Bockisch M (1998) Modification of fats and oils. In: Bockisch (ed) Fat and oils handbook. AOCS Press, Champaign, pp 446-612
Gunstone FD (2006) Selected topics in the chemistry and biochemistry of lipids. In: Gunstone FD (ed) Modifying lipids for use in food. Woodhead, Cambridge, pp 128-141
Lumor S, Akoh C (2005) Enzymatic incorporation of stearic acid into a blend of palm olein and palm kernel oil: optimization by response surface methodology. J Am Oil Chem Soc 82:421-426 (Pubitemid 43066404)
Xu XB (2003) Engineering of enzymatic reactions and reactors for lipid modification and synthesis. Eur J Lipid Sci Technol 105:289-304
Xu XB, Guo Z, Zhang H, Vikbjerg AF, Damstrup ML (2006) Chemical and enzymatic interesterification of lipids for use in food. In: Gunstone FD (ed) Modifying lipids for use in food. Woodhead, Cambridge, pp 234-272
Ahmadi L, Wright AJ, Marangoni AG (2009) Structural and mechanical behavior of tristearin/triolein-rich mixtures and the modification achieved by interesterification. Food Biophys 4:64-76
Marangoni AG, Rousseau D (1998) The influence of chemical interesterification on physicochemical properties of complex fat systems 1 melting and crystallization. J Am Oil Chem Soc 75:1265-1271 (Pubitemid 128604321)
Kim EJ, Yoon SH (2003) Recent progress in enzymatic production of structured lipids. Food Sci Biotechnol 12:721-726
Zhang H, Smith P, Adler-Nissen J (2004) Effects of degree of enzymatic interesterification on the physical properties of margarine fats: solid fat content, crystallization behavior, crystal morphology and crystal network. J Agric Food Chem 52:4423-4431
Costalez-Rodriguez R, Gibon V, Verhé R, De Greyt W (2009) Chemical and enzymatic interesterification of a blend of palm stearin: soybean oil for low trans-Margarine formulation. J Am Oil Chem Soc 86:681-697
Huey SM, Hock CC, Lin SW (2009) Characterization of low saturation palm oil products after continuous enzymatic interesterification and dry fractionation. J Food Sci 74:E177-E183
Xu XB (2000) Production of specific-structured triacylglycerols by lipase-catalyzed reactions: a review. J Am Oil Chem Soc 102:287-303
Aini IN, Miskandar MS (2007) Utilization of palm oil and palm oil products in shortenings and margarines. Eur J Lipid Sci Technol 104:422-432 (Pubitemid 46683788)
Soares FASD, da Silva RC, da Silva KCG, Lourenco MB, Soares DF, Gioielli LA (2009) Effects of chemical interesterification on physicochemical properties of blends of palm stearin and palm olein. Food Res Int 42:1287-1294
Duns ML (1985) Palm oil in margerines and shortenings. J Am Oil Chem Soc 62:408-411
Zhang H, Xu XB, Huiling M, Nilsson J, Adler-Nissen J, Hoy CE (2000) Lipozyme IM-catalyzed interesterification for the production of margarine fats in a 1 kg scale stirred tank reactor. Eur J Lipid Sci Technol 102:411-418
Ibrahim NA, Guo Z, Xu XB (2008) Enzymatic interesterification of palm stearin and coconut oil by a dual lipase system. J Am Oil Chem Soc 85:37-45 (Pubitemid 50000439)
Aguedo M, Giet JM, Hanon E, Longay G, Wathelet B, Destain J, Brasseur R, Vandenbol M, Danthine S, Blecker C (2009) Calorimetric study of milk fat/rapeseed oil blends and their interesterification products. Eur J Lipid Sci Technol 111:376-385
IUPAC (1987) Standard methods for the analysis of oils, fats and derivatives, 7th edn. Blackwell Scientific, Oxford
Firestone D (2004) Official methods and recommended practices of the American Oil Chemists' Society, 5th edn. AOCS Press, Champaign, Method Ce 5b-89, Cd 1b-25
Timms RE (2003) Confectionery fats handbook: properties production and application. The Oily Press, Bridgwater
Braipson-Danthine S, Gibon V (2007) Comparative analysis of triacylglycerol composition melting properties and polymorphic behaviour of palm oil and fractions. Eur J Lipid Sci Technol 109:359-372 (Pubitemid 46683782)
