Investigation of rheological behavior of Marshmallow seed (Althaea officinalis) mucilage under different temperature, concentration, and shear rate conditions

Shima Moazzezi; Amir Hossein Elhamirad; Leila Nateghi; Mohammad Hossein Haddad Khodaparast; Fatemeh Zarei

Volume 5, Issue 1 , March 2022, , Pages 1-8

      Food products could be exposed to heat treatments during manufacture, storage, and distribution chains which can affect the rheological properties of hydrocolloid solutions. Viscosity is an important factor for quality evaluation in many food products. In the current study marshmallow ...  Read More