1. E. Dickinson, G. Stainsby, Advances in food Emulsions and Foams, Elsevier, London, 1988.
2. E. Dickinson, An Introduction to Food Colloids, Oxford University Press, Oxford, 1992.
3. G. Charalambous, G. Doxastakis (Eds.), Food Emulsifiers: Chemistry, Technology, Functional Properties and Applications, Elsevier, Amsterdam, 1989.
4. K. Larsson, S.E. Friberg (Eds.), Food Emulsions, 2nd edn, Marcel Dekker, New York, 1990; S.E. Friberg, K. Larsson (Eds.), Food Emulsions, 3rd edn, Marcel Dekker, New York, 1997.
5. The stability of soybean oil-water emulsions containing mono- and diglycerides