1. Perception of creaminess of model oil-in-water dairy emulsions: influence of the shear-thinning nature of a viscosity-controlling hydrocolloid;Akhtar;Food Hydrocolloids,2006
2. The emulsifier effect;Barfod;Dairy Industries International,2001
3. Barfod, N. M., Schrader, K., & Buchheim, W. (2000). Water continuous fat crystal networks in ice cream mix with unsaturated monoglycerides. In Second international symposium on food rheology and structure, March 12–16, 2000, Zurich, Switzerland.
4. Effects of processing conditions on structural and functional parameters of whipped dairy emulsions containing various fatty acid compositions;Bazmi;Journal of Dairy Science,2009
5. Partial coalescence in oil-in-water emulsions 1. Nature of the aggregation;Boode;Colloids and Surfaces A: Physicochemical and Engineering Aspects,1993