[1] [1] Martin W G, Augustyniak J, Cook W H. Biophys. Acta, 1964, 84: 714.

[2] [2] Holdsworth G, Finean J B. Phys. Lipids, 1972, 9: 217.

[3] [3] Aluko R E, Mine Y. Food Hydrocolloids, 1998, 12: 203.

[4] [4] Thomas Jaekel, Kirsten Dautel, Waldemar Ternes. Journal of Food Engineering, 2008, 87: 522.

[5] [5] Anton M, Gandemer G. Colloid Surf B; Biointerf, 1999, 12: 351.

[6] [6] McBee L, Cotterill O. Food Sci, 1979, 44: 656.

[7] [7] Anton M, Martinet V, Dalgalarrondo M, et al. Food Chemistry, 2003, 83: 175.

[8] [8] Le Denmat M, Anton M, Beaumal V. Food Hydrocolloids, 2000, 14: 539.

[9] [9] Moussa M, Martinet V, Trimeche A, et al. Theriogenology, 2002, 57: 1695.

[10] [10] Bresson S, El Marssi M, Khelifa B. Vibrational Spectroscopy, 2004, 34: 231.

[12] [12] Liu Kanzhi, Anthony R Shaw, Angela Man, et al. Clinical Chemistry, 2002, 48: 499.

[13] [13] Dubravka Krilov, Maja Balarin, Marin Kosovic, et al. Spectrochimica Acta Part A, 2009, 73: 701.