Nussinovitch A & Hirashima M (2013). Cooking Innovations: Using Hydrocolloids for Thickening, Gelling, and Emulsification. Chapter 1. Hydrocolloids—Where, Why, and When. CRC Press, pp. 1-11.
Pangestuti R & Kim S-K (2015). An Overview of Phycocolloids: The Principal Commercial Seaweed Extracts. In: Kim S-K & Chojnacka K (eds) Marine Algae Extracts. Wiley-VCH, pp 319–330.
Microalgas
Blackburn S & Lee-Chang KJ (2018). Microalgae: A Renewable Resource for Food and Fuels and More. In: La Barre S & Bates SS (eds) Blue Biotechnology: Production and Use of Marine Molecules, 1st ed. Wiley-VCH Verlag, pp. 3-32