Effect of olive mill wastewater phenolic extract, whey protein isolate and xanthan gum on the behaviour of olive O/W emulsions using response surface methodology

Food Hydrocolloids

Volumn 61, Issue , 2016, Pages 66-76

  Caporaso, Nicola ^a,c   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)

^c CAMPDEN BRI   (United Kingdom)

Author keywords

Emulsion stability; Functional food; Lipid oxidation; Oil in water emulsions; Olive oil by products; Protein polyphenols interaction

Indexed keywords

DROPS; EMULSIFICATION; EXTRACTION; FOOD STORAGE; OLIVE OIL; OXIDATION; PROTEINS; SUNFLOWER OIL; SURFACE PROPERTIES; XANTHAN GUM;

EMULSION STABILITY; LIPID OXIDATION; OIL-IN-WATER; OIL-IN-WATER EMULSION; OLIVE OIL BY-PRODUCT; OLIVE-MILL WASTE-WATERS; PHENOLIC EXTRACTS; PROTEIN-POLYPHENOL INTERACTIONS; WATER EMULSION; WHEY PROTEIN ISOLATE;

VISCOSITY;

EID: 84966430518     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2016.04.040     Document Type: Article

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