تاثیر صمغ گزانتان و عربی بر ویژگی‌های کیفی شیرینی نوقا

ایوبی ا، حبیبی نجفی م ب، کریمی م، 1387، تأثیر افزودن کنسانتره پروتئین آب پنیر (WPC) و صمغ‌های گوار و زانتان بر خصوصیات کیفی و فیزیکوشیمیایی کیک روغنی، پژوهش‌های صنایع غذایی، 2، 46-33.

قریشی راد س م، قنبرزاده ب، غیاثی طرزی ب، 1390، تأثیر بکارگیری هیدروکلوئیدهای گوار و کاراگینان بر ویژگی‌های فیزیکی و حسی نان بربری، علوم غذایی و تغذیه، 2، 37-25.

Balaghi S, Mohammadifar MA, Zargaraan A, 2010. Physicochemical and rheological characterization of gum tragacanth exudates from six species of Iranian Astragalus. Food Biophysics 5(1): 59-71.

Bovšková H and Mikova K, 2011. Factors influencing egg white foam quality. Czech Journal of Food Sciences 29(4):322-327.

Garcia-Ochoa F, Santos VE, Fritsch AP,1992. Nutritional study of Xanthomonas campestris in xanthan gum production by factorial design of experiments. Enzyme and Microbial Technology 14(2): 991–996.

Huang D, Hutzler S, Verbist G and Peters EAJF, 1998. A review of foam drainage. Advances in Chemical Physics 102: 315-374.

Islam AM, Phillips GO, Sljivo A, Snowden MJ and Williams PA, 1997. A review of recent developments on the regulatory, structural and functional aspects of gum arabic. Food Hydrocolloids 11: 493–505.

Kato A, Ibrahim HR, Nakamura S, Kobayashi K, 1994. New methods for improving the functionality of egg white proteins. In: SIM J.S., NAKAI S. (eds): Egg Uses and Processing Technologies. New Developments. CAB International, Wallingford: 250–267.

Lomakina K and Mikova K, 2006. A study of the factors affecting the foaming properties of egg white-a review. Czech Journal of Food Science 24: 110-118.

Pasban A, Mohebbi M, Pourazarang H and Varidi M, 2014. Effects of endemic hydrocolloids and xanthan gum on foaming properties of white button mushroom puree studied by cluster analysis: A comparative study. Journal of Taibah University for Science 8(1): 31-38.

Pasban A, Mohebbi M, Pourazarang H, Varidi M and Abbasi A, 2014. Optimization of foaming condition and drying behavior of white button mushroom (Agaricusbisporus). Journal of Food Processing and Preservation 39(6): 737-744.

Phillips GO and Williams PA, 2009. Handbook of hydrocolloids. Elsevier.

Ptaszek P, 2013. The non-linear rheological properties of fresh wet foams based on egg white proteins and selected hydrocolloids. Food Research International 54(1): 478-486.

Ptaszek P, 2015. A geometrical interpretation of large amplitude oscillatory shear (LAOS) in application to fresh food foams. Journal of Food Engineering 146:53-61.

Ptaszek P, Kabziński M, Kruk J, Kaczmarczyk K, Żmudziński D, Liszka-Skoczylas M and Banaś J, 2015. The effect of pectins and xanthan gum on physicochemical properties of egg white protein foams. Journal of Food Engineering144:129-137.

Ptaszek P, Żmudziński D, Kruk J, Kaczmarczyk K, Rożnowski W and Berski W, 2014. The physical and linear viscoelastic properties of fresh wet foams based on egg white proteins and selected hydrocolloids. Food Biophysics 9(1): 76-87.

Rocell JA, Kim HS, Baek HH and Park HJ, 2001. Effects of hydroxypropyl methylcellulose and temperature of dough water on the rice noodle quality. Food Science and Technology Research 21(1): 129-135.

Sadahira MS, Lopes FCR, Rodrigues MI and Netto FM, 2014. Influence of protein–pectin electrostatic interaction on the foam stability mechanism. Carbohydrate polymers 103: 55-61.

StadelmanWJ and Cotterill OJ, 1995.Egg science and technology.

Tan CT, 1997. In S. Friberg& K. Larsson (Eds.), Beverage emulsions in food emulsions (3rd ed). New York, NY: Marcel Dekker Inc: 491-524.