Food Carbohydrates: Chemistry, Physical properties and applications, ed. Steve W.Cui, Taylor and Francis, 2005, tilgjengelig på nett:
http://ttngmai.files.wordpress.com/2012/09/foodcarbohydrates.pdf
Kapittel 1, 2, 3 (Kari)
Maxwell, E.G., Belshaw, N.J., Waldron, K.W., Morris, V.J., 2012. Pectin – An emerging new bioactive food polysaccharide. Trends in Food Science & Technology, 24, 64-73. (Kari)
Schepetkin, I.A., Quinn, M.T., 2006. Botanical polysaccharides: Macrophage immunomodulation and therapeutic potential. International Immunopharmacology, 6, 317-333. (Kari)
Samuelsen, A.B., 2015. Kolesterolsenkende aktivitet av β-glukan. Norsk Farmaceutisk Tidsskrift, 5, 25-29. (Anne Berit)
Dalonso, N., Goldman, G.H., Gern, R.M.M., 2015. Β-(1→3),(1→6)-Glucans: medicinal activities, characterization, biosynthesis and new horizons. Appl Microbiol Biotechnol, 99, 7893-7906. (Anne Berit)
Støttelitteratur:
Pettolino,F.A., Walsh,C., Fincher,G.B., Bacic,A., 2012. Determining the polysaccharide composition of plant cell walls. Nature Protocols 7(9), 1590-1607.