1. ‘Physical Chemistry of Surfactant Action’;Lucassen-Reynders,1979
2. ‘Food Emulsions’;Krog,1976
3. ‘Theory and Practice of Emulsion Technology’;Graham,1976
4. P. Walstra in ‘Proceedings of Sixth International Congress of Food Science and Technology,’ Boole, Dublin, 1984, Vol. 5, p. 323.