the best research is practice in the kitchen i believe. as my old chef instructor told me...the harder you whip it, the better it will come out. if you need help with recipes or MOP's let me know, and I can help you out, i've done enough charcuterie to write my own book.
the better you understand the emulsifier you are using, the better you will be down the road. let me know if there is anything you dont understand