1. K. Nishinari, H. Zhang, and S. Ikeda. Hydrocolloid gels of polysaccharides and proteins. Curr Op Colloids Interface Sci 195-201 (2001).
2. B.R. Hamaker, V.K. Griffin, Effect of disulfide bond containing protein on rice starch gelatinization and pasting. Cereal Chem 70, 377–380 (1993)
3. J.L. Doublier, C. Garnier, D. Renard, C. Sanchez, Protein polysaccharide interactions. Curr Op Colloids Interface Sci 15, 202–214 (2001)
4. H. Vudang, C. Loisel, A. Desrumaux, J.L. Doublier, Rheology and microstructure of cross-linked waxy maize starch/whey protein suspensions. Food Hydrocoll 23, 1678–1686 (2009)
5. R.P. Williams, O. Glagovskaia, M.A. Augustin, Properties of stirred yogurts with added starch: effects of alterations in fermentation conditions. Aust J Dairy Technol 58, 228–232 (2003)