- Afonso, I.M., & Maia, J.M. (1999). Rheological monitoring of structure evolution and development in stirred yoghurt. Journal of Food Engineering, 42(4), 183-190. https://doi.org/10.1016/S0260-8774(99)00118-1
- Beirami-Serizkani, F., Hojjati, M., & Jooyandeh, H. (2021). The effect of microbial transglutaminase enzyme and Persian gum on the characteristics of traditional kefir drink. International Dairy Journal, 112(10). https://doi.org/10.1016/j.idairyj.2020.104843
- Danesh, E., Jooyandeh, H., Samavati, V., & Goudarzi, M. (2017). Effect of enzymatic transglutaminase treatment on textural and sensory properties of low-fat Uf-Feta cheese incorporated with whey proteins using response surface optimization. Iranian Food Science and Technology Research Journal, 13(42), 282-294. (In Persian with English abstract). https://doi.org/10.22067/ifstrj.v1395i0.45870
- Danesh, E., Goudarzi, M., & Jooyandeh, H.(2018). Transglutaminase-mediated incorporation of whey protein as fat replacer into the formulation of reduced-fat Iranian white cheese: physicochemical, rheological and microstructural characterization. Journal of Food Measurement and Characterization, 12(4), 2416-2425. https://doi.org/10.1007/s11694-018-9858-5
- Danesh, E., Goudarzi, M., & Jooyandeh, H. (2017). Effect of whey protein addition and transglutaminase treatment on the physical and sensory properties of reduced-fat ice cream. Journal of Dairy Science, 100(7), 5206-5211. https://doi.org/10.3168/jds.2016-12537
- Bourne, M.C. (2002). Food Texture and viscosity. Consept and Measurment., New York, Academic press, p.p, 214.
- Færgemand, M., & Qvist, K.B. (1997). Transglutaminase: effect on rheological properties, microstructure and permeability of set style acid skim milk gel. Food Hydrocolloids, 11(3), 287-292. https://doi.org/10.1016/S0268-005X(97)80058-6
- Faergemand, M., Otte, J., & Qvist, K.B. (1997). Enzymatic cross-linking of whey proteins by a Ca 2+-independent microbial transglutaminase from Streptomyces lydicus. Food Hydrocolloids, 11(1), 19-25. https://doi.org/10.1016/ S0268-005X(97)80006-9
- Foroughi Nia, S., Abasi, S., & Hamidi Esfahani, Z. (2007). Effect of individual and combined addition of salep, tragacantin and guar gums on the stabilisation of Iranian doogh. Journal of Nutrition Scincce & Food Technology, 2(2), 15-25
- Foroughi Nia, S., Abasi, S., & Hamidi Esfahani, Z. (2009). Influence of shear stirring and homogenization on serum separation of doogh. Electronic Journal of Food Processing and Preservation, 1(3), 83-100. https://doi.org/20.1001.1.24233544.1388.1.3.5.9
- Gorji, E.G., Mohammadifar, M.A., & Ezzatpanah, H. (2011). Influence of gum tragacanth, Astragalus gossypinus, addition on stability of nonfat Doogh, an Iranian fermented milk drink. International Journal of Dairy Technology, 64(2), 262-268. https://doi.org/10.1111/j.1471-0307.2010.00658.x
- Janhøj, T., Frøst, M.B., & Ipsen, R. (2008). Sensory and rheological characterization of acidified milk drinks. Food Hydrocolloids, 22(5), 798-806. https://doi.org/10.1016/j.foodhyd.2007.03.006
- Jaros, D., Heidig, C., & Rohm, H. (2007). Enzymatic modification through microbial transglutaminase enhances the viscosity of stirred yogurt. Journal of Texture Studies, 38(2), 179-198. https://doi.org/10.1111/j.1745-4603.2007. 00093.x
- Kiani, H., Mousavi, M.E., Razavi, H., & Morris, E.R. (2010). Effect of gellan, alone and in combination with high-methoxy pectin, on the structure and stability of doogh, a yogurt-based Iranian drink. Food Hydrocolloids, 24(8), 744-754. https://doi.org/10.1016/j.foodhyd.2010.03.016
- Kiani, H., Mousavi, S.M.A., & Emam-Djomeh, Z. (2008). Rheological properties of Iranian yoghurt drink, Doogh. International Journal of Dairy Science, 3(2), 71-78. https://doi.org/10.3923/ijds.2008.71.78
- Kiani, H., Ebrahimzadeh Mousavi, S.M.A., Razavi, S.H., Yarmand, M.S., & Dini, A. (2009). Effect of source and amount of total solids content on the rheological properties and stability of non-fat doogh. Journal Of Agricultural Engineering Rresearch, 10(3),45-56.
