A brief and lucid discussion of the properties of polymers in solution is in the
introductory chapter of
G. J. Fleer, M. A. Cohen Stuart, J. M. H. M. Scheutjens, T. Cosgrove, B. Vincent.
Polymers at Interfaces. Chapman and Hall, London, 1993.
A still very useful book, that also discusses many natural polymers (including
proteins), as well as experimental methods, is
C. Tanford. Physical Chemistry of Macromolecules. John Wiley, New York, 1961.
Donnan equilibria are treated in most texts on physical chemistry.
Phase separation in polymer solutions is extensively discussed in
P.-A. Albertsson. Partition of Cell Particles and Macromolecules, 2nd ed. Almqvist
and Wiksell, Stockholm, 1971.
The theory and practice of food polymers are amply discussed in
S. E. Hill, D. A. Ledward, J. R. Mitchell, eds. Functional Properties of Food
Macromolecules, 2nded. Aspen, Gaithersburg, MD, 1998.
A detailed treatment of the molecular structure of several polysaccharides and of the
viscosity of polysaccharide solutions is in
R. Lapasin, S. Pricl. Rheology of Industrial Polysaccharides: Theory and
Applications. Blackie, Glasgow, 1995.
Much practical information on a range of natural and modified polysaccharides,
including starch, is given by
A. M. Stephen, ed. Food Polysaccharides and Their Applications. Marcel Dekker,
New York, 1995.
and also by
G. O. Phillips, P. A. Williams. Handbook of Hydrocolloids. Woodhead, Cambridge,
2000.
Many aspects of starch are treated in
T. Galliard, ed. Starch: Properties and Potential. John Wiley, Chichester, 1987.