1. Effect of adding anionic surfactant on the stability of Pickering emulsions;Journal of Colloid and Interface Science;2009-01
2. Advances in Electron Microscopy;New Physico-Chemical Techniques for the Characterization of Complex Food Systems;1995
3. Where’s the fat? Freeze-fracture analysis of ingredient interactions in food systems;Proceedings, annual meeting, Electron Microscopy Society of America;1993-08-01
4. References;Low-Temperature Microscopy and Analysis;1992