1. Banks, W. & Muir, D. D. (1988). Stability of alcohol-containing emulsions. In: E. Dickinson & G. Stainsby (Eds.), Advances in Food Emulsions and Foams, London : Elsevier Applied Science Publishers
2. Dickinson, E. (1994). Emulsions and droplet size control. In: D. J. Wedlock (ed.), Controlled particle, droplet and bubble formation, Oxford: Butterworth-Heinemann
3. Kandori, K. (1995). Applications of microporous glass membranes: membrane emulsification. In: Gaonkar (Ed.), Food Processing: Recent Developments, (pp. 113–142) Elsevier Science B.V
4. Katoh, R., Asano, Y., Furuya, A., Sotoyama, K., & Tomita, M. (1994). Preparation of Food Emulsions using Membrane Emulsification System. In: Proceedings of the 7th International Symposium on Synthetic Membranes in Science, (p. 407) Tübingen, Germany
5. Functions of emulsifiers in food systems