---

---

Nowadays, the necessity of using stable and high quality Pickering emulsions in the preparation of low-calorie foods has been considered by food industry researchers. In this research, the effects of oil type (sesame and corn) and its amount (20-70%) on some properties of Pickering emulsion containing amaranth protein isolates  (droplet size, creaming index, protein absorption, surface tension and color indexes) were investigated. The results showed that the diameter of emulsion droplets was in the range of 0.87 to 1.5 μm. Although the increase in the oil concentration caused a very significant increase (P <0.0001) in the diameter of the emulsion droplets, protein absorption, and b* index, a notable decrease (P <0.0001) was detected in the color indexes of L* and a*. In other characteristics of prepared emulsions, the rise in oil content from 20% to 50%, effectively increased the creaming index (P<0.005) and surface tension (P<0.0001), while in samples containing 70% oil, the mentioned properties decreased. Finally, it is concluded that the samples containing 70% corn oil or 20% sesame oil had the best emulsion properties.

---

Soybean meal is one of the sources of vegetable protein, which together with wheat flour proteins, can provides a complete source of amino acids for the human body, so using it in bread can help to solve protein deficiencies. For this purpose, to prepare Barbari bread containing soy meal, a combined design containing a group of mixing variables, including different levels of transglutaminase enzyme (0 to 1 %), soybean meal flour (0 to 50 %), wheat flour as filler (0 to 100 %) and a process variable including ultrasonic altitude (0 to 100%) was used and physicochemical and sensory characteristics including total ash, pH, moisture, porosity and taste, texture and color scores were investigated. The results showed that transglutaminase enzyme and ultrasonication have a significant effect on physicochemical properties and porosity (P<0.0001). The significant increase in color score of the samples was due to the positive and significant effect (P<0.0001) of soybean meal on that characteristic. The porosity of the samples was significantly affected (P<0.0001) by the interaction of enzyme and ultrasound. Finally, in order to obtain samples with the highest porosity and color, taste and texture scores, it is suggested to use the mixing ratio of soybean meal flour 33%, enzyme 1%, wheat flour 66% and ultrasound altitude 100%.