标题：Investigation of hot air and foam‐mat dried cress seed gum by FT‐IR, zeta potential, steady shear viscosity, dynamic oscillatory behavior, and other physical properties
摘要：The effects of different drying methods (hot air drying at 40, 60, and 80°C, and foam‐mat drying) on the characteristics (FT‐IR, zeta potential, conductivity, color, rheology, texture, and emulsifying) of extracted cress seed gum (CSG) have been investigated. The models described the rheological behavior of CSG with high R 2 , but in general Herschel–Bulkley's model has higher values of R 2 and lower values of RMSE compared to the fitted models. The HD 80 has high amount of viscosity. This means that as the temperature rises, the gel network is getting stronger, and gums from the internal CSG sections have a stronger gel network. Results of strain sweep test demonstrated that storage ( ) and loss modulus ( ) for all solutions except foam‐mat drying in the linear area showed solid‐like behavior. The parameters of strain sweep (Gf , τf , τy , , , YLVE ) increased with increasing temperatures. Frequency sweep test showed that storage ( ) was greater than loss modulus ( ) and samples have a solid behavior but foam‐mat drying exhibited liquid behavior. Increasing temperature has a direct impact on texture, so hardness and adhesion are increased consequently. Generally, CSG has good emulsifying and foaming characteristics, but no significant difference was observed.
