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...
| Príomhchruthaitheoirí: | , , , , |
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| Formáid: | Alt |
| Teanga: | English |
| Foilsithe / Cruthaithe: |
Elsevier
2017-06-01
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| Sraith: | Journal of Functional Foods |
| Ábhair: | |
| Rochtain ar líne: | http://www.sciencedirect.com/science/article/pii/S1756464617301962 |