Aiqian, Y. 2008. Complexation between milk proteins and polysaccharides via electrostatic interaction. International Journal of Food Science and Technology, 43: 406–415.
Anal, A., Tobiassen, A., Flanagan, J. & Singh, H. 2008. Preparation and characterization of nanoparticles formed by chitosan–caseinate interactions. Colloids and Surfaces B, Biointerfaces, 64: 104–110.
Bengoechea, C., Jones, G. O., A, G. A. & McClements, D. J. 2011. Formation and characterization of lactoferrin/pectin electrostatic complexes: Impact of composition, pH and thermal treatment. Food Hydrocolloids, 25: 1227-1232.
Dickinson, E. 1998. Stability and rheological implications of electrostatic milk protein - polysaccharide interactions. Trends in Food Science & Technology, 9: 347- 354.
Goh, K. T. K., Sarkar, A. & Singh, H. 2008. Milk protein– polysaccharide interaction. Thompson, A., Boland, M. & Singh, H. (Ed), Milk proteins: from expression to food. (Vol. 5). (pp. 347-368). Academic Press is an imprint of Elsevier.
Grenha, A., Gomes, E. M., Rodrigues, M., Santo, V., Mano, J., Neves, N. & Reis, R. 2009. Development of new chitosan/carrageenan nanoparticles for drug delivery applications. Journal of Biomedical Materials Research, 1265- 1272.
Hasheminya, S. M., Ebrahimzadeh-Mousavi, S. M. A., Ehsani, M. R. & Dehghannya, J., 2011. Effect of gellan hydrocolloid on rheological properties and stabilization of a fiber-enriched Doogh. Iranian Food Science and Technology Research Journal, 21(2): 179-193.
Harnsilawata, T., Pongsawatmanita, R. & McClements, D. J., 2006 a. Characterization of b-lactoglobulin–sodium alginate interactions in aqueous solutions: A calorimetry, light scattering, electrophoretic mobility and solubility study. Food Hydrocolloids, 20: 577–585.
Harnsilawata, T., Pongsawatmanit, R. & Mcclements, D. J. 2006 b. Stabilization of Model Beverage Cloud Emulsions Using Protein-Polysaccharide Electrostatic Complexes Formed at the Oil Water Interface. Food Chemistry, 54(15): 5540-5547.
Honary, S., Maleki, M. & Karami M. 2009. The effect of chitosan molecular weight on the properties of alginate/chitosan microparticles containing prednisolone, Tropical Journal of Pharmaceutical Research, 8(1): 53-61.
Imeson, A. P. 2009. Carrageenan and furcellaran. Phillips, G. O. & Williams, P .A(Ed), Handbook of hydrocolloids: (Vol. 7). (pp. 148-168). Woodhead Publishing India Private Limited.
Jones, O., Andrew, E. D. & McClements, D. J. 2010. Thermal analysis of b-lactoglobulin complexes with pectins or carrageenan for production of stable biopolymer particles. Food Hydrocolloids, 24: 239–248.
Kaya, S. & Tekin, A. R. 2001. The effect of salep content on the rheological characteristics of a typical ice-cream mix, Journal of Food Engineering, 47: 59-62.
Luo, Y., Zhang, B., Whent, M., Yu, L. & Wang, Q. 2011. Preparation and characterization of zein/chitosan complex for encapsulation of -tocopherol, and its in vitro controlled release study. Colloids and Surfaces B: Biointerfaces, 85: 145–152.
Medina-Torres, L. 2000. Rheological properties of the mucilage gum. Food Hydrocolloids, 14: 417-424.
Peinado, I. Lesmes, U., Andres, A. & McClements, D. J. 2010. Fabrication and morphological characterization of biopolymer particles formed by electrostatic complexation of heat treated lactoferrin and anionic polysaccharides. Langmuir, 26(12): 9827-34.
Ron, N., Zimet, P., Bargarum, J. & Livney, Y. D. 2010. Beta-lactoglobulinepolysaccharide complexes as nanovehicles for hydrophobic nutraceuticals in non-fat foods and clear beverages. International Dairy Journal, 20: 686-693.
Santinho, J. P. A., Pereira, L. N., Freitas, O. & Collett, H. J. 1999. Influence of formulation on the physicochemical properties of casein microparticles, International Journal of Pharmaceutics, 186: 191–198.
Sarblooki, M. 1995. Practical of Organic Chemistry, Publication of Jihad.
Semo, E., Kesselman, E., Danino, D. & Livney, Y. D. 2007. Casein micelle as a natural nanocapsular vehicle for nutraceuticals. Food Hydrocolloids, 21: 936–942.
Turgeon, S. L. & Laneuville, S. I. 2006. Protein polysaccharide coacervates and complexes: From scientific background to their application as functional ingredients in food products. Kasapis, S., Norton, T. I. & Ubbink, B. J. (Ed), Modern Biopolymer Science, (Vol. 11). (pp. 339-342). Elsevier Inc.
Wanchoo, R. K., Sharma, S. K. & Bansal, R. 1996. Rheological parameters of some water-soluble polymers. Polymer Materials, 13: 49- 55.
Yanes, M., Duran, L. & Costell, E. 2002. Effect of hydrocolloid type and concentration on flow behavior and sensory properties of milk beverage model system. Food hydrocolloids, 16: 605- 611.
Ye, A., Flanagan, J. & Singh, H. 2006. Formation of stable nanoparticles via electrostatic complexation between sodium caseinate and gum arabic. Biopolymers, 82: 121–133.
Zimet, P. & Livney, D. Y. 2009. Beta-lactoglobulin and its nanocomplexes with pectin as vehicles for ω-3 polyunsaturated fatty acids. Food Hydrocolloids, 23: 1120–1126.
Zimet, P., Rosenberg, D. & Livney Y. D. 2011. Re-assembled casein micelles and casein nanoparticles as nano-vehicle for ω -3 polyunsaturated fatty acids. Food Hydrocolloids, 25: 1270-1276.