Seyed H. Hosseini‐Parvar

Steady shear flow behavior of gum extracted from Ocimum basilicum L. seed: Effect of concentration and temperature

Seyed H. Hosseini‐Parvar, Lara Matia‐Merino, Kelvin K.T. Goh et al. · Journal of Food Engineering · 2010 · 287 citations

Engineering, Botany, Rheology +2

Optimisation study of gum extraction from Basil seeds (<i>Ocimum basilicum</i> L.)

Seyed Mohammad Ali Razavi, Seyed Ali Mortazavi, Lara Matia‐Merino et al. · International Journal of Food Science & Technology · 2009 · 204 citations

Botany, Food Analysis, Food Biophysics +18

Emulsifying properties of a novel polysaccharide extracted from basil seed (Ocimum bacilicum L.): Effect of polysaccharide and protein content

Joenalyn P. Osano, Seyed H. Hosseini‐Parvar, Lara Matia‐Merino et al. · Food Hydrocolloids · 2013 · 141 citations

Food Chemistry, Protein Content, Food Colloid +6

Effect of basil seed gum (BSG) on textural, rheological and microstructural properties of model processed cheese

Seyed H. Hosseini‐Parvar, Lara Matia‐Merino, Matt Golding · Food Hydrocolloids · 2014 · 108 citations

Microstructural Properties, Food Microstructure, Rheology +6

Emulsifying properties of basil seed gum: Effect of pH and ionic strength

Seyed H. Hosseini‐Parvar, Joenalyn P. Osano, Lara Matia‐Merino · Food Hydrocolloids · 2015 · 68 citations

Food Chemistry, Microemulsion, Basil Seed Gum +2