1. D.J. McClements, Food Emulsions: Principles, Practice and Techniques (CRC Press, Boca Raton 2004).
2. D. Lairon, Eur J Clin Nutr 50, 125 (1996).
3. G.A. Van Aken, Coalescence mechanisms in protien-stabilized emulsion, In: Food Emulsions, edited by S. Friberg, K. Larsson and J. Sjoblom (Marcel Dekker, New York, NY 2004), 4th ed, chap 8.
4. M. Armand, P. Borel, C. Dubois, M. Senft, J. Peyrot, J. Salducci, H. Lafont and D. Lairon, Am J Physiol 266, G372 (1994).
5. M. Armand, B. Pasquier, M. Andre, P. Borel, M. Senft, J. Peyrot, J. Salducci, H. Portugal, V. Jaussan and D. Lairon, Am J Clin Nutr 70, 1096 (1999).