DAFTAR PUSTAKA
Abu-Goush, M., T. J. Herald, dan F. M. Aramouni. 2010. Comparative study of egg white protein and egg altenatives used in an angel food cake system. J. of Food Processing and Preservatives 34 : 411-425.
Aceng, U. T. 2008. Aneka Olahan Umbi-umbian. Media Mutiara Salim, Bandung.
Alvani, K., X. Qi, R. F. Tester, dan C. E. Snape. 2011. Physico-chemical properties of potato starches. Food Chemistry 125 : 958-965.
American Egg Board. 2005. Final Report to The American Egg Board. Comparative Study: Functionality of Egg and Egg Alternatives in Selected Food System. Kansas State University.
Andarwulan, N., F. Kusnandar, dan D. Herawati. 2011. Analisa Pangan. Dian Rakyat, Jakarta.
Anthony, H. 2013. Khosla-Backed Hampton Creek Foods Launches Beyond Eggs, A Genuinely Convincing Egg Replacer. http://www.techcrunch.com
[17 Agustus 2014].
AOAC. 1995. Official Methods of Analysis of The Associations of Official Analytical Chemist. AOAC Publisher, Arlington.
Ashwini, A. I., R. Jyotsna, dan D. Indrani. 2009. Effect of hydrocolloids and emulsifiers on the rheological, microstructural and quality characteristics of eggless cake. Food Hydrocoll 23 : 700-707.
Astawan, M. 2004. Membuat Mie dan Bihun. Penebar Swadaya, Jakarta.
Bahnol dan El-Aleem. 2004. Beef sausage by adding treated mung been. Annals Of Agric Moshtohor, Zagazig. University (Benha Branch) 42 (4): 1791 – 1807
Balmaceda, E. A., M. K. Kim, R. Franzen, B. Mardones, dan J. C. Lugay. 1984. Protein functionality methodology-standart test. Journal of Food Protein Chemistry 72 : 278-291.
Bryant, C. dan D. McClements. 1998. Molecular basis of protein functionality with special consideration of cold-set gels derived from heat-denatured whey. Trends Food Sci. Technol 9 : 143-151.
Buckle, K. A., R. A. Edwards, G. H. Fleet, dan M. Wootton. 1985. Ilmu Pangan. Penerjemah H. Purnomo dan Adiono. UI-Press, Jakarta.
Charley, H. dan C. Weaver. 1998. Foods: A Scientific Approach. 3rd Edition. Prentice Hall. New Jersey.
Chefinyou. 2013. Egg substitutes. http://www.chefinyou.com [22 Maret 2014].
Claws, M. 2012. How to Substitute Egg in Recipe.
http://www.kidwithfoodallergies.org [21 Maret 2014].
Dautant, F. J., A. Simancas, J. Sandoval, dan A. J. Muller. 2007. Effect of temperature, moisture, and lipid content rheological properties of rice flour. Journal of Food Engineering 78 : 1159-1166.
Direktorat Gizi Departemen Kesehatan Republik Indonesia. 2014. Daftar Komposisi Bahan Makanan. Bhratara, Jakarta.
Elliason, 2004. Starch in Food, Structure, Function, and Application. CRC-Press, Washington.
Erika, C. 2010. Produksi pati termodifikasi dari beberapa jenis pati. Jurnal Rekayasa Kimia dan Lingkungan. Vol. 7 No. 3 : 130-137.
FAO [Food and Agriculture Organization]. 2014. Guar Gum. http://www.fao.org [7 Januari 2015].
Fennema, O. R. 1996. Food Chemistry. 3rd Edition, Revised and Expanded. Marcel Dekker Inc, New York.
Ferrero, C., M. N. Martino, dan N. E. Zaritzky. 1994. Corn starch xanthan gum interaction and its effect on the stability during storage of frozen gelatinized suspensions. Starch/Starke 46 : 300-308.
Gardjito, M., A. Djuwardi, dan E. Harmayani. 2013. Pangan Nusantara. Karakteristik dan Prospek untuk Percepatan Diversifikasi Pangan. Edisi Pertama. Kencana Prenada Media Group, Jakarta.
Gupta, A. P. dan G. Arora. 2011. Preparation and characterization of guar-gum/polyvinylalcohol blend films. Journal of Materials Science and Engineering B 1 : 28-33.
Gwiazda, S., A. Rutkowski, dan J. Kocon. 1979. Some Functional Properties of Pea and Soy Bean Protein Preparations. Food Sci Journal 23 : 681–686.
Hudson, H. M., C. R. Daubert, dan E. A. Foegeding. 2000. Rheological and physical properties of derivitized whey protein isolat powders. American Chemical Society 67 : 256 -271.
Kingham, K. 2009. Eat Well Live Well with High Cholesterol. Murdock Books, London.
Kinsella, J. E. 1981. Functional properties of proteins possible relationships between structure and function in foams. Food Chemistry (7) : 273–288.
