Alginates in Foods - Practical Food Rheology - page 132

Tombs, M. and Harding, S.E. (1998) An Introduction to Polysaccharide Biotechnology .
London: Taylor and Francis.
Vold, I.M.N., Kristiansen, K.A. and Christensen, B.E. (2007) A study of the chain stiffness and
extension of alginates, in vitro epimerized alginates, and periodate-oxidized alginates using
size-exclusion chromatography combined with light scattering and viscosity detectors (vol
7, pg 2136, 2006). Biomacromolecules 8 , 2627.
Walkenstr om, P., Kidman, S., Hermansson, A.-M., Rasmussen, P.B. and Hoegh, L. (2003) Mi-
crostructure and rheological behaviour of alginate/pectin mixed gels. Food Hydrocolloids
17 , 593-603.
Walter, R.H. (1998) Polysaccharide Dispersions: Chemistry and Technology in Food . Aca-
demic Press: San Diego.
Wan, L.S.C., Heng, P.W.S. and Chan, L.W. (1992) Drug encapsulation in alginate micro-
spheres by emulsification. Journal of Microencapsulation 9 , 309-316.
Zhao, Y., Li, F., Carvajal, M.T. and Harris, M.T. (2009) Interactions between bovine serum
albumin and alginate: An evaluation of alginate as protein carrier. Journal of Colloid and
Interface Science 332 , 345-353.