Anihouvi P.P., Blecker C., Dombree A., Danthine S. Comparative study of thermal and structural behavior of four industrial lauric fats. Food Bioprocess Technology 2012, 10.1007/s11947-012-0980-9.
Bazmi A., Duquenoy A., Relkin P. Aeration of low fat dairy emulsions: Effects of saturated-unsaturated triglycerides. International Dairy Journal 2007, 17:1021-1027.
Bazmi A., Launay B., Cuvelier G., Relkin P. Impact of crystalline milk fat on rheological properties of ice cream mix emulsions during aging time at 4°C. Journal of Texture Studies 2008, 39:309-325.
Berger K.G. Recent results on palm oil uses in food products. Palm Oil Developments 1998, 29:7-12.
Beydoun D., Guang D., Chabra R.P., Raper J.A. Particle settling in oil-in-water emulsions. Powder Technology 1998, 97:72-76.
Blecker C., Paquot M., Lamberti I., Sensidoni A., Lognay G., Deroanne C. Improved emulsifying and foaming of whey proteins after enzymatic fat hydrolysis. Journal of Food Science 1997, 62:48-52.
Bohren C.F., Huffman D.R. Absorption and scattering of light by small particles 1998, Wiley, New York.
Boode K., Bisperink C., Walstra P. Destabilization of O/W emulsions containing fat crystals by temperature cycling. Colloids and Surfaces 1991, 61:57-74.
Boode K., Walstra P. Partial coalescence in oil-in-water emulsions. 1. Nature of the aggregation. Colloids and Surfaces A: Physicochemical and Engineering Aspects 1993, 81:121-137.
Boode K., Walstra P., de Groot-Mostert A.E.A. Partial coalescence in oil-in-water emulsions. 2. Influence of the properties of the fat. Colloids and Surfaces A: Physicochemical and Engineering Aspects 1993, 81:139-151.
Brooker B.E. Observations on the air-serum interface of milk foams. Food Microstructure 1985, 4(2):289-296.
Carr N.O., Hogg W.F. A manufacturer's perspective on selected palm-based products. Asia Pacific Journal of Clinical Nutrition 2005, 14(4):381-386.
Che Man Y.B., Shamsi K., Yusoff M.S.A., Jinap S. A study on the crystal structure of palm oil-based whipping cream. Journal of the American Oil Chemists' Society 2003, 80:409-415.
Cornacchia L., Roos Y.H. Lipid and water crystallization in protein-stabilised oil-in-water emulsions. Food Hydrocolloids 2011, 25:1726-1736.
Cornacchia L., Roos Y.H. Stability of β-carotene in protein-stabilized oil-in-water delivery systems. Journal of Agricultural and Food Chemistry 2011, 59:7013-7020.
Dalgleish D.G., Goff H.D., Brun J.M., Luan B. Exchange reactions between whey proteins and caseins in heated soya oil-in-water emulsion systems-Behaviour of individual proteins. Food Hydrocolloids 2002, 16:295-302.
Danthine, S., Blecker, C., Paquot, M., & Deroanne, C. (2003). Crème laitière reconstituée. Brevet Européen EP 1 356 736 A1.
Davies E., Dickinson E., Bee R.D. Orthokinetic destabilization of emulsions by saturated and unsaturated monoglycerides. International Dairy Journal 2001, 11:827-836.
Dickinson E. An introduction to food colloids 1992, Oxford University, Oxford.
Dickinson E. Flocculation of protein-stabilized oil-in-water emulsions. Colloids and Surfaces. B, Biointerfaces 2010, 81:130-140.
Dickinson E., Matsumura Y. Time-dependent polymerization of b-lactoglobulin through disulphide bonds at the oil-water interface in emulsions. International Journal of Biology and Macromolecules 1991, 13:26-30.
