Balerin C., Aymard P., Ducept F. et al.: Journal of Food Engineering 2007, 78, 802. https://doi.org/10.1016/j.jfoodeng.2005.11.021
[2] Narchi I., Vial Ch., Djelveh G.: Food Hydrocolloids 2009, 23, 188. https://doi.org/10.1016/j.foodhyd.2007.12.010
[3] Abu-Goush M., Herald T.J., Aramouni A.M.: Journal of Food Processing and Preservation 2010, 34, 411. https://doi.org/10.1111/j.1745-4549.2008.00284.x
[4] Tankovskaia S.A., Abrosimova K.V., Paston S.V.: Journal of Molecular Structure 2018, 1171, 243. https://doi.org/10.1016/j.molstruc.2018.05.100
[5] Li X., Pizzi A., Cangemi M. et al.: Industrial Crops and Products 2012, 37, 149. https://doi.org/10.1016/j.indcrop.2011.11.030
[6] Indrawati L., Wang Z., Narsimhan G. et al.: Journal of Food Engineering 2008, 88, 65. https://doi.org/10.1016/j.jfoodeng.2008.01.015
[7] Thakur R.K., Vial C., Djelveh G.: Journal of Food Engineering 2003, 60, 9. https://doi.org/10.1205/026387603770866227
[8] Imeson A.: “Food Stabilisers, Thickeners and Gelling Agents”, Wiley-Blackwell Publishing, 2010, ISBN 978-1-4051-3267-1. POLIMERY 2019, 64, nr 7–8 541
[9] Martin-Alfonso J.E., Cuadri A.A., Berta M. et al.: Carbohydrate Polymers 2018, 181, 63. https://doi.org/10.1016/j.carbpol.2017.10.057
[10] Laporte M., Della Valle D., Loisel C. et al.: Food Hydrocolloids 2015, 43, 51. https://doi.org/10.1016/j.foodhyd.2014.04.035
[11] Nicorescu I., Vial C., Loisel C. et al.: Food Research International 2010, 43, 1585. https://doi.org/10.1016/j.foodres.2010.03.015
[12] Dziubiński M., Kiljański T., Sęk J.: „Podstawy teoretyczne i metody pomiarowe reologii”, Wydawnictwo Politechniki Łódzkiej, 2014, ISBN 978-83-7283-641-0 (in Polish).
[13] Szopinski D., Luinstra G.A.: Carbohydrate Polymers 2016, 153, 312. https://doi.org/10.1016/j.carbpol.2016.07.095
[14] Mardani M., Yeganehzad S., Ptichina N. et al.: Food Hydrocolloids 2019, 93, 335. https://doi.org/10.1016/j.foodhyd.2019.02.033
Google Scholar