References
- Lasekan, A.; Bakar, F. A.; Hashim, D. Potential of Chicken By-Products as Sources of Useful Biological Resources. Waste Manag. 2013, 33, 552–565.
- Arnaud, E.; Trystram, G.; Relkin, P.; Collignan, A. Thermal Characterization of Chicken Fat Dry Fractionation Process. J. Food Eng. 2006, 72, 390–397.
- Liu, J.; Liu, M.; He, C.; Song, H.; Chen, F. Effect of Thermal Treatment on the Flavor Generation from Maillard Reaction of Xylose and Chicken Peptide. LWT Food Sci. Technol. 2015, 64, 316–325.
- Song, S.; Yuan, L.; Zhang, X.; Hayat, K.; Chen, H.; Liu, F.; Xiao, Z.; Niu, Y. Rapid Measuring and Modelling Flavour Quality Changes of Oxidised Chicken Fat by Electronic Nose Profiles through the Partial Least Squares Regression Analysis. Food Chem 2013, 141, 4278–4288.
- Kontkanen, H.; Rokka, S.; Kemppinen, A.; Miettinen, H.; Hellström, J.; Kruus, K.; Marnila, P.; Alatossava, T.; Korhonen, H. Enzymatic and Physical Modification of Milk Fat: A Review. Int. Dairy J. 2011, 21, 3–13.
- Oliveira, G. M. D.; Ribeiro, A. P. B.; Santos, A. O. D.; Cardoso, L. P.; Kieckbusch, T. G. Hard Fats as Additives in Palm Oil and Its Relationships to Crystallization Process and Polymorphism. LWT Food Sci. Technol. 2015, 63, 1163–1170.
- Zhou, S. L.; Zhang, F. Q.; Jin, Q. Z.; Liu, Y. F.; Shan, L.; Zhang, T.; Zhou, X. Q.; Wang, X. T. Characterization of Palm Kernel Oil, Palm Stearin, and Palm Olein Blends in Isosolid Diagrams. Eur. J. Lipid Sci. Technol. 2010, 112 (9), 1041–1047.
- Lai, Y. L.; Chin, N. L.; Lim, C. H.; Yusof, Y. A.; Talib, R. A. Saturated Distilled Monoglycerides Variants in Gel-Form Cake Emulsifiers. Agric. Agric. Sci. Procedia 2014, 2, 191–198.
- Hernquist, L.; Anjou, K. Diglycerides as a Stabilizer of the ß’-Crystal Form in Margarines and Fats. Eur. J. Lipid Sci. Technol. 2010, 85, 64–66.
- Shen, Z.; Birkett, A.; Augustin, M. A.; Dungey, S.; Versteeg, C. Melting Behavior of Blends of Milk Fat with Hydrogenated Coconut and Cottonseed Oils. J. Am. Oil Chem. Soc. 2001, 78, 387–394.
- List, G. R.; Warner, K.; Pintauro, P.; Gil, M. Low-Trans Shortening and Spread Fats Produced by Electrochemical Hydrogenation. J. Am. Oil Chem. Soc. 2007, 84, 497–501.
- Criado, M.; Hernández-Martín, E.; López-Hernández, A.; Otero, C. Enzymatic Interesterification of Extra Virgin Olive Oil with a Fully Hydrogenated Fat: Characterization of the Reaction and Its Products. J. Am. Oil Chem. Soc. 2007, 84, 717–726.
- Meng, Z.; Liu, Y. F.; Jin, Q. Z.; Huang, J. H.; Song, Z. H.; Wang, F. Y.; Wang, X. Comparative Analysis of Lipid Composition and Thermal, Polymorphic, and Crystallization Behaviors of Granular Crystals Formed in Beef Tallow and Palm Oil. J. Agric. Food Chem. 2011, 59 (4), 1432.
- Wang, F.; Liu, Y.; Shan, L.; Jin, Q.; Meng, Z.; Wang, X. Effect of Fat Composition on Texture and Bloom of Lauric Compound Chocolate. Eur. J. Lipid Sci. Technol. 2010, 112, 1270–1276.
- Emmanuelohene, A.; Alistair, P.; Mark, F.; Joselio, V. Comparison of Rheological Models for Determining Dark Chocolate Viscosity. Int. J. Food Sci. Technol. 2010, 44, 162–167.
- Emmanuelohene, A.; Alistair, P.; Mark, F. Effects of Particle Size Distribution and Composition on Rheological Properties of Dark Chocolate. Eur. Food Res. Technol. 2008, 226, 1259–1268.
- Chong, C. L.; Kamarudin, Z.; Lesieur, P.; Marangoni, A.; Bourgaux, C.; Ollivon, M. Thermal and Structural Behaviour of Crude Palm Oil: Crystallisation at Very Slow Cooling Rate. Eur. J. Lipid Sci. Technol. 2010, 109, 410–421.
- Munk, M. B.; Marangoni, A. G.; Ludvigsen, H. K.; Norn, V.; Knudsen, J. C.; Risbo, J.; Ipsen, R.; Andersen, M. L. Stability of Whippable Oil-In-Water Emulsions: Effect of Monoglycerides on Crystallization of Palm Kernel Oil. Food Res. Int. 2013, 54 (2), 1738–1745.
- Radujko, I.; Jurić, J.; Pajin, B.; Omorjan, R.; Šereš, Z.; Simović, D. Š. The Influence of Combined Emulsifier 2 in 1 on Physical and Crystallization Characteristics of Edible Fats. Eur. Food Res. Technol. 2011, 232, 899–904.
- Schantz, B.; Rohm, H. Influence of Lecithin-PGPR Blends on the Rheological Properties of Chocolate. LWT Food Sci. Technol. 2005, 38, 41–45.
- Garti, N.; Schlichter, J.; Sarig, S. Effect of Food Emulsifiers on Polymorphic Transitions of Cocoa Butter. J. Am. Oil Chem. Soc. 1986, 63, 230–236.
- Smith, K. W.; Bhaggan, K.; Talbot, G.;, et al. Crystallization of Fats: Influence of Minor Components and Additives. J. Am. Oil Chem. Soc. 2011, 88, 1085–1101.
- Nebesny, E.; Zyzelewicz, D. Effect of Lecithin Concentration on Properties of Sucrose-Free Chocolate Masses Sweetened with Isomalt. Eur. Food Res. Technol. 2005, 220, 131–135.
- Do, T. A.; Hargreaves, J. M.; Wolf, B.; Hort, J.; Mitchell, J. R. Impact of Particle Size Distribution on Rheological and Textural Properties of Chocolate Models with Reduced Fat Content. J. Food Sci. 2007, 72, E541–E552.