Carreau PJ, 1972. Rheological equations from molecular network theories. Transactions of the Society of Rheology, 16(1): 99-127.
Cross MM, 1965. Rheology of non-Newtonian fluids: a new flow equation for pseudoplastic systems. Journal of Colloid Science 20(5): 417-437.
Da Silva JL and Rao MA, 1992. Viscoelastic properties of food hydrocolloid dispersions. Viscoelastic Properties of Foods: 285-315.
Dickinson E, 2003. Hydrocolloids at interfaces and the influence on the properties of dispersed systems. Food Hydrocolloids 17(1): 25-39.
Dickinson E, 2009. Hydrocolloids as emulsifiers and emulsion stabilizers. Food Hydrocolloids 23(6): 1473-1482.
Diftis NG, Biliaderis CG and Kiosseoglou VD, 2005. Rheological properties and stability of model salad dressing emulsions prepared with a dry-heated soybean protein isolate–dextran mixture. Food Hydrocolloids 19(6): 1025-1031.
Doublier JL and Launay B, 1981. Rheology of galactomannan solutions: comparative study of guar gum and locust bean gum. Journal of Texture Studies 12(2): 151-172.
Erçelebi EA and Ibanoğlu E, 2009. Rheological properties of whey protein isolate stabilized emulsions with pectin and guar gum. European Food Research and Technology 229(2): 281-286.
Erçelebi EA and Ibanoğlu E, 2010. Effects of pectin and guar gum on creaming stability, microstructure and rheology of egg yolk plasma-stabilized emulsions. European Food Research and Technology 231(2): 297-302.
Everett D and McLeod R, 2005. Interactions of polysaccharide stabilisers with caseinaggregates in stirred skim-milk yoghurt. International Dairy Journal 15: 1175-1183.
Gunasekarana S and Ak MM, 2000. Review: Dynamic oscillatory shear testing of foods selected applications. Trends in Food Science & Technology 11: 115-127.
Hesarinejad MA, Koocheki A and Razavi SMA, 2014. Dynamic rheological properties of Lepidium perfoliatum seed gum: Effect of concentration, temperature and heating/cooling rate. Food Hydrocolloids 35: 583-589
Jacon SA, Rao MA, Cooley HJ and Walter RH, 1993. The isolation and characterization of a water extract of konjac flour gum. Carbohydrate Polymers 20(1): 35-41.
Iqbal S, Batool J, Ajaz M, Ambreen N and Akhlaq M, 2017. Impact of Egg White Protein on the Quality and Stability of Corn Oil-in-Water Emulsion. Journal of the Chemical Society of Pakistan, 39(6).
Karimi N, Mohammadifar MA and Nayebzade K, 2013. Effect of two types of Iranian gum tragacanth on stability and rheological properties of oil-in-water emulsion. Iranian Journal of Nutrition Sciences & Food Technology Vol. 8, No. 3, (Translated in Persian).
Khalloufi S, Corredig M, Goff HD and Alexander M, 2009. Flaxseed gums and their adsorption on whey protein-stabilized oil-in-water emulsions. Food Hydrocolloids 23(3): 611-618.
Koksoy A and Kilic M, 2004. Use of hydrocolloids in textural stabilization of a yoghurt drink, ayran. Food Hydrocolloids, 18(4): 593-600.
Koocheki A, Taherian AR and Bostan A, 2013. Studies on the steady shear flow behavior and functional properties of Lepidium perfoliatum seed gum. Food Research International 50: 446–456.
Krstonošić V, Dokić L, Nikolić I and Milanović M, 2015. Influence of xanthan gum on oil-in-water emulsion characteristics stabilized by OSA starch. Food Hydrocolloids 45: 9-17.
Launay B, Cuvelier G and Martinez-Reyes S, 1997. Viscosity of locust bean, guar and xanthan gum solutions in the Newtonian domain: a critical examination of the log (η sp) o-log C [η] o master curves. Carbohydrate Polymers 34(4): 385-395.
Lizarragaa MS, Vicinb DDP, Leza RG, Rubiolob A and Santiagoa LG, 2006. Rheological behaviour of whey protein concentrate and i-carrageenan aqueous mixtures. Food Hydrocolloids 20: 740-748.
McClements DJ and Li Y, 2010. Structured emulsion-based delivery systems: Controlling the digestion and release of lipophilic food components. Advances in Colloid and Interface Science 159(2): 213-228.
McClements DJ, 2004. Food Emulsions Principles, Properties and Techniques.Boca Raton, Fl: CRC Press. 632P.
Morris ER, 1989. Polysaccharide solution properties: origin, rheological characterization and implications for food systems. Frontiers in Carbohydrate Research 1: 132-163.
Najafi MN, Hosaini V, Mohammadi-Sani A and Koocheki A, 2016. Physical stability, flow properties and droplets characteristics of Balangu (Lallemantia royleana) seed gum/whey protein stabilized submicron emulsions. Food Hydrocolloids 59: 2-8.
Niu F, Su Y, Liu Y, Wang G, Zhang Y and Yang Y, 2014. Ovalbumin–gum arabic interactions: Effect of pH, temperature, salt, biopolymers ratio and total concentration. Colloids and Surfaces B: Biointerfaces 113: 477-482.
Niu F, Zhou J, Niu D, Wang C, Liu Y, Su Y and Yang Y, 2015. Synergistic effects of ovalbumin/gum arabic complexes on the stability of emulsions exposed to environmental stress. Food Hydrocolloids 47: 14-20.
Salehi F and Kashaninejad, M, 2015. Static rheological study of Ocimum basilicum seed gum. International Journal of Food Engineering 11(1): 97-103.
Sarabi-Aghdam V, Hosseini-Parvar SH, Motamedzadegan A and Matia-Merino L, 2012. An investigation on the interactions between Basil seed gum and whey protein isolate in aqueous systems. EJFPP Vol. 4 (1): 15-35 (Translated in Persian).
Sharma D, 2010. Characterisation of Biopolymer/Co-Solute Composites for the Design of High-Solid Biomaterials with Improved Structural Properties School of Applied Sciences, SET Protfolio Melbourne.
Soleimanpour M, Koocheki A and Kadkhodaee R, 2013. Influence of main emulsion components on the physical properties of corn oil in water emulsion: Effect of oil volume fraction, whey protein concentrate and Lepidium perfoliatum seed gum. Food Research International 50(1): 457-466.
Steffe JF, 1996. Rheological methods in food process engineering. Freeman press.
Sun C and Gunasekaran S, 2009. Effects of protein concentration and oil-phase volume fraction on the stability and rheology of menhaden oil-in-water emulsions stabilized by whey protein isolate with xanthan gum. Food Hydrocolloids 23(1): 165-174.
Taherian AR, Fustier P and Ramaswamy HS, 2006. Effect of added oil and modified starch on rheological properties, droplet size distribution, opacity and stability of beverage cloud emulsions. Journal of Food Engineering 77(3): 687-696.
Van den Berg M, Jara FL. and Pilosof AM, 2015. Performance of egg white and hydroxypropylmethylcellulose mixtures on gelation and foaming. Food Hydrocolloids 48: 282-291.
Yoo B and Rao MA, 1995. Yield stress and relative viscosity of tomato concentrates: effect of total solids and finisher screen size. Journal of Food Science 60(4): 777-779.
)