192, 208, 414, 438, 557
-
Cole‐Cole plot 153
- Collagen 613, 621
- Color parameters 161, 217, 263, 381, 442
- Complex modulus 97, 103–104, 115, 126, 129, 144, 148–149, 160, 166–168, 174–175, 196
- Complex viscosity 97, 113–114, 122–123, 125–126, 130, 134, 139, 141–142, 145, 153, 160, 165–166, 176–177, 192–193, 212, 232, 258, 286, 315, 441, 476–477, 482, 485–487, 492, 494, 505
- Compliance 97, 117–119, 126–127, 138, 142–143, 153, 160, 169–170, 172
- Conformation , 12–13, 54, 59, 65–67, 70, 73, 75–79, 81–82, 85, 97, 101–102, 108, 114, 118, 125, 128–129, 152, 159, 162–165, 169, 179, 188, 192, 199, 210–211, 220, 236, 238, 247, 256, 300–301, 303, 320, 355, 410, 414, 438, 441, 475, 484, 489, 495, 551, 557, 569, 578
- Consistency coefficient 84–85, 88, 91, 94–95, 97, 188–191, 195–197, 207, 210, 211, 214, 253–255, 261, 262, 267, 398, 399, 400, 401, 405, 406, 407, 408, 412, 413, 414, 415, 417, 530–532, 535–536, 538–539
- Contact angle 178, 215–217, 263, 265, 359, 582–584, 594–595, 598
- Controlled release , 30, 215, 319, 549, 564, 565, 581, 613
-
Cordia abyssinica 14, 32
- Cosmetic 17, 20, 135, 160, 179, 236, 275, 293, 299, 328, 330, 337, 443, 505
- Cosolute 13, 54, 57, 60–62, 66, 67, 70, 72, 73
-
Cox–Merz rule 102, 121–123, 127, 130, 159–160, 176–177, 192–193
- Creaminess 92, 507–509, 534, 537–539, 542
- Creep 41, 98, 102, 117–120, 126, 130, 133–134, 138, 142–143, 155–156, 169–170, 172, 181, 315, 448
- Cress seed gum (CSG) 13, 15, 17, 22, 39, 40, 53, 62, 63, 64, 66, 72, 399, 407, 416, 419, 423, 473–495, 504, 505, 518, 527–528, 531–532, 534, 553, 554, 575, 580–581, 584, 588, 590, 593
- Crispiness 507, 594
- Critical
- concentration/critical polymer concentration 12, 66, 243, 259, 462
- shear rate 83, 97, 138, 307
- strain 83, 103, 139, 164, 192, 239, 476, 485, 509, 513
- Cross model 437
- Crossover frequency 112–113, 126, 130, 164
- Cryoprotection 23, 501, 526, 538
- Curcumin 30, 50, 339, 345, 555, 567–568
-
Cyathea medullaris 14, 34
-
Cydonia
-
C. oblonga Miller 15, 45, 446, 454
-
C. vulgaris Pers. 15, 44
- Crystal growth inhibitor 15, 266
- Crystallization inhibitor 10, 12
- d
- Dairy , –9, 28, 30, 87, 100, 133, 199, 218–219, 231, 245, 266, 291, 337, 500, 510, 543
- Deformability 103, 240
- Degradation , 28, 149, 161, 169, 280–281, 306, 319, 323, 330, 475–478, 483–485, 495, 550, 612
- Degree of crosslinking 113, 115, 121, 130
- Delivery system 15, 23, 35, 39, 340, 343, 549–551, 554, 556, 564, 565, 568, 613, 621–622
-
Delonix regia 15, 46, 138, 140, 146
- Density 57, 72, 91, 112–115, 122, 126, 130, 150, 159, 171, 183, 198, 215–218, 233, 262, 265, 287–289, 314, 352, 356, 386, 396, 452, 478, 487, 512, 551, 560, 573, 575, 578–581, 584, 587, 590, 593, 604, 611
-
Descurainia sophia 16, 47, 298, 321, 418, 456, 471
- Desolvation 40, 554, 556, 568
- Dextran , 53, 62–64, 67, 69, 70–71, 209, 297, 438, 549, 555, 568, 613
- Diabetes 219, 275, 295, 425–426, 443–444, 602–603, 609, 611, 615–616, 619
- Diet , , , 200, 269, 335, 428, 443, 601–602, 611, 616, 617, 620
- Dietary fiber 10, 24, 29, 75, 320, 324, 338, 342, 391, 426–427, 445, 500, 502, 547, 553, 601–603, 607–609, 612–615, 619, 620–622
- Dilatant 530
- Dilute
- regime 13, 67, 136, 208, 475, 483, 551
- solution 13, 38, 40–43, 50, 52, 53–79, 98, 131, 136, 151, 155, 163, 180, 187, 201, 210, 220, 232, 247, 286, 416, 420, 423, 447, 475, 484, 497, 543, 565, 569
- Divalent/divalent ions/divalent cations 41, 50, 57, 62–63, 68–70, 74, 163, 180, 238, 256, 278, 285, 423, 434, 438–439, 448
- D‐limonene 11, 18, 30, 41, 44, 177, 215, 222, 286, 291–292, 554, 556, 560–561, 568
- Dough 10, 11, 29, 32, 133, 199, 219, 266, 374, 381–385, 529
- Doughnut 20–21, 51, 339, 374–375, 389–391
- DPPH 21, 312, 409–410, 417, 605–607
- Ductility 103, 126, 240
- Durian/durian seed gum 22, 268, 419, 473–474, 476, 479, 481, 494, 496–497
-
Durio zibethinus 268, 399, 419, 474, 496
- Dynamic rheology 21, 41, 49, 117, 121, 132–133, 256, 300, 314, 470
- Dynamic shear 39, 41, 43, 99, 112, 130, 132, 150, 165–166, 169, 177, 180, 192, 196, 221, 284, 475, 484, 487, 566
- Dynamic viscosity 67, 110, 112, 114, 121–123, 129, 145–146, 192, 307, 441, 486, 511
- e
- Edible film 18, 20, 24, 30, 31, 198–199, 215, 262, 263, 264, 268, 358–361, 571–573, 576–578, 581–583, 585–588, 591, 593–595
- Egg yolk 51, 386–387, 395
- Elastic gel 114, 142, 170, 237–238, 476
- Elastic modulus 105, 109–110, 126, 129, 139–140, 146–147, 232, 237–238, 256–257, 476, 485
- Elasticity 101, 106, 109, 118, 141–142, 151, 170, 172, 194, 239–241, 263, 265, 378, 387, 476, 486, 505–506, 512–513, 530
- Electrospinning 33, 470, 551–554, 565–566
- Electrospray 44, 215, 222, 556, 560–561, 564, 568
- Electrospun 35, 551, 553–554, 565
- Electrostatic complex 287, 289, 318, 556, 567
- Electrostatic repulsion 54, 86, 211, 230, 243, 256, 285, 288, 312, 315, 355, 362, 438, 491, 562–563
- Elongation at break, EB 198, 216, 263–266, 587–590
- Emulsifying –8, 15–16, 24–25, 27–28, 33–34, 36, 38, 44, 52, 82, 102, 160, 187, 197, 200, 205, 213, 233, 251, 279, 282, 289–292, 296–297, 299–301, 304, 306, 311–312, 324, 332, 351–352, 354, 357–358, 367–368, 372, 386, 388, 393, 395, 435, 439, 448, 481–482, 491–492, 494, 497, 502, 504–505, 517, 526–528, 530, 564, 602
