Hydrocolloid Bibliography

Discover the ultimate resource hub! This section of our website features a growing bibliography of the most influential scientific papers and must-read books on hydrocolloids, gums, stabilizers, emulsifiers, gelling agents, and other fascinating food additives. We included listings of academic journals, as well as industry journals and trade magazines to round out this bibliography. Whether you're a food scientist, curious chef, or hydrocolloid enthusiast, you'll find essential references that explore the science behind texture and transformation. We're always expanding this collection—so if you notice a key paper or book missing, let us know and help us keep this list cutting-edge and complete!

Articles (A–Z)

  • Edible Gums—An Extensive Review
    Naseer, Bushra, et al. Food and Bioprocess Engineering 5, no. 1 (2021): 1–16. [Source]
  • Effects of Xanthan, Guar, Carrageenan, and Locust Bean Gum on Meatballs
    Demirci, Zeynep Ozben, and Ismail Yılmaz. Journal of Food Science and Technology 51, no. 5 (2014): 936–942. [Source]
  • Effects of Hydrocolloid Agar, Gelatin, Pectin, and Xanthan on Emulsion Stability
    Soares, Lucas de Souza, et al. ACS Food Science & Technology 3, no. 2 (2023): 264–273. [Source]
  • Emulsifiers and Stabilisers
    Parker, Neil S., and Niels J. Krog. In Fats in Food Technology, 2nd ed., edited by Kanes K. Rajah, 287–327. Chichester, UK: Wiley-Blackwell, 2014. [Source]
  • Emulsifiers in Food: Benefits and Potential Health Risks
    Petersen, Andrea. The Wall Street Journal, March 3, 2025. [Source]
  • Food Hydrocolloids: Structure, Properties, and Applications
    Gao, Yanlei, Ru Liu, and Hongshan Liang. Foods 13, no. 7 (2024): 1077. [Source]
  • Food Hydrocolloids: Structure, Properties, and Applications
    Liu, Ru, and Hongshan Liang. Molecules 29, no. 5 (2024): 1101. [Source]
  • Frequency and Diversity of Stabilizers, Thickeners, and Gelling Agents in Food Products Marketed in Dakar
    Diop, Lamine, et al. Food and Nutrition Sciences 14, no. 5 (2023): 499–511. [Source]
  • Functional and Nutritional Aspects of Hydrocolloids in Foods
    Phillips, Glyn O., and Peter A. Williams. Food Hydrocolloids 25, no. 2 (2011): 191–199. [Source]
  • General Overview of Food Hydrocolloids
    Imeson, Alan. In Food Stabilisers, Thickeners and Gelling Agents, edited by Alan Imeson, 1–16. Oxford: Wiley-Blackwell, 2010. [Source]
  • Hydrocolloids and Pectinase for Stabilizing Guava Nectar
    Krumreich, Fernanda, Ana Paula A. Corrêa, et al. May 31, 2024. [Source]
  • Hydrocolloids as Emulsifiers and Emulsion Stabilizers
    Dickinson, Eric. Food Hydrocolloids 23, no. 6 (2009): 1473–1482. [Source]
  • Hydrocolloids as Emulsifiers and Emulsion Stabilizers
    Dickinson, Eric. Food Hydrocolloids 23, no. 6 (2009): 1473–1482. [Source]
  • Hydrocolloids as Thickening and Gelling Agents
    Saha, Dipjyoti, and Suvendu Bhattacharya. Journal of Food Science and Technology 47, no. 6 (2010): 587–597. [Source]
  • Hydrocolloids in Food Applications
    Garti, Nissim, and Dov Reichman. Food Hydrocolloids 68 (2017): 1–12. [Source]
  • Influence of Hydrocolloids and Natural Emulsifier in the Physical Stability of Beverages
    Saha, D., and S. Bhattacharya. Food Science and Technology International 27, no. 5 (2021): 447–458. [Source]
  • Locust Bean Gum: A Vegetable Hydrocolloid with Functional Applications
    Glicksman, Martin. Food Hydrocolloids 5, no. 3 (1991): 199–210. [Source]
  • Locust Bean Gum: A Vegetable Hydrocolloid with Industrial and Biopharmaceutical Applications
    Petitjean, Max, and José Ramón Isasi. Molecules 27, no. 23 (2022): 8265. [Source]
  • Molecular Origin of the Two-Step Mechanism of Gellan Aggregation
    Tavagnacco, Letizia, et al. arXiv preprint arXiv:2209.08975 (2022). [Source]
  • Nanocellulose-Stabilized Pickering Emulsions
    Ji, Chuye, and Yixiang Wang. arXiv preprint arXiv:2308.00084 (2023). [Source]
  • Polysaccharide-Polysaccharide Hydrocolloid Interactions
    Sikora, Marek, et al. Food Hydrocolloids 21, no. 5–6 (2007): 675–684. [Source]
  • Rheological and Physicochemical Studies on Emulsions Formulated with Chitosan
    Soares, Lucas de Souza, et al. arXiv preprint arXiv:1702.04373 (2017). [Source]
  • Rheological Characterization of Food Hydrocolloids
    Koocheki, Arash, et al. Food Hydrocolloids 32, no. 2 (2013): 273–280. [Source]
  • Synergistic Interactions of Xanthan and Galactomannans
    Saha, Dipjyoti, and Suvendu Bhattacharya. Same as above. [Source]
  • The Hydrocolloids – A Comparative Evaluation of Dimensional Accuracy
    Singh, Harpal, Hinna Bains, et al. Mar 31, 2011. [Source]
  • Thickening Agents in Food: Functions and Applications
    Wikipedia. Wikipedia: The Free Encyclopedia. Last modified March 19, 2025. [Source]

