Analysis of co-crystallized free phytosterols with triacylglycerols as a functional food ingredient

Food Research International

Volumn 85, Issue , 2016, Pages 104-112

  Acevedo, Nuria C ^a   Franchetti, Danielle ^a  

^a IOWA STATE UNIVERSITY   (United States)

Author keywords

Co crystallization; Free phytosterols; Fully hydrogenated soybean oil; Oil loss; Rheological properties

Indexed keywords

ALCOHOLS; GLYCEROL; HYDROGENATION; MIXTURES; OILS AND FATS; RHEOLOGY; X RAY DIFFRACTION;

CO-CRYSTALLIZATIONS; DIFFERENTIAL INTERFERENCE CONTRAST MICROSCOPY; FREE PHYTOSTEROLS; FUNCTIONALIZATIONS; OIL LOSS; POLYMORPHIC FORMS; RHEOLOGICAL PROPERTY; WIDE ANGLE XRAY DIFFRACTION;

SOYBEAN OIL;

EID: 84966709239     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2016.04.012     Document Type: Article

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