- Emulsion
- capacity 163, 492, 495
- multiple emulsion/W/O/W emulsion 39, 567
- oil‐water‐emulsion/oil in water emulsion/O/W emulsion 18, 20, 34, 43, 46, 50, 51, 52, 97, 187, 195, 197, 202, 213, 214, 221, 222, 223, 234, 244, 249, 261, 262, 269, 270, 311, 312, 313, 314, 323, 324, 325, 357, 358, 362, 369, 386, 387, 392, 395, 439, 448, 482, 504, 527, 543
- stability 21, 161, 163, 178, 179, 196, 197, 252, 261, 291, 311, 312, 313, 314, 357, 358, 363, 398, 400, 401, 402, 406, 407, 417, 491, 492, 495, 528, 561, 562
- water‐oil‐emulsion (W/O emulsion) , 244
- Encapsulation , 15, 18, 21, 30, 44, 215, 222, 303, 318–319, 326, 337, 342, 361, 365, 369, 427, 442, 551, 558–562, 564, 567–568, 611
- Entangled , 66, 68, 114, 118, 141, 144, 171, 188, 306
- Entanglement 66, 83, 85–86, 88–89, 91, 103, 105, 111–112, 114, 118, 121–122, 136, 165, 171, 179, 210, 255, 284, 306, 376, 386–387, 411, 478, 485–487, 508, 530–531, 535, 538
- Enthalpy 62, 151–152, 157, 161, 264, 409
- Equilibrium shear stress 538–539
-
Eruca sativa 15, 47, 397, 419, 497
-
Espina corona 15, 18, 45, 225–249
- Essential oil 11, 30, 44–45, 159, 179, 290–292, 297, 318, 326, 390, 555–556, 558, 567–568, 572–573, 575–577, 580–584, 588, 590, 592–594, 596–597, 599, 613, 621
- Euclidean distance 94–96, 128–129
- Excipient 20, 35, 47, 200, 219–220, 238, 268, 319, 339–340, 343, 345, 557, 565, 569
- Extent of thixotropy 97, 148, 172–173, 175, 212, 490, 535, 538–539
- Exudate gum , , 20, 35, 275, 277–278, 280, 303, 327–346, 347–370, 546, 552, 559
- f
- FAO (Food and Agriculture Organization) 26, 293, 313, 366, 427–428, 430, 445, 601, 614
- Farsi gum 276, 296, 298
- Fat replacer , , 14–16, 19–20, 23, 28, 36–37, 39, 196–197, 202, 222, 266, 291, 297, 315, 325, 339, 342, 505, 526, 534–539, 543
- Fat substitute 11, 16, 345
- Fenugreek/fenugreek gum/fenugreek seed gum –7, , 15, 27, 47, 59, 64, 76, 171, 187, 268, 323, 416, 419, 423, 453
- Firmness 199, 218, 243, 266, 315, 384, 387, 429–430, 441, 509, 540
- Flaxseed –7, 253, 308, 322, 399, 405, 411, 416, 420, 422, 448, 455, 470, 528, 531–532, 544, 546
- Flixweed 16, 456
- Flow
- behavior index 84, 88, 91, 95, 97, 137–138, 153, 161, 170–173, 188–189, 191, 195–196, 207, 210–211, 214, 228–229, 231, 233, 255, 262, 267, 307–309, 376–377, 382, 384, 386, 388, 411–415, 462, 469, 487, 489, 491, 501, 530–531, 535
- curve 87–88, 126, 138, 228, 230, 233, 358, 379, 411, 480, 505
- point stress 105, 129, 139, 160, 476–477, 485–486, 492
- properties 17, 23, 32, 40–43, 79, 81–82, 87, 97, 100–101, 177, 180, 189, 195, 201–202, 210, 221, 253, 262, 270, 332, 340, 392, 395, 419, 422, 438–439, 526, 542–543
- Foaming
- agent 15, 235, 287, 388
- capacity 46, 163, 198, 381, 482, 492–495, 504, 528
- stability 163, 400–401, 406, 482, 492–494, 504
- Food formulations , 20, 53, 81–82, 97, 102, 130, 154, 171, 179, 226, 255, 287, 293, 307, 372, 388–389, 417, 463, 500, 508
- Food industry , , 20, 23, 25, 46, 49, 82, 87, 102, 179, 219, 236, 238, 241, 247, 291, 308, 328, 337, 342, 361, 363, 365, 380, 393, 431, 471, 505, 508, 526, 549–551, 554, 565, 571, 601, 608–609
- Forward‐backward 189, 196, 411
- Fourier transform rheology 106
- Fractal 23, 28, 266, 272, 499, 511–514, 518, 521–522
- Fractionation 22, 35–36, 38, 277, 280, 289, 293, 321, 367–368, 420, 422–423, 447, 473, 482–496, 544, 566
- Fracturability 240, 507
- Fracture
- Fragile 166, 239, 287
- Fragility 240
- Frequency
- dependence 18, 112, 114, 140–142, 164–165, 175, 310, 439–441, 513
- factor 149, 152, 157, 169, 307
- sweep 102, 112, 114, 124–125, 139, 141–142, 144, 146, 150, 164, 166, 169, 175, 192–193, 212, 257, 286, 309, 476–477, 485–487, 492, 495, 505
- Friction 159, 183, 254, 421, 507–509, 514, 517–518, 520, 522
- FTIR 38, 207–208, 218, 279, 282–283, 313, 474, 483, 558, 567
- Functional , , , , , 12, 13, 18, 19, 20, 21, 22, 205, 211, 218, 219, 251, 253, 255, 256, 265–268, 473–475, 479, 482, 483, 490, 494, 495, 601, 614
- g
- Galactan , 207, 330, 560
- arabinogalactan 187, 280, 300, 301, 351, 367, 371, 434, 500, 530
- rhamnogalactan 18, 434
- Galactomannan , 12, 16, 18, 27, 44–50, 76, 78, 82, 85, 87, 91, 96, 99, 102, 109, 128–129, 131–132, 134–135, 137–140, 146–147, 154–156, 161–162, 189, 207, 225, 227, 230, 236–239, 242–249, 322, 419, 421–423, 433, 438, 447, 479, 529, 607
- Galactose 18, 21, 82, 91, 102, 137, 140, 161–162, 186, 199, 207, 227, 236–238, 253, 279–28, 301–303, 329–330, 341, 350–351, 397, 408, 417, 433–434, 436–437, 479, 483, 527–529, 551, 554, 558–560, 562, 584, 607–608
- Galacturonic acid 82, 102, 186–187, 280, 301–303, 311, 323, 330, 338, 350, 397, 408, 417, 433–434, 436–437, 528–530, 551–562
- Gel
- gel like behavior 114–115, 140, 144–145, 167, 257, 309–310, 439, 441, 476, 486–487, 505
- gelling agent –4, –9, 14–17, 24–26, 28, 49, 53, 73, 135, 199, 205, 235, 246, 251, 287, 338, 342, 344, 367, 397, 452, 470, 505, 521, 528, 564, 601
- gelling point temperature 150
- gel network 91, 105, 108, 114, 116, 120, 257, 314, 376, 476, 486, 494, 503, 512–513