Books

    1. Glicksman, Martin. "Food Hydrocolloids: 001." April 5, 1982. [Source]
    2. Icon Group International. "Hydrocolloids: Webster's Facts and Phrases." May 1, 2009. [Source]
    3. Glicksman, Martin. "Food Hydrocolloids. Volume II." October 24, 1983. [No link available]
    4. Phillips, Glyn O., and Peter A. Williams. "Handbook of Hydrocolloids." May 28, 2009. [Source]
    5. Icon Group International. "Hydrocolloid: Webster's Timeline History, 1950 - 2007." May 17, 2010. [Source]
    6. Glicksman, Martin. "Food Hydrocolloids (Routledge Revivals Book 3)." August 26, 2020. [Source]
    7. Laaman, Thomas R. "Hydrocolloids in Food Processing." June 9, 2011. [Source]
    8. Razavi, Seyed M.A. "Emerging Natural Hydrocolloids: Rheology and Functions." February 5, 2019. [Source]
    9. Singh, Dr Harpal, Dr Hinna Bains, et al. "The Hydrocolloids - A Comparative Evaluation of Dimensional Accuracy." March 31, 2011. [Source]
    10. Gani, Adil, F.A. Masoodi, et al. "Food Hydrocolloids as Encapsulating Agents in Delivery Systems." June 7, 2019. [Source]
    11. Cortés, Clàudia, Núria Cubero, et al. "Hydrocolloids in Food Product Development." November 29, 2020. [Source]
    12. Florez, Figueroa, and Ciro Velasquez. "Hydrocolloids in the Colloidal Stability of Fruit Drinks." August 27, 2024. [Source]
    13. Tipton, Charles M. "Hydrocolloids." February 14, 2000. [Source]
    14. Nussinovitch, Amos, and Madoka Hirashima. "Use of Hydrocolloids to Control Food Appearance, Flavor, Texture, and Nutrition." January 4, 2023. [Source]
    15. Krumreich, Fernanda, Ana Paula A. Corrêa, et al. "Hydrocolloids and Pectinase for Stabilizing Guava Nectar." May 31, 2024. [Source]
    16. Parker, Prof Philip M. "The 2023 Report on Hydrocolloids." June 9, 2022. [Source]
    17. Glicksman, Martin. "Food Hydrocolloids. Volume III." April 1, 1986. [Source]
    18. Kwan, Tessa, and AI. "Hydrocolloids in Food." March 11, 2025. [Source]
    19. Williams, Peter A., and Glyn O. Phillips. "Gums and Stabilisers for the Food Industry 17." April 16, 2014. [Source]
    20. Skurtys, O., C. Acevedo, et al. "Food Hydrocolloid Edible Films and Coatings." July 1, 2010. [Source]
    21. Unknown. "Hydrocolloids in Food Processing by Wiley-Blackwell." November 23, 2010. [Source]
    22. Glucksman, Martin. "Food Hydrocolloids: 3 Volume Set." July 30, 2022. [Source]
    23. Hoefler, Andrew C. "Hydrocolloids: Practical Guides for the Food Industry." May 15, 2004. [Source]
    24. Phillips, Glyn O., and Peter A. Williams. "Handbook of Hydrocolloids." June 11, 2009. [Source]
    25. Nishinari, K., and E. Doi. "Food Hydrocolloids: Structures, Properties, and Functions." December 6, 2012. [Source]
    26. McCormick, Edmund J., and Dr Muhammad Abdullah Sandhu. "Beginners Guide to Hydrocolloids." March 2, 2024. [Source]
    27. Glicksman, Martin. "Food Hydrocolloids (Routledge Revivals Book 2)." July 17, 2019. [Source]]
    28. Phillips, Glyn O., and Peter A. Williams. "Handbook of Hydrocolloids." No date listed. [Source]
    29. Fang, Yapeng, Hongbin Zhang, et al. "Food Hydrocolloids: Functionalities and Applications." May 18, 2021. [Source]