Interfacial characteristics and microchannel emulsification of oleuropein-containing triglyceride oil-water systems

Food Research International

Volumn 62, Issue , 2014, Pages 467-475

  Souilem, Safa ^a,b,c   Kobayashi, Isao ^a,b   Neves, Marcos A ^a,b   Jlaiel, Lobna ^c   Isoda, Hiroko ^a   Sayadi, Sami ^c   Nakajima, Mitsutoshi ^a,b  

^a UNIVERSITY OF TSUKUBA   (Japan)

^b NATIONAL FOOD RESEARCH INSTITUTE   (Japan)

^c CENTRE DE BIOTECHNOLOGIE DE SFAX   (Tunisia)

Author keywords

Gibbs adsorption equation; Interfacial activity; Microchannel emulsification; Oleuropein; Olive leaf extract; Triglyceride oil in water emulsion

Indexed keywords

ADSORPTION ISOTHERMS; DROPS; EMULSIFICATION; EMULSIONS; MICROCHANNELS; MOLECULES; OLIVE OIL; PHASE INTERFACES; SOYBEAN OIL;

GIBBS ADSORPTION EQUATION; INTERFACIAL ACTIVITY; MICROCHANNEL EMULSIFICATION; OIL-IN-WATER EMULSIONS; OLEUROPEIN; OLIVE LEAF;

OILS AND FATS;

EID: 84899082355     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2014.03.049     Document Type: Article

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