- Gelatin –3, –6, –11, 28–31, 33, 45, 53, 56, 140, 195, 230, 246, 287, 292, 295, 298, 338–339, 359, 361–362, 442, 449, 472, 508–510, 515, 521, 522, 540, 564–565
- Gelatinization 78–79, 219, 266, 363
- Gelation 26–27, 29, 38, 46, 132–133, 146–147, 150–151, 155, 163, 177, 235, 238–239, 241, 243, 247–249, 268, 270, 279, 287, 309, 323, 333, 338, 422, 439, 472, 490, 511–515, 519, 521–522, 540, 555–557, 567
- Gellan , , –11, 26, 29–30, 62, 76–77, 134, 248, 279, 515, 549, 555, 560, 565, 567, 613–614
- Gibbs free energy 135, 151–152, 161
- Glass transition temperature 47, 167, 198, 216–217, 264–265, 306, 319
-
Gleditsia amorphoides 15, 18, 45, 225–246, 248
-
Gleditsia triacanthos 15, 45, 138, 141, 155, 225
- Glucan , 10, 29, 77–78, 433, 500, 527
- Glucomannan , 16, 51, 55, 75, 99, 132, 137, 140, 154, 155, 207, 222, 247, 500, 527, 529, 532–534, 619
- Glucose 63, 73, 162, 186, 190–191, 207, 209, 253, 301, 302, 308, 329–330, 408, 417, 427, 431, 434, 444, 483, 527–529, 551–552, 558, 562, 584, 602–607, 610–611, 616
- Glucuronic acid 82, 102, 146, 186, 236, 329, 330, 350, 351, 354, 355, 397, 408, 417, 434, 528, 551, 558, 559, 562, 607
- Glutathione 39, 293, 341, 544, 556–558, 568
- Gluten‐free 10, 12, 29, 266–267, 316, 325, 527
- Glycerol 178, 198, 215–216, 222, 262–264, 266–270, 292, 336, 340, 345, 353, 358–360, 441–442, 470, 504, 572–587, 589–592, 596
-
Gracilaria grevill 16
- Guar/guar gum –7, –10, 13, 17–18, 27, 34, 37–38, 41, 45, 53, 55, 59, 63–64, 67, 77–78, 82, 84–86, 88–90, 93, 95–99, 102, 104, 109–110, 116, 119, 121, 123–124, 126, 128, 131–132, 134, 138, 153, 155, 159, 180, 189–190, 192, 194–195, 220, 227–228, 245, 247, 249, 253–254, 261, 266, 271, 309, 312, 315–317, 321–323, 325, 352–353, 367, 371, 394, 421–422, 432–433, 435–436, 496, 500–502, 525, 529, 531–543, 546–547, 571, 591, 602–603, 613, 615
- Gum
- Arabic –10, 25–27, 29, 35–36, 77, 136, 140, 155, 187, 275, 280, 284–285, 290–292, 296, 298, 301, 304, 306, 320–322, 324, 328, 333, 335, 337–338, 342–345, 347, 349, 351, 353–355, 357–358, 361–369, 395, 435–436, 443, 448, 508–510, 521, 528, 554–555, 560, 567, 591, 603, 613, 616, 620, 622
- Cordia 32, 571, 573, 575–579, 582, 585–588, 590, 592–594, 596–599
- ghatti , , 187, 320, 354, 420, 432–433, 447
- karaya , , , 285, 321, 560, 562, 614
- tragacanth , , 19, 34, 78, 275, 285, 287, 295, 296, 299–326, 354, 392, 408, 420, 530, 532, 533, 534, 546, 575, 580, 588, 590
- Gumminess 194, 241, 266, 316, 504, 532
-
Gundelia tournefortii 528, 533, 544
- h
- Han curve 153–154
- Hardness 159, 177–179, 183, 185, 192, 194–196, 240–241, 266–267, 291, 315–317, 362, 375, 378, 383, 503–505, 507, 530, 532, 536, 538–539
- Health aspects 601–622
- Healthy food 601–602, 614
- Heart disease 23, 338, 526, 602
- Heinz (model)/Heinz–Casson (model) 94, 175
- Herschel–Bulkley (model) 92, 94, 137, 170–173, 175, 178, 188–189, 191, 231, 285, 377, 386–387, 477–478, 487–489, 491, 505, 531, 535
- Heteropolysaccharide 31, 82, 102, 346, 350, 496, 562, 613
-
Hibiscus sabdariffa 16, 48, 49, 221
- Hierarchical/hierarchical algorithm/hierarchical clustering technique (HCA) 17, 87, 94, 97, 98, 102, 125, 129–131
- High density polyethylene (HDPE) 198, 575, 579, 590
- Higiro (model) 60, 61, 67, 74, 79, 82, 98, 102, 131, 136, 163, 209, 416–417
- Hsian‐Tsao/Hsian‐Tsao leaf gum 13, 14, 31, 32, 53, 61, 63, 64, 66, 69, 72, 73, 74, 139, 156, 247
- Huggins constant 60, 64, 65, 163, 188, 208, 475, 483, 484
- Huggins (model) 60–62, 76, 136, 163, 209, 416, 417, 475, 484, 485
- Hyaluronic acid 77, 444, 551, 613
- Hydration parameter 71–73, 188, 208, 209
- Hydrodynamic
- radius 46, 162, 187, 188
- volume 12, 54, 59, 77, 188, 353, 354, 416, 438
- Hydrogel 26, 30, 41, 50, 51, 55–57, 72, 75, 76, 91, 114, 115, 133, 134, 188, 244, 249, 313, 314, 319, 325, 326, 341, 362–363, 369, 512, 514, 515, 517, 518, 521, 522, 528, 558, 568
- Hydroxypropylcellulose/hydroxypropyl cellulose (HPC) , 62
- Hydroxypropyl methyl cellulose (HPMC) , , 10–11, 29, 64, 78, 340, 352, 367, 551, 590, 603, 616
-
Hylocereus undatus 14, 31
- Hypoglycemic 427, 430–431, 603, 605–607, 617, 619
- Hypolipidemic 430–431, 604, 606–607, 617–619
- Hysteresis/hysteresis area/hysteresis loop 13, 82, 87–88, 94–95, 97, 146–148, 167, 172–173, 191–192, 214, 231, 259, 285, 415, 479–480, 488, 494–495, 505
- i
- Ice cream , –4, –10, 12, 18, 23, 27, 29, 37–39, 42, 44, 92, 99, 194–195, 201–202, 235, 266, 271, 314–315, 325, 500–502, 519, 527–547, 601
- Iciness 534
- Immiscibility 143, 152, 154
- Immunomodulatory 605–606, 608, 614, 618
- Immunostimulant activity 608
- Infinite‐shear viscosity 84–86, 95, 189, 478, 487, 489
- In‐shear structural recovery 13, 82, 87, 90, 95, 97, 153, 173–174, 480
- Instantaneous elastic compliance 117, 126, 142, 169
- Instantaneous viscosity 108
- Interaction , 12–13, 17, 19, 28, 37, 41–42, 45–46, 48, 54, 59, 62, 64–65, 69, 72, 74, 77–79, 81, 83, 87, 89, 97–101, 103, 105, 112, 115, 118, 122, 131–132, 134–156, 163–164, 171, 177, 179–181, 188, 190, 198, 201, 208–211, 213, 216–218, 222, 226, 236–238, 239–242, 244, 247, 249, 253, 255, 259, 262–264, 271, 277, 282–284, 286–289, 295, 297, 301, 303, 306–307, 309, 313, 315–316, 318, 333, 353, 357, 360, 362–363, 367, 377, 393, 405–406, 408, 423, 438–439, 441–443, 448, 474, 476, 478–479, 482–487, 492, 494, 503, 506–507, 509, 512, 518–519, 521, 537, 543, 547, 559, 567, 572–573, 576–577, 581, 585, 587–588, 593, 596, 598, 603, 613–614, 616
