ارزیابی ویزگی های رئولوژیکی و ساختاری کمپلکس کواسرواسیون کنسانتره پروتئین آب پنیر- صمغ کتیرا

[1] Aiqian, Y. (2008). Complexation between milk proteins and polysaccharides via electrostatic interaction. International Journal of Food Science and Technology, 43: 406-415.
[2] Turgeon, S. L. and Laneuville, S. I. (2006). Protein polysaccharide coacervates and complexes: From scientific background to their application as functional ingredients in food products. Kasapis, S., Norton, T. I. and Ubbink, B. J. London. Academic Press. 339-342.
[3] Goh, K. T. K., Sarkar, A. and Singh, H. (2008). Milk protein– polysaccharide interaction. Thompson, A., Boland, M. and Singh, H. (Ed), Milk proteins: from expression to food, 5: 347-368.
[4] Jones, O., Andrew, E. D. and McClements, D. J. (2010). Thermal analysis of b-lactoglobulin complexes with pectins or carrageenan for production of stable biopolymer particles. Food Hydrocolloids, 24: 239-248.
[5] Zimet, P. and Livney, Y.D. (2009). Beta-lactoglobulin and its nanocomplexes with pectin as vehicles for omega 3 polyunsaturated fatty acids. Food Hydrocollid, 23: 1120-26.
[6] Liu, L., Zhao, Q., Liu, T., Kong, J., Long, Z. and Zhao, M. (2012). Sodium caseinate/ carboxymethylcellulose interactions at oil–water interface: Relationship to emulsion stability. Food Chemistry, 132: 1822-1829.
[7] Garti, N. (2008). Delivery and Controlled release of bioactives in foods and futraceuticals. Cambridge England, Woodhead Publishing Limited. 497.
[8] Teng, Z., Luo, Y. and Wang, Q. (2013). Carboxymethyl chitosan– soy protein complex nanoparticles for the encapsulation and controlled release of vitamin D3. Food Chemistry, 14: 1524-1532.
[9] Fang, Y., Li, L., Inoue, C., Lundin, L. and Appelqvist, I. (2006). Associative and segregative phase separations of gelatin/k-carrageenan aqueous mixtures. Langmuir, 22: 9532-9537.
[10] Liu, S., Low, N. H. and Nickerson, M. T. (2009). Effect of pH, salt, and biopolymer ratio on the formation of pea protein isolateegum Arabic complexes. Journal of Agricultural and Food Chemistry, 57: 1521-1526.
[11] Turgeon, S.L. and Laneuville, S.I. (2006). Modern biopolymer bcience, Elsevier, USA, Chapter. 11, 339-342.
[12] Doublier, J. L., Garnier, C., Renard, D. and Sanchez, C. (2000). Protein-polysaccharide interactions. Current Opinion in Colloid & Interface Science, 5: 202-214.
[13] De Kruif, C. G., Weinbreck, F. and de Vries, R. (2004). Complex coacervation of proteins and anionic polysaccharides. Current Opinion in Colloid & Interface Science, 9: 340-349.
[14] Turgeon, S. L., Beaulieu, M., Schmitt, C. and Sanchez, C. (2003). Protein-polysaccharide interactions: phase-ordering kinetics, thermodynamic and structural aspects. Current Opinion in Colloid & Interface Science, 8: 401-414.
[15] Salminen, H. and Weiss, J. (2013). Electrostatic adsorption and stability of whey protein-pectin complexes on emulsion interfaces. Food Hydrocolloids, 31: 1-10.
[16] Matalanis, A., Jones, O. and McClements, D.J. (2011). Structure biopolymer-based delivery systems for encapsulation, protection, and release of lipophilic compounds. Food. Hydrocolloid, 3: 1-16,
[17] Thimma, R. T. and Tammishetti, S. (2003). Study of complex coacervation of gelatin with sodium carboxymethyl guar gum: microencapsulation of clove oil and sulphamethoxazole. Journal of Microencapsulation, 20: 203-210.
[18] Livney, Y.D. (2010). Milk proteins as vehicles for bioactives. Current Opinion in Colloid & Interface Science, 15: 73-83.
