- Barak, S., & Mudgil, (2014). Locust bean gum: processing, properties and food applications-a review. International Journal of Biological Macromolecules, 66, 74-80. https://doi.org/10.1016/j.ijbiomac.2014.02.017
- Camino, N.A., Pérez, O.E., & Pilosof, A. (2009). Molecular and functional modification of hydroxypropylmethylcellulose by high-intensity ultrasound. Food Hydrocolloids, 23, 1089-1095. https://doi.org/10.1016/j.foodhyd.2008.08.015
- Chen, R.H., Chang, J.R., & Shyur, J.S. (1997). Effects of ultrasound conditions and storage in acidic solutions on changes in molecular weight and polydispersity of treated chitosan. Carbohydrate Research, 299, 287–294. https://doi.org/10.1016/S0008-6215(97)00019-0
- Dickinson, (2003). Hydrocolloids at interfaces and the influence on the properties of dispersed systems. Food Hydrocolloids, 17, 25-39. https://doi.org/10.1016/S0268-005X(01)00120-5
- Dickinson, (2009). Hydrocolloids as emulsifiers and emulsion stabilizers. Food Hydrocolloids, 23, 1473-1482. https://doi.org/10.1016/j.foodhyd.2008.08.005
- Darab Zadeh,, & Farahnaki, A. (2010). The comparison of physicochemical and rheological properties between Iranian and commercial carob bean gum. In proceedings of 19th National Congress on Food Science and Technology, 12– 13 Nov., Tehran University, Tehran-Iran.
- Farzi, M., Saffari, M.M., Emam‐Djomeh, Z., & Mohammadifar, M. (2011). Effect of ultrasonic treatment on the rheological properties and particle size of gum tragacanth dispersions from different species. International Journal of Food Science & Technology, 46, 849-854. https://doi.org/10.1111/j.1365-2621.2011.02558.x
- Feng, L., Cao, Y., Xu, D., Wang, S., & Zhang, (2017). Molecular weight distribution, rheological property and structural changes of sodium alginate induced by ultrasound. Ultrasonics Sonochemistry, 34, 609-615. https://doi.org/10.1016/j.ultsonch.2016.06.038
- Huang, X., Kakuda, Y., & Cui, (2001). Hydrocolloids in emulsions: particle size distribution and interfacial activity. Food Hydrocolloids, 15, 533-542. https://doi.org/10.1016/S0268-005X(01)00091-1
- Hosseini, S.M.H., Emam-Djomeh, Z., Razavi, S.H., & Moosavi-Movahedi, A. (2013). Beta-Lactoglobuline-sodium alginate interaction as affected by polysaccharide depolymerization using high intensity ultrasound. Food Hydrocolloids, 32, 235–244. https://doi.org/10.1016/j.foodhyd.2013.01.002
- Koda, S., Taguchi, K., & Futamura, (2011). Effects of frequency and a radical scavenger on ultrasonic degradation of watersoluble polymers. Ultrasound Sonochemistry, 18, 276–281. https://doi.org/10.1016/j.ultsonch.2010.06.007
- Li, J., Li, B., Geng, P., Song, A.X., & Wu, J. (2017). Ultrasonic degradation kinetics and rheological profiles of a food polysaccharide (konjac glucomannan) in water. Food Hydrocolloids, 70, 14-19. https://doi.org/10.1016/j.foodhyd.2017.03.022
- Iida, Y., Tuziuti, T., Yasui, K., Towata, A., & Kozuka, T. (2008). Control of viscosity in starch and polysaccharide solutions with ultrasound after gelatinization. Innovative Food Science & Emerging Technologies, 9, 140–146. https://doi.org/10.1016/j.ifset.2007.03.029
- Mason, T.J., Paniwnyk, L., & Lorimer,P. (1996). The uses of ultrasound in food technology. Ultrasonics Sonochemistry, 3, 253-260. https://doi.org/10.1016/S1350-4177(96)00034-X
- Mishra, S., Mann, B., & Joshi,K. (2001). Functional improvement of whey protein concentrate on interaction with pectin. Food Hydrocolloids, 15, 9-15. https://doi.org/10.1016/S0268-005X(00)00043-6
- Peres, G.L., Leite, D.C., & Silveira, N.P. (2015). Ultrasound effect on molecular weight reduction of amylopectin. Starch‐Stärke, 67, 407-414. https://doi.org/10.1002/star.201400230
- Prajapat, A.L., & Gogate, P. (2015). Depolymerization of guar gum solution using different approaches based on ultrasound and microwave irradiations. Chemical Engineering and Processing: Process Intensification, 88, 1-9. https://doi.org/10.1016/j.cep.2014.11.018
- 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.
- Samari Khalaj, M., & Abbasi, S. (2014). Influence of chemical modification on solubility of insoluble fraction of Persian gum. Research and Innovation in Food Science and Technology, 3(2), 171-184. https://doi.org/10.22101/JRIFST.2014.08.23.326
- Sujka, M., & Jamroz, J. (2013). Ultrasound-treated starch: SEM and TEM imaging, and functional behaviour. Food Hydrocolloid, 31, 413–419. https://doi.org/10.1016/j.foodhyd.2012.11.027
- Tiwari, B.K., Mthkmarappan, K., O’Donnell, C.P., & Cllen, P. (2010). Rheological Properties of Sonicated Guar, Xanthan and Pectin Dispersions. International Journal of Food Properties, 13, 223-233. https://doi.org/10.1080/10942910802317610
- Wang, Z.M., Cheung, Y.C., Leung, P.H., & Wu, J. (2010). Ultrasonic treatment for improved solution properties of a high-molecular weight exopolysaccharide produced by a medicinal fungus. Bioresource Technology, 101, 5517-5522. https://doi.org/10.1016/j.biortech.2010.01.134
- Wang, Z., Han, F., Sui, X., Qi, B., Yang, Y., Zhang, H., & Jiang, L. (2016). Effect of ultrasound treatment on the wet heating Maillard reaction between mung bean [Vigna radiate (L.)] protein isolates and glucose and on structural and physico‐chemical properties of conjugates. Journal of the Science of Food and Agriculture, 96(5), 1532-1540. https://doi.org/10.1002/jsfa.7255
- Zhang, L., Xingqian, Y., Sophia, J.X., Xianzhong, Z., Donghong, L., Ruifeng, M., & Shiguo, C. (2013). Effect of high-intensity ultrasound on the physicochemical properties and nanostructure of citrus pectin. Journal of the Science of Food and Agriculture, 93(8), 2028-20 https://doi.org/10.1002/jsfa.6011
|
