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 in the Dairy Industry
  Hansen, P. M. T. In Food Hydrocolloids, edited by K. Nishinari, 211–224. Boston, MA: Springer, 1991. [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 Food Emulsifiers and Stabilizers
  Garti, Nissim, and Dov Reichman. Food Structure 12, no. 4 (1993): 411–426. [Source]

• Hydrocolloids as Thickening and Gelling Agents in Food
  Nishinari, Katsuyoshi, and Guo-Qiang Chen. Food Hydrocolloids 53 (2016): 173–190. [Source]

• Hydrocolloids as Thickening and Gelling Agents in Food: A Critical Review
  Saha, Dipjyoti, and Suvendu Bhattacharya. Journal of Food Science and Technology 47, no. 6 (2010): 587–597. [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]

• Hydrocolloids Acting as Emulsifying Agents – How Do They Do It?
  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]

• Influence of Hydrocolloids and Natural Emulsifiers on the Physical Stability of Beverages
  Saha, D., and S. Bhattacharya. Food Hydrocolloids 82 (2018): 329–336. [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. 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]

• Academic & Scientific Journals

  • Trends in Food Science & Technology
  • Critical Reviews in Food Science and Nutrition
  • Annual Review of Food Science and Technology
  • Food Hydrocolloids
  • Comprehensive Reviews in Food Science and Food Safety
  • Current Opinion in Food Science
  • Food Chemistry
  • Food Research International
  • Journal of Functional Foods
  • Food Control
  • International Journal of Food Microbiology
  • Food & Function
  • LWT – Food Science and Technology
  • Journal of Agricultural and Food Chemistry
  • International Journal of Food Science and Technology
  • Food Science and Human Wellness
  • Journal of Food Engineering
  • Journal of Food Science
  • Food Quality and Preference
  • Journal of Food Processing and Preservation

   

• Industry Magazines & Trade Publications

  • Food Technology Magazine
  • Food Ingredients First
  • Prepared Foods
  • Food Business News
  • FoodNavigator
  • The World of Food Ingredients
  • Baking & Snack Magazine
  • New Food Magazine
  • Nutrition Insight
  • Food Processing
  • Dairy Foods Magazine
  • Meat & Poultry
  • Snack Food & Wholesale Bakeryhttps