[19] Ghasemi, S., Jafari, S. M., Assadpour, E. and Khomeiri, M. (2017). Production of pectin-whey protein nano-complexes as carriers of orange peel oil. Carbohydrate Polymers, 177: 369-377.
[20] Assadpour, E., Maghsoudlou, Y., Jafari, S. M., Ghorbani, M. and Aalami, M. (2016). Optimization of folic acid nano-emulsification and encapsulation by maltodextrin-whey protein double emulsions. International journal of biological macromolecules, 86: 197-207.
[21] Ghasemi, S., Jafari, S. M., Assadpour, E. and Khomeiri, M. (2017). Nanoencapsulation of d-limonene within nanocarriers produced by pectin-whey protein complexes. Food Hydrocolloids, 77: 152-162.
[22] GBassi, g., Yolou, F., Sarr, S., Atheba, P., Amin, C. and Ake, m. (2012). Whey protein analysis in aqueous medium and in artificial gastric and intestinal fluids. International Journal of Biological and Chemical Sciences, 6: 1828-1837.
[23] Azarikia, F. and Abbasi, S. (2015). Mechanism of soluble complex formation of milk proteins with native gums (tragacanth and Persian gum). Food Hydrocolloids, 59: 35-44.
[24] Gavlighi, H. A., Meyer, A. S., Zaidel, D. N. A., Mohammadifar, M. A. and Mikkelsen, J. D. (2013). Stabilization of emulsion by gum tragacanth (Astragalus spp.) correlated to the galacturonic acid content and methoxylation degree of the gum. Food Hydrocolloids, 31: 5-14.
[25] Balaghi, S., Mohammadifar, M. A., Zargaraan, A., Gavlighi, H. A. and Mohammadi, M. (2011). Compositional analysis and rheological characterization of gum tragacanth exudates from six species of Iranian Astragalus. Food Hydrocolloids, 25: 1775-1784.
[26] Mohammadifar, M. A. Musavi, S. M. Kiumarsi, A. and Williamas, P. (2006). Solution properties of tragacanthin (water-soluble part of gum tragacanth exudate from Astragalus gossypinus). International Journal of Biological Macromolecules, 38: 31-39.
[27] Ye, A., Flanagan, J. and Singh, H. (2006). Formation of stable nanoparticles via electrostatic complexation between sodium caseinate and gum arabic. Biopolymers, 82: 121-133.
[28] Peinado, I. Lesmes, U., Andres, A. and McClements, D. J. (2010). Fabrication and morphological characterization of biopolymer particles formed by electrostatic complexation of heat treated lactoferrin and anionic polysaccharides. Langmuir, 26: 27-34.
[29] Harnsilawata, T., Pongsawatmanita, R. and McClements, D. J. (2006). Characterization of blactoglobulin–sodium alginate interactions in aqueous solutions: A calorimetry, light scattering, electrophoretic mobility and solubility study. Food Hydrocolloids, 20: 577-585.
[30] Zimet, P., Rosenberg, D. and Livney Y. D. (2011). Re-assembled casein micelles and casein nanoparticles as nano-vehicle for w-3 polyunsaturated fatty acids. Food Hydrocolloids, 25: 1270-1276.
[31] Girard, M, Turgeon, S. L. and Gauthier, S. F. (2003). Thermodynamic parameters of beta-lactoglobulin –pectin complexes assessed by isothermal titration calorimetry. Journal of Agriculture Food Chemistry, 51: 4450-4455.
[32] Luo, Y., Zhang, B., Whent, M. and Wang, Q. (2011). Preparation and characterization of zein/chitosan complex for encapsulation of tocopherol, and its in vitro controlled release study. Colloid Surface Bioscince, 85, 145-152.
[33] Mohammadi, S., Abbasi, S. and Hamidi, Z. (2010). Effects of hydrocolloids on physical stability, rheolgical and sensory properties of milk-orange juice mixture. Iranian Journal of Nutrition Sciences and Food Technology, 5: 1-12.