- Interfacial tension 19, 177–178, 261, 290, 311, 313, 357, 481, 500
- Intrinsic viscosity 12–13, 18, 21, 40, 54, 59–64, 67–68, 70, 72, 74, 76–77, 79, 82, 87, 97, 99, 102, 129, 131, 136–137, 163, 179, 187–188, 190, 200, 209–210, 220, 282–284, 300, 322, 354, 398, 416–417, 419, 422–423, 438, 462, 475, 483–485, 494–495, 544, 553, 557, 560, 567
- Inulin , 10, 296, 361–362, 367, 376, 392, 603, 612, 616, 619–621
- Ion gelation 555–556
- Ionic strength 47, 52, 56–57, 62–63, 65, 68, 72–74, 79, 188, 230, 236–238, 241, 277, 284–285, 287, 289, 308, 333, 355, 357, 362, 398, 415, 438–439, 441
- Isfarzeh mucilage 530, 534
- Isolation 21, 31, 44, 46, 48–50, 389, 419, 423, 435, 447, 451–464, 466, 469–470, 472, 617–618, 620
- j
- Juice 10, 12, 20–21, 29, 157, 288–289, 291–292, 295–297, 327, 333, 337–338, 344–345, 375, 388–389, 391, 395–396, 421, 425, 453–454, 456–457, 616
- Junction zone 86, 159, 165, 170, 236, 239, 476, 486, 503–504
- k
- Kelvin–Voigt 117–118, 126, 142, 169
- Kenger gum 528
- Ketchup , 21, 27, 51, 292, 298, 317, 325, 379–380, 389, 392
-
Kondagogu gum 556, 562
- Konjac , , 27, 51, 55, 64, 75, 137, 140, 171, 222, 247, 407, 619
- Kraemer/Kraemer constant/Kraemer model 60–62, 76, 136, 163, 209, 416–417, 475, 484
- l
- Lactose 38, 43, 57, 63, 65–67, 69–72, 74, 79, 188, 190–191, 210, 220, 525, 532
-
Lallemantia royleana 13, 15, 18, 38, 42, 53, 74, 183–202, 420, 527, 543, 545, 550, 565
- Large amplitude oscillatory shear (LAOS) 105–106, 109, 111, 129, 132, 508, 521
- Large deformation 85, 90, 106, 109, 112, 122–124, 160, 175, 185, 192, 196, 239, 246, 248, 504, 508, 511, 523
-
Lepidium perfoliatum 15, 19, 43, 163, 197, 251–272, 322, 397, 422, 449, 529, 545–546, 550, 565, 575–576, 580, 584, 590, 596–599
-
Lepidium sativum 13, 15, 39–40, 53, 74, 79, 82, 98–99, 102, 131, 163, 197, 271, 397, 407, 419, 423, 456, 471, 482, 496–497, 519, 527, 544, 546, 550, 553, 564, 567, 606, 618
-
Leucaena leucocephala 16, 49, 422
- Levan 62, 64, 77, 416, 422–423, 604, 608, 617–618
- Light scattering 57–60, 76–78, 87, 186, 248, 279, 284, 314, 368, 563, 592
- Linear viscoelastic region (LVE/LVR) 103, 104, 106, 164, 170, 192, 231, 473, 476, 477, 479, 484–487, 492, 509
-
Linum usitatissimum 269–270, 455, 528
-
Lippia sidoides essential oil 556, 558, 568
- Liquid‐like behavior 103, 121, 130, 170, 310, 485
- Lissajous
-
Litchi chinensis 16, 50
- Locust bean gum (LBG) , –6, , 12, 19, 30, 37, 45, 55, 59, 63, 67, 74, 77, 79, 98–99, 131–132, 139–140, 146–147, 170–171, 181, 189–190, 192, 194, 225, 236, 237, 245, 247, 253–254, 261, 266, 376, 392, 408, 416, 420, 422–423, 432–433, 435, 443, 447, 449, 471, 496, 540, 547, 571, 575, 580, 588, 590, 597
- Loss
- factor 257
- modulus 97, 104, 126, 139–141, 144, 150, 153, 160, 164, 192, 212, 215, 257–259, 286, 477, 485–486, 492
- tangent 103–105, 111, 126, 129, 139, 144, 153, 160, 164–166, 192, 196–197, 212, 286, 477, 485–486, 492
- Low density polyethylene (LDPE) 575, 578–579, 584, 588, 590
- Lubricant 15, 507–508, 514, 517
- m
- Malva (nut) gum 399, 407, 419, 421
-
Malva aegyptiaca 606, 618
- Mango (Mangifera indica L.) 16, 50, 324, 327, 396, 428
- Marshmallow/marshmallow flower gum (MFG) 14, 21, 32, 397–422
- Master curve 66–67, 77, 136, 163, 396
- Maximum compliance 118–119, 126, 143, 153
- Maxwell (model) 114–115, 117–118, 120, 126, 130, 134, 141–143, 145, 165, 169, 175, 532
- Mayonnaise 178, 181, 233, 292, 298, 386–389, 392, 395, 500, 601
- Mechanical spectra 112, 139–141, 144, 159, 175, 193, 212, 232, 234, 237, 258, 440
- Melting rate 266, 315, 533–535, 537
-
Mesona chinensis 14, 31
-
Mesona Blumes 16, 48, 137, 155–156, 269, 411, 422
- Mesquite gum 59, 62, 76–77, 271, 322, 358, 368, 399, 416, 419, 421, 554
- Methylcellulose (MC) , , 11, 30, 279, 308, 323, 510, 551, 578–579, 590, 598–599, 616
- Microcrystalline cellulose (MCC) , , 28, 510, 616
- Microencapsulation 337, 357, 361
- Microstructure 26, 28, 37, 46, 88, 90–91, 105–106, 108, 132, 154, 174, 210, 241, 246, 248–249, 266, 270, 280, 290, 301, 320, 325, 363, 411, 470, 488, 495, 501–502, 509, 515, 518, 520, 522–523, 525–526, 541–542, 593, 598, 601
- Moisture sorption isotherm 585
- Moisture uptake 178, 216, 580, 585–586, 594
- Molding 10
- Molecular
- conformation 65–67, 73, 163, 300, 320, 475
- structure , 12, 19, 21, 59, 114, 187, 200, 287, 319, 350, 354, 357, 433, 474, 476, 479, 482, 491, 493, 514, 515, 517
- weight , 12–13, 18, 21–23, 31, 54, 57–59, 68–69, 72, 75–76, 78, 81–83, 86, 96, 101–102, 110, 113–115, 129, 147, 161, 167, 186, 187, 198, 207, 217, 227–229, 232, 242, 244, 261, 263, 277, 279, 280, 282–284, 290, 300, 306, 312, 321–323, 330, 353–354, 395, 419, 427, 431, 434, 439, 446, 473–495, 499, 521, 525, 527–528, 531, 541, 551, 552–554, 560, 562–563, 578, 587–588, 601, 607–608, 611, 616, 619, 622
- Monosaccharide composition 186, 280, 350, 408, 433–434, 474, 476, 478, 483, 487, 495
- Montmorillonite 34, 356, 368, 369, 574, 577, 587, 589, 592, 596, 597
