خلیلیان، ص.، شهیدی، ف.، الهی، م.، و محبی، م. 1389. بررسی فرمولاسیون فرآورده میوه‌‌ای نوین از پوره طالبی (ژل مک) با استفاده از روش‌‌ها‌ی سطح پاسخ (RSM) و تحلیل مؤلفه اصلی (PCA). مجله الکترونیک فرآوری و نگهداری مواد غذایی، جلد دوم، شماره اول: 54-41.
یگانه زاد، س. 1391. بهینه‌سازی فرمولاسیون و تولید شکلات شیری پروبایوتیک غنی شده با پروتئین سویا. پایان‌نامه دکتری، دانشکده کشاورزی، دانشگاه فردوسی مشهد.
Boland, A. B., Buhr, K., Giannouli, P. & Van Ruth, S. M. 2004. Influence of gelatin, starch, pectin and artificial saliva on the release of 11 flavor compounds from model gel systems. Food Chemistry, 86(3): 401-411.
Carp, D.J., Baeza, R., Bartholomai, G.B. & Pilosof, A.M.R. 2004. Impact of proteins–k-carrageenan interactions on foam properties. LWT-Food Science and Technology, 37: 573–580.
Carp, D.J., Bartholomai, G.B. & Pilosof, A.M.R. 1999. Electrophoretic studies for determining soy proteins–xanthan gum interactions in foams. Colloids and Surfaces B: Biointerfaces, 12: 309–316.
Fernandes, R.V.D.B., Queiroz, F., Botrel, D.A., Rocha, V.V., Lima, C.F.D., & Souza, V.R.D. 2013. Foam mat drying on tomato pulp. Journal of Bioscience, 29: 816-825.
Habibi Najafi, M.B., Vahedi, N., Yaghanehzad, S. & Hoseini, Z. 2011. Effects of milk permeate addition on physicochemical and textural properties of toffee. Food Science Journal: 230-245.
Haedelt, J., Beckett, S.T. & Niranjan, K. 2007. Bubble-included chocolate: relating structure with sensory response. Journal of Food Science, 72: 3.
Hernández, M.J., Durán, L. & Costell, E. 1999. Influence of composition on mechanical properties of strawberry gels. Compression test and texture profile analysis. Food Science and Technology International, 5(1): 79-87.
Kilcast, D. & Clegg, S. 2002. Sensory perception of creaminess and its relationship with food structure. Food Quality and Preference, 13: 609–623.
Kopuzlu, S., Onenc, A., Bilgin, O.C. & Esenbuga, N. 2011. Determination of meat quality through principal components analysis. The Journal of Animal & Plant Sciences, 21 (2): 151-156.
Lachnit, M., Busch-Stockfisch, M., Kunert, J. & Krahl, J. 2003. Suitability of free choice profiling for assessment of orange-based carbonated soft drinks. Food Quality and Preference, 14: 257–263.
Marinova, K.G., Basheva, E.S., Nenova, B., Temelska, M., Mirarefi, A.Y., Campbell, B. & Ivanov I.B. 2009. Physico-chemical factors controlling the foamability and foam stability of milk proteins: sodium caseinate and whey protein concentrates. Food Hydrocolloids, 23: 1864–1876.
Pingret, D., Fabiano Tixier, A.S., Petitcolas, E., Canselier, J.P. & Chemat, P. 2011. First investigation on ultrasound assisted preparation of food products: sensory and physicochemical characterestics. Journal of Food Science, 76: 87-92.
Prud’homme, R. K. & Khan, S. A. 1996. Foams: Theory, measurements, and applications. New York: Marcel Dekker.
Valenzuela, C. & Miguel Aguilera, J. 2013. Aerated apple leathers: effect of microstructure on drying and mechanical properties. Drying Technology: an International Journal, 31(16): 1951-1959.
Walsh, D.J., Russell, K. & FitzGerald, J.R. 2008. Stabilisation of sodium caseinate hydrolysate foams. Food Research International, 41: 43–52.
)
ارسال نظر در مورد این مقاله