[1] Farhataki, A., Majzoubi, M. and Mesbahi, G.H., 2013, Characteristics and application of hydrocolloids in food and pharmaceuticals, Agricultural Sciences Publication, Shiraz University. [In Persian].
[2] Etemadi, A. and Atai Salehi, E., 2018, A review of the use of hydrocolloids in dietary food formulation, the first national conference of food science and industry, Karaj. [In Persian].
[3] Rahaty Ghochani, Sh. and Arabshahi Deloui, S, 2013, Investigation of the effect of flax seed mucilage on the sensory chemical and color properties of semi-fat molded yogurt, National Conference of New Sciences and Technologies in Food Industries, Torbat Heydarieh. [In Persian].
[4] Felkai-haddache, l., dahmoun, f., remini, h., lefsih, kh, 2016. Microwave optimization of mucilage extraction from opuntia ficus. international journal of biological macromolecules.84.24-30.
[5] AbbasTabar, B. 2013. Extraction and investigation of physio-chemical and rheological characteristics of seed gum. Master's thesis. Tarbiat Modares University.
[6] Zomorodi, Sh., Agdar ghare aghaji, M., Gharekhani, M., Hanifian, Sh, 2022. The effect of Althaea Officinalis mucilage coating containing orange (Citrus Sinensis) peel essential oil on the oxidative spoilage of rainbow trout (Oncorhynchus Mykiss) fillet. Food Engineering Research. Volume 21, Issue 1. Pages 179-192.
[7] Kumar, S. S., Sudhakar, S., Kapil, S. and Snigdha, T. 2016. Ethno pharmacological review on Althaea officinalis. World Journal of Pharmacy and Pharmaceutical Sciences. 5(7): 425-432.
[8] Mousavi Baighi, S.F, Razavi S.M and Kochaki, A.2014. Functional properties of mucilage extracted from Althaea officinalis. Master's thesis.
[9] Elmastas M, Ozturk L, Gokce I, Erenler R, Aboul- Enein Hy. Detremination of antioxidant activity of Marshmallow flower (Althaea officinalis). Anal Leh 2004; 37: 1859-69
[10] Yasamani Farimani,T , Hesarinejad , M , Tat, M.2019. A new study on the quality, physical and sensory characteristics of cupcakes with Althaea officinalis mucilage. Iranian Food Science and Technology Research Journal, Volume:16 Issue: 3, 2019. Pages, 25 – 35.
[11] Delnavazhashemloyan, B and Shabani, S and Atai Azimi, E, 2013, Extraction and determination of terpene content of phenolic mucilage of petal leaf stem and medicinal marshmallow seed Althaea officinalis L., First National Conference of Biological Sciences, Flowerjan. [In Persian].
[12] Dehghan Sekachai, A, 2014. Doctoral Thesis with the title of optimizing the extraction of quince gum and investigating the physicochemical, functional properties and interaction of this gum with whey protein.
[13] Fallah, f., Vasiee, A.R, Alizadeh Behbahani B., Tabatabaei Yazdi F., Mortazavi S. A., 2021. Optimization of gamma-aminobutyric acid production by Lactobacillus brevis PML1 in dairy sludge-based culture medium through response surface methodology. Food Science & Nutrition. 2021; 9:3317–3326.
[14] Alizadeh Behbahani B., Jooyandeh, H., Fallah, f., Vasiee, A.R. 2020. Gamma-aminobutyric acid production by Lactobacillus brevis A3: Optimization of production, antioxidant potential, cell toxicity, and antimicrobial activity. Food Science & Nutrition. 2020; 8:5330–5339
[15] Jabroti, A, Ghofrani, A.A. 2014. Introduction of response level methodology. The fourth national conference of new technologies of chemistry and chemical engineering. [In Persian].
[16] Maqbal, A., Tayibi, M. 2013. Extraction, preparation of dry powder and physio-chemical investigations of Quince Seed mucilage. Jundishapur Scientific Journal of Medicine, Volume 13, Number 5, 572-557.
[17] Bas, D., and Boyanci, I.H. 2007. Modeling and optimization I: Usability of response surface methodology. Journal of Food Engineering, 78: 836-845.
[18] Alizadeh Behbahani B., Jooyandeh, H., Fallah, f., Vasiee, A.R, 2021. Optimization of Whey Powder Production Yield Using Spray Dryer and Assessment of Physicochemical Characteristics of the Whey Powder. Iranian Journal Nutrition Science Food Technology. 2021; 15 (4) :115-122
[19] Singthong, J., Ningsanond, S., and Cui, S.W. 2009. Extraction and physicochemical characterization of polysaccharide gum from Yanang (Tiliacora trainers) leaves. Food Chemistry, 114: 1301-1307.
[20] Garajian, H. (2008). Optimizing the conditions of extracting gum from watercress seeds Examining its functional properties, PhD thesis of Ferdowsi University of Mashhad.
[21] Globoid, Elnaz, Varidi, Mehdi, Varidi, Mohammad Javad and Kochaki, Arash. 2017. Fenugreek seed gum: optimization of extraction and evaluation of antioxidant properties. Quarterly journal of new food technologies. Volume 5, No. 3, 447-468. [In Persian].
[22] S. Karimi. S. Sharifzadeh. and H. Abbasi (2020) “Sequential ultrasound-microwave assisted extraction as a green method to extract essential oil from Zataria multiflora”. Journal of Food and Bioprocess Engineering. 3(2), 101-109.
[23] Elez Garofulić. V. Kruk. A. Martić. I. Martić. Z. Zorić. S. Pedisić. and V. Dragović-Uzelac (2020) “Evaluation of polyphenolic profile and antioxidant activity of Pistacia lentiscus L. leaves and fruit extract obtained by optimized microwave-assisted extraction”. Foods. 9(11), 1556.
