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2024	Critical Review of Techniques for Food Emulsion Characterization Applied Sciences Barbara Kupikowska-Stobba, Jacek Domagała, Mirosław M. Kasprzak
2024	Partial replacement of saturated fats in liver pâté by an olive oil‐in‐water emulsion containing β‐glucan shows no compromise in sensory and storage oxidation of lipids and protein Journal of the Science of Food and Agriculture Marzena Zając, Mirosław M Kasprzak, Joanna Tkaczewska, Wiktor Berski, Anna Stępień, Charles Odilichukwu R Okpala, Jacek Domagała