زندی، م.، محبی، م.، وریدی، م. و رمضانیان، ن. (1394). تخمین و ارزیابی ضریب نفوذ میکروکپسول های آلژینات-پروتئین آب پنیر حامل دی استیل و ارزیابی آن در شرایط مختلف دهانی.
پژوهش های علوم و صنایع غذایی ایران، 11(4)، 435-444. doi:
https://doi.org/10.22067/ifstrj.v1394i11.29045
قهرمانیفر، ا.، محمدیثانی، ع.، نجفنجفی، م. و محمدیمقدم، ت. (1389). بررسی تأثیر پارامترهای زمان هموژنیزاسیون و غلظت بر ویژگیهای امولسیون کنندگی پروتئین آب پنیر تغلیظ شده. نوآوری در علوم و فناوری غذایی، 2(2)، 35-45.
محمدی، م.، قنبرزاده، ب.، رضاییمکرم، ر.، حسینی، م. و همیشهکار، ح. (1393). بررسی ویژگی های پایداری، پتانسیل زتا و رئولوژی نانولیپوزومهای حامل ویتامین 3D. مجله پزشکی دانشگاه علوم پزشکی و خدمات بهداشتی-درمانی تبریز، 36(4)، 102-111.
Abbasi, F., Samadi, F., Jafari, S. M., Ramezanpour, S., & Shams Shargh, M. (2019). Ultrasound-assisted preparation of flaxseed oil nanoemulsions coated with alginate-whey protein for targeted delivery of omega-3 fatty acids into the lower sections of gastrointestinal tract to enrich broiler meat.
Ultrasonics Sonochemistry, 50, 208-217. doi:
https://doi.org/10.1016/j.ultsonch.2018.09.014
Aguilera, J. M., & Park, D. J. (2016). Texture-modified foods for the elderly: Status, technology and opportunities.
Trends in Food Science & Technology, 57, 156-164. doi:
https://doi.org/10.1016/j.tifs.2016.10.001
Barbosa, M. I. M. J., Borsarelli, C. D., & Mercadante, A. Z. (2005). Light stability of spray-dried bixin encapsulated with different edible polysaccharide preparations.
Food Research International, 38(8), 989-994. doi:
https://doi.org/10.1016/j.foodres.2005.02.018
Beck, W. (2001). Handbook of Vitamins, ; Rucker, RB, Suttie, JW, McCormick, DB, Machlin, LJ, Eds: Marcel Dekker: New York.
Ching, S. H., Bansal, N., & Bhandari, B. (2015). Physical stability of emulsion encapsulated in alginate microgel particles by the impinging aerosol technique.
Food Research International, 75, 182-193. doi:
https://doi.org/10.1016/j.foodres.2015.06.002
Combs Jr, F. (2008). Vitamin C. In The vitamins. Fundamental aspects in nutrition and health/FG Jr. Combs. (Third edition ed.) (pp. 235-265): Amsterdam Boston: Elsevier Aca demic Press.
DESA, U. (2015). World population prospects: the 2015 revision, key findings and advance tables. United Nations Department of Economic and Social Affairs. Population Division working paper no ESA/P/WP, 241.
Ghahremanifar, A., Mohamadu Sani, A., Najaf Najafi, M., & Mohamadi moghadam, T. (2010). Effect of concentration and homogenization time on the emulsification of concentrate whey. Novelty in food science and technology, 2(2), 35-45. (in Persian)
Kim, K. H., Renkema, J. M. S., & van Vliet, T. (2001). Rheological properties of soybean protein isolate gels containing emulsion droplets.
Food Hydrocolloids, 15(3), 295-302. doi:
https://doi.org/10.1016/S0268-005X(01)00028-5
Koocheki, A., Kadkhodaee, R., Mortazavi, S. A., Shahidi, F., & Taherian, A. R. (2009). Influence of Alyssum homolocarpum seed gum on the stability and flow properties of O/W emulsion prepared by high intensity ultrasound.
