Alting, A,. C. (2003). Cold gelation of globular proteins. Thesis Wageningen University, The Netherlands.
Arditty, S., V. Schmitt, J. Giermanska-Kahn and F. Leal-Calderon (2004). "Materials based on solid-stabilized emulsions." Journal of Colloid and Interface Science 275(2): 659-664.
Arkoumanis, P. G., I. T. Norton and F. Spyropoulos (2019). "Pickering particle and emulsifier co-stabilised emulsions produced via rotating membrane emulsification." Colloids and Surfaces A: Physicochemical and Engineering Aspects 568: 481-492.
Ayed, C., S. I. Martins, A. M. Williamson and E. Guichard (2018). "Understanding fat, proteins and saliva impact on aroma release from flavoured ice creams." Food chemistry 267: 132-139.
Brodelius, P. E., C. Funk and R. D. Shillito (1988). "Permeabilization of cultivated plant cells by electroporation for release of intracellularly stored secondary products." Plant cell reports 7(3): 186-188.
Clark, A. H. and S. B. Ross-Murphy (1987). Structural and mechanical properties of biopolymer gels. Biopolymers, Springer: 57-192.
Costa, C., Medronho, B., Filipe, A., Mira, I., Lindman, B., Edlund, H., & Norgren, M. (2019). Emulsion formation and stabilization by biomolecules: The leading role of cellulose. Polymers, 11(10), 1570.
De Vries, A., J. Hendriks, E. Van Der Linden and E. Scholten (2015). "Protein oleogels from protein hydrogels via a stepwise solvent exchange route." Langmuir 31(51): 13850-13859.
Fiszman, S. and M. Damasio (2000). "Suitability of single‐compression and TPA tests to determine adhesiveness in solid and semi‐solid foods." Journal of texture studies 31(1): 55-68.
Ge, S., L. Xiong, M. Li, J. Liu, J. Yang, R. Chang, C. Liang and Q. Sun (2017). "Characterizations of Pickering emulsions stabilized by starch nanoparticles: Influence of starch variety and particle size." Food chemistry 234: 339-347.
Hesarinejad, M. A., S. M. Razavi and A. Koocheki (2015). "Alyssum homolocarpum seed gum: Dilute solution and some physicochemical properties." International journal of biological macromolecules 81: 418-426.
Hoefler, A. (2001). Carrageenan: chemistry, functionality, and applications, Oxford PA. p.
Jo, C. and D. U. Ahn (1999). "Fat reduces volatiles production in oil emulsion system analyzed by purge and trap dynamic headspace/gas chromatography." Journal of Food Science and Technology (Mysore) 64.4: 641-643.
Katsiari, M., L. Voutsinas, E. Kondyli and E. Alichanidis (2002). "Flavour enhancement of low-fat Feta-type cheese using a commercial adjunct culture." Food Chemistry 79(2): 193-198.
Kavas, G., G. Oysun, O. Kinik and H. Uysal (2004). "Effect of some fat replacers on chemical, physical and sensory attributes of low-fat white pickled cheese." Food chemistry 88(3): 381-388.
Khouryieh, H., G. Puli, K. Williams and F. Aramouni (2015). "Effects of xanthan–locust bean gum mixtures on the physicochemical properties and oxidative stability of whey protein stabilised oil-in-water emulsions." Food chemistry 167: 340-348.
Kuhn, K. R., Â. L. F. Cavallieri and R. L. Da Cunha (2010). "Cold‐set whey protein gels induced by calcium or sodium salt addition." International journal of food science & technology 45(2): 348-357.
Lee, M. N., H. K. Chan and A. Mohraz (2011). "Characteristics of pickering emulsion gels formed by droplet bridging." Langmuir 28(6): 3085-3091.
Li, C., Y. Li, P. Sun and C. Yang ,2013). Pickering emulsions stabilized by native starch granules." Colloids and Surfaces A: Physicochemical and Engineering Aspects 431: 142-149.
Liu, F. and C.-H. Tang (2016). "Soy glycinin as food-grade Pickering stabilizers: Part. I. Structural characteristics, emulsifying properties and adsorption/arrangement at interface." Food Hydrocolloids 60: 606-619.
