1. Aeration of emulsions by whipping;van Aken;Colloids and Surfaces A-Physicochemical and Engineering Aspects,2001
2. Interfacial interaction during the foaming of nonhomogenized cream;Besner;Milchwissenschaft,1998
3. Partial coalescence in oil-in-water emulsions;Boode-Boissevain,1992
4. The development of structure in whipped cream;Brooker;Food Microstructure,1986
5. Influence of tempering on the mechanical properties of whipped dairy creams;Drelon;International Dairy Journal,2006