Surface properties of phenolic compounds and their influence on the dispersion degree and oxidative stability of olive oil O/W emulsions

C.D. Di Mattia, G. Sacchetti, D. Mastrocola, Dipak Sarker, P. Pittia

Research output: Contribution to journalArticle

Original languageEnglish
Pages (from-to)652-658
Number of pages7
JournalFood Hydrocolloids
Volume24
Issue number6-7
DOIs
Publication statusPublished - 3 Oct 2010

Activities

  • 1 Invited talk
  • 1 Oral presentation

Functional Foods and Food Functionalisation.

Dipak Sarker (Presenter)

4 Feb 2015

Activity: External talk or presentationInvited talk

Interfacial rheological properties of Tween20: β-lactoglobulin mixed systems as affected by phenolic antioxidant compounds.

Dipak Sarker (Presenter)

21 Mar 201024 Mar 2010

Activity: External talk or presentationOral presentation

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