ГОСТ 33782-2016 «Добавки пищевые. Стабилизаторы пищевых продуктов. Термины и определения». – М. Стандартинформ, 2016.
GOST 33782-2016 «Dobavki pishchevyye. Stabilizatory pishchevykh produktov. Terminy i opredeleniya» [GOST 33782-2016 “Food additives. Food stabilizers. Terms and Definitions"]. – M. Standartinform, 2016.
Ghosh, A.K. Polysaccharide‐protein interactions and their relevance in food colloids // A.K. Ghosh, P. Bandyopadhyay // The Complex World of Polysaccharides. – 2012. – № 14. – P. 395–406. DOI: 10.5772/50561.
Nishinari, K. Interaction in polysaccharide solutions and gels / K. Nishinari, R. Takahashi // Current Opinion in Colloid & Interface Science. – 2003. – V. 8. – № 4-5. – P. 396-400. DOI: 10.1016/S1359-0294(03)00099-2.
Yang, X. An overview of classifications, properties of food polysaccharides and their links to applications in improving food textures / X. Yang, A. Li, X. Li, L. Sun, Y. Guo // Trends in Food Science & Technology. – 2020. – V. 102. – P. 1-15. DOI:10.1016/j.tifs.2020.05.020.
Nishinari, K. Hydrocolloid gels of polysaccharides and proteins / Current Opinion in Colloid & Interface Science // K. Nishinari, H. Zhang, S. Ikeda. – 2000. –V. 5. – № 3-4. – P. 195-201. DOI:10.1016/S1359-0294(00)00053-4.
Igoe, R.S. Hydrocolloid interactions useful in food systems // Hydrocolloid interactions useful in food systems. – 1983. – V. 36. – № 4. – P. 72-74.
Sim, S.Y.J. Plant Proteins for Future Foods: A Roadmap / S.Y.J. Sim, A. SRV, J.H. Chiang, C.J. Henry // Foods. – 2021. – V. 10 (8). – 1967. DOI:10.3390/foods10081967.
Day, L. Food proteins from animals and plants: Differences in the nutritional and functional properties / L. Day, J.A. Cakebread, S.M. Loveday // Trends in food science & technology. – 2022. – V. 119. – P. 428-442. DOI:10.1016/j.tifs.2021.12.020.
Yang, X. Applications of mixed polysaccharide-protein systems in fabricating multi-structures of binary food gels – A review / X. Yang, A. Li, X. Li, Y. Guo, L. Sun // Trends in Food Science & Technology. – 2021. – V. 109. – P. 197-210. DOI:10.1016/j.tifs.2021.01.002.
Nazir, A. Chapter 13 – Food Gels: Gelling Process and New Applications / A. Nazir, A. Asghar, A.A. Maan // Advances in Food Rheology and Its Applications. – 2017. – P. 335-353. DOI:10.1016/B978-0-08-100431-9.00013-9.
Hou, J.J. Edible double-network gels based on soy protein and sugar beet pectin with hierarchical microstructure / J.J. Hou, J. Guo, J.M. Wang, X.T. He, Y. Yuan et al. // Food Hydrocolloids. – 2015. – V. 50. – P. 94-101. DOI:10.1016/j.foodhyd.2015.04.012.
Stephen, A.M. Food Polysaccharides and Their Applications / A.M. Stephen, G.O. Phillips // Boca Raton. – 2006. – 752 p. DOI:10.1201/9781420015164.
McClements, D.J. Non-covalent interactions between proteins and polysaccharides // Biotechnology Advances. – 2006. – V. 24. – № 6. – P. 621-625. DOI:10.1016/j.biotechadv.2006.07.003.
Zeeb, B. Segregation Behavior of Polysaccharide–Polysaccharide Mixtures – A Feasibility Study / B. Zeeb, T. Jost, D.J. McClements, J. Weiss // MDPI AG. – 2019. – V. 5 (2):26. – PMC6631692. DOI:10.3390/gels5020026.