[24] Hossein Alizadeh, Z, & Danafar, F. (2022). Optimization of essential oil extraction from Ferula assa-foetida gum by microwave distillation method and identification of essential oil compounds. Journal of Separation Science and Engineering, 15(1), 90-105. doi: 10.22103/jsse.2023.3864. [In Persia].
[25] H. S. Kusuma. and M. Mahfud (2017) “Microwave hydro distillation for extraction of essential oil from Pogostemon cablin Benth: analysis and modelling of extraction kinetics”. Journal of Applied Research on Medicinal and Aromatic Plants. 4, 46-54.
[26] Khame, Maryam, Hanrour, Masood and Hamadi, Shokoh Al-Sadat. 2019. Investigating the efficiency of mucilage extraction from Tighal Nishdar by using different extraction methods. Food industry engineering research. Volume 19. Number 68. Page 65-78. [In Persian].
[27] Goodarzi ShamsAbadi B, Mehrnia M A, Noshad M, Alizadeh Behbahani B, Barzegar H.2022. Optimization of Microwave Extraction of Quince Seed mucilage using Response Surface Methodology. Journal of Food Science and Technology. 2022; 19 (131) :101-115. [In Persian].
[28] Samavati, V, & Skandari, F. 2014. Recovery, Chemical and rheological characterization of gum from Assyrian palm. International Journal of Biological Macromolecules, 67, 172 -179. [In Persian].
[29] Yan, M, M, Liu, W, Fu, Y, J, Zu, Y G, Chen, C. Y, & Luo, M. 2010. Optimization of the microwave -assisted extraction process for four minastragalosides in Radix Astragali. Food Chemistry, 119 (4), 1663 -1670.
[30] Alizadeh Behbahani B., Alghooneh, A, Tabatabaei Yazdi F., Shahidi F., Mortazavi S. A., Mohebbi M, 2016. Optimization of mangroveleaf extraction by mixture design and investigation of its antimicrobial effect on Listeria innocua, Enterococcus faecium and Escherichia coli. Iranian Food Science and Technology Research Journal Vol. 12, No. 2, June. July. 2016, p. 201- 213.
[31] Ghorbani, A. 2019.Doctoral Thesis.
[32] Sadegh Amiri, M., * Razavi S. M.A. and Salahi, M. 2021. Optimizing the conditions for extracting the gum of the root of Eremurus spectabiils by the response surface method and investigating its physicochemical properties. Optimal sample. Journal of Food Science and Technology, No. 112, Volume 18. [In Persian].
[33] Alizadeh Behbahani, B and Imani Fooladi, A.A, 2021. Modeling of Ultrasound-Assisted Extraction, Chemical Composition, Antioxidant Activity, Rheological Aspects, and Biological Properties of “Barhang-e-Kabir” Mucilage. Iranian Journal of Chemistry and Chemical Engineering. Vol. 40, No. 6, 2021.2087-2103.
[34] Karazhiyan, H., Razavi, S. M. A. and Phillips, G. O. “Food Hydrocolloids Extraction optimization of a hydrocolloid extract from cress seed (Lepidus sativum) using response surface methodology,” Food Hydrocoll., vol. 25, no. 5, pp. 915–920, 2011
[35] Campos, B. E., Ruivo, T. D., Mônica, R., Scapim, S., Madrona, S. and Bergamasco, R. D. C.,2015, Optimization of the mucilage extraction process from chia seeds and application in ice cream as a stabilizer and emulsifier,” LWT - Food Sci. Technol., vol. 15, 2015.
[36] Dehghan Sekachaei, A., Mahoonak, A. S., Ghorbani, M., Kashaninejad, M. and Maghsoudlou, Y.,2017, Optimization of ultrasound assisted extraction of quince seed gum through response surface methodology,” vol. 19, pp. 323–333, 2017.
[37] Yang, J., Mu, T. and Ma, M.,2019, Optimization of ultrasound-microwave assisted acid extraction of pectin from potato pulp by response surface methodology and its characterization,” Food Chem., vol. 289, no. March, pp. 351–359, 2019.
[38] Vasiee, A.R, Alizadeh Behbahani, B, Tabatabaei Yazdi, F, Moradi, S.2016. Optimization of the production conditions of the lipase produced by Bacillus cereus from rice flour through Plackett-Burman Design (PBD) and response surface methodology (RSM). Microbial Pathogenesis. Volume 101, December 2016, Pages 36-43.
[39] Zamani, Z., Razavi, S. M. A. and Amir, M. S. “The determination of physicomechanical properties of Nettle seed (Urtica pilulifera) and optimization of its mucilage extraction conditions using response surface methodology,” JRIFST, pp. 143–160, 2020.
[40] Golalikhani, M., Khodaiyan, F. and Khosravi, A. ,2014, Response surface optimization of mucilage aqueous extraction from flixweed (Descurainia sophia) seeds,” Int. J. Biol. Macromol., vol. 70, pp. 444–449, 2014.
[41] Mittal, N., Mattu, P and G. Kaur, 2016, Extraction and derivatization of Leucaena leucocephala (Lam.) galactomannan: Optimization and characterization,” Int. J. Biol. Macromol., vol. 92, pp. 831–841, 2016.
[42] Alizadeh Behbahani B., Tabatabaei Yazdi F., Shahidi F., Hesarinejad M. A., Mortazavi S. A., Mohebbi M., Plantago major Seed Mucilage: Optimization of Extraction and Some Physicochemical and Rheological Aspects, Carbo. Poly., 155: 68-77 (2017).
