Chandra R., Rustgi R.: Progress in Polymer Science 1998, 23, 1273. http://dx.doi.org/10.1016/S0079-6700(97)00039-7
[2] Ibarra V.G., Sendon R., Rodriguez-Barnaldo de Quiros A.: Antimicrobial Food Packaging 2016, chapter 29, 383. http://dx.doi.org/10.1016/B978-0-12-800723-5.00029-2
[3] Vroman I., Tighzert L.: Materials 2009, 2, 307. http://dx.doi.org/10.3390/ma2020307
[4] Embuscado M.E., Huber K.C.: “Edible films and coatings for food applications”, Springer Science Business Media LLC, New York 2009.
[5] Jagannath J.H., Nanjappa C., Das Gupta D.K., Bawa A.S.: Journal of Applied Polymer Science 2003, 88, 64. http://dx.doi.org/10.1002/app.11602
[6] Laos K., Ring S.: Journal of Applied Phycology 2005, 17, 461. http://dx.doi.org/10.1007/s10811-005-1635-2
[7] Tuvikene R., Truus K., Robal M. et al.: Journal of Applied Phycology 2010, 22, 51. http://dx.doi.org/10.1007/s10811-009-9425-x
[8] Pranoto Y., Lee Ch.M., Park H.J.: LWT-Food Science and Technology 2007, 40, 766. http://dx.doi.org/10.1016/j.lwt.2006.04.005
[9] Shojaee-Aliabadi S., Hosseini H., Mohammadifar M.A. et al.: International Journal of Biological Macromolecules 2013, 52, 116. http://dx.doi.org/10.1016/j.ijbiomac.2012.08.026
[10] Lim Y-P., Mohammad A.W.: Food and Bioprocess Technology 2011, 4, 304. http://dx.doi.org/10.1007/s11947-009-0285-9
[11] Gómez-Guillén M.C., Giménez B., López-Caballero M.E., Montero M.P.: Food Hydrocolloids 2011, 25, 1813. http://dx.doi.org/10.1016/j.foodhyd.2011.02.007
[12] Bergo P., Sobral P.J.A.: Food Hydrocolloids 2007, 21, 1285. http://dx.doi.org/10.1016/j.foodhyd.2006.09.014
[13] Jamróz E.: “The synthesis of protein complexes with furcellaran and their applications”, Ph.D. thesis, University of Agriculture in Cracow, 2014 (in Polish).
[14] Barański A., Dutka D., Dziembaj R. et al.: Restaurator. International Journal for the Preservation of Library and Archival Material 2004, 25, 68. https://dx.doi.org/10.1515/REST.2004.68
[15] Miller G.L.: Analytical Chemistry 1959, 31, 426. http://dx.doi.org/10.1021/ac60147a030
[16] Kączkowski J.: “Fundamentals of biochemistry” (in Polish) WNT, Warsaw 2005, p. 45.
[17] Jiménez A., Fabra M.J., Talens P., Chiralt A.: Food Hydrocolloids 2012, 26, 302. http://dx.doi.org/10.1016/j.foodhyd.2011.06.009
[18] Krochta J.M., De Mulder-Johnston C.: Food Technology 1997, 51 (2), 61.
[19] Jo Ch., Kang H., Lee N.Y. et al.: Radiation Physics and Chemistry 2005, 72, 745. http://dx.doi.org/10.1016/j.radphyschem.2004.05.045
[20] Jridi M., Hajji S., Ben Ayed H. et al.: International Journal of Biological Macromolecules 2014, 67, 373. http://dx.doi.org/10.1016/j.ijbiomac.2014.03.054
[21] Piotrowska B., Sztuka K., Kołodziejska I., Dobrosielska E.: Food Hydrocolloids 2008, 22, 1362. http://dx.doi.org/10.1016/j.foodhyd.2007.07.006
Google Scholar