Abismail, B., Canselier, J. P., Wilhelm, A. M., Delmas, H., and Gourdon, C., 1999, Emulsification by ultrasound: Drop size distribution and stability. Ultrasonics Sonochemistry, 6, 75–83.
Akhtar, M., Stenzel, J., Murray, B. S., and Dickinson, E., 2005, Factors affecting the perception of creaminess of oil-in-water emulsions. Food Hydrocolloids, 19, 521–526.
Behrend, O., Ax, K., and Schubert, H., 2000, Influence of continuous phase viscosity on emulsification by ultrasound. Ultrasonic Sonochemistry, 7, 77–85.
Canselier, J. R., Delmas, H., Wilhelm, A. M., and Abismail, B., 2002, Ultrasound emulsification—An overview. Journal of Dispersion Science and Technology, 23, 333-349.
Dickinson, E., 2003, Hydrocolloids at interfaces and the influence on the properties of dispersed systems. Food hydrocolloids, 17, 25-39.
Dickinson, E., and Galazka, V. B., 1992, Emulsion stabilization by protein/polysaccharide complex. In G. L. Philips, Wedlock, D. J., and Williams, P. A. (Eds.), Gum and stabiliseres for the Food Industry. Vol. 6. IRL Press, Oxford.
Djordjevic, D., Cercaci, L., Alamed, J., McClements, D. J., and Decker, E. A., 2008, Chemical and physical stability of proteinand gum arabic-stabilized oil-in-water emulsions containing limonene. Journal of Food Science, 73, 167-172.
Eberth, K., and Merry, J., 1983, A comparative-study of emulsions prepared by ultrasound and by a conventional method—Droplet size measurements by means of a Coulter-Counter and microscopy. International Journal of Pharmaceutics, 14, 349–353.
Ercelabi, E, A., Ibanoglu, E., 2009, Rheological properties of whey protein stabilized emulsions with pectin and guar gum. Eur Food Res Technol. 229: 281-286.
Glicksman, M., 1982, Food hydrocolloids. Vol. 1-3, CRC press, Florida.
Gopal, E. S. R., 1968, Principles of emulsion formation, in Emulsion Science, Sherman, P., Academic Press, London.
Guo, Q., and Mu, T, H., 2011, Emulsifying properties of sweet potato protein: Effect of protein concentration and oil volume fraction. Food Hydrocolloids, 25, 98-106.
Ibanoglu, E., 2002, Rheological behaviour of whey protein stabilized emulsions in the presence of gum arabic. Journal of Food Engineering, 52, 273-277.
Izquierdo, P., Esquena, J., Tadros, T. F., Dederen, C., Garcia, M. J., Azemar, N., and Solans, C., 2002, Formation and stability of nanoemulsions prepared using the phase inversion temperature method. Langmuir, 18(1), 26–30.
Khalloufi, S., Corredig, M., Goff, H. D., and Alexander, M., 2008, Flaxseed gums and their adsorption on whey protein-stabilized oil-in-water emulsions. Food Hydrocolloids, Article in press.
Koocheki, A., Taherian, R. A., Razavi, S. M. A,. and Bostan, A., 2009, Response surface methodology for optimization of extraction yield, viscosity, hue and emulsion stability of mucilage extracted from Lepidium Perfoliatum seeds. Food Hydrocolloids, Food Hydrocolloids, 23, 2369-2379.
Koocheki, A., & Kadkhodaee, R., 2011, Effect of Alyssum homolocarpum seed gum, Tween 80and NaCl on droplets characteristics, flow properties and physical stability of ultrasonically prepared corn oil-in-water emulsions. Food Hydrocolloids, 25, 1149 1157.
Koocheki, A., Kadkhodaee, R., Mortazavi, S. A., Shahidi, F., & Taherian, A. R., 2009b, Influence of Alyssum homolocarpum seed gum on the stability and flow properties of O/W emulsion prepared by high intensity ultrasound. Food Hydrocolloids, 23, 2416-2424.