Driscoll D.F., Giampietro K., Wichelhaus D.P., Peterss H., Nehne J., Niemann W., et al. Physicochemical stability assessments of lipid emulsions of varying oil composition. Clinical Nutrition 2001, 20(2):151-157.
Driscoll D.F., Nehne J., Peterss H., Franke R., Bistrian B.R., Niemann W. The influence of medium-chain triglycerides on the stability of all-in-one formulations. International Journal of Pharmaceutics 2002, 240:1-10.
Friberg S.E., Larsson K. Food emulsions 1997, Marcel Dekker, New York.
Goff H.D. Instability and partial coalescence in whippable dairy emulsions. Journal of Dairy Science 1997, 80:2620-2630.
Goff H.D. Controlling ice-cream structure by examining fat-protein interactions. Australian Journal of Dairy Technology 2000, 55:78-81.
Granger C., Barey P., Combe N., Veschambre P., Cansell M. Influence of the fat characteristics on the physicochemical behavior of oil-in-water emulsions based on milk proteins-glycerol esters mixtures. Colloids and Surfaces. B, Biointerfaces 2003, 32:353-363.
Granger C., Barey P., Veschambre P., Cansell M. Physicochemical behavior of oil-in-water emulsions: Influence of milk protein mixtures, glycerol ester mixtures and fat characteristics. Colloids and Surfaces. B, Biointerfaces 2005, 42:235-343.
Granger C., Leger A., Barey P., Langendorff V., Cansell M. Influence of formulation on the structural networks in ice cream. International Dairy Journal 2005, 15:255-262.
Haque Z., Kinsella J.E. Emulsifying properties of food proteins: Bovine serum albumin. Journal of Food Science 1988, 53(2):416-420.
Jafari S.M., Assadpoor E., He Y., Bhandari B. Re-coalescence of emulsion droplets during high-energy emulsification. Food Hydrocolloids 2008, 22:1191-1202.
Jin Q., Zhang T., Shan L., Liu Y., Wang X. Melting and solidification properties of palm kernel oil, tallow, and palm olein blends in the preparation of shortening. Journal of the American Oil Chemists' Society 2008, 85:23-28.
Johns M.L., Hollingsworth K.G. Characterisation of emulsion system using NMR and MRI. Progress in Nuclear Magnetic Resonance Spectroscopy 2007, 50(2-3):51-70.
Kieseker F.G. Recombination of milk and milk products. Proceedings of recombination of milk and milk products international seminar, Alexandria, 12-16 November 1988 1988, 196-208. International Dairy Federation, Brussels, Belgium.
Krog N. Thermodynamics of interfacial films in food emulsions. ACS series 1991, 448:138-145. Washington, DC, Anderson de Souza Sant'Ana. M. El-Nokaly, D. Cornell (Eds.).
Launay B., Cuvelier G. Matériaux alimentaires et rhéologie. Industries Alimentaires et Agricoles 1999, 116(9):37-46.
Lizarraga M.S., Pan L.G., Añon M.C., Santiago L.G. Stability of concentrated emulsions measured by optical and rheological methods. Effect of processing conditions-I. Whey protein concentrate. Food Hydrocolloids 2008, 22:868-878.
Long Z., Zhao M., Zhao Q., Yang B., Liu L. Effect of homogenisation and storage time on surface and rheology properties of whipping cream. Food Chemistry 2012, 131(3):748-753.
Mengual O., Meunier G., Cayré I., Puech K., Snabre P. TURBISCAN MA 2000: Multiple light scattering measurement for concentrated emulsion and suspension instability analysis. Talanta 1999, 50:445-456.
Meunier G. Le turbiscan: un nouvel instrument de mesure de phénomènes naissants de démixtion dans les emulsions et les suspensions. Spectra Analyse 1994, 179:53-58.
Nesaretnam K., Robertson N., Basiron Y., Machphie C.S. Application of hydrogenated palm kernel oil and palm stearin whipping cream. Journal of the Science of Food and Agriculture 1993, 61:401-407.