Food Hydrocolloids, 23(8), 2416-2424. doi:
https://doi.org/10.1016/j.foodhyd.2009.06.021
Leon, A. M., Aguilera, J. M., & Park, D. J. (2019). Mechanical, rheological and structural properties of fiber-containing microgels based on whey protein and alginate.
Carbohydrate Polymers, 207, 571-579. doi:
https://doi.org/10.1016/j.carbpol.2018.11.094
Leon, A. M., Medina, W. T., Park, D. J., & Aguilera, J. M. (2018). Properties of microparticles from a whey protein isolate/alginate emulsion gel.
Food Science and Technology International, 24(5), 414-423. doi:
https://doi.org/10.1177/1082013218762210
Mohammadi, M., Ghanbarzadeh, B., Mokarram, R. R., Hoseini, M., & Hamishehkar, H. (2014). Study of Stability, Zeta-potential, and Steady Rheological Properties of Nanoliposomes Containing Vitamin D3. Medical Journal of Tabriz University of Medical Sciences and Health Services, 36(4), 102-111. (in Persian)
Nedovic, V., Kalusevic, A., Manojlovic, V., Levic, S., & Bugarski, B. (2011). An overview of encapsulation technologies for food applications.
Procedia Food Science, 1, 1806-1815. doi:
https://doi.org/10.1016/j.profoo.2011.09.265
Painter, V., Le Couteur, D. G., & Waite, L. M. (2017). Texture-modified food and fluids in dementia and residential aged care facilities.
Clinical interventions in aging, 12, 1193-1203. doi:
https://doi.org/10.2147/CIA.S140581
Rosenberg, M., & Lee, S. J. (2004). Calcium-alginate coated, whey protein-based microspheres: preparation, some properties and opportunities.
Journal of Microencapsulation, 21(3), 263-281. doi:
https://doi.org/10.1080/02652040410001673937
Sala, G., Van Aken, G. A., Stuart, M. A. C., & Van De Velde, F. (2007). Effect of droplet–matrix interactions on large deformation properties of emulsion-filled gels.
Journal of Texture Studies, 38(4), 511-535. doi:
https://doi.org/10.1111/j.1745-4603.2007.00110.x
Zandi, M. (2019). Vitamin protection by Alginate-Whey Protein Micro Gel (AL-WPC MG) as a novel microcapsule against gastrointestinal condition; case study: B-complex vitamins.
Iranian Food Science and Technology Research Journal, 16(3). doi:
https://doi.org/10.22067/ifstrj.v16i3.79215
Zandi, M. (2017). Evaluation of the Kinetics of Ascorbic Acid (AA) Release from Alginate-Whey Protein Concentrates (AL-WPC) Microspheres at the Simulated Gastro–Intestinal Condition.
Journal of Food Process Engineering, 40(1), e12334. doi:
https://doi.org/10.1111/jfpe.12334
Zandi, M., Mohebbei, M., Varidi, M., & Ramezanian, N. (2015). Estimation and evaluation of diffusion coefficient of diacetyl encapsulated alginate-whey protein microspheres at simulated mouth conditions. Iranian Food Science and Technology Research Journal, 11(4), 435. (in Persian)
Zandi, M., & Mohebbei, M. (2014). Investigation of encapsulated diacetyl colloidosome release profile as a function of sintering process and release media properties.
Flavour and Fragrance Journal, 29(6), 364-370. doi:
https://doi.org/10.1002/ffj.3214
Zandi, M., Mohebbi, M., Varidi, M., & Ramezanian, N. (2014). Evaluation of diacetyl encapsulated alginate–whey protein microspheres release kinetics and mechanism at simulated mouth conditions.
Food Research International, 56, 211-217. doi:
https://doi.org/10.1016/j.foodres.2013.11.035
ارسال نظر در مورد این مقاله