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1) The influence of phospholipids and food proteins on the size and stability of model sub-micron emulsions
John V.L. Henry
Food Hydrocolloids
Volume 24, Issue 1, January 2010, Pages 66–71
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http://dx.doi.org/10.1016/j.foodhyd.2009.08.006Moritz Beck-Broichsitter
European Journal of Pharmaceutical Sciences
Volume 41, Issue 2, 9 October 2010, Pages 244–253
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http://dx.doi.org/10.1016/j.ejps.2010.06.007Annual Review of Physical Chemistry Vol. 63: 493-518
Michael M. Fryd
- DOI:
http://dx.doi.org/10.1146/annurev-physchem-032210-103436