- Köksoy, A., & Kılıç, M. (2003). Effects of water and salt level on rheological properties of ayran, a Turkish yoghurt drink. International Dairy Journal, 13(10), 835-839. https://doi.org/10.1016/S0958-6946(03)00103-1
- Koksoy, A., & Kilic, M. (2004). Use of hydrocolloids in textural stabilization of a yoghurt drink, ayran. Food Hydrocolloids, 18(4), 593-600. https://doi.org/10.1016/j.foodhyd.2003.10.002
- Kücükcetin, A. (2008). Effect of heat treatment and casein to whey protein ratio of skim milk on graininess and roughness of stirred yoghurt. Food Research International, 41(2), 165-171. https://doi.org/10.1016/j.foodres.2007.11.003
- Lorenzen, P.C., Neve, H., Mautner, A., & Schlimme, E. (2002). Effect of enzymatic cross‐linking of milk proteins on functional properties of set‐style yoghurt. International Journal of Dairy Technology, 55(3), 152-157. https://doi.org/10.1046/j.1471-0307.2002.00065.x
- Nilson, L.-E., Lyck, S., & Tamime, A.Y. (2006). Production of drinking products. In: Tamime, A. (ed.) Fermented Milks. UK: Society of Dairy Tehnology-Blackwell Science Ltd, p.p, 95-127.
- Ozen, A.E., & Kilic, M. (2009). Improvement of physical properties of nonfat fermented milk drink by using whey protein concentrate. Journal of Texture Studies, 40(3), 288-299. https://doi.org/10.1111/j.1745-4603.2009.00182.x
- Patocka, G., Cervenkova, R., Narine, S., & Jelen, P. (2006). Rheological behaviour of dairy products as affected by soluble whey protein isolate. International Dairy Journal, 16(5), 399-405. https://doi.org/10.1016/j.idairyj. 2005.05.010
- Penna, A.L.B., Sivieri, K., & Oliveira, M.N. (2001). Relation between quality and rheological properties of lactic beverages. Journal of Food Engineering, 49(1), 7-13. https://doi.org/10.1016/S0260-8774(00)00179-5
- Puvanenthiran, A., Williams, R.P.W., & Augustin, M.A. (2002). Structure and visco-elastic properties of set yoghurt with altered casein to whey protein ratios. International Dairy Journal, 12(4), 383-391. https://doi.org/10.1016/S0958-6946(02)00033-X
- Rodriguez-Nogales, J.M. (2006). Effect of preheat treatment on the transglutaminase-catalyzed cross-linking of goat milk proteins. Process Biochemistry, 41(2), 430-437. https://doi.org/10.1016/j.procbio.2005.07.009
- Sandoval-Castilla, O., Lobato-Calleros, C., Aguirre-Mandujano, E., & Vernon-Carter, E.J. (2004). Microstructure and texture of yogurt as influenced by fat replacers. International Dairy Journal, 14(2), 151-159. https://doi.org/10.1016/S0958-6946(03)00166-3
- Şanli, T., Sezgin, E., Deveci, O., Şenel, E., & Benli, M. (2011). Effect of using transglutaminase on physical, chemical and sensory properties of set-type yoghurt. Food Hydrocolloids, 25(6), 1477-1481. https://doi.org/10.1016/j.foodhyd.2010.09.028
- Schorsch, C., Carrie, H., & Norton, I.T. (2000). Cross-linking casein micelles by a microbial transglutaminase: influence of cross-links in acid-induced gelation. International Dairy Journal, 10(8), 529-539. https://doi.org/10.1016/S0958-6946(00)00069-8
- Shahidi, F., Ehtiati, A., Mohebi, M., & Yavarmanesh, M. (2013). The effect of WPC and starters producing exopolysaccharide on the physical properties of doogh. Iranian Food Science and Technology, 9(4), 295-303. (In Persian with English abstract). https://doi.org/10.22067/ifstrj.v9i4.30072
- Sharma, R., Lorenzen, P.C., & Qvist, K.B. (2001). Influence of transglutaminase treatment of skim milk on the formation of ε-(γ-glutamyl) lysine and the susceptibility of individual proteins towards crosslinking. International Dairy Journal, 11(10), 785-793. https://doi.org/10.1016/S0958-6946(01)00096-6
- Shirkhani, M., Madadlou, A., & Khosrowshahi, A. (2015). Enzymatic modification to stabilize the fermented milk drink, doogh. Journal of Texture Studies, 46(1), 22-33. https://doi.org/10.1111/jtxs.12107
- Ye, A., & Taylor, S. (2009). Characterization of cold-set gels produced from heated emulsions stabilized by whey protein. International Dairy Journal, 19(12), 721-727. https://doi.org/10.1016/j.idairyj.2009.06.003
|
