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• Effects of drying on the gel strength and cation mobility of furcellaranFriedenthal, Margus; Eha, Kairit; Viitak, Anu; Lukas, Ave; Siimer, EnnInnovative food science & emerging technologies2001 / p. 275-279 : ill https://doi.org/10.1016/S1466-8564(00)00027-8
• Formulating dairy and fish products with inclusion of furcellaran from the red algae stratum of Baltic SeaFriedenthal, Margus; Vokk, Raivo; Sirendi, Meelis; Rand, E.; Laos, KatrinNMFST 2000 : Nutritionists Meet Food Scientists and Technologists : 12-14 April 2000, Portugal : abstract book2000 / p. 143
• Interactions between furcellaran and the globular proteins (bovine serum albumin, beta-lactoglobulin) in solutions, gels and filmsLaos, KatrinFood and nutrition = Toit ja toitumine2005 / p. 16-21 : ill
• Investigations related to furcellaranEha, Kairit; Friedenthal, MargusFood and nutrition = Toit ja toitumine2002 / p. 39-46 : ill
• Monitoring of commercial furcellaran by a rupture testEha, KairitFood and nutrition = Toit ja toitumine2001 / p. 57-58 : ill
• The shear stress and fracture test of furcellaran at moderate concentrationsEha, Kairit; Laos, Katrin; Barndõk, Tarmo; Friedenthal, MargusFood and nutrition = Toit ja toitumine2001 / p. 41-46 : ill
• Water sorption behaviour of commercial furcellaranEha, Kairit; Kaleda, Aleksei; Menert, Anne; Laos, KatrinHeliyon2022 / 10 p. : ill https://doi.org/10.1016/j.heliyon.2022.e11056 https://www.scopus.com/sourceid/21100411756 https://www.scopus.com/record/display.uri?eid=2-s2.0-85141864900&origin=inward&txGid=a1c0fe9f4308ba0606893094ebf753b1 https://jcr.clarivate.com/jcr-jp/journal-profile?journal=HELIYON&year=2022 https://www.webofscience.com/wos/woscc/full-record/WOS:000879535400003