- Moore (model) 82–86, 93, 95, 97, 138, 171, 175, 488
- Mouthfeel 23, 85, 92, 178, 195, 218, 231, 246, 267, 316, 353, 500, 509–510, 521, 525, 526, 530–531, 541
- Mucilaginous seed , 21–22, 183, 205, 252, 304, 432, 451–472, 527–529
-
Mucuna flagellipes seed gum 416, 423
- Muffin 21, 51, 381–384, 389, 391, 394
- Mustard seed (gum) –7, 399, 419
- n
- Nanocomposite 34, 360, 361, 369, 569, 571, 577, 582, 586, 587, 595–597
- Nanocrystalline cellulose (NCC) 512, 521
- Nanoemulsion , 27, 290, 292, 449, 555, 556, 567, 568, 597
- Nanoencapsulation 30, 555, 558, 562, 565, 567, 568
- Nanofiber 35–36, 550–554, 560, 563, 565–567
- Nanofilm 550
- Nanomaterials 550–563, 577, 586, 587, 595, 598
- Nanoparticles 20, 26, 30, 33, 39, 40, 44, 48, 75, 78, 222, 246, 318, 319, 326, 356, 360, 362, 496, 550, 554–564, 567–569, 571, 572, 581, 595, 597, 621
- Nanoprecipitation 556
- Nanotechnology 23, 26, 361, 549–566, 568
- Network parameters
- degree of crosslinking 113–115, 121, 126, 130
- distance between sequential crosslinking points 113–116, 126, 130
- elastic active network chain 113, 115, 126
- molecular weight between crosslinks 113, 114, 115
- number density of crosslinks 113–115, 126, 130
- Newtonian
- behavior 178, 210, 255, 286, 307, 308, 354, 377, 437, 442, 462, 469
- fluid 111, 130, 218
- plateau 83, 110, 306, 358
- Nonlinear
- Non‐Newtonian
- non‐Newtonian fluid 530
- non‐Newtonian behavior 210, 255, 308
- Nopal 14, 32, 33, 426, 428, 431–434, 438, 444, 446, 447
- Nutraceutical 275, 549, 550, 564, 591, 594
- Nutrient 332, 338, 430, 435, 507, 602–603, 609–612, 620
- o
- Obesity 23, 338, 443, 526, 602, 609, 616, 620
-
Ocimum basilicum L. 13 37, 53, 74, 397, 407, 418, 420, 453, 462, 470, 474, 496–497, 500, 519, 527, 544, 546, 564, 566, 568–569, 596
- Okra (cell wall, gum, polysaccharide) 529, 531–533, 540–541, 544–546
- Optimal 161, 184, 198, 319, 327, 374, 405–407, 429, 453, 458, 462
- Optimization 18, 29, 32–33, 37–40, 42–46, 161, 180, 200, 205, 219, 246, 252, 268, 271, 294, 297, 392, 394–395, 397–399, 401–405, 407, 418–420, 470–471, 496, 506, 519, 545–546, 565, 568, 598, 618
- Optimum conditions 161, 398–399, 407, 456, 459, 463, 469, 551
-
Opuntia Ficus indica (O. Ficus indica) 21, 32–33, 141, 269, 322, 405, 407, 414–415, 420, 423, 425–449, 566
- Organoleptic 22, 53, 199–200, 330, 342, 391, 499, 509, 594
- Oscillation 232, 511, 562
- Overrun 194–195, 266, 315, 505, 532–533, 535–537
- Oxygen permeability (OP) 18, 199, 215, 217, 314, 577–579, 595
- p
- Packaging 10, 18, 24, 30, 178, 216, 218, 361, 427, 444, 551, 565, 571–573, 577–578, 581–583, 587, 591, 593–595, 598
- Particle size , 12, 23, 34, 51, 83, 111, 133, 197, 207, 214, 220, 242, 253, 262, 289, 290, 304, 311, 313–319, 322, 337, 353, 372–374, 440, 477, 481, 491, 500, 501, 554, 557–560, 562, 563, 567
- Pattern recognition 81, 94, 101
- Peach (gum) 14, 36, 275, 296, 416, 420, 423, 429, 496, 605, 607, 609, 619
- Pectin , , –6, –11, 13, 17, 19, 26, 27, 29–31, 33, 37, 53–55, 59, 62–64, 72, 75–78, 82, 84–86, 88–90, 93, 95–96, 98, 102, 104, 109, 110, 116, 119, 121, 123, 124, 126, 128, 131, 157, 178, 181, 210, 279, 308, 320, 322, 323, 362, 369, 397, 428, 429, 433, 434, 439, 443, 446–449, 510, 511, 525, 549, 555, 567, 571, 598, 603, 613, 615, 622
- Penetration (test) 177, 192, 194, 243, 339, 503, 505
-
Pereskia aculeate Miller 14
- Permeability 18, 178, 198, 199, 215–217, 263, 270, 313, 314, 359–361, 442, 551, 573, 574, 576–579, 581, 592, 598
- Persian acorn 16, 50
- Persian gum (PG) 19, 34, 273–298, 323
- pH 206, 207, 211, 219, 252, 256, 398, 399, 401, 402, 403, 404, 405, 406, 407, 414, 415, 416, 417
-
Phalaris canariensis 16, 50, 77
- Pharmaceutical , , 17, 19, 20, 21, 22, 24, 53, 73, 130, 134, 154, 160, 179, 187, 200, 205, 235, 238, 267, 273, 275, 279, 291, 293, 299, 300, 304, 311, 319, 328, 330, 337, 339, 342, 347, 351, 357, 365, 388, 428, 443, 451, 500, 557, 571, 581, 594
- Phytochemical 21, 47, 200, 219, 303, 318, 324, 427, 443–445, 601–602, 615
- Pistachio butter 37, 38, 196, 202
-
Plantago major L. 15, 45, 46, 470, 594, 618
-
Plantago ovate 528
- Plasticizer 32, 178, 198, 215, 216, 222, 262–264, 270, 340, 358, 359, 441, 442, 449, 572–574, 576–593, 595, 596, 598
- Plastic viscosity 189, 379, 536
- Plum 14, 275, 605
- Polydispersity index (PDI) 57, 162, 187, 195, 558–560
- Polyelectrolyte 12, 79, 82, 86, 96, 102, 105, 108, 129, 161, 186, 207, 211, 256, 303, 308, 311, 319, 355, 362, 369, 435, 438, 446, 483, 512, 521, 528, 555, 557, 558, 567
- Polyethylene glycol (PEG) 178, 341, 346, 442, 574, 576–577, 579, 582, 585–587, 589
- Polysaccharide‐protein complex 350, 357
- Polyvinyl alcohol (PVA) 35, 43, 216–218, 222, 313, 319, 361, 551–554, 566, 574–575, 578–580, 582–590, 596
- Polyvinyl chloride (PVC) 515, 575, 579, 584
- Polyvinylidene chloride (PVDC) 575, 577, 584
- Porosity 159, 183, 199, 266, 361, 381, 383–385, 551, 558
- Power‐law model 21, 66, 82–84, 86, 87, 91, 94, 97, 112, 115, 125–127, 136, 138, 139, 141, 142, 153, 165, 166, 170, 171, 174, 177, 188, 189, 191, 195, 210, 228, 233, 235, 254, 255, 285, 386, 399, 411–414, 417, 437, 476, 486, 488, 489, 513, 514, 530, 531, 535