Liu, F. and C.-H. Tang (2016). "Soy glycinin as food-grade Pickering stabilizers: Part. II. Improvement of emulsification and interfacial adsorption by electrostatic screening." Food hydrocolloids 60: 620-630.
Lo, C. and L. Ramsden (2000). "Effects of xanthan and galactomannan on the freeze/thaw properties of starch gels." Food/Nahrung 44(3): 211-214.
Naji-Tabasi, S., B. Emadzadeh and R. Kadkhodaee (2019). "Effects of pectin and xanthan gum on induced-flocculation phenomenon in an acidic model emulsion system." Journal of Dispersion Science and Technology 40(2): 256-263.
Naji-Tabasi, S. and S. M. A. Razavi (2016). "New studies on basil (Ocimum bacilicum L.) seed gum: Part II—Emulsifying and foaming characterization." Carbohydrate polymers 149: 140-150.
Naji-Tabasi, S., & Razavi, S. M. A. (2017). New studies on basil (Ocimum bacilicum L.) seed gum: Part III–Steady and dynamic shear rheology. Food Hydrocolloids, 67, 243-250.
Naji-Tabasi, S., S. M. A. Razavi and H. Mehditabar (2017). "Fabrication of basil seed gum nanoparticles as a novel oral delivery system of glutathione." Carbohydrate polymers 157: 1703-1713.
Naji-Tabasi, S., S. M. A. Razavi, M. Mohebbi and B. Malaekeh-Nikouei (2016). "New studies on basil (Ocimum bacilicum L.) seed gum: Part I-Fractionation, physicochemical and surface activity characterization." Food Hydrocolloids 52: 350-358.
Nourbehesht, N., Shekarchizadeh, H., & Soltanizadeh, N. (2018). Investigation of stability, consistency, and oil oxidation of emulsion filled gel prepared by inulin and rice bran oil using ultrasonic radiation. Ultrasonics sonochemistry, 42: 585-593.
Orouji, I., Dhanbarzadeh,B., and Danesh, E.(2017). Study of texture and sensory properties of prebiotic cream containing inulin and polydextrose by using response surface methodology. Journal of food research, 27(4), 193-207.
Pawlik, A., D. Kurukji, I. Norton and F. Spyropoulos (2016). "Food-grade Pickering emulsions stabilised with solid lipid particles." Food & function 7(6): 2712-2721.
Piraprez, G., Marie France Hérent and S. Collin (1998). "Determination of the lipophilicity of aroma compounds by RPHPLC." Flavour and fragrance journal 400-408.
Rayner, M., A. Timgren, M. Sjöö and P. Dejmek (2012). "Quinoa starch granules: a candidate for stabilising food‐grade Pickering emulsions." Journal of theScience of Food and Agriculture 92(9): 1841-1847.
Sahan, N., K. Yasar and A. Hayaloglu (2008). "Physical, chemical and flavour quality of non-fat yogurt as affected by a β-glucan hydrocolloidal composite during storage." Food Hydrocolloids 22(7): 1291-1297.
Shao, Y. and C.-H. Tang (2016). "Gel-like pea protein Pickering emulsions at pH 3.0 as a potential intestine-targeted and sustained-release delivery system for β-carotene." Food research international 79: 64-72.
Steffe, J. F. (1996). Rheological methods in food process engineering, Freeman press.
Williams, P. D., L. N. Sadar and Y. Martin Lo (2009). "Texture stability of hydrogel complex containing curdlan gum over multiple freeze–thaw cycles." Journal of Food Processing and Preservation 33(1): 126-139.
Wu, M., Xiong, Y. L., & Chen, J. (2011). Rheology and microstructure of myofibrillar protein–plant lipid composite gels: Effect of emulsion droplet size and membrane type. Journal of food engineering, 106(4), 318-324.
Yang, Y., Z. Fang, X. Chen, W. Zhang, Y. Xie, Y. Chen, Z. Liu and W. Yuan (2017). "An overview of Pickering emulsions: solid-particle materials, classification, morphology, and applications." Frontiers in pharmacology 8: 287.