1. Tolstogusov, V.B., Food Hydrocolloids, 1991, vol. 4, no. 6, pp. 429–468.
2. Piculell, L., in Food Polysaccharides and Their Applications, Stephan, A.M., Ed., New York: Marcel Dekker, 1995, pp. 205–244.
3. Guiseley, K.B., Stanley, N.F., and Whitehouse, P.A., Handbook of Water-Soluble Gums and Resins, Davidson, R.L., Ed., New York: McGraw-Hill, 1980, pp. 5–11.
4. Galazka, V.B., Ledward, D.A., Sumner, I.G., and Dickinson, E., J. Agric. Food Chem., 1997, vol. 45, no. 9, pp. 3465–3471.
5. Galazka, V.B., Smith, D., Ledward, D.A., and Dickinson, E., Food Hydrocolloids, 1999, vol. 13, no. 2, pp. 81–88.