1. Stability of oil-in-water emulsions 1. Effects of surface tension, level of oil, viscosity and type of meat protein;Acton;J. Food Sci.,1970
2. Stability of oil-in-water emulsions 2. Effects of oil phase volume, stability test, viscosity, type of oil and protein additive;Acton;J. Food Sci.,1971
3. Effect of natural fermentation on the functional properties of protein-enriched composite flour;Ahmed;J. Food Sci.,1988
4. Limited enzymeic degradation of proteins: A new approach in the industrial application of hydrolyses;Alder-Nissen;J. Chem. Technol. Biotechnol.,1982
5. A.E. Alexander, G.E. Hibberd 1971. Determination of properties of insoluble monolayers at mobile interfaces. In “Physical Methods of Chemistry” (A. Weissberger and B. W. Rossiter, eds.), Vol. 1, Part 5, Ch. X, pp. 557–558.