1. Campden and Chorleywood Food Research Association Group, Chipping Campden, Gloucestershire, GU55 6LD.
2. DICKINSON, E and PALINO, JMR (1999). Food Emulsions and Foams: Interfaces, Interactions and Stability (Special Publication (Royal Society of Chemistry (Great Britain)), No. 227). Springer Verlag, Los Angeles.
3. LAROUSSE, DP and WHITE, J (1993). The Sauce Bible: Guide to the Saucer's Craft. John Wiley and Sons, New York.
4. Leatherhead Food Research Association, Randalls Road, Leatherhead, Surrey KT22 7RY.
5. McCLEMENTS, DJ (1998). Food Emulsions: Principles, Practices, and Techniques (Contemporary Food Science Series). CRC Press, Boca Raton.