Role of olive oil phenolics in physical properties and stability of mayonnaise-like emulsions

Food Chemistry

Volumn 213, Issue , 2016, Pages 369-377

  Giacintucci, Veronica ^a   Di Mattia, Carla ^a   Sacchetti, Giampiero ^a   Neri, Lilia ^a   Pittia, Paola ^a  

^a UNIVERSITY OF TERAMO   (Italy)

Author keywords

Extra virgin olive oil; Flow behaviour; Mayonnaise; Microstructure; Oleuropein; Olive phenolic compounds

Indexed keywords

DISPERSIONS; MICROSTRUCTURE; PHENOLS; PHYSICAL PROPERTIES; PURIFICATION; STABILITY; VISCOSITY; YIELD STRESS;

EXTRA VIRGIN OLIVE OIL; FLOW BEHAVIOURS; MAYONNAISE; OLEUROPEIN; PHENOLIC COMPOUNDS;

OLIVE OIL;

EXTRA VIRGIN OLIVE OIL; OLEUROPEIN; PHENOL DERIVATIVE; EMULSION; IRIDOID; OLIVE OIL; VEGETABLE OIL;

ARTICLE; CONTROLLED STUDY; DISPERSION; EMULSION; FLOW; FOOD; MAYONNAISE; PARTICLE SIZE; PHYSICAL CHEMISTRY; STRESS; VISCOSITY; CHEMISTRY;

EMULSIONS; IRIDOIDS; OLIVE OIL; PHENOLS; PLANT OILS;

EID: 84977090569     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2016.06.095     Document Type: Article

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