1. Rheology of Emulsions- a Review;Barnes;Colloid and Surfaces A,1994
2. Linear Viscoelasticity of the Direct Hexagonal Liquid Crystalline Phase for a Heptane/Nonionic Surfactant/Water System;Cordobés;J. Colloid Interface Sci.,1997
3. Rheology and Processing of Salad Dressing Emulsions;Franco;Rheol. Acta,1995
4. Franco, J. M., “Comportamiento viscoso y viscoelástico de emulsiones alimentarias del tipo salsa fina que contienen una mezcla de emulsionantes”, Ph. D. Thesis, University of Seville, Seville, Spain (1995b).
5. Gallegos, C., M. C., Sánchez, A. Guerrero and J. M. Franco, “Effect of Process Parameters on the Rheological Properties of O/W Emulsions”, In AMD-vol 217, “Rheology and Fluid Mechanics of Nonlinear Materials”, New York, NY 61-67 (1996).