1. Modification of fats and oils;Bockisch,1998
2. Fractionation of milk fat;Deffense,2003
3. Milk lipids – composition, origin and properties;Huppertz,2009
4. Anhydrous milk fat manufacture and fractionation;Illingworth,2009
5. McClements, D.J., 2016. Food Emulsions: Principles, Practices, and Techniques, third ed. CRC Press, pp. 1–27