1. Adler-Nissen J (1986) Enzymic hydrolysis of food proteins. Elsevier Applied Science, London
2. Anderson M, Brooker BE (1988) Dairy foams. In: Dickinson E, Stainsby G (eds) Advances in food emulsions and foams. Elsevier Applied Science, London, pp 221–256
3. Arai S, Watanabe M (1988) Emulsifying and foaming properties of enzymatically modified proteins. In: Dickinson E, Stainsby G (eds) Advances in food emulsions and foams. Elsevier Applied Science, London, pp 189–220
4. Bacon JR, Hemmant JW, Lambert N Moore R Wright DJ (1988) Characterisation of the foaming properties of lysozymes and α-lactalbumins: a structural evaluation. Food Hydrocolloids 2:225–245
5. Bergquist DH (1977) Egg dehydration. In: Stadelman WJ, Cotterill OJ (eds) Egg science and technology, 2nd edn. Avi Publishing, Westport, Conn, pp 197–229