[34] Abbasi, S. (1386). Texture and viscosity of food: Concept and Measurement. Tehran. Marze Danesh. 384.
[35] Muhoza, B., Karangwa, E., Zhang, X. and Shuqin, X. (2016). Effect of pH, polysaccharide concentrations on properties of lutein-loaded oil whey protein isolate in water based emulsions. Journal of Academia and Industrial Research, 4: 230-235.
[36] Chen, B., Li, H., Ding, Y. and Suo, H. (2012). Formation and microstructural characterization of whey protein isolate/beet pectin coacervations by laccase catalyzed cross-linking. Food Science and Technology, 47: 31-38.
[37] Gentes, M. C., Daniel, S. G., Sylive, L. and Turgeon, S. (2010). Stabilization of whey protein isolate-pectin complexes by heat. Journal of Agricultural and Food Chemistry, 58: 7051-7058.
[38] Combrinck, J., Otto, A. and du Plessis, J. (2014). Whey protein/polysaccharide-stabilized emulsions: effect of polymer type and pH on release and topical delivery of salicylic Acid. American Association of Pharmaceutical Scientists, 15: 588-600.
[39] Khoshmanzar, M., Ghanbarzadeh, B., Hamishekar, H., Sowti, M. and Rezayi Mokarram, R. (1391). Investigation of effective parameters on particle size, zeta potential and steady rheological properties of colloidal system based on carrageenan-caseinate nanoparticles. Journal of Research and Innovation in Food Science and Technology, 4: 255-272.
[40] Azizanbari, Ch., Ghanbarzadeh, B., Hamishehkar, H. and Hosseini, M. (1392). Gellan -caseinate nanocomplexes as a carrier of omega-3 fatty acids: study of particle size, rheological properties and encapsulation efficiency. Journal of Food Processing and preservation, 5: 19-24.
[41] Jones, O., Andrew, E. D. and Mcclements, D. J. (2010). Thermal analysis of b-lactoglobulin complexes with pectin or carrageenan for production of stable biopolymer particles. Food Hydrocolloids, 24: 239-248.
[42] Jourdain, L., Leser, M. E., Schmitt, Ch, Michel, M. and Dickinson, E. (2008). Stability of emulsions containing sodium caseinate and dextran sulfate: relationship to complexation in solution. Food Hydrocolloids, 22: 647-659.
[43] Kizilay, E., Kayitmazer, A. B. and Dubin, P. L. (2011). Complexation and coacervation of polyelectrolytes with oppositely charged colloids. Advances in Colloid and Interface Science, 167: 24-37.
[44] Azarikia, F. and Abbasi, S. (2010). On the stabilization mechanism of Doogh (Iranian yoghurt drink) by gum tragacanth. Food Hydrocolloids, 24: 358-363.
[45] Kiani, H., Mousavi, S. M. A. and Emam-Djomeh, Z. (2008). Rheological properties of Iranian yoghurt drink, Doogh. International Journal of Dairy Science, 3: 71-78.
[46] Hasandokht Firooz, M., Mohammadifar, M. A. and Haratian, P. (2012). Self-assembly of b-lactoglobulin and the soluble fraction of gum tragacanth in aqueous medium. International Journal of Biological Macromolecules, 50: 925-931.
[47] Guzey, D. and McClements, D. J. (2006). Formation, stability and properties of multilayer emulsions for application in the food industry. Advances in Colloids and Interface Science, 128: 227-248.
[48] Abbasi, S. and Rahimi, S. (2006). Influence of concentration, temperature, pH, and rotational speed on the flow behavior of Iranian gum tragacanth (Katira) solutions. Iranian Journal of Food Science & Technology, 2: 29-42
[49] Wu, B., Degner, B. and McClements, D. J (2014). Soft matter strategies for controlling food texture: formation of hydrogel particles by biopolymer complex coacervation. Journal of Physics, 26: 1-11.
[50] Abbasi, S. and Mohammadi, S. (2013). Stabilization of milk-orange juice mixture using Persian gum: efficiency and mechanism. Food Bioscience, 2: 53-60.