The role of endogenous amphiphiles on the stability of virgin olive oil-in-water emulsions

JAOCS, Journal of the American Oil Chemists' Society

Volumn 82, Issue 6, 2005, Pages 415-420

  Sotiroudis, T G ^a   Sotiroudis, G T ^a   Varkas, N ^a   Xenakis, A ^a  

^a INSTITUTE OF BIOLOGY   (Greece)

Author keywords

Amphiphiles; Interfacial properties; Lipoxygenase; Oil in water emulsion; Proteolysis; Virgin olive oil

Indexed keywords

AMPHIPHILES; EMULSIFYING AGENTS; INTERFACIAL PROPERTIES; PROTEOLYSIS;

ABSORPTION; CALCIUM; EMULSIFICATION; ENZYMES; OPTICAL MICROSCOPY; PH EFFECTS; POSITIVE IONS; POTASSIUM COMPOUNDS; PROTEINS; TURBIDITY; VEGETABLE OILS; WATER;

EMULSIONS;

GLYCINE MAX;

EID: 30344459388     PISSN: 0003021X     EISSN: None     Source Type: Journal    
DOI: 10.1007/s11746-005-1086-1     Document Type: Article

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