Author

Joenalyn P. Osano

Institution: Massey University

Observed institutions: University of Southern Mindanao, Massey University

OpenAlex ID: A5087966479

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

2013 · Joenalyn P. Osano, Seyed H. Hosseini-Parvar, et al. · Food Hydrocolloids · 143

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

2015 · Seyed H. Hosseini-Parvar, Joenalyn P. Osano, et al. · Food Hydrocolloids · 71

Adsorption properties of basil (Ocimum basilicum L.) seed gum

2011 · Joenalyn P. Osano, Lara Matia‐Merino, et al. · USM R&D j. (University of Southern Mindanao. Online) · 13

Emulsifying properties of a novel polysaccharide extracted from the seeds of basil (Ocimum basilicum L.) : a thesis presented in partial fulfilment of the requirements for the degree of Master of Technology in Food Technology at Massey University, Palmerston North, New Zealand

2010 · Joenalyn P. Osano · Massey Research Online (Massey University) · 1

Works count: 4

Citation count: 228

H-index: 3

I10-index: 3