Effect of Concentration and Temperature on Flow Properties of Alyssum homolocarpum Seed Gum Solutions: Assessment of Time Dependency and Thixotropy

G. Dimonte, D. Nelson, S. Weaver, M. Schneider, E. Flower-Maudlin, R. Gore, J.R. Baumgardner, M.S. Sahota, Comparative study of viscoelastic properties using virgin yogurt. J. Rheol. 42, 727–743 (1998)

B. Abu-Jdayil, Modelling the time-dependent rheological behavior of semisolid foodstuffs. J. Food Eng. 57, 97–102 (2003)

P.I. Figoni, C.F. Shoemaker, Characterization of time dependent flow properties of mayonnaise under steady shear. J. Texture Stud. 14, 431–442 (1983)

C. Tiu, D.V. Boger, Complete rheological characterization of time dependent food products. J. Texture Stud. 5, 329–338 (1974)

H.A. Barnes, Thixotropy—a review. J. Non-Newton. Fluid Mech. 70, 1–33 (1997)

A. Mujumdar, A.N. Beris, A.B. Metzner, Transient phenomena in thixotropic systems. J. Non-Newton. Fluid Mech. 102, 157–178 (2002)

K. Longree, S. Behaver, P. Buck, J.E. Nowrey, Viscous behavior of custard systems. J. Agric. Food Chem. 14, 653–659 (1966)

G.V. Barbosa-Canovas, M. Peleg, Flow parameters of selected commercial semi-liquid food products. J. Texture Stud. 14, 213–234 (1983)

E. Carbonell, E. Costell, L. Duran, Rheological behaviour of sheared jams: relation with fruit content. J. Texture Stud. 22, 33–43 (1991)

J.Y. Thebaudin, A.C. Lefebvre, J.L. Doublier, Rheology of starch pastes from starches of different origins: applications to starch-based sauces. L. W. T 31, 354–360 (1998)

R.N. Weltmann, Breakdown of thixotropic structure as a function of time. J. Appl. Phys. 14, 343–350 (1943)

J. Steffe, Rheological methods in food process engineering (Freeman, East Lansing, 1996)

Q.D. Nguyen, C.T.B. Jensen, P.G. Kristensen, Experimental and modelling studies of the flow properties of maize and waxy starch pastes. Chem. Eng. J. 70, 165–171 (1998)

A. Koocheki, A. Ghandi, S.M.A. Razavi, S.A. Mortazavi, T. Vasiljevic, The rheological properties of ketchup as a function of different hydrocolloids and temperature. Int. J. Food Sci. Technol. 44, 596–602 (2009)

S.M.A. Razavi, M.B. Habibi Najafi, Z. Alaee, The time independent rheological properties of low fat sesame paste/date syrup blends as a function of fat substitutes and temperature. Food Hydrocoll. 21, 198–202 (2007)

A.R. Taherian, P. Fustier, M. Britten, H.S. Ramaswamy, Rheology and stability of beverage emulsions in the presence and absence of weighting agents: a review. Food Biophys. 3, 279–286 (2008)

S.M.A. Razavi, H. Karazhiyan, Flow properties and thixotropy of selected hydrocolloids: experimental and modeling studies. Food Hydrocoll. 23, 908–912 (2009)

L.M. Zhang, T. Kong, P.S. Hui, Semi-dilute solutions of hydroxypropyl guar gum: viscosity behaviour and thixotropic properties. J. Sci. Food Agric. 87, 684–688 (2007)

C.F. Mao, J.C. Chen, Interchain association of locust bean gum in sucrose solutions: an interpretation based on thixotropic behavior. Food Hydrocoll. 20, 730–739 (2006)

R. Huei Chen, W. Yuu Chen, Rheological properties of the water-soluble mucilage of a green laver, Monostroma nitidium. J. Appl. Phycol. 13, 481–488 (2001)

Y.P. Wei, C.S. Wang, J.S.B. Wu, Flow properties of fruits fillings. Food Res. Int. 34, 377–381 (2001)