Turgeon, S.L. Protein-polysaccharide interactions: phase-ordering kinetics, thermodynamic and structural aspects / S.L. Turgeon, M. Beaulieu, C. Schmitt, C Sanchez // Current Opinion in Colloid & Interface Science. – 2003. – V. 8. – № 4-5. – P. 401-414. DOI:10.1016/S1359-0294(03)00093-1.
Langendorff, V. Effects of carrageenan type on the behaviour of carrageenan/milk mixtures / V. Langendorff, G. Cuvelier, C. Michon, B. Launay, A. Parker et al. // Food Hydrocolloids. – 2000. – V. 14. – № 4. – P. 273-280. DOI:10.1016/S0268-005X(99)00064-8.
Weinbreck, F. Complexation of whey proteins with carrageenan / F. Weinbreck, H. Nieuwenhuijse, G.W. Robijn, C.G. De Kruif // J. Agric Food Chem. – 2004. – V. 52 (11):3550-5. – PMID: 15161229. DOI: 10.1021/jf034969t.
Bertrand, M.E. Improved gelling properties of whey protein isolate by addition of xanthan gum / M.E. Bertrand, S.L. Turgeon // Food Hydrocolloids. – 2007. – V. 21. – № 2. – P. 159-166. DOI:10.1016/j.foodhyd.2006.03.005.
Yang, X. Rheological, thermal and microstructural properties of casein/κ-carrageenan mixed systems / M. Tang, Y. Zhu, D. Li, B. Adhikari, L. Wang // LWT. – 2019. – V. 113. – Article 108296. DOI:10.1016/j.lwt.2019.108296.
Liu, D. Effect of Kappa carrageenan on acid-induced gelation of whey protein aggregates. Part I: Potentiometric titration, rheology and turbidity / D. Liu, P. Zhou, T. Nicolai // Food Hydrocolloids. – 2020. – Article 105589. DOI:10.1016/j.foodhyd.2019.105589.
Трифонов, М.В. Изучение особенностей структурообразования сложных каррагинансодержащих систем и оценка влияния их на качество варёных колбасных изделий : дис. ... канд. техн. наук : 05.18.04 / Михаил Валерьевич Трифонов ; науч. рук. А.А. Семенова ; ГНУ ВНИИ мясной промышленности им. В.М. Горбатова Россельхозакадемии. – М., 2007 – 139 с..
Trifonov, M.V. Izucheniye osobennostey strukturoobrazovaniya slozhnykh karraginansoderzhashchikh sistem i otsenka vliyaniya ikh na kachestvo varonykh kolbasnykh izdeliy [Study of the features of structure formation of complex carrageenan-containing systems and assessment of their influence on the quality of boiled sausages] : dis. ... kand. tekhn. nauk : 05.18.04 / Mikhail Valer'yevich Trifonov ; nauch. ruk. A.A. Semenova ; GNU VNII myasnoy promyshlennosti im. V.M. Gorbatova Rossel'khozakademii. – M., 2007 – 139 р..
Sinthusamran, S. Physical and rheological properties of fish gelatin gel as influenced by κ-carrageenan / S. Sinthusamran, S. Benjakul, P.J. Swedlund, Y. Hemar // Food Bioscience. – 2017. – V. 21. – P. 88-95. DOI:10.1016/j.fbio.2017.09.001.
Tang, M. Rheological and structural properties of sodium caseinate as influenced by locust bean gum and κ-carrageenan / M. Tang, Y. Lei, Y. Wang, D. Li, L. Wang // Food Hydrocolloids. – 2021. – V. 112. – Article 106251. DOI:10.1016/j.foodhyd.2020.106251.
Shevchenko, І. Рrospects of using the crystobilizing proteinpolysaccharide composition to manufacture semi-finished chopped meat products / І. Shevchenko, G. Polishchuk, Ye. Kotliar, Т. Osmak, A. Skochko // Food science and technology. – 2020. – V. 14. – № 1. – P. 134-141. DOI: 10.15673/fst.v14i1.1642.
Burcu, Ö. A promising strategy for designing reduced-fat model meat emulsions by utilization of pea protein-agar agar gel complex / Ö. Burcu // Food Structure. – 2021. – V. 29. – Article 100205. DOI: 10.1016/j.foostr.2021.100205.