AH, J., Rahul, S., Aparnathi, K. D. and Dhanraj, P. 2015. Influence of rennet casein levels on the chemical, baking and sensory quality of Mozzarella cheese analogue. Journal of Dairy, Veterinary & Animal Research. 2(3): 99-105.
Akesowan. A. 2009. Influence of Soy Protein Isolate on Physical and Sensory Properties of Ice Cream. Thai Journal of Agricultural Science. 42(1): 1-6.
Aminifar, M., Hamedi, M., Emam-Djomeh, Z. and Mehdinia, A. 2013. The effect of ovine and bovine milk on the textural properties of lighvan cheese during ripening. International Journal of Dairy Technology. 66 (1): 45-53.
Chavan, J. and Kadam, S.S. 1989. Nutritional improvement of cereals by sprouting. Food Science and Nutrition. 28 (5): 401-437.
Chen, S.; Liu, H.; Yang, X.; Li, L.; Qi, B.; Hu, X.; Ma, H.; Li, C. and Pan, C. 2020. Degradation of sulphated polysaccharides from Grateloupialivida and antioxidant activity of the degraded components. International Journal Biology and Macromolecule. 156, 660–668.
Chung, M. J., Walker, P. A. and Hogstrand, C. 2006, Dietary phenolic antioxidants, caffeic acid and Trolox, protect rainbow trout gill cells from nitric oxide-induced apoptosis. Aquatic Toxicology. 80(4): 321-328.
Dervisoglu, M., Yazici, F. and Aydemir, O. 2005. The effect of soy protein concentrate addition on the physical, chemical, and sensory properties of strawberry flavored ice cream. European Food Research Technology. 221, 466–470.
El-Hawary, M. Y., Moussa, M., Amer, D. and Samir, S. 2019. Fortification of stirred yoghurt with some microelements using natural sources to improve its nutritional value. Journal of Productivity and Development. 24(4): 815–829.
Erdem, Y. K. 2005. Effect of ultrafiltration, fat reduction and salting on textural properties of white brined cheese. Journal of Food Engineering. 71(4): 366-372.
Farahmandfar, R., Mazaheri Tehrani, M., Razavi, S. M. A. and Habibi Najafi, M. B. 2010. Effect of soy cheese and trisodium citrate on pizza cheese. International Journal of Food Engineering. 6(5): 1-12.
Fox, P. F., T. P. Guinee, T. M. Cogan, and P. L. H. McSweeney. 2000. Processed cheese and substitute or imitation cheese products. Pages 429–451 in Fundamentals of Cheese Science. P. F. Fox, T. P. Guinee, T. M. Cogan, P. L. H. McSweeney, ed. Aspen Publishers, Gaithersburg, MD.
Francolino, S. Locci, F. Ghiglietti, R. Iezzi, R. and Mucchetti, G. 2010. Use of milk protein concentrate to standardize milk composition in Italian Citric Mozzarella cheese making. LWT-Food Science Technolog. 43(2):310–314.
Hamad, M.N.E. F., El-Bushuty, D. H. and El-Zakzouk, H. S. 2020. Manufacture of functional Kareish cheese fortified with Oat, Talbina, Lima bean and Sweet Lupin. Egyptian Journal of Food Science. 48(2): 315–326.
Hamdy, S. M., Hassan, M. G., Ahmed, R. B. and Abdelmontaleb, H. S. 2021. Impact of oat flour on some chemical, physicochemical and microstructure of processed cheese. Journal of Food Processing and Preservation. 45, 1-8.
ISIRI. 2002. Institute of Standards and Industrial Research of Iran. Fresh cheese, specification and test methods. No: 6629. The Institute of Standards and Industrial Research of Iran. Tehran. [in Persian].
Jooyandeh, H. 2011. Soy products as healthy and functional foods. Middle-East Journal Science Research. 7(1): 71–80.
Khalid, N. T. and Mosa, M. A. 2018. Effect of wheat germ on chemical, sensory and technological properties of soft cheese. International Journal of Dairy Science. 13, 40-45.
Kiziloz, M. B., Cumhur, O. and Kilic, M. 2009. Development of the structure of an imitation cheese with low protein content. Food hydrocolloids. 23 (6): 1596-1601.
Korish, M. and Abd Elhamid, A. M. 2012. Improving the textural properties of Egyptian kariesh cheese by addition of hydrocolloids. International Journal of Dairy Technology. 65(2): 237–242.
Kumar, R., Sabapathy, S. N. and Bawa, A. S. 2008. Functional and Edible Uses of Soy Protein Products. Comprehensive Reviews in Food Science and Food Safety. 7(1): 14-28.
Kumar, S., Kanawjia, S. K. and Kumar, S. 2011. Influence of different level of casein/fat ratio on textural characteristics of buffalo Feta type cheese. The Indian Journal of Animal Sciences. 81(10): 1064–1067.
Lee, Y. and Marshall, R. 1981. Microstructure and texture of process cheese, milk curds, and caseinate curds containing native or boiled soy proteins. Journal Dairy Science. 64(12): 2311–2317.
