Phytosterol crystallisation within bulk and dispersed triacylglycerol matrices as influenced by oil droplet size and low molecular weight surfactant addition.
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DOI: 10.1016/j.foodchem.2018.04.026
Abstract: Phytosterols can lower LDL-cholesterol and are frequently used by the functional food industry. However, little is known regarding how phytosterol crystallisation can be controlled, despite solubilised phytosterols having improved bioaccessibility. This study investigates phytosterol crystallisation… read more here.
Keywords: phytosterol crystallisation; droplet size; crystallisation; bulk ... See more keywords