A. Koocheki, S.A. Mortazavi, F. Shahidi, S.M.A. Razavi, R. Kadkhodaee, J. Milani, Optimization of mucilage extraction from Qodume shirazi seed (Alyssum homolocarpum) using response surface methodology. J. Food Process Eng. doi: 10.1111/j.1745-4530.2008.00312.x (2008)

A. Koocheki, S.A. Mortazavi, F. Shahidi, S.M.A. Razavi, A.R. Taherian, Rheological properties of mucilage extracted from Alyssum homolocarpum seed as a new source of thickening agent. J. Food Eng. 91, 490–496 (2009)

A. Koocheki, R. Kadkhodaee, S.A. Mortazavi, F. Shahidi, A.R. Taherian, Influence of Alyssum homolocarpum seed gum on the stability and flow properties of O/W emulsion prepared by high intensity ultrasound. Food Hydrocoll. 23, 2416–2424 (2009)

A.L. Halmos, C. Tiu, Liquid food stuffs exhibiting yield stress and shear-degradability. J. Texture Stud. 12, 39–46 (1981)

A. Koksoy, M. Kilic, Effects of water and salt level on rheological properties of ayran, a Turkish yoghurt drink. In. Dairy J. 13, 835–839 (2003)

A. Tarrega, L. Duran, E. Costell, Flow behaviour of semi-solid dairy desserts. Effect of temperature. Int. Dairy J. 14, 345–353 (2004)

M.T. Ghannam, M.N. Easkatoon, Rheological properties of carboxymethyl cellulose. J. Appl. Polym. Sci. 64, 289–301 (1997)

B. Abu-Jdayil, H. Mohameed, Experimental and modeling studies of the flow properties of concentrated yogurt as affected by the storage time. J. Food Eng. 52, 359–365 (2002)

H.A. Mohameed, B. Abu-Jdayil, A. Al-Shawabkeh, Effect of solids concentration on the rheology of labneh (concentrated yogurt) produced from sheep milk. J. Food Eng. 61, 347–352 (2004)

B. Abu-Jdayil, Flow properties of sweetened sesame paste (halawa tehineh). Eur. Food Res. Technol. 219, 265–272 (2004)

B. Abu-Jdayil, Rheology of milled black cumin (Nigella sativa L.). Rheol. Acta. 41, 441–447 (2002)

B. Abu-Jdayil, M.O.J. Azzam, K.I.M. Al-Malah, Effect of glucose and storage time on the viscosity of wheat starch dispersions. Carbohydr. Polym. 46, 207–215 (2001)

S.M.A. Razavi, M.B. Habibi Najafi, Z. Alaee, Rheological characterization of low fat sesame paste blended with date syrup. Int. J. Food Properties 11, 92–101 (2008)

M.D.C. Paredes, M.A. Rao, M.C. Bourne, Rheological characterization of salad dressings. 1. Steady shear thixotropy and effect of temperature. J. Texture Stud. 19, 247–258 (1989)

E. Carbonell, E. Costell, L. Duran, Rheological indices of fruit content in jams: influence of formulation on time-dependent flow of sheared strawberry and peach jams. J. Texture Stud. 22, 457–471 (1991)

H.J. O’Donnell, F. Butler, Time-dependent viscosity of stirred yogurt. Part I: Couette flow. J. Food Eng. 51, 249–254 (2002)

B. Abu-Jdayil, K. Al-Malah, H. Asoud, Rheological characterization of milled sesame (tehineh). Food Hydrocoll. 16, 55–61 (2002)

A. Altan, S. Kus, A. Kaya, Rheological behavior and time dependent characterization of Gilaboru juice (Viburnum opulus L.). Food Sci. Technol. Int. 11, 129–137 (2005)

E. Cepeda, M.C. Villaran, A. Ibarz, Rheological properties of cloudy and clarified juice of Malus floribunda as a function of concentration and temperature. J. Texture Stud. 30, 481–491 (1999)

E. Cepeda, M. Hermosa, F. Llorens, M.C. Villaran, Rheological behaviour of blueberry cloudy juice (Vaccinium corymbosum L.). Int. J. Food Sci. Technol. 37, 271–276 (2002)