- Prebiotic 24, 36, 253, 269, 291, 292, 603, 611, 612, 620, 621
- Precipitation , 207, 226, 227, 284, 285, 287, 288, 295, 311, 454–456, 473, 474, 477, 482, 483, 494–496, 556, 569, 572, 591
- Principal component analysis (PCA) 17, 82, 94, 97, 102, 125, 129, 130, 134, 538
-
Prosopis
-
Prunus
-
P. amygdalus 14, 36, 604, 609, 617
-
P. armeniaca L. 14, 26, 35, 275, 321
-
P. avium 36
-
P. cerasus 14, 31, 321, 446
-
P. cerasoides 14, 35, 448
-
P. domestica 14, 35
-
P. dulcis 14, 36, 275, 566
-
P. insitia 14
-
P. virginiana 14, 275
- Pseudoplastic/pseudoplasticity 85, 97, 112, 123, 130, 132, 137, 188, 191–192, 195–197, 200, 210, 211, 214, 228, 235, 236, 244, 255, 376, 411, 477, 478, 487, 489, 535
- Psyllium (seed gum) (PSG) 49, 132, 253, 470, 528, 544, 575, 580, 584, 590–591, 594, 597, 603, 610, 612, 614, 619, 621
- Pullulan , 59, 62, 76, 270, 514, 522, 549
- Purification 22, 26, 36, 40, 48, 76, 184, 185, 213, 226, 227, 245, 268, 277, 320, 323, 331, 336, 342, 372, 389, 419, 423, 432, 433, 444, 453, 456, 460, 461, 471, 473–482, 494–497, 591, 617, 618
- Purity 207, 225, 279, 408, 432, 433, 435, 461, 462, 464, 466, 474, 591
- q
- Qodume Shahri (Lepidium perfoliatum) 13, 15, 19, 197, 251–268, 272, 529, 531–532, 534, 550
- Qodume Shirazi (Alyssum homolocarpum) 13, 15, 18, 43, 53, 205–219, 221, 223, 268, 405, 418, 550
-
Quercus brantii Lindle 16, 50
- Quince 15, 44–45, 222, 325, 397, 406–407, 419, 434, 446, 454, 457, 461–462, 470–471, 505, 519, 597, 617
- r
- Radius of gyration 58–59, 162, 187, 300
- Random coil 18, 65–67, 73, 78, 85, 99, 114, 125, 133, 164, 192, 210, 220, 438, 440–441, 448, 475, 483–484, 551, 557
- Recovery
- Recrystallization 29, 500, 519, 532–534, 538, 540–541
- Relaxation modulus 141, 159, 167, 172, 511–512
- Relaxation spectrum 115–116
- Relaxation time 84, 86, 95, 115–117, 120–122, 126–127, 130, 141, 145, 150, 159, 165, 167, 169, 171, 175, 189, 438, 478, 487
- Resilience 239
- Response surface methodology, RSM 21, 29, 32, 36, 37, 39, 40, 42, 43, 44, 161, 179, 180, 202, 205, 219, 245, 268, 271, 282, 323, 338, 340, 343, 392, 397–399, 401, 403, 405, 407, 418, 419, 420, 449, 462, 470, 471, 496, 545, 546, 598
- Retardation time 117–118, 127, 142–143, 153, 169–170
- Rhamnose 18, 21, 82, 102, 186–187, 199, 207, 253, 279–281, 301–303, 329–330, 351, 397, 408, 417, 433–434, 436–437, 483, 527–529, 551–552, 554, 558–559, 562
- Rheological properties
- dynamic shear rheological properties 17, 43, 73, 101–134, 156, 212, 256, 270, 284, 309, 440, 475, 484, 495
- steady shear rheological properties 13, 21, 50, 81–100, 191, 196, 210, 227, 306, 411–415, 417, 476, 487
- transient shear rheological properties 101–134, 138, 142
- Rheometer 83, 99, 103, 228, 354, 392, 507–508
- Rheopexy 87, 212
- Rigid
- Rigidity 89, 103, 118, 125, 130, 136, 240, 252, 264, 414
- Rod‐like 66, 73, 85, 112
- Roselle 16, 49, 221
- s
- Sage seed gum (SSG) 13, 17, 37, 41, 42, 55, 59, 61, 62, 64, 66–74, 82–86, 89–99, 102–126, 128–129, 130, 132, 133, 136–139, 141–145, 148–150, 152–156, 159–181, 208, 405–408, 414, 416, 423, 529, 534, 545, 573, 575, 576, 580, 582–587, 590, 597
- Salep 27, 99, 132, 194, 195, 201, 202, 210, 221, 298, 315, 325, 529–534, 545, 547
- Salt 13, 17, 18, 34, 35, 39–42, 56, 62, 63, 66, 69, 70, 73, 74, 78, 98, 99, 131, 135, 136, 150, 163, 171, 180, 184, 185, 188, 190, 191, 201, 211, 214, 219, 225, 230, 236–238, 244, 247, 255, 256, 267, 270, 277, 284, 285, 287, 289, 296, 308, 312, 324, 362, 420, 423, 438, 448, 471, 520, 528, 531, 543, 544, 553, 565, 567, 585, 610
-
Salvia hispanica 15, 46, 47, 394, 415, 421, 454, 470, 527, 544, 556, 561, 568, 569, 588, 589, 598
-
Salvia macrosiphon 13, 15, 17, 40–42, 53, 76, 82, 98–100, 102, 131, 134, 159–181, 321, 397, 407, 418, 420, 422, 447, 456–459, 462, 466, 469, 471, 496, 529, 545, 547, 550, 565
- Saponin 21, 51, 371–375, 381, 382, 385, 388–391, 395
- Sauce , , 18, 28, 178, 291, 292, 379, 386, 389, 500
- Scaling (behavior)/scaling (law) 38, 511–515, 520–522
-
Schizolobium parahybae 16, 50
- Segment–segment interaction 89, 112, 118, 177
- Semi‐dilute (domain, regime, solution) 12, 66, 67, 447
- Semi‐rigid 66, 82, 85, 102, 114, 118, 188, 192, 199
- Sensory 27, 28, 31, 36–39, 42, 44, 45, 48, 87, 98, 99, 131–133, 178, 179, 181, 194, 195, 197, 199, 202, 203, 218, 222, 223, 227, 230, 231, 241, 246, 255, 266, 292, 298, 317, 325, 337, 338, 364, 380, 391–393, 395, 500, 507–509, 520–522, 527, 534, 537–539, 542–547
- Shape factor 70, 71, 73, 163
- Shape function 70, 71, 164, 188, 208, 209
- Shear stress decay 13, 82, 87, 88, 95, 173, 212
- Shear thickening 34, 83, 84, 97, 99, 106, 108, 110, 111, 127, 129
- Shear thinning 12, 18, 19, 21, 83–85, 92, 105, 106, 108–112, 114, 122, 123, 126, 129, 133, 137, 138, 142, 145, 159, 165, 167, 170, 171, 174, 177, 178, 188–189, 191, 210, 214, 218, 228, 231, 233, 244, 253, 255, 262, 267, 285, 286, 306, 308, 309, 317, 358, 376, 382, 385–388, 411, 417, 437, 438, 441, 448, 466, 476, 477, 486–489, 491, 492, 495, 500, 505, 508, 530, 531, 551
- Shelf life , 21, 27, 29, 32, 45, 51, 218, 233, 266, 271, 278, 292, 298, 317, 318, 326, 361, 363, 364, 368, 369, 374, 389, 390, 430, 439, 441, 446, 449, 503, 505, 530, 571, 573, 585, 594, 595, 599, 601
