1. Adachi, H., Binshiyoo, K.K., 2007. Gel condiment using agar. Japanese Patent Office, JP 2007014323A.
2. Influence of particle modulus on the rheological properties of agar microgel suspensions;Adams;Journal of Rheology,2004
3. The agarose double helix and its function in agarose gel structure;Arnott;Journal of Molecular Biology,1974
4. Encapsulation of tannase for the hydrolysis of tea tannins;Boadi;Enzyme and Microbial Technology,2001
5. Brown, C.R.T., Cutler, A.N., Norton, I.T., 1990. Inventors. Liquid Based Composition Comprising Gelling Polysaccharide Capable of Forming a Reversible Gel and a Method Preparing Such a Composition, No. EP0355908.