SCOPUS 정보 검색 플랫폼

Volumn 7, Issue 1, 2016, Pages 227-238

Physical and oxidative stability of functional olive oil-in-water emulsions formulated using olive mill wastewater biophenols and whey proteins

(5) Caporaso, Nicola a Genovese, Alessandro a Burke, Róisín b Barry Ryan, Catherine b Sacchi, Raffaele a

a UNIVERSITY OF NAPLES FEDERICO II (Italy)

b DUBLIN INSTITUTE OF TECHNOLOGY (Ireland)

Author keywords

[No Author keywords available]

Indexed keywords

EMULSIFICATION; EMULSIONS; FOOD PRODUCTS; OILS AND FATS; OLIVE OIL; PARTICLE SIZE; PARTICLE SIZE ANALYSIS; PROTEINS; STABILITY; XANTHAN GUM;

ACCELERATED STORAGES; ANTI-OXIDANT ACTIVITIES; OIL-IN-WATER (O/W) EMULSION; OIL-IN-WATER EMULSIONS; OLIVE MILL WASTEWATERS; PHOSPHATE BUFFER SOLUTIONS; RHEOLOGICAL BEHAVIOUR; SECONDARY OXIDATION PRODUCTS;

CHEMICAL STABILITY;

ANTIOXIDANT; EMULSION; INDUSTRIAL WASTE; OLIVE OIL; PHENOL DERIVATIVE; WASTE WATER; WATER; WATER POLLUTANT; WHEY PROTEIN;

CHEMISTRY; EMULSION; FOOD INDUSTRY; INDUSTRIAL WASTE; OXIDATION REDUCTION REACTION; RECYCLING; WASTE WATER; WATER POLLUTANT;

ANTIOXIDANTS; EMULSIONS; FOOD INDUSTRY; INDUSTRIAL WASTE; OLIVE OIL; OXIDATION-REDUCTION; PHENOLS; RECYCLING; WASTE WATER; WATER; WATER POLLUTANTS, CHEMICAL; WHEY PROTEINS;

EID: 84956625641 PISSN: 20426496 EISSN: 2042650X Source Type: Journal
DOI: 10.1039/c5fo01269d Document Type: Article

Times cited : (30)

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