Kinsella, J. E. 1982. Relationships between structure and functional properties of food proteins. Food proteins. Edited by: Fox P.F. & Condon J.J. Applied Science Publishers LTD, England.
Kobayashi, H. 2012. Guar Gum: A Versatile Industrial Plant Polymer. VBRI-Press, Tokyo.
Kohrs, D., T. J. Herald, F. M. Aramouni, dan M. Abughoush. 2010. Evaluation off egg replacer in a yellow cake system. J. Food Agric 22 (5) : 340-352.
Koswara, S. 1995. Teknologi Pengolahan Kedelai Menjadi Makanan Bermutu. Pustaka Sinar Harapan, Jakarta.
Koswara, S. 2006. Teknologi Modifikasi Pati. Ebook Pangan.
http://www.itp.fateta.ipb.ac.id [21 Maret 2014].
Koswara, S. 2009. Teknologi Pengolahan Telur. Ebook Pangan.
http://www.itp.fateta.ipb.ac.id [21 Maret 2014].
Kusnandar, S. 2010. Kimia Pangan dan Komponen Makro. Dian Rakyat, Jakarta.
Liu, F. dan C. H. Tang. 2014. Emulsifying properties of soy protein nanoparticles: influence of the protein concentration and/or emulsification process. J Agric Food Chem 2 : 211-228.
Mandala, I. G. dan E. Bayas. 2004. Xanthan effect on swelling, solubility and viscosity of wheat starch dispersions. Food Hydrocolloids 18 : 191-201.
Mandala, I. G. dan E. D. Palogou. 2003. Effect of preparation conditions and starch/xanthan concentration on gelation process of potato starch systems. International Journal of Food Properties 13 : 224-236.
McNelly, W. H. dan K. S. Kang. 1973. Xanthan and some others biosynthetic gums in industrial gums, polysaccharides and their derivates. Academic Press, New York.
McWilliams, M. 2011. Foods: Experimental Perspectives. 7th Edition. Applied Science Publ, London.
Messina, M. dan G. Redmond. 2006. Effects of soy protein and soybean isoflavones on thyroid function in healthy adults and hypothyroid patients. Thyroid 3 : 249-58.
Mott, C.L., N. S. Hettiarachchy, dan M. Qi. 1999. Effect of xanthan gum on enhancing the foaming properties of whey protein isolate. JAOCS 76 (11) : 1383-1386.
Naresh, L. and Shailaja, 2006. Stabilizer Blends and Their Importance in Ice Cream Industry. http://www.lucidgroup.com [26 Januari 2015].
Now Sports. 2004. Nutrition Fact of Whey Isolate Protein.
http://www.nowfood.com [24 Nopember 2014].
Nugraheni, M. 2013. Pengetahuan Bahan Pangan Hewani. Graha Ilmu, Yogyakarta.
Nurmala, T. 1998. Serealia Sumber Karbohidrat Utama. Rineka Cipta, Jakarta.
Okaka, J. C. dan N. N. Potter. 1977. Functional and storage properties of cospea-wheat flour blends in bread in making. J. Food Science 42 : 828-833.
Pantastico, C. 1986. Fisiologi Pasca Panen Penanganan dan Pemanfaatan Buah-buahan dan Sayur-sayuran Tropika dan Subtropika. Penerjemah: Kamariyani. UGM-Press, Yogyakarta.
Patino, R., C. Minones, L. Millan, J. Pedroche, S. Carrera, P. Victor, dan R. Millan. 2007. Interfacial and foaming properties of enzyme induced hydrolysis of sunflower protein isolate. Food Hydrocoll 21 : 782-793.
Puritan’s Pride. 2004. Nutrition Fact of Soy Isolate Protein.
http://www.puritan.com [24 Nopember 2014].
Pyler, E. J. 1988. Baking Science & Technology. 3rd Edition. Sosland Pub, Merriam.
Rahman, A., S. Fardiaz, W. P. Rahayu, Suliantari, dan C. C. Nurwitri. 1992. Teknologi Fermentasi Susu. IPB-Press, Bogor.
Rambitan, J. 1988. Isolasi dan karakterisasi pati dari beberapa varietas jagung. Tesis. Institut Pertanian Bogor, Bogor.
Richana, N. dan Suarni. 2010. Teknologi Pengolahan Jagung. Balai Besar Penelitian dan Pengembangan Pasca Panen, Bogor.
Sarwono, B. 1995. Telur, Pengawetan dan Pemanfaatan. Penebar Swadaya, Jakarta.
Sastrosupadi, A. 2000. Rancangan Percobaan Praktis Bidang Pertanian. Kanisius, Yogyakarta.
Sathe, S. K. dan D. K. Salunkhe. 1981. Functional properties of the great northern bean (Phaseolus vulgaris L) Proteins: Emulsions, foaming, viscosity and gelation properties. J. Food Sci 46 : 71 -81.
Seetharaman, K., A. Tziotis, F. Borras, P. J. White, M. Ferrer, dan J. Robutti. 2001. Thermal and functional characterization of starch from Argentinean corn. Cereal Chemistry 78(4) : 379-386.