- Single shear decay 172
- Sisko (model) 138, 170, 488, 489
- Slipperiness 507, 509
- Small amplitude oscillatory shear (SAOS) 103, 142, 174, 176, 177, 508
- Smoothness 194, 197, 340, 507–509, 532, 534, 553
- Softness 121, 178, 218, 219, 384, 507, 594
- Sol‐gel transition 156, 511, 512, 515, 521, 522
- Solid‐like behavior 18, 103, 116, 121, 130, 142, 165, 170, 309, 310, 484, 492
- Solubility , , 20, 54, 59, 65, 76, 178, 186, 198, 215–218, 253, 262, 263–265, 270, 277, 279, 282–284, 286, 288, 289, 293, 300, 310, 313, 336, 337, 339, 342, 351, 353, 354, 358–360, 364, 365, 405, 433, 439, 458, 459, 473, 477, 479, 484, 494, 557, 558, 560, 576, 578, 580–582, 594, 595, 612
- Sonication 286, 293, 297, 372, 373, 462, 463, 466, 469
-
Sophora alopecuroides L. 15, 44
-
Sophora japonica 16, 45, 48, 140, 146
- Sorbitol 26, 51, 178, 222, 270, 442, 573–587, 589–590
- Specific viscosity 60, 136, 137
- Specific volume 54, 55, 70, 72, 75, 188, 199, 208, 209, 266, 352, 381–385
- Spreadability 92, 105, 106, 129, 130, 179, 317
- Springiness 194, 241, 504, 505, 507
- Stabilizer , , , 14–17, 20, 23, 33, 38, 42, 53, 135, 171, 178, 179, 194, 195, 202, 214, 218, 223, 233, 235, 251, 258, 266, 268, 271, 275, 287, 292, 296, 311, 315, 324, 328, 333, 338, 357, 362, 365, 368, 397, 417, 449, 463, 500–502, 519, 525, 526, 528, 530–535, 540–543, 546, 547, 601
- Stabilizing (agent) , –10, 15, 18, 19, 22, 24, 28, 44, 73, 160, 187, 188, 194, 195, 205, 213, 233, 244, 245, 251–254, 261, 267, 279, 292, 299, 301, 306, 311, 318, 330, 333, 351, 352, 354–356, 364, 365, 372, 379, 386, 389, 406, 427, 435, 439, 451, 478, 487, 500, 517, 525, 527, 529, 530, 533
- Starch
- modified starch , , 10, 28, 29, 222, 337, 509, 510, 555, 567, 583
- resistant starch 603, 612, 621
- starch nanocrystal , 27
- Steady shear 13, 21, 50, 81–100, 191, 196, 210, 227, 306, 411–415, 417, 476, 478, 487–489, 491
- Stepwise extraction 40, 473, 482, 483, 495, 497
-
Sterculia striata 559
- Stickiness 22, 177, 185, 194, 323, 532
- Stiffness 68, 69, 73, 79, 114, 116, 118, 141, 151, 159, 162, 165, 194, 263, 265, 301, 378, 551, 587, 594
- STMP 513, 514, 517, 518, 522
- Strain
- hardening 105, 108
- modulus 108
- overshoot 103, 105, 129
- softening 106, 108–109, 111, 129
- stiffening 106, 108, 129
- sweep 102, 103, 124, 129, 142, 143, 164, 192, 193, 256, 476, 477, 484, 485
- thinning 105, 129
- Stress
- decay 13, 82, 87, 88, 95, 173, 189, 190, 192, 212
- decomposition 106
- ramp 92, 93, 95, 175
- relaxation 102, 120, 121, 130, 134, 172, 512
- sweep 476, 486, 492
- Storage modulus 97, 103, 104, 115, 129, 139, 140, 141, 144, 147, 150, 151, 153, 159, 160, 167, 192, 212, 215, 232, 257–260, 286, 315, 439, 440, 476, 477, 485–487, 492, 495
- Structural
- breakdown 87, 89, 172, 231, 255
- kinetic model 89, 97, 172, 190, 490, 534
- parameter 88, 438, 473
- strength 91, 103, 164, 257, 259, 309, 316, 477, 485
- Structure
- development 149, 169
- structure‐function 81, 97, 101, 130, 132, 179, 220, 246, 301, 398, 508, 542
- Sucrose 29, 38, 43, 57, 63, 65–67, 69–72, 74, 77, 79, 98, 99, 131, 188, 190, 191, 196, 210, 211, 220, 308, 620
- Sugar beet pectin , 448
- Surface activity 18, 19, 38, 51, 187, 213, 290, 310, 311, 357, 364, 388, 390, 420, 435, 481, 490–496, 566
- Surface properties 275, 353, 356, 365, 390, 506, 534, 585
- Surface tension 162, 187, 197, 215, 288, 290, 310, 323, 353–356, 380, 481, 490, 491, 493, 494, 529, 552, 553, 560, 573, 582, 598
- Suspending (agent) , 10, 12, 187, 205, 238, 251, 306, 351, 527, 529, 530, 557, 562, 569
- Swelling 11, 26, 56, 75, 187, 205, 309, 314, 319, 326, 336, 340, 460, 514, 517, 518, 553, 585
- Syneresis 11, 195, 199, 231, 239, 245, 315–317, 376, 378, 389, 391, 509
- Synergistic 12, 17, 19, 49, 137–140, 146, 147, 151, 152, 154, 155, 231, 236, 238, 247, 266, 309, 333, 356, 537, 608, 615
- t
- Tamarind (Tamarindus indica L.) , 15, 16, 47, 50, 416, 422, 455, 459, 471, 544
- Tanglertpaibul–Rao (model) 60–62, 77, 82, 102, 136, 163, 209, 416, 417
- Tara gum , , , 64, 171, 236, 322, 422, 591
- Temperature
- dependency 41, 97, 98, 156, 160, 181, 255, 285
- gradient (sweep) 145, 167, 168
- profile (sweep) 146, 148, 149, 167, 168, 457
- sweep 146, 148, 149, 152, 167, 168, 196, 258
- table (sweep) 145, 167, 168
- Tensile strength 11, 47, 178, 198, 216, 263–265, 359–361, 442, 551, 587, 589, 590
- Textural properties 42, 133, 156, 177, 180, 192, 201, 267, 315–318, 325, 326, 376, 378, 502, 505, 518, 528, 532, 534, 536
- Texture analysis 183, 185, 192, 378, 387, 507
- Texture profile analysis (TPA) 192, 194, 196, 239–241, 387, 505
- Thermal stability 76, 179, 215, 217, 264, 306, 336, 478, 494, 553, 561
- Thermodynamic incompatibility 151, 152, 288
- Thermo‐irreversible 259
- Thermoreversible 166, 236, 515, 521
- Thermorheological 150, 169
- Thickener –3, , , 14–17, 21, 53, 135, 179, 231, 258, 268, 287, 342, 347, 349, 365, 379, 392, 397, 417, 463, 510, 511, 521, 541, 557, 601
- Thickening , , –10, 12, 14, 15, 18, 19, 24–26, 28, 52, 53, 73, 74, 82, 83, 114, 160, 187, 205, 213, 215, 220, 227, 238, 245, 246, 251, 253, 254, 259, 267, 299, 311, 322, 330, 333, 338, 351, 352, 418, 427, 448, 451, 478, 487, 517, 527, 529–530, 564, 573, 602
