The effect of basil seed gum (BSG) on the rheological and physicochemical properties of heat-induced egg albumin gelsSaeed Mirarab Razi, Ali Rashidinejad, Seyed‐Ahmad Shahidi et al.|Food Hydrocolloids|2018Cited by 124
The effect of pH and high-pressure processing (HPP) on the rheological properties of egg white albumin and basil seed gum mixturesSaeed Mirarab Razi, Ali Rashidinejad, Ali Motamedzadegan et al.|Food Hydrocolloids|2019Cited by 49