امیری عقدایی س. س، اعلمی م و رضایی ر، 1389. بررسی تاثیر هیدروکلوئید دانه اسفرزه بر ویژگیهای فیزیکوشیمیایی و حسی ماست کم چرب. نشریه پژوهشهای علوم و صنایع غذایی، جلد6، شماره 3، صفحات 209-201.
رضایی ر، خمیری م و کاشانینژاد م، 1390. اثر صمغ گوار و عربی بر خصوصیات فیزیکوشیمیایی ماست منجمد. مجله پژوهشهای صنایع غذایی، جلد 21، شماره 1، صفحات 90 تا 84.
زمردی ش، 1391. ویژگیهای فیزیکی، شیمیایی، رئولوژیکی و حسی ماست میوهای غنی شده با فیبر گندم. نشریه پژوهشهای صنایع غذایی، جلد 22، شماره 4، صفحات 454 تا 444.
سلیمیان س، خسروشاهی اصل ا و زمردی ش، 1391. تاثیر نوع و مقدار پایدارکنندهها بر پایداری و خواص حسی و رئولوژیکی شیرکاکائو. نشریه پژوهش های صنایع غذایی، جلد 22، شماره 2، صفحات 166 تا171.
عباسی ا، شیرازی ن و فرشاد فر ش، 1388. اثر صمغ گوار بر بافت و فراریت اسانسهای اضافه شده به دوغ ایرانی. فصلنامه علوم و فناوری غذایی، سال 1، شماره 3، صفحات 32 تا 39.
قاسم پور ز، علیزاده م و رضازاده م، 1389. بهینه سازی ماست پروبیوتیک حاوی صمغ زدو. مجله الکترونیک فرآوری و نگهداری مواد غذایی، جلد 2، شماره3، صفحات 59 تا 70.
Azarikia F, and Abbasi S, 2010. On the stabilization mechanism of Doogh (Iranian yoghurt drink) By gum tragacanth. Food Hydrocolloids 24: 358-63.
Abbasi S, and Dickinson E, 2004. Gelation of carrageenan and micellar casein mixtures under hydrostatic pressure. Journal of Agricultural & Food Chemistry 52: 1705-1714.
Dickinson E, 2002. Hydrocolloids at the interfaces and the influence on the property of dispersed system. Food Hydrocolloid 17: 25–39.
Foley J, and Mulcahy A J, 1989. Hydrocolloid stabilization and heat treatment for prolonging shelf life of drinking yoghurt and cultured buttermilk. Irish Journal of Food Science and Technology 13: 43-50.
Frith W J, Garijo X, Foster T J and Norton I T, 2002. Microstructural origins of the 439 rheology of fluid gels. Gums and Stabilisers for the Food Industry 11: 95–103.
Garcia-Perez F J, Lario Y, Fernandez-Lopez J, Sayas E, Perez-Alvarez J A, and Sendra E, 2005. Effect of orange fiber addition on yogurt color during fermentation & cold storage. Color Research and Application 30 (6): 457-463.
Ibanoglu E, 2002. Rheological behaviour of whey protein stabilized emulsions in the presence of gum Arabic. Journal of Food Engineering 52: 273–277.
Jelen H, 2011. Food flavors: chemical, sensory and technological properties. 1sted. CRC press.
Janhoj T, Bom Frost M, and Ipsen R, 2008. Sensory and rheological characterization of acidified milk drinks. Food Hydrocolloids 22: 798–806.
Kiani H, Mousavi M, Razavi H, and Morris E, 2010. Effect of gellan, alone and in combination whit high-methoxy pectin, on the structure and stability of doogh, a yoghurt based Iranian drink. Food Hydrocolloids 24: 744-754.
Kayacier A, and Dogan M, 2006. Rheological properties of some gums-sale mixed solutions. Journal of Food Engineering 72: 261-265.
Koksoy A and Kilic M, 2004. Use of hydrocolloids in textural stabilization of a yoghortdrink, ayran. Food Hydrocolloids 18: 593-600.
Kailasapathy K, 2006. Survival of free and encapsulated probiotic bacteria and their effect on the sensory properties of yoghurt. LWT 39: 1221-1227.
Koksoy A, and Kilic M, 2003. Effects of water and salt level on rheological properties of Aryan, a Turkish yoghurt drink. International Dairy Journal 13: 835–839.
Lucey J A, Tamehana M, Singh H, Munro P A, 1999. Stability of model acid milk beverage: effect of pectin concentration, storage temperature and milk heat treatment. J Text Studies 30: 305–318.
Laurent M A, Boulenguer P, 2003. Stabilization mechanism of acid dairy drinks (ADD) induced by pectin. Food Hydrocolloids 17:445-54.
Moeenfard M, Mazaheri Tehrani M, 2008. Effect of Some Stabilizers on the Physicochemical and Sensory Properties of Ice Cream Type Frozen Yogurt. American-Eurasian Journal Agriculture & Environmental Science 4: 584-589.
Morrris E R, Nishinari K and Rinaudo M, 2012. Gelation of gellan–A review. Food Hydrocolloids 28: 373–411.
Nie SP, Wang C, Cui SW, Wang Q, Xie MY, and Phillips GO, 2012. A further amendment to the classical core structure of gum arabic (Acacia Senegal). Food Hydrocolloids, Accepted.
Nishinari K, Zhang H, and Ikeda S, 2000. Hydrocolloid gels of polysaccharides and proteins. Current Opinion in Colloid and Interface Science 5: 195–201.
Norton I T, Jarvis D A and Foster T J, 1999. A molecular model for the formation and properties of fluid gels. International Journal of Biological Macromolecules 26: 255–261.
Panghorn R M, Gibbs Z M, and Tasan C, 1978. Effect of hydrocolloids on apparent viscosity and sensory properties selected beverages. Journal of Texture Studies 9: 415-436.
Syrbe A, Bauer W J, and Klostermeyer H, 1998. Polymer science concepts in dairy System An overview of milk protein and food hydrocolloid interaction. International Dairy Journal 8: 179–193.
Smith A K, Kakuda Y and Goff H D, 2000. Changes in protein and fat structure in whipped cream caused by heat treatment and addition of stabilizer to the cream. Food Research International 33: 697-706.
Staffolo, M D, Bertola N, Martino M, and Bevilacqua Y A, 2004. Influence of dietary fiber addition on sensory & rheological properties of yogurt. International Dairy Journal 14: 263-268.
Soukoulis C, Chandrinos I, and Tzia C, 2008. Study of the functionality of selected cream. Hydrocolloids and their blends with [kappa]-carrageenan on storage quality of vanilla ice LWT Food Science and Technology 41: 1816-1827.
Smiddy M A, Martin J E, Kelly A L, De Kruif C G, and Huppertz T, 2006. Stability of casein micelles cross-linked by transglutaminase. Journal of Dairy Science 89: 1906-1914.
Sworn G, 2000. Gellan gum. In G O. Phillips, P A. Williams (Eds.), Handbook of Hydrocolloids. Cambridge: Woodhead Publishing Ltd.
Tholstrup Sejersen M, Salomonsen T, Ipsen R, 2007. Zeta potential of pectin-stabilized casein aggregates in acidified milk drinks. International Dairy Journal 17: 302–307.