Modulating the physical state and functionality of phytosterols by emulsification and organogel formation: Application in a model yogurt system
The size of phytosterols crystals affects their bioactivity, with smaller crystals exerting a more competitive action against cholesterol absorption. The aim of this study was to decrease their crystal size by incorporating phytosterols in emulsion droplets along with γ-oryzanol (organogel formation...
| Päätekijät: | , , , , |
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| Aineistotyyppi: | Artikkeli |
| Kieli: | English |
| Julkaistu: |
Elsevier
2017-06-01
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| Sarja: | Journal of Functional Foods |
| Aiheet: | |
| Linkit: | http://www.sciencedirect.com/science/article/pii/S1756464617301962 |