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Food Chemicals Codex; National Academy Press; 1981; Third Edition; pp. 78-81, 98-99, 289, 300-301 and 307. |
Emulsifiers In Modern Food Production; Flack, Eric and Krog, Niels; Jan. 1990; Lipid Technology, vol. 2 No. 1; pp. 11-13. |
Handbook of Food, Drug, and Cosmetic Excipients; Smolinske, Susan C.; 1992; pp. 295-296. |
Interaction Between Surface Active Substances and Pulp Fibers; Friberg, Stig, Bruun, Henrik H. and Enqvist, Reinhold; 1975; Svensk Papperstidning, mr 14, 1975; pp. 518-522. |
MCCutcheon's Emulsifiers & Detergents; McCutcheon Division, MC Publishing Co.; 1987; North American Edition; pp. 1-14. |
Novagel Cellulose Gel Fat Replacer; FMC Corporation; 1992; pp. 1-5. |
Phospholipids andlFatty Acid Esters of Alcohols; St. Angelo, Allen J. and Vercellotti, John R. |
Physical Chemistry of Foods; edited by Schwartzberg, Henry G. and Hartel, Richard; IFT Basic Symposium Series; Marcel Dekker, Inc.; 1992; 361-367. |
Remington's Pharmaceutical Reference Book; Polysorbates; Chapter 66; p. 1314. |
Principles of Food Science; Edited by Fennema, Owen R.; Food Chemistry, Part 1; Marcel Dekker, Inc.; 1976; pp. 559-566. |
Surfactants and Interfacial Phenomena; Rosen, Milton J.; Relationship of Surfactant Chemical Structure to Emulsifying Behavior; 1978; pp. 241-293. |
Handbook of Food Additives; Surface Active Agents; Griffin, William C. and Lynch, Matthew J.; Chapter 9; pp. 398-429. |
The Rate of Wetting of Textiles by Detergent Systems; Durham K. and Camp, M.; Solid/Liquid Interface (Washings, etc.) and Cell/Water Interface; 1957;pp. 3-11. |