Abu-Ghoush, M., Samhouri, M., Al-Holy, M. and Herald, T. 2008. Formulation and fuzzy odeling of emulsio stability and viscosity of a gum-protein emulsifier in a model mayonnaise system. J. Food Eng. 84(8): 348-357.
Alamzadeh, T., Mohammadifar, M. and Azizi, K. 2009. Effect of gum tragacanth in Iran (Esfahan and Esfarayen) on the rheological characteristics of mayonnaise. J. Food Sci. Technol. 7(3): 128-140.
(in Farsi)
Anon. 1992. Mayonnaise and Salad Dressings-Characteristics. Institute of Standards and Industrial Research of Iran (ISIRI). Standard No. 2454. (in Farsi)
Balaghi, S., Mohammadifar, M. and Zargaraan, A. 2010. Physicochemical and rheological characterization of gum tragacanth exudates from six species of Iranian Astragalus. Food Biophys. 5, 59-71.
Benchabane, A. and Bekkour, K. 2008. Rheological properties of CMC solutions. Colloid. Polym. Sci.
286, 1173-1180.
Cola, K. A. and Stauffer, K. R. 1987. Shelf life study of oil-water emulsion using various commercial hydrocolloids. J. Food Sci. 52 (1): 166-172.
Cserhalmi, Z. S., M´arkusa, Z. S., Czukor, B., Barath, A. and Toth, M. 2001. Physico-chemical properties and food utilization possibilities of RF-treated mustard seed. Innov. Food Sci. Emerg. Technol.
1, 251-254.
Depree, J. A. and Savage, G. P. 2001. Physical and flavour stability of mayonnaise. Trends Food Sci. Tech. 12, 157-163.
Dickinson, E. 2009. Hydrocolloids as emulsifiers and emulsion stabilizers. Food hydrocolloid.
23, 1473-1482.
Eastwood, M. A., Brydon, W. G. and Anderson, D. M. 1984. The effects of dietary gum tragacanth in man. Toxicol. lett. 21, 73-81.
Emerton, V. and Choi, E. 2008. Essential Guide to Food Additives. Royal Society of Chemistry Pub.
Farahnaki, A. S., Majzobi, M. and Mesbahi, G. H. 2009. Characteristics and Application of Hydrocolloids in Food and Medicine. Iran Agricultural Science Pub. (in Farsi)
Fonseca, V., Haminiuk, C., Izydoro, D., Waszcznskyj, N., Scheer, A. and Sierakowski, M. 2009. Stability and rhelogical behaviour of sahad dressing obtainedwith whey and different combinations of stabilizers. Int. J. Food Sci. Tech. 44, 777-783.
Friberg, D. E., Larsson, K. and Sjoblom, G. 2004. Food Emolsions. 4th Edition. Marcel Dekker, Inc.
Heinze, T. and Pfeiffer, K. 1999. Studies on the synthesis and characterization of carboxymethylcellulose. Die Angewandte Makromolekulare Chemie. 266, 37-45.
Huang, X., Kakuda, Y. and Cui, W. 2001. Hydrocolloids in emulsions: particle size distribution and interfacial activity. Food Hydrocolloid. 15, 533-542.
Juszczak, L., Fortuna, T. and Kosla, A. 2003. Sensory and rheological properties of polish commercial mayonnaise. Nahrung. 47(4): 232-235.
Liu, H., Xu, X. M. and Guo, S. D. 2007. Rheological, texture and sensory properties of low-fat mayonnaise with different fat mimetics.
LWT - Food Sci. Technol. 40, 946-954.
Ma, L. and Barbosa-Chovas, G. 1995. Rheological characterzation of mayonnaise. PartI: flow and viscoelastic properties of different oil and xanthan gum concentration. J. Food Eng. 25, 397-408.
Mandala, I. G., Savvas, T. P. and Kostaropoulos, A. E. 2004. Xanthan and locust bean gum influence on the rheology and structure of a white model-sauce. J. Food Eng. 64, 335-342.
Mansouripour, C., Mizani, M., Moradi, C. and Alimi, M. 2009. Combined use of chitosan and flake tragacanth gum in the formulation of mayonnaise. Food Sci. Nutr. 7(1): 24-10. (in Farsi)
Mansouripour, C., Mizani, M., Moradi, C. and Alimi, M. 2011. The influence of synergistic utilization of chitosan and flake tragacanth on the rheological properties of mayonnaise. Food Sci. Nutr. 8 (2): 51-44. (in Farsi)
Maruyama, K., Sakashita, T., Hagura, Y. and Suzuki, K. 2007. Relationship between Rheology, particle size and texture of mayonnaise. Food Sci. Technol. 13(1):1-6.
Maskan, M. and Gogus, F. 2000. Effect of sugar on the rheological properties of sunflower oil-water Emulsions. J. Food Eng. 43, 173-177.
Mesbahi, G., Jamalian, J. and Golkari, C. 2004. Substitution of Tragacanth in Mayonnaise instead for imported stabilizers and thickeners. J. Sci. Technol. Agric. Natural Res. 8(2): 191-204. (in Farsi)
Mun, S., Kim, Y., Kang, C., Park, K., Shim, J. and Kim, Y. 2009. Development of reduced-fat mayonnaise using 4_GTase-modified rice starch and xanthan gum. Int. J. Biol. Macromol. 44, 400-407.
Murray, J. C. 2000. Cellulosics. In: Phillips, G. O. and Williams, P. A (Eds.) Handbook of Hydrocolloids. Woodhead Publishing Limited and CRC Press LLC.
Nikzade, V., Mazaheri, M. and Tarzjan, S. 2012. Optimization of low-cholesterolelow-fat mayonnaise formulation: effect of using soy milk and some stabilizer by a mixture design approach. Food Hydrocolloid. 28, 344-352.
Phillips, G. O. and Williams, P. A. 2000. Hand book of hydrocolloids. CRC Press.
Saha, D. and Bhattacharya, S. 2010. Hydrocolloida as thickening and gelling agents in food: a critical review. J. Food Sci. Technol. 47, 587-597.
Santipanichwong, R. and Suphantharika, M. 2007. Carotenoids as colorants in reduced-fat mayonnaise containing spent brewer’s yeast b-glucan as a fat replacer. Food Hydrocolloid. 21, 565-574.
Verbeken, D., Dierckx, S. and Dewettinck, K. 2003. Exudategums: occurrence, productionand applications. Appl. Microbiol. Biotechnol. 63, 10-21.
Wendin, K., Aabyl, K., Edris, A., Risberg, M., Albin, R., Bergenstahl, B., Johansson, L., WiIlers, E. and SolheimI, R. 1997. Low-fat mayonnaise: influences of fat content, aroma compounds andthickeners. Food hydrocolloid. 11(1): 87-99.
Worrasinchai, S., Suphantharika, M., Pinjai, S. and Jamnong, P. 2006. B-Glucan prepared from spent brewer’s yeast as a fat replacer in mayonnaise. Food Hydrocolloid. 20, 68-78.
Yokoyama, A., Srinivasan, K. R. and Fogler, H. S. 1998. Stabilization mechanism of colloidal suspensions by gum tragacanth: the influence of pH on stability. J. Colloid Interf. Sci. 126(1): 141-149.
Zargaran, A. S., Mohammadifar, M. and Balaghi, S. 2008. Comparison of chemical composition and rheological properties of Iranian gum tragacanth exudate from A. floccosus and A. rahensis. Iranian Food Sci. Nutr. 3(4): 9-17. (in Farsi)