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2. Food emulsions : principles, practices, and techniques (2005) D. J. McClements. CRC Press, cop. Boca Raton, Fla.

3. Extrusión de alimentos : tecnología y aplicaciones, Robin Guy (2001)Zaragoza : Acribia, cop. 2001.

4. T.P. Coultate. Food: the chemistry of its components. (4ª ed.). Cambridge: Royal Society of Chemistry, cop. 2002

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6. Owen R. Fennema. Química de los alimentos (3ª ed.). Acribia, 2010

1. Extrusion cooking: technologies and applications (2001)  R. Guy CRC Press; Cambridge, Eng. Woodhead, cop. Boca Raton.

2. Encapsulation and controlled release technologies in food systems (2007) . J.M. Lakkis.  Blackwell, Ames, Iowa

3. Emulsion Science: Basic Principles, F. Leal-Calderon, J. Bibette, V. Schmitt (2007) Springer, New York, NY.

4. Extruders in food applications, M.N. Riaz (2000) Lancaster, Pa : Technomic Pub. Co.

5. Encapsulation and controlled release, D.R. Karsa, R. A.Stephenson (2005) Cambridge : Woodhead Publishing, cop. 2005.

6. Case studies in food product development, M. Earle & R. Earle, editors (2008) CRC Press, Boca Raton, FL