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A Package of Established Analytical Tools to Investigate the Solid-State Alteration of Lipid-Based Excipients
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Thermal loss of phytosteryl/stanyl fatty acid esters during heating: Intramolecular structural susceptibility and

Yan Liu1, Yaqin Zhang1, Shilin Hu1

  • 1College of Food Science and Technology, Henan Agricultural University, Zhengzhou, 450002, China.

Food Chemistry
|October 13, 2026
PubMed

Keywords:
Acyl-chain unsaturationEndogenous antioxidantsLipid matrixPhytosteryl/stanyl fatty acid estersThermal loss

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