*2.1. Materials*

The yoghurt ingredients included standard milk (Anchor™ blue top, Fonterra) from a local supermarket (Auckland, New Zealand) and starter culture containing *Lactobacillus delbrueckii* subsp. *bulgaricus* and *Streptococcus thermophilus* (YoFlex® Express 1.1 powder) from CHR Hansen (Hoersholm, Denmark).

Dimodan® MO 90/D (monoolein) was kindly provided by Danisco (Auckland, New Zealand). Pluronic F127 (PEO99–PPO67–PEO99) was purchased from Sigma-Aldrich (Auckland, New Zealand). The analytical grade standards of phenolics and anthocyanins were obtained from Sigma-Aldrich (Auckland, New Zealand) or Extrasynthese (Genay Cedex, France). Purite Fusion Milli-Q water purifying machine (Purite Limited, Thame, Oxon, UK) was used to produce Milli-Q water. All chemicals and reagents used were AnalaR grade or purer.
