Surface properties of phenolic compounds and their influence on the dispersion degree and oxidative stability of olive oil O/W emulsions

Food Hydrocolloids

Volumn 24, Issue 6-7, 2010, Pages 652-658

  Di Mattia, Carla D ^a   Sacchetti, Giampiero ^a   Mastrocola, Dino ^a   Sarker, Dipak K ^b   Pittia, Paola ^a  

^a Department of Food Science ^*  (Italy)

^b UNIVERSITY OF BRIGHTON   (United Kingdom)

Author keywords

Colloidal properties; Interfacial tension; O W emulsions; Oxidative stability; Phenolics; Surface activity

Indexed keywords

ANTIOXIDANTS; DISPERSIONS; DROPS; FLAVONOIDS; PHENOLS; SURFACE PROPERTIES; SURFACE TENSION;

COLLOIDAL PROPERTIES; DISPERSION DEGREE; GALLIC ACIDS; HYDROPEROXIDES; OIL-IN-WATER; OIL-IN-WATER EMULSION; OXIDATIVE STABILITY; PHENOLICS; SURFACE ACTIVITIES; WATER EMULSION;

OLIVE OIL;

EID: 77955050042     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2010.03.007     Document Type: Article

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