Study of the Emulsifying Ability of Olive Oil Endogenous Compounds in Co-surfactant Free Olive Oil w/o Nanoemulsions with Food Grade Non-ionic Surfactants

Food and Bioprocess Technology

Volumn 9, Issue 5, 2016, Pages 882-891

  Polychniatou, Vasiliki ^a   Tzia, Constantina ^a  

^a NATIONAL TECHNICAL UNIVERSITY OF ATHENS   (Greece)

Author keywords

Apigenin; Co surfactant free; Gallic acid; Nanoemulsion; Non ionic emulsifiers; Olive oil; Phase diagrams; Quercetin; Trans cinnamic acid; w o

Indexed keywords

COBALT COMPOUNDS; EMULSIFICATION; EMULSIONS; FLAVONOIDS; OILS AND FATS; PHASE DIAGRAMS; PHENOLS; SURFACE ACTIVE AGENTS;

APIGENIN; CO-SURFACTANTS; GALLIC ACIDS; NANOEMULSION; NONIONIC EMULSIFIERS; QUERCETIN; TRANS-CINNAMIC ACID;

OLIVE OIL;

EID: 84955256513     PISSN: 19355130     EISSN: 19355149     Source Type: Journal    
DOI: 10.1007/s11947-015-1668-8     Document Type: Article

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