Wenjuan Jiao et al.
Journal of agricultural and food chemistry, 67(3), 927-934 (2019-01-05)
To investigate how the fat crystal structure affects lipid in vitro digestibility, 30% palm stearin-in-water emulsions were prepared after storage at different temperatures (4, 25, and 37 °C) for 1 h, which consisted of different polymorphic forms, sizes, and quantities