Miller, R. Reinhard Miller, Grenzflächen, Max Planck Institute of Colloids and Interfaces, Max Planck Society;
Kalogianni, E. P., Karapantsios, T. D., & Miller, R. (2011). Effect of repeated frying on the viscosity, density and dynamic interfacial tension of palm and olive oil. Journal of Food Engineering, 105(1), 169-179. doi:10.1016/j.jfoodeng.2011.02.021.