Resources for learning more about hydrocolloids and starches?

Hello people,

I would appreciate any resources to help me learn more about gelling and thickening agents. Mainly I'm interested in learning the following:

• Types of thickeners and stabilizers for increasing viscosity in cold liquids (i.e. sauces, beverages)
• Types of gel-forming agents for a soft, clean gel
• Types of gel-forming agents for a firm, bouncy, clean gel
• Types of gel-forming agents for a firm, elastic, sticky gel
• Types of clean, non-slimy binders for meat and meat analogue products

For all of the above, I would greatly appreciate resources about their:

• Application procedures and parameters (e.g. usage level, pH, temperature, buffers, activators)
• Thermodynamics
• Cost and supply chain aspects
• Mechanism behind their gelling/thickening properties

Thank you ahead for pointing any learning resources and any of your input!