References
- Tanaka, L.; Tanaka, K.; Yamato, S.; Ueno, S.; Sato, K. Food Biophys. 2009, 4, 331–339.
- Pareyt, B.; Talhaoui, F.; Kerckhofs, G.; Brijs, K.; Goesaert, H.; Wevers, M.; Delcour, J. A. J. Food Eng. 2009, 90, 400–408.
- EC, European Commission. Off. J. Eur. Commun. 1994, 316, 2–7.
- Gharibzahedi, S. M. T.; Mousavi, S. M.; Hamedi, M.; Ghasemlou, M. Food Hydrocolloids 2012, 26, 293–301.
- Gharibzahedi, S. M. T.; Mousavi, S. M.; Hamedi, M.; Rezaei, K.; Khodaiyan, F. Ind. Crops Prod. 2013, 45, 133–140.
- Gharibzahedi, S. M. T.; Mousavi, S. M.; Hamedi, M.; Khodaiyan, F. Determination and characterization of kernel biochemical composition and functional compounds of Persian walnut oil. Journal of Food Science and Technology 2014, 51(1), 34–42.
- Brummel, S. E.; Lee, K. J. Food Sci. 1990, 55, 1290–1292.
- Evangeliou, V.; Alevisopoulos, S.; Kasapis, S. J. Text. Stud. 1997, 28, 319–335.
- BeMillier, J. N. Carbohydr. Polym. 2011, 86, 386–423.
- Cheng, L. H.; Lim, B. L.; Chow, K. H.; Chong, S. M.; Chang, Y. C. Food Hydrocolloids 2008, 22, 1637–1640.
- Mousazadeh, M.; Mousavi, S. M.; Emam-Djomeh, Z.; Hadi Nezhad, M.; Rahmati, N. Int. J. Biol. Macromol. 2013, 56, 133–139.
- Casas, J. A.; Garcia-Ochoa, F. J. Sci. Food Agric. 1999, 79, 25–31.
- Korus, J.; Juszczak, L.; Witczak, M.; Achremowicz, B. Int. J. Food Sci. Technol. 2004, 39, 641–652.
- Thakur, B. R.; Singh, R. K.; Handa, A. K. Crit. Rev. Food Sci. Nutr. 1997, 37, 47–73.
- Chronakis, I. S.; Kasapis, S. Carbohydr. Polym. 1995, 28, 361–373.
- Gharibzahedi, S. M. T.; Mousavi, S. M.; Hamedi, M.; Khodaiyan, F.; Razavi, S. H. Carbohydr. Polym. 2012, 87, 1611–1619.
- Haj-Shafiei, S.; Ghosh, S.; Rousseau, D. Kinetic stability and rheology of wax-stabilized water-in-oil emulsions at different water cuts. Journal of Colloid and Interface Science 2013, 410, 11–20.
- Mun, S.; Kim, Y. L.; Kang, C. G.; Park, K. H.; Shim, J. Y.; Kim, Y. R. Int. J. Biol. Macromol. 2009, 44, 400–407.
- Mandala, I. G.; Savvas, T. P.; Kostaropoulos, A. E. J. Food Eng. 2004, 64, 335–342.
- Taherian, A. R.; Fustier, P.; Ramasawamy, H. S. J. Food Eng. 2006, 77, 687–696.
- Samavati, V.; Emam-Djomeh, Z.; Mohammadifar, M. A.; Omid, M.; Mehdinia, A. J. Text. Stud. 2012, 43, 63–76.
- McClements, D. J. Emulsion rheology. In Food Emulsions Principles, Practice and Techniques 1999 (Edited by McClements, D.J). Washington, DC: CRC Press. pp. 235–266.
- Gharibzahedi, S. M. T.; Mousavi, S. M.; Hamedi, M.; Khodaiyan, F. Food Bioprocess Technol. 2013, 6, 456–469.
- Huang, C. C.; Lin, M. C.; Wang, C. C. R. Carbohydr. Polym. 2006, 64, 524–531.
- Dolz, M.; Hernandez, M. J.; Delegido, J.; Alfaro, M. C.; Munoz, J. J. Food Eng. 2007, 81, 179–186.
- Heyman, B.; Depypere, F.; Van der Meeren, P.; Dewettinck, K. Carbohydr. Polym. 2013, 96, 560–567.
- Mirhosseini, H.; Tan, C. P.; Taherian, A. R.; Boo, H. C. Carbohydr. Polym. 2009, 75, 512–520.
- Hemar, Y.; Tamehana, P. A.; Singh, M. H. Food Hydrocolloids 2001, 15, 513–519.
- Gruber, J. V.; Konish, P. N. In Building Aqueous Viscosity through Synergistic Polymer–Polymer Interactions (Polysaccharide Application: Cosmetics and Pharmaceuticals) 1999, edited by M. A. El-Nokaly and H. A. Soini; Washington, DC: American Chemical Society; pp. 252–261.
- Pongjanyakul, T.; Puttipipatkhachorn, S. Int. J. Pharmaceut. 2007, 331, 61–71.
- Sandhu, K. S.; Singh, N. Food Chem. 2007, 101, 1499–1507.
- Shi, X.; BeMiller, J. N. Carbohydr. Polym. 2002, 50, 7–18.
- Brunello, N.; McGauley, S. E.; Marangoni, A. LWT-Food Sci. Technol. 2003, 36, 525–532.
- Nattress, L. A.; Ziegler, G. R.; Hollender, R.; Peterson, D. G. J. Sens. Stud. 2004, 19, 133–148.
- Brummer, R. Rheology Essentials of Cosmetic and Food Emulsions 2006, ; Berlin: Springer.
- Clark, A. H.; Ross-Murphy, S. B. Adv. Polym. Sci. 1987, 83, 57–192.
- Resch, J. J.; Daubert, C. R. Int. J. Food Properties 2002, 5, 419–434.
- Chantaro, P.; Pongsawatmanit, R.; Nishinari, K. Food Hydrocolloids 2013, 31, 183–194.
- Valdez, M. A.; Acedo-Carrillo, J. I.; Rosas-Durazo, A.; Lizardi, J.; Rinaudo, M.; Goycoolea, F. M. Carbohydr. Polym. 2005, 64, 205–211.
- López-Castejón, M. L.; de la Fuente, J.; Ruiz, M.; Munoz, J. J. Food Sci. 2012, 77, C353–C358.
- Ahmed, J.; Ramaswamy, H. S. J. Food Eng. 2006, 74, 376–382.
- Mofid, V.; Mousavi, M.; Emam-Djomeh, Z.; Razavi, S. H.; Gharibzahedi, S. M. T.; Jahanbakhsh, F. J. Dispersion Sci. Technol. 2014, 35(8), 1106–1113.
- Gharibzahedi, S. M. T.; Razavi, S. H.; Mousavi, S. M. Carbohydr. Polym. 2013, 92, 2002–2011.
- Gharibzahedi, S. M. T.; Razavi, S. H.; Mousavi, S. M. Int. J. Biol. Macromol. 2012, 51, 618–626.
- Gülseren, İ.; Corredig, M. Interactions at the interface between hydrophobic and hydrophilic emulsifiers: Polyglycerol polyricinoleate (PGPR) and milk proteins, studied by drop shape tensiometry. Food Hydrocolloids, 2012, 29 (1), 193–198.
- Wang, F.; Wang, Y. J.; Sun, Z. J. Food Sci. 2002, 67, 2609–2614.