Preparation and Utilization of Hydroxy Fatty Acid Rich …
187
Chiplunkar PP, Pratap AP (2017) Ultrasound assisted synthesis of hydroxylated soybean lecithin
from crude soybean lecithin as an emulsifier. J Oleo Sci 66(10):1101–1108
Cocks LV, van Rede C (1966) Laboratory handbook for oils and fats analyses. Academic Press,
London, pp 113–117
Conceição MM, Candeia RA, Silva FC, Bezerra AF, Fernandes VJ Jr, Souza AG (2007)
Thermoanalytical characterization of castor oil biodiesel. Renew Sust Energ Rev 11(5):964–975
Das S, Bhattacharyya DK (2006) Preparation and surface-active properties of hydroxy and epoxy
fatty acid-containing soy phospholipids. J Am Oil Chem Soc 83(12):1015–1020
Haighton AJ (1959) The measurement of hardness of margarine and fats with cone penetrometer.
J Am Oil Chem Soc 36(8):345–348
Laia OM, Ghazalia HM, Cho F, Chong CL (2000) Physical and textural properties of an experimental
table margarine prepared from lipase-catalysed transesterified palm stearin: palm kernel olein
mixture during storage. Food Chem 71(2):173–179
Litchfield C (1972) Extraction, isolation, measurement and fatty acid analysis. In: Litchfield C (ed)
Analysis of triglycerides. Academic Press, New York, pp 17–35
Nyankson E, Demir M, Gonen M, Gupta RB (2016) Interfacially-active hydroxylated soybean
lecithin dispersant for crude oil spill remediation. ACS Sustain Chem Eng 4(4):2056–2067
Ogunniyi DS (2006) Castor oil: a vital industrial raw material. Bioresour Technol 97(9):1086–1091
Pande G, Akoh CC, Shewfelt RL (2013) Utilization of enzymatically interesterified cottonseed oil
and palm stearin-based structured lipid in the production of trans-free margarine. Biocata Agri
Biotech 2(1):76–84
Saha G, Bhattacharyya DK, Ghosh M (2018) Enzymatic interesterification of blend of soyphospholipid and coconut oil. Asian J Chem 30(7):1421–1423
Schmidt JC, Orthoefer F (1985) Lecithin in baking applications. In: Szuhaj BF, List GR (eds)
Lecithins. Am Oil Chem Soc Press, Champaign, pp 203–211
Sudheesh S, Ahmad J (2013) Effect of Wilhelmy plate material on hysteresis of langmuir film
isotherms. Asian J Chem 25(7):3535–3538
Vijeeta T, Reddy JRC, Rao BVSK, Karuna MSL, Prasad RBN (2004) Phospholipase-mediated
preparation of 1-ricinoleoyl-2-acyl-snglycero-3-phosphocholine from soya and egg phosphatidylcholine. Biotechnol Lett 26(13):1077–1080
Yılmaz E, Ö˘ gütcü M (2014) Properties and stability of hazelnut oil organogels with beeswax and
monoglyceride. J Am Oil Chem Soc 91(6):1007–1017
Yu L, Perret J, Harris M, Wilson J, Haley S (2003) Antioxidant properties of bran extracts from
“Akron” wheat grown at different locations. J Agr Food Chem 51(6):1566–1570
Zhang X, Li L, Xie H, Liang Z, Su J (2013) Effect of temperature on the crystalline form and fat
crystal network of two model palm oil-based shortenings during storage. Food Bioprocess Tech
7(3):887–900
187
Chiplunkar PP, Pratap AP (2017) Ultrasound assisted synthesis of hydroxylated soybean lecithin
from crude soybean lecithin as an emulsifier. J Oleo Sci 66(10):1101–1108
Cocks LV, van Rede C (1966) Laboratory handbook for oils and fats analyses. Academic Press,
London, pp 113–117
Conceição MM, Candeia RA, Silva FC, Bezerra AF, Fernandes VJ Jr, Souza AG (2007)
Thermoanalytical characterization of castor oil biodiesel. Renew Sust Energ Rev 11(5):964–975
Das S, Bhattacharyya DK (2006) Preparation and surface-active properties of hydroxy and epoxy
fatty acid-containing soy phospholipids. J Am Oil Chem Soc 83(12):1015–1020
Haighton AJ (1959) The measurement of hardness of margarine and fats with cone penetrometer.
J Am Oil Chem Soc 36(8):345–348
Laia OM, Ghazalia HM, Cho F, Chong CL (2000) Physical and textural properties of an experimental
table margarine prepared from lipase-catalysed transesterified palm stearin: palm kernel olein
mixture during storage. Food Chem 71(2):173–179
Litchfield C (1972) Extraction, isolation, measurement and fatty acid analysis. In: Litchfield C (ed)
Analysis of triglycerides. Academic Press, New York, pp 17–35
Nyankson E, Demir M, Gonen M, Gupta RB (2016) Interfacially-active hydroxylated soybean
lecithin dispersant for crude oil spill remediation. ACS Sustain Chem Eng 4(4):2056–2067
Ogunniyi DS (2006) Castor oil: a vital industrial raw material. Bioresour Technol 97(9):1086–1091
Pande G, Akoh CC, Shewfelt RL (2013) Utilization of enzymatically interesterified cottonseed oil
and palm stearin-based structured lipid in the production of trans-free margarine. Biocata Agri
Biotech 2(1):76–84
Saha G, Bhattacharyya DK, Ghosh M (2018) Enzymatic interesterification of blend of soyphospholipid and coconut oil. Asian J Chem 30(7):1421–1423
Schmidt JC, Orthoefer F (1985) Lecithin in baking applications. In: Szuhaj BF, List GR (eds)
Lecithins. Am Oil Chem Soc Press, Champaign, pp 203–211
Sudheesh S, Ahmad J (2013) Effect of Wilhelmy plate material on hysteresis of langmuir film
isotherms. Asian J Chem 25(7):3535–3538
Vijeeta T, Reddy JRC, Rao BVSK, Karuna MSL, Prasad RBN (2004) Phospholipase-mediated
preparation of 1-ricinoleoyl-2-acyl-snglycero-3-phosphocholine from soya and egg phosphatidylcholine. Biotechnol Lett 26(13):1077–1080
Yılmaz E, Ö˘ gütcü M (2014) Properties and stability of hazelnut oil organogels with beeswax and
monoglyceride. J Am Oil Chem Soc 91(6):1007–1017
Yu L, Perret J, Harris M, Wilson J, Haley S (2003) Antioxidant properties of bran extracts from
“Akron” wheat grown at different locations. J Agr Food Chem 51(6):1566–1570
Zhang X, Li L, Xie H, Liang Z, Su J (2013) Effect of temperature on the crystalline form and fat
crystal network of two model palm oil-based shortenings during storage. Food Bioprocess Tech
7(3):887–900