Liu, S., Yang, N., Hou, Z. -H, Lu, L., Zhou, X. -R. and Ren, G. -X. 2011. Antioxidant effects of oats avenanthramides on human serum. Agricultural Sciences in China. 10(8): 1301-1305.
Mattos, A. P., Ribeiro, T. C. M., Mendes, P. S. A., Valois, S. S., Mendes, C. M. C. and Ribeiro, Jr. 2009. Comparison of yogurt, soybean, casein, and amino acid-based diets in children with persistent diarrhea. Nutrition Research. 29(7): 462-469.
Mazinani, S., Motamedzadegan, A., Nghizadeh Raeisi, Sh. and Alimi, M. 2021. Characterization of bacteriologically acidified feta cheese using soy protein isolate in different substitution percentages: rheological, microbiological and sensory properties. Journal of Food Measurement and Characterization. 15(6): 5515–5527.
Mohamed, A., Abbas, H., Bayoumi, H., Kassem, J. and Enab, A. 2011. Processed cheese spreads fortified with oat. The Journal of American Science. 7(7): 631–637.
Omrani Khiabanian, N., Motamedzadegan, A., Naghizadeh, Sh, and Mazdak Alimi, R. 2020). Chemical, textural, rheological, and sensorial properties of whey-less Feta cheese as influenced by replacement of milk protein concentrate with Pea protein isolate. Journal of Texture Studies. 51 (3): 488-500.
Ong, L., Dagastine, R.R., Kentish, S.E. and Grass, S.L. 2012. The effect of pH at renneting on the microstructure, composition and texture of cheddar cheese. Food Research International 48(1): 119-130.
Paulson, B. M., McMahon, D. J. and Oberg, C. J. 1998. Influence of sodium chloride on appearance, functionality, and protein arrangement in nonfat Mozzarella cheese. Journal of Dairy Science. 81(8): 2053– 2064.
Razi, S. Motamedzadegan, A. Shahidi, A. and Rashidinejad, A. 2018. The effect of basil seed gum (BSG) on the rheological and physicochemical properties of heat-induced egg albumin gels. Food Hydrocolloids. 82, 268–277.
Rehman, S. U., Farkye, N. Considine, T. Schaffner, A. and Drake, M. 2003. Effects of standardization of whole milk with dry milk protein concentrate on the yield and ripening of reduced-fat Cheddar cheese. Journal Dairy Science. 86(5): 1608–1615.
Reis, G.F., Yang, G., Szpankowski, L., Weaver, C., Shah, S.B., Robinson, J.T., Hays, T.S., Danuser, G. and Goldstein, L.S. 2012. Molecular motor function in axonal transport in vivo probed by genetic and computational analysis in Drosophila. Molecular Biology of the Cell. 23(9): 1700--1714.
Rinaldoni, A. N., Palatnik, D. R., Zaritzky, N. and Campderrós, M. E. 2014. Soft cheese-like product development enriched with soy protein concentrates. LWT - Food Science and Technology. 55(1): 139-147.
Rojas-Nery, E., Güémes-Vera, N., Meza-Marquez, O. and Totosaus, A. 2015. Carrageenan type effect on soybean oil/soy protein isolate emulsion employed as fat replacer in panela-type cheese. Grasasy Aceites. 66(4): 1-10.
Rudan, M. A., Barbano, D. M., Guo, M. R. and Kindstedt, P. S. 1998. Effect of modification of fat particle size by homogenization on composition, proteolysis, functionality, and appearance of reduced fat Mozzarella cheese. Journal of Dairy Science. 81(8): 2065–2076.
Soleimani-Rambod, A., Zomorodi, SH, Naghizadeh Raeisi, SH., Khosrowshahi asl, A. and Shahidi, SA. 2018. The Effect of xanthan gum and flaxseed mucilage as edible coatings in cheddar cheese during ripening. Coating. 80(2): 1-13.
Wani, S. A., Rouf, S. T., Bindu, B., Ahmad, N., Amir, G., Khalid, M. and Pradyuman, K. 2014. Oats as functional food, Review. Universal Journal of Pharmacy. 03, 14-20.
Wiseman, H., Casey, K., Clarke, D. B., Barnes, K. A., & Bowey, E. (2002). Isoflavone aglycon and glucoconjugate content of high-and low-soy UK foods used in nutritional studies. Journal of agricultural and food chemistry. 50(6): 1404-1410.
Zheng, Y., Liu, Z., Mo, B. 2016. Texture Profile Analysis of Sliced Cheese in relation to Chemical Composition and Storage Temperature. Journal of Chemistry. 2016, 1-10.
Zisu, B. and Shah, N. P. 2005. Textural and functional changes in low-fat Mozzarella cheeses in relation to proteolysis and microstructure as influenced by the use of fat replacers, pre-acidification and EPS starter. International Dairy Journal. 15(6-9): 957-972.
Zomorodi, Sh., Azarpazhooh, E. and Behmadi, H. 2020. Influence of some hydrocolloids on textural properties of UF cheese. Journal of Food Biosciences and Technology. 10(2): 1-10.