Nor Hayati I., Che Man J.B., Tan C.P., Nor Aini I. Stability and rheology of concentrated 0/W emulsions based on soybean oil/palm kernel olein blends. Food Research International 2007, 40:1051-1061.
Nor Hayati I., Che Man J.B., Tan C.P., Nor Aini I. Droplet characterization and stability of soybean oil/palm kernel olein O/W emulsions with the selected polysaccharides. Food Hydrocolloids 2009, 23:233-243.
Relkin P., Sourdet S. Factors affecting fat droplet aggregation in whipped frozen protein-stabilized emulsions. Food Hydrocolloids 2005, 19:503-511.
Robins M.M. Emulsions-Creaming phenomena. Current Opinion in Colloid and Interface Science 2000, 5:265-272.
Rousseau D. Fat crystals and emulsion stability-A review. Food Research International 2000, 33:3-14.
Shamsi K., Che Man Y.B., Yusoff M.S.A., Jinap S. A comparative study of dairy whipping cream and palm oil-based whipping cream in terms of FA composition and foam stability. Journal of the American Oil Chemists' Society 2002, 79(6):583-588.
Singh H., Tamehama M., Hemar Y., Munro P. Interfacial compositions, microstuctures and properties of oil-in-water emulsions formed with mixtures of milk proteins and k-carrageenan: 1. Sodium caseinate. Food Hydrocolloids 2003, 17:539-548.
Sourdet S., Relkin P., Aubry V., Fosseux P.-Y. Composition of fat protein layer in complex food emulsions at various weight ratios of casein-to-whey proteins. Le Lait 2002, 82:567-578.
Sourdet S., Relkin P., Cesar B. Effects of milk protein type and pre-heating on physical stability of whipped and frozen emulsions. Colloids and Surfaces. B, Biointerfaces 2003, 31:55-64.
Tadros T. Application of rheology for assessment and prediction of the long-term physical stability of emulsions. Advances in Colloid and Interface Science 2004, 108-109:227-258.
Tcholakova S., Lesov I., Golemanov K., Denkov N.D., Judat S., Engel R. Efficient emulsification of viscous oils at high drop volume fraction. Langmuir 2011, 27:14783-14796.
Towler C. Cream products for the consumer. New Zealand Journal of Dairy Science and Technology 1982, 17:191-202.
Traitler H., Dieffenbacher A. Palm oil and palm kernel oil in food products. Journal of the American Oil Chemists' Society 1985, 65(2):417-421.
Udabage P., Augustin M.A., Cheng L.J., Williams R.P.W. Physical behaviour of dairy ingredients during ice cream processing. Le Lait 2005, 85:383-394.
Van Lent K., Le C.T., Vanlerberghe B., Van der Meeren P. Effect of formulation on the emulsion and whipping properties of recombined dairy cream. International Dairy Journal 2008, 18:1003-1010.
Vanapalli S.A., Palanuwech J., Coupland J.N. Stability of emulsions to dispersed phase crystallization: effect of oil type, dispersed phase volume fraction, and cooling rate. Colloids and Surfaces A: Physicochemical and Engineering Aspects 2002, 204:227-237.
Vangerdhem C. The milk fat globule membrane: Physico-chemical studies and its techno-functional valorisation in buttermilk 2009, (Ph.D. thesis), Gembloux Agricultural University.
Vangerdhem C., Danthine S., Blecker C., Deroanne C. Effect of proteose-peptone addition on some physico-chemical characteristics of recombined dairy creams. International Dairy Journal 2007, 17:889-895.
Wan Rosnani A.I., Nor Aini I. Application of palm products in ice cream. Palm Oil Developments 2000, 33:8-12.
Xu W., Nikolov A., Wasan D.T. Shear-induced fat particle structure variation and the stability of food emulsions. 1. Effects of shear history, shear rate and temperature. Journal of Food Engineering 2005, 66:97-105.