| Food Emulsions: An Introduction |
| Surfactant Association Structures, Microemulsions, and Emulsions in Foods |
| Solubilization of Water and Water-Soluble Compounds in Triglycerides |
| Emulsions of Reversed Micellar Phases and Aqueous Dispersions of Cubic Phases of Lipids: Some Food Aspects |
| Preparation of 2-Monoglycerides |
| Dioctyl Sodium Sulfosuccinate-Sorbitan Monolaurate Microemulsions |
| Sucrose Esters as Emulsions Stabilizers |
| Liposarcosine-Based Polymerizable and Polymeric Surfactants |
| Competitive Adsorption and Protein-Surfactant Interactions in Oil-in-Water Emulsions |
| Protein-Glyceride Interaction: Influence on Emulsion Properties |
| Thermodynamics of Interfacial Films in Food Emulsions |
| Evaluation of Stabilizers for Synthetic Vesicles and Milk Fat Globules Under Drying Stress |
| Interaction of Proteins with Sucrose Esters |
| Importance of Hydrophobicity of Proteins in Food Emulsions |
| Excellent Emulsifying Properties of Protein-Dextran Conjugates |
| Effect of Polysaccharide on Flocculation and Creaming in Oil-in-Water Emulsions |
| Effects of Electrolyte on Stability of Concentrated Toluene in Water Miniemulsions: An Electroacoustic Study |
| Food Emulsions: An Introduction |
| Surfactant Association Structures, Microemulsions, and Emulsions in Foods |
| Solubilization of Water and Water-Soluble Compounds in Triglycerides |
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