1. N.M. Barfod, in: A.G. Gaonkar (Ed.), Characterization of Food: Emerging Methods, Elsevier Science B.V., Amsterdam, 1995, Chapter 3.
2. N. Krog, J.B. Lauridsen, in: S.E. Friberg (Ed.), Food Emulsions, Marcel Dekker, New York, 1976, Chapter 3.
3. N. Krog, in: A.G. Gaonkar (Ed.), Ingredient Interactions, Effects on Food Quality, Marcel Dekker, New York, 1995, Chapter 13.
4. N. Krog, in: M. El-Nokaly, D. Cornell (Eds.), Microemulsions and Emulsions in Foods, American Chemistry Society, Washington DC, 1991, Chapter 11.