Oil-in-water Pickering Emulsions Stabilized with Starch Particles and Formulated with Olive Oil: Colloidal Properties and Stability as Affected by Olive Oil Phenolic Content
In the last years, research has focused on the technological properties of olive oil polyphenols which have been proven to exert surface activity and emulsifying capacity in both model and real emulsified food matrices; however, to date, the effect of olive oil polyphenols in Pickering emulsions has...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
AIDIC Servizi S.r.l.
2021-07-01
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| Series: | Chemical Engineering Transactions |
| Online Access: | https://www.cetjournal.it/index.php/cet/article/view/11698 |