پیرسا س و مظهری م م، 1396، ارائه روشی جدید برای افزایش کیفیت آب میوه خرما با استفاده از هیدروژل پلی وینیل الکل. مجله علوم و صنایع غذایی، 69، 123-133.
میرعرب رضی س، محبی م، حداد خداپرست م ح و کوچکی آ، 1395، تاثیر پروتئینهای آلبومین، سدیم کازئینات، کنسانتره آب پنیر و ژلاتین بر ریز ساختار موس شکلاتی. مجله پژوهش های صنایع غذایی، 26، 87-97.
Benitez E, Genovese D, Lozano E, 2006. Effect of pH and ionic strength on apple juice turbidity: Application of the extended DLVO theory. Food Hydrocolloids 21: 100-109.
Benitez E, Lozano E, 2006. Influence of the soluble solids on the zeta potential of a cloudy apple juice. Latin American Applied Research 36:163-168.
Bergeret J, 1963. Action de la gelatine et de la bentonite sur la couleur et l'astringence de quelques vins. ANN Technology Agriculture Paris 12:15-25.
Didi M. A, Makhoukhi B, Azzouz A, Villemin D, 2009. Colza oil bleaching through optimized acid activation of bentonite, A comparative study. Applied Clay Science 42: 336-344.
Hsu C, Heatherbell A, Yorgey M, 1989. Effects of fruit storage and processing on clarity, proteins and stability of Granny Smith apple juice. Journal of Food Science 54: 660–662.
Koyuncu H, Kul R, Calimli A, Yildiz N, Ceylan H. 2007. Adsorption of dark compounds with bentonites in apple juice. LWT- Food Science and Technology 40: 489-497.
Kwang-Sup Y, Hong H, Bae D, Kim S, Kim S, 2004. Effective clarifying process of reconstituted apple juice using membrane filtration with filter-aid pretreatment. Journal of Membrane Science 228: 79-186.
Li Q, Yan yue Q, Jian sun H, Su Y, Yu Gao B, 2010. A comparative study on the properties, mechanisms and process designs for the adsorption of non-ionic or anionic dyes onto cationic-polymer/bentonite. Journal of Environmental Management 91: 1601-1611.
Mekhemer K, Hefne A, Alandis M, Aldayel A, Al- Raddadi S. 2008. Thermodynamics and kinetics of Co (ΙΙ) adsorption onto natural and treated bentonite. Jordan Journal of Chemistry 3 (4): 409-423.
Odom I. E, 1984.Smectite clay minerals: properties and uses. Philosophical Transactions of the Royal Society A: Mathematical, Physical and Engineering Sciences 311 (1517): 391.
Onsekizoglu P, Savas Bahceci K, Jale Acar M. 2010. Clarifcation and the concentration of apple juice using membrane processes: A comparative quality assessment. Journal of Membrane Science 352: 160- 165.
Oszmianski J, Wojdylo A, 2007. Effects of various clarifcation treatments on phenolic compounds and color of apple juice. European Food Research and Technology 224: 755-762.
Seck S, Crouzet J, 1981. Formation of volatile compounds in sugar-phenylalanine and ascorbic acid-phenylalanine model systems during heat treatment. Journal of Food Science 46 (3): 790–793.
Siebert J, Lynn P, 1997. Haze-Active protein and polyphenols in apple juice assessed by turbidimetry. Journal of Food Science 62: 79-84.
Stocke R, 1998. The 3-component stabilization with bentonite, gelatin and silica sol. Fruit Process 1: 6-10.
Suzuki S, Noble A, Ruaysoongnern S, Chinabut N, 2007. Improvement in water-holding capacity and structural stability of a sandy soil in northeast thailand. Arid Land Research and Management 21: 37-41.
Tajchakavit S, Boye J, Couture R, 2001. Effect of processing on post-bottling haze formation in apple juice. Food Research International 34: 415-424.
Versari A, D. Barbanti G, Potentini I, Mannazu A, Salvucci S, 1998. Physico-chemical characteristics of some oenological gelatins and their action on selected red wine components. Journal of the Science of Food and Agriculture 78: 245-250.
)