B. Abisma?l, J. P. Canselier, A. M. Wilhelm, H. Delmas and C. Gourdon, “Emulsification by Ultrasound: Drop Size Distribution and Stability,” Ultrasonics Sonochemistry, Vol. 6, No. 1-2, 1999, pp. 75-83.
 S. O. Agboola, H. Singh, P. A. Munro, D. G. Dalgleish and A. M. Singh, “Stability of Emulsions Formed Using Whey Protein Hydrolysate: Effects of Lecithin Addition and Retorting,” Journal of Agricultural and Food Chemistry, Vol. 46, No. 5, 1998, pp. 1814-1819. doi:10.1021/jf970913l
 A. Koocheki, R. Kadkhodaee, S. A. Mortazavi, F. Shahidi and A. R. Taherian, “Influence of Alyssum Homolocarpum Seed Gum on the Stability and Flow Properties of O/W Emulsion Prepared by High Intensity Ultrasound,” Food Hydrocolloids, Vol. 23, No. 8, 2009, pp. 2416- 2424. doi:10.1016/j.foodhyd.2009.06.021
 A. E. Alegria, Y. Lion, T. Kondo and P. Riesz, “Sonolysis of Aqueous Surfactant Solutions. Probing the Interfacial Region of Cavitation Bubbles by Spin Trapping,” Journal of Physical Chemistry, Vol. 93, No. 12, 1989, pp. 4908-4913. doi:10.1021/j100349a046
 M. Anton and G. Gandemer, “Effect of pH on Interface Composition and on Quality of Oil-in-Water Emulsions Made with Hen Egg Yolk,” Colloids and Surfaces B: Biointerfaces, Vol. 12, No. 3-6, 1999, pp. 351-358. doi:10.1016/S0927-7765(98)00089-7
 M. O. J. Azzam and R. M. Omari, “Stability of Egg White-Stabilized Edible Oil Emulsions Using Conductivity Technique,” Food Hydrocolloids, Vol. 16, No. 2, 2002, pp. 105-110. doi:10.1016/S0268-005X(01)00068-6
 A. Amano and T. Arisuka, “On the Use of Neural Networks and Fuzzy Logic in Speech Recognition,” Proceedings of the International Joint Conference on Neural Networks, Washington, 1989, pp. 301-305. doi:10.1109/IJCNN.1989.118595
 Anon, “Adaptive Fuzzy Inference Neural Network,” 2010. http://www.elsevier.com/locate/patcog
 J. Sargolzaei and A. Kianifar, “Modeling and Simulation of Wind Turbine Savonius Rotors Using Artificial Neural Networks for Estimation of the Power Ratio and Torque,” Simulation Modelling Practice and Theory, Vol. 17, No. 7, 2009, pp. 1290-1298. doi:10.1016/j.simpat.2009.05.003
 M. L. Denmat, M. Anton and G. Gandemer, “Protein Denaturation and Emulsifying Properties of Plasma and Granules of Egg Yolk as Related to Heat Treatment,” Journal of Food Science, Vol. 64, No. 2, 1999, pp. 194- 197. doi:10.1111/j.1365-2621.1999.tb15863.x
 J. E Moros, J. M. Franco and C. Gallegos, “Rheological Properties of Cholesterol-Reduced, Yolk-Stabilized Ma- yonnaise,” Journal of the American Oil Chemists’ Society, Vol. 79, No. 8, 2002, pp. 837-843.
 J. E. Moros, J. M. Franco and C. Gallegos, “Rheology of Spray-Dried Egg Yolk-Stabilized Emulsions,” International Journal of Food Science and Technology, Vol. 37, No. 3, 2002, pp. 297-307. doi:10.1046/j.1365-2621.2002.00570.x
 V. D. Kiosseoglou and P. Sherman, “Influence of Egg Yolk Lipoproteins on the Rheology and Stability of Oil/ Water Emulsions and Mayonnaise 1. Viscoelasticity of Groundnut Oil-in-Water Emulsions and Mayonnaise,” Journal of Texture Studies, Vol. 14, No. 4, 1983, pp. 397- 417.
 J. Sargolzaei, M. Khoshnoodi, N. Saghatoleslami and M. Mousavi, “Fuzzy Inference System to Modeling of Crossflow Milk Ultrafiltration,” Applied Soft Computing Journal, Vol. 8, No. 1, 2008, pp. 456-465. doi:10.1016/j.asoc.2007.02.007