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

doi:10.1016/j.foodhyd.2010.03.007

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

University of Brighton

Research output: Contribution to journal › Article › peer-review

Original language	English
Pages (from-to)	652-658
Number of pages	7
Journal	Food Hydrocolloids
Volume	24
Issue number	6-7
DOIs	https://doi.org/10.1016/j.foodhyd.2010.03.007
Publication status	Published - 3 Oct 2010

Access to Document

10.1016/j.foodhyd.2010.03.007Licence: Unspecified

http://www.sciencedirect.com/science/article/pii/S0268005X10000536Licence: Unspecified

Functional Foods and Food Functionalisation.
Sarker, D. (Presenter)
4 Feb 2015
Activity: External talk or presentation › Invited talk
Interfacial rheological properties of Tween20: β-lactoglobulin mixed systems as affected by phenolic antioxidant compounds.
Sarker, D. (Presenter)
21 Mar 2010 → 24 Mar 2010
Activity: External talk or presentation › Oral presentation

Cite this

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

author = "\{Di Mattia\}, C.D. and G. Sacchetti and D. Mastrocola and Dipak Sarker and P. Pittia",

year = "2010",

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day = "3",

doi = "10.1016/j.foodhyd.2010.03.007",

language = "English",

volume = "24",

pages = "652--658",

journal = "Food Hydrocolloids",

issn = "0268-005X",

number = "6-7",

}

TY - JOUR

T1 - Surface properties of phenolic compounds and their influence on the dispersion degree and oxidative stability of olive oil O/W emulsions

AU - Di Mattia, C.D.

AU - Sacchetti, G.

AU - Mastrocola, D.

AU - Sarker, Dipak

AU - Pittia, P.

PY - 2010/10/3

Y1 - 2010/10/3

U2 - 10.1016/j.foodhyd.2010.03.007

DO - 10.1016/j.foodhyd.2010.03.007

M3 - Article

SN - 0268-005X

VL - 24

SP - 652

EP - 658

JO - Food Hydrocolloids

JF - Food Hydrocolloids

IS - 6-7