- Thickness 23, 92, 215, 262, 425, 463, 491, 507, 509, 511, 563, 573–574, 576, 579, 594, 597
- Thixotropic
- behavior 13, 87, 88, 91, 174, 189, 192, 196, 197, 212, 285, 317, 415, 416, 479, 490, 535
- breakdown 89, 148, 175
- Thixotropy 12, 38, 40–43, 50, 73, 87–90, 97–99, 131, 133, 156, 172–174, 181, 201, 202, 212, 221, 231, 314, 342, 415, 419, 422, 488, 490, 497, 505, 538, 543, 547
- Time
- time dependency 13, 43, 82, 89, 91, 121, 148, 172, 173, 212, 221, 415, 422, 505
- time‐dependent 37, 87–91, 94, 95, 99, 120, 124, 134, 148, 149, 172, 174, 175, 189, 192, 196, 202, 212, 415, 488, 490, 534, 535
- time‐independent 39, 41, 73, 83–85, 87, 88, 91, 94, 178, 188, 411
- Timescale (time scale) 13, 82, 89, 103, 112, 115, 118, 121, 124, 130, 159, 164, 167, 174, 175, 177, 179, 286, 310
- Time sweep 102, 146, 150, 196
- Time‐temperature superposition 150, 156, 169
- Tragacanth , , , 14, 19, 27, 34, 69, 78, 275, 279, 285, 287, 295, 296, 298, 299–326, 354, 392, 408, 420, 530, 532, 533, 534, 546, 575, 580, 588, 590, 594, 597, 599
- Transforming growth factor‐beta 1 (TGF‐β1) 556, 563
- Transparency 178, 198, 215, 216, 218, 263, 266, 278, 358, 360, 442, 588, 592, 595, 599
- Tribology 44, 499, 506–510, 520, 524
-
Trigonella foenum‐graecum 15, 47, 453, 470
- u
- Ultrasonic 213–214, 249, 261, 297, 319, 372–374, 390, 461–463, 466
- Ultrasound 35, 43–44, 51, 221, 261, 271, 326, 336, 345, 372–374, 389–390, 395, 461–464, 466–469, 471–472
-
Ulva fasciata 16, 52
- Uronic acid 18, 20–21, 69, 82, 102, 161, 186, 207, 279–280, 282, 303, 307–312, 318, 330, 336, 362, 407, 410, 421, 433, 435–438, 474, 481, 483, 487, 491–492, 494–495, 527–528, 552, 559–560
- v
- Viscoelastic 17–18, 29, 38, 40–41, 43, 47, 99, 103–106, 108, 117–118, 120–122, 125, 129–130, 132–135, 138–139, 142, 146, 154, 156, 159, 164–166, 170, 175, 181, 192, 196, 212, 221, 231–233, 236, 238, 240, 246–247, 250, 257, 268, 309–310, 351, 395, 439, 444, 476–477, 479, 482, 484–486, 494, 497, 502, 508–509, 512, 515, 519, 522, 534, 545
- Viscoelasticity 12, 101, 118, 120–121, 132–133, 146, 231, 342, 419, 512, 521
- Viscometer 60, 136, 283, 300, 354, 379, 386, 507
- Viscoplastic 175, 188
- Viscosity
- apparent viscosity 83–85, 89, 90, 92, 94, 95, 97, 122, 123, 137, 138, 161, 171, 174–176, 179, 185, 190, 195–197, 207, 210, 211, 215, 218, 228–230, 233, 235, 252, 254–257, 267, 284–286, 306–309, 315, 317, 355, 376, 379, 382, 411, 413–415, 438, 441, 476–479, 487, 488, 490, 492, 494, 495, 500, 501
- dynamic viscosity 67, 110, 112, 114, 121–123, 129, 145–146, 192, 307, 441, 486, 511
- intrinsic viscosity 12, 13, 18, 21, 40, 54, 59, 60–64, 67–68, 70, 72, 74, 76–77, 82, 96–97, 99, 102, 129, 131, 136–137, 163, 179, 187–188, 190, 200, 209–210, 282–284, 300, 322, 354, 398, 416–417, 419, 422–423, 438, 462, 475, 483–485, 495, 544, 553, 557, 560, 567
- relative viscosity 60, 554
- Viscous
- Viscosifying , 179, 227, 299, 303, 307, 435, 452, 472
- Vocadlo (model) 92, 94, 170
- Voluminosity 70, 72, 73, 163
- w
- Water absorption , 56, 253, 262, 266, 279, 313, 336, 374, 379, 479, 514, 517, 529, 578, 585–587, 616
- Water binding capacity/water‐binding capacity 210, 231, 255, 316, 379, 538
- Water holding capacity/water‐holding capacity (WHC) 195, 199, 215, 231, 243, 336, 479, 494, 531, 533, 581
- Water sorption isotherm 359, 598
- Water uptake 463, 585–587
- Water vapor permeability (WVP) 178, 198–199, 215–217, 263–265, 270, 314, 359–360, 442, 573–574, 576–578, 593–595, 597–598
- Water vapor transmission/water vapor transmission rate (WVTR) 263, 265, 573, 577
- Weltman (model) 148, 174–175, 190, 212
- Whipped cream , 12, 28, 505, 519
- Whipping agent 10, 12
- World Health Organization (WHO) 313, 335, 344, 395, 601, 614
- Williamson (model) 189, 437
- x
- Xanthan –3, , –10, 12–13, 17, 19, 27–29, 37, 39, 40–41, 45, 48, 50, 53, 55, 63–64, 67–68, 72, 74–75, 77–79, 82, 84–86, 88–90, 93, 95, 96–99, 102, 104, 109–110, 116, 119, 121, 123–124, 126, 128, 131–132, 135, 137–138, 140, 144, 145, 147, 152, 160, 190, 192, 194, 196–197, 208, 210, 230, 236–239, 246–248, 253–254, 261, 267, 271–272, 301, 306, 308, 317, 333, 340, 344, 368, 371, 387, 394, 407, 416, 421, 423, 435–436, 438–440, 448, 504–505, 509–510, 519, 528, 540, 549, 564, 567, 571, 599, 613–614
- Xylose 21, 186, 207, 253, 279, 280, 301–303, 350, 364, 408, 417, 433–434, 437, 474, 483, 527–528, 554, 559, 562
- y
- Yield stress 82, 92–93, 95, 99, 153, 175, 188–189, 191–192, 196–197, 253, 255, 257, 261, 262, 267, 398, 399, 400, 401, 402, 407, 476–478, 485–487, 489, 492, 536, 538–539
- Yogurt , –11, 18, 21, 30, 45, 49, 178, 195, 202, 218, 223, 230–231, 246, 315–316, 325, 376–379, 389, 391–392, 507, 509, 521, 544, 601
- z
- Zero‐shear viscosity 84–87, 94–95, 97, 138, 153, 159, 171, 189, 478, 487
- Zeta potential 177, 195, 207, 242, 256, 262, 287–288, 295, 311, 315, 319, 362, 369, 554, 557–560, 562
- Zimm plot 58, 59
..................Content has been hidden....................
You can't read the all page of ebook, please click
here login for view all page.