1. Food Emulsions: Principles, Practices, and Techniques;McClements,2015
2. Emulsion Formation, Stability, and Rheology, Emulsion Formation and Stability;Tadros,2013
3. Ostwald ripening theory: applications to fluorocarbon emulsion stability;Kabalnov;Adv. Colloid Interface Sci.,1992
4. Classification of surface-active agents by“ HLB”;Griffin;J. Soc. Cosmetic Chemists,1946
5. Surfactants used in food industry: a review;Kralova;J. Dispersion Sci. Technol.,2009