1. ‘Food Emulsions and Foams’, ed. E. Dickinson, Royal Society of Chemistry, London, 1987.
2. ‘Colloids in Food’;Dickinson,1982
3. ‘Multiple Equilibria in Proteins’;Steinhardt,1969
4. ‘Biological Interfaces’;Jones,1975
5. ‘Biological Thermodynamics’;Jones,1988