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Publications by Md Zaidul Islam Sarker
Rheological Properties and Emulsifying Activity of Gum Karaya (Sterculia Urens) in Aqueous System and Oil in Water Emulsion: Heat Treatment and Microwave Modification
International Journal of Food Properties
Food Science
Soy Protein–Gum Karaya Conjugate: Emulsifying Activity and Rheological Behavior in Aqueous System and Oil in Water Emulsion
JAOCS, Journal of the American Oil Chemists' Society
Organic Chemistry
Chemical Engineering
Related publications
Physico-Chemical and Rheological Properties of Karaya Gum (Sterculia Urens Roxb.)
International Journal of Current Microbiology and Applied Sciences
Scientific Approaches of Gum Tapping in Gum Karaya (Sterculia Urens Roxb.) for High Gum Production
International Journal of Current Microbiology and Applied Sciences
Physicochemical Properties, Rheological Behavior and Morphology of Pectin-Pea Protein Isolate Mixtures and Conjugates in Aqueous System and Oil in Water Emulsion
Food Hydrocolloids
Chemistry
Chemical Engineering
Food Science
Rheological Properties of Welan Gum in Aqueous Media.
Agricultural and Biological Chemistry
Modification of Water Retention and Rheological Properties of Fresh State Cement-Based Mortars by Guar Gum Derivatives
Construction and Building Materials
Building
Civil
Construction
Structural Engineering
Materials Science
Rheological Properties of Sunflower Oil-In-Water Emulsion Containing Vinegar, Stabilized With Gelatinized Bambara Groundnut Flour
International Journal of Engineering Research in Africa
Engineering
Preparation and Emulsifying Properties of Trace Elements Fortified Gum Arabic
Food Hydrocolloids
Chemistry
Chemical Engineering
Food Science
Characterization and Antibacterial Activity of Oil-In-Water Nano-Emulsion Formulation AgainstCandidatusLiberibacter Asiaticus
Plant Disease
Plant Science
Agronomy
Crop Science