Setser, C. S. 1992. Water and Food Dispersions. In: Bowers J, ed. Food Theory and Applications. 2nd Edition. McMillan, New York.
Sibuea, P. 2001. Penggunaan gum xanthan pada subtitusi parsial terigu dengan tepung jagung dalam pembuatan roti. Jurnal Teknologi dan Industri Pangan Vol. XII No. 2.
Singh, N., J. Singh, L. Kaur, N. S. Sodhi, dan B. Gill. S. 2003. Morphological, thermal and rheological properties of starches from different botanical sources. Food Chemistry 81 : 219-231.
Smith, P. S. 1982. Starch Derivates and Their Use in Foods. Di dalam Food Carbohydrates. Lineback DR. Inglet GE. AVI Publishing, Westport.
Soelarso, R. B. 1997. Budidaya Kentang Bebas Penyakit. Kanisius, Yogyakarta.
Stadelman, W. J. dan O. J. Cotterill. 1995. Egg Science and Technology. 2nd Edition. Avi Publishing Company, Westpost.
Sudarmadji, S., B. Haryono, dan Suhardi. 1989. Analisa Bahan Makanan dan Pertanian. Liberty, Yogyakarta.
Sudaryani, T. 2000. Kualitas Telur. Penebar Swadaya, Jakarta.
Suprapti, L. 2006. Pengawetan Telur Asin, Tepung Telur, dan Telur Beku. Kanisius, Yogyakarta.
Sutama, I. K. 1997. Kambing Peranakan Etawa Kambing Perah Indonesia. Balai Penelitian Ternak, Bogor.
Syafarini, I. 2009. Karakteristik produk tepung es krim dengan penambahan hidrokoloid karaginan dan alginat. Skripsi. Institut Pertanian Bogor.
Syukur, M. dan A. Rifianto. 2013. Jagung Manis. Penebar Swadaya, Jakarta.
Tahir, M. 2009. Studi karakteristik fisikokimia jagung dan pati dari berbagai varietas jagung yang dibudidayakan di daerah Gorontalo. Tesis. Universitas Hasanuddin, Makassar.
Tharise, N. 2014. Evaluasi sifat fisik, kimia, dan fungsional tepung komposit berbahan dasar beras, ubi kayu, kentang, kedelai, dan xanthan gum. Skripsi. Universitas Sumatera Utara, Medan.
The Vegg. 2012. Egg Replacer. http://www.thevegg.com [17 Agustus 2014].
Tucson, A. Z. 2008. Gum Technology Hydrocolloids & Stabilizing System. Coyote Brand, Arizona.
USDA [United States Department of Agriculture]. 2010. Egg Nutrient and Trends. USDA Publisher, New York.
Vacklavik, V. A. dan E. W. Christian. 2008. Essential of Food Science. 3rd Edition. Springer, New York.
Vegetarian. 2010. Egg replacer. http://www.vegetarian.com [22 Maret 2014].
Vegweb. 2013. Egg substitutes. http://www.vegweb.com [22 Maret 2014].
Warisno. 1998. Jagung Hibrida. UGM-Press, Yogyakarta.
Whistler, R. L. dan J. N. B. Miller. 1993. Industrial Gum: Polysaccarides and Their Derivates. Academic Press, New York.
Widaningrum, S., Widowati, dan S. T. Soekarto. 2005. Pengayaan tepung kedelai dalam pembuatan mie basah dengan bahan baku tepung terigu yang disubstitusi tepung garut. Jurnal Pasca Panen 2 : 41-48.
Winarno, F. G. 2008. Kimia Pangan dan Gizi. Mbrio Press, Bogor.
Wu, D. W., X. Chen, X. Yang, Z. X. Leng, P. S. Yan, dan Y. M. Zhou. 2014. Effects of heat treatment of soy protein isolat on the growth performance and immune function of broiler chickens. Poult sci 2 : 326-234.
Xie, Y. R. dan N. S. Hettiarachchy. 1998. Effect of xanthan gum on enhancing the foaming properties of soy protein isolate. J. Am. Oil Chem. Soc. 75 : 729–732.
Yasumatsu, K., K. Sawada, S. Maritaka, M. Mikasi, J. Toda, T. Wada, dan K. Ishi. 1972. Whipping and emulsifying properties of soybean products. Agricultural and Biological Chemistry 36 : 719-727.
Yuliarti, N. 2008. Hidup Sehat dengan Produk Hewani. Banyu Media, Yogyakarta.
Yuwono, S. S., K. K. Hayati, dan S. N. Wulan. 2010. Karakterisasi fisik, kimia, dan fraksi protein 7S dan 11S sepuluh varietas kedelai produksi Indonesia. Jurnal Tek. Pertanian. Vol 4(1) : 84-90.
Zolfi, M., F. Khodaiyan, M. Mousavi, dan M. Hashemi. 2014. Development and characterization of the kefiran-whey protein isolat-TiO2 nanocomposite films. Int J Biol Macromol (65) : 360-389.