Koocheki, A., Mortazavi, S. A., Shahidi. F., Razavi, S. M. A., and Taherian, A. R., 2009, Rheological properties of mucilage extracted from Alyssum Homolocarpum seeds as a new source of thickening agent. Journal of Food Engineering, 91, 490-496.
Krstonosic, V., Dokic, L., Dokic, P., and Dapcevic, T., 2009, Effects of xanthan gum on physicochemical properties and stability of corn oil-in water emulsions stabilized by polyoxyethelene (20) sorbitan monooleate. Food Hydrocolloids, 23, 2212-2218.
Lai, L., Lin, P., 2004, Application od decolourised hsian-tsao leaf gum to low-fat salad dressing model emulsions: a rheological study. Journal of the Science of Food and Agriculture. 84: 1307-1314.
Makri, E. A., and Doxastakis, G. I., 2006, Study of emulsions and foams stabilized with Phaseolus vulgaris or Phaseolus coccineus with the addition of xanthan gum or NaCl. Journal of the Science of Food and Agriculture, 86, 1863–1870.
Makri, E. A., and Doxastakis, G. I., 2006 Study of emulsions stabilized with Phaseolus Vulgaris or Phaseolus Coccineus with the addition of Arabic gum, locust bean gum and xanthan gum. Food Hydrocolloids, 20, 1141-1152.
McCarthy, W. W., 1964, Ultrasonic emulsion. Drug and Cosmetic Industry, 94, 821-824.
McClements, D. J., 2005, Food emulsions: Principles, practice, and techniques. Boca Raton, FL: CRC Press.
Nor Hayati, I., Bin Che Man, Y., Ping Tan, C., and Nor Aini, I. 2008. Droplet characterization and stability of soybean oil/palm kernel olein O/W emulsions with the presence of selected polysaccharides. Food Hydrocolloids, Article in press.
Palazolo, G. G., Sobral, P. A., & Wagner, J. R., 2011, Freeze-thaw stability of oil-in-water emulsions prepared with native and thermally-denatured soybean isolates. Food Hydrocolloids, 25, 398-409.
Papalamprou, E. M., Makri, E. A., Kiosseoglou, V. D., and Doxastakis, G. I., 2005, Effect of medium molecular weight xanthan gum in rheology and stability of oil-in-water emulsion stabilized with legume proteins. Journal of the Science of Food and Agriculture, 85, 1967–1973.
Povey, M. J. W., and Mason, T. J., 1998, Ultrasound in Food Processing. New York, USA: Blackie Academic and Professional.
Rao, M.A. & Kenny, J. F., 1975, Flow properties of selected gums. Canadian Institute of Food Science and Technology Journal, 8, 142–148.
Steff, J. F., 1996, Rheological methods in food process engineering. Freeman Press, USA.
Sun, C., and Gunasekaran, S., 2009, Effects of protein concentration and oil-phase volume fraction on the stability and rheology of menhaden oil-in-water emulsions stabilized by whey protein isolate with xanthan gum. Food Hydrocolloids, 23, 165-174.
Sun, C., Gunasekaran, S., and Richards, M. P., 2007, Effect of xanthan gum on physicochemical properties of whey protein isolate stabilized oil-in-water emulsions. Food Hydrocolloids, 21, 555–564.
Taherian, A. R., Fustier, P., and Ramaswamy, H. S., 2006, Effect of added oil and modified starch on rheological properties, droplet size distribution, opacity and stability of beverage cloud emulsions. Journal of Food Engineering, 77, 687–696.
Taherian, A. R., Fustier, P., and Ramaswamy, H. S., 2007, Effects of added weighting agent and xanthan gum on stability and rheological properties of beverage cloud emulsions formulated using modified starch. Journal of Food Process Engineering 30,204–224.
Wang, Y., Li, D., Wang, L., and Adhikari, B., 2011, The effect of addition of flaxseed gum on the emulsion properties of soybean protein isolate (SPI). Journal of Food Engineering, 104, 56-62.
Ye, A., Hemar, Y., and Singh, H., 2004, Enhancement of coalescence by xanthan addition to oil-in-water emulsions formed with extensively hydrolysed whey proteins. Food Hydrocolloids, 18, 737-746.
)
ارسال نظر در مورد این مقاله