“…During the storage, several factors, including time, environment (light, oxygen, and even pH), and food matrices, can affect the formation of COPs. Previous studies have reported COPs formation in a variety of cholesterol‐rich foods under different conditions (Guo et al., 2020; Kaczynski et al., 2018; Rather, Masoodi, Rather, Akhter, et al., 2021; Rather, Masoodi, Rather, Gani, et al., 2021). Moreover, a diversity of simplified experimental model systems with pure cholesterol have been used for the characterization of COPs formation and its mechanisms (Ansorena et al., 2013; Barriuso et al., 2012; Barriuso, Ansorena, Isabel Calvo, et al., 2015; Barriuso, Ansorena, Poyato, et al., 2015).…”