1. Effects of homogenisation and heating conditions on physico-chemical properties of coffee cream;Abrahamson;Milchwissenschaft,1988
2. Food Lipids
3. Hydrocolloids: structure-function relationships;Al-Assaf;Food Science and Technology,2009
4. Destabilisation and fat crystallisation of whippable emulsions (toppings) studied by pulsed NMR;Barfod;Journal of American Oil Chemists Society,1987