Ahmed, N. H., El Soda, M., Hassan, A. N., & Frank, J. (2005). Improving the textural properties of ana cid-coagulated (Karish) cheese using exopolysaccharide producing cultures. LWT-Food Science and Technology, 38(8), 843-847.
Amid, B., & Mirhosseini, H. (2012).Influence of different purification and drying methods on rheological properties and viscoelastic behaviour of durian seed gum. Carbohydrate polymers, 90(1), 452-461
Cui, S. W. (2005). Structural analysis of polysaccharides. Food carbohydrates: Chemistry, physical properties and applications. Boca Raton, FL: CRC Press.
Fiszman, S. M., & Damasio, M. H. (2000a). Suitability of Single-Compression and TPA Tests to Determine Adhesiveness in Solid and Semi-Solid Foods. Journal of Texture Studies, 31(1): 5-68
Fiszman, S. M., & Damasio, M. H. (2000b). Instrumental measurement of adhesiveness in solid and semi‐solid foods. a survey. journal of texture studies, 31(1), 69-91.
Jaya, S., & Durance, T. D. (2009). Compressive characteristics of cellular solids produced using vacuum-microwave, freeze, vacuum and hot air dehydration methods. Journal of Porous Materials, 16(1), 47-58.
Jimoh, K. O., Olurin, T. O., & Aina, J. O. (2010). Effect of drying methods on the rheological characteristics and colour of yam flours. African Journal of Biotechnology, 8(10).
Koocheki, A., & Razavi, S. M. (2009). Effect of concentration and temperature on flow properties of Alyssum homolocarpum seed gum solutions: assessment of time dependency and thixotropy. Food Biophysics, 4(4), 353-364.
Koocheki, A., Taherian, A. R., & Bostan, A. (2013). Studies on the steady shear flow behavior and functional properties of Lepidium perfoliatum seed gum. Food Research International, 50(1), 446-4562
Koocheki, A., Taherian, A. R., Razavi, S., & Bostan, A. (2009). Response surface methodology for optimization of extraction yield, viscosity, hue and emulsion stability of mucilage extracted from Lepidium perfoliatum seeds. Food Hydrocolloids, 23(8), 2369-2379.
Marcotte, M., Taherian Hoshahili, A. R., & Ramaswamy, H. S. (2001). Rheological properties of selected hydrocolloids as a function of concentration and temperature. Food Research International, 34(8), 695-703.
Mirhosseini, H., & Amid, B. T. (2013). Effect of different drying techniques on flowability characteristics and chemical properties of natural carbohydrate-protein Gum from durian fruit seed. Chemistry Central Journal, 7(1), 1-14
Muller, F. L., Pain, J. P., & Villon, P. (1994). On the behaviour of non-newtonian liquids in collinear ohmic heaters. In institution of chemical engineers symposium series (vol. 135, pp. 285-285). Hemsphere publishing corporation.
Naji, S., Razavi, S. M. A., Karazhiyan, H., & Koocheki, A. (2012). Influence of thermal treatments on textural characteristics of cress seed (Lepidium sativum) gum gel. Electronic Journal of Environmental, Agricultural and Food Chemistry, 11(3), 222-237.
Nep, E. I., & Conway, B. R. (2011). Physicochemical characterization of grewia polysaccharide gum: Effect of drying method. Carbohydrate Polymers, 84(1), 446-453
Razavi, S. M. A., Bostan, A., NikNia, S., & Razmkhah, S. (2011). Functional properties of hydrocolloid extracted from selected domestic Iranian seeds. Journal of Food Research, 21(3), 379-389( In Farsi )
Salehi, F., & Kashaninejad, M. (2014). Effect of different drying methods on rheological and textural properties of balangu seed gum , Drying Technology:, 32(6), 720-727
Simas-Tosin, F. F., Barraza, R. R., Petkowicz, C. L. O., Silveira, J. L. M., Sassaki, G. L., Santos, E. M. R., ... & Iacomini, M. (2010). Rheological and structural characteristics of peach tree gum exudate. Food hydrocolloids, 24(5), 486-493.
Steffe, J. F. 1996. Rheological methods in food process engineering. 2nd ed. Michigan: Freeman Press.
Szczesniak, A. S. (1975). Textural characterization of temperature sensitive foods. Journal of Texture Studies, 6(1), 139-156.
Szczesniak, A. S., & Farkas, E. (1962). Objective characterization of the mouthfeel of gum solutions. Journal of Food Science, 27(4), 381-385.
Szczesniak, A. S., Brandt, M. A., & Friedman, H. H. (1963). Development of standard rating scales for mechanical parameters of texture and correlation between the objective and the sensory methods of texture evaluation. J. Food Sci, 28(4), 397-403.
Vardhanabhuti, B., & Ikeda, S. (2006). Isolation and characterization of hydrocolloids from monoi (Cissampelos pareira) leaves. Food hydrocolloids, 20(6), 885-891.
Wang, Q., & Cui, S. W. (2005). Understanding the physical properties of food polysaccharides. Food carbohydrates: chemistry, physical properties and applications. Taylor and Francis, New York, 161-217
Wang, Y., Li, D., Wang, L. J., Li, S. J., & Adhikari, B. (2010). Effects of drying methods on the functional properties of flaxseed gum powders. Carbohydrate polymers, 81(1), 128-133.
Wang, Y., Wang, L. J., Li, D., Xue, J., & Mao, Z. H. (2009). Effects of drying methods on rheological properties of flaxseed gum. Carbohydrate Polymers, 78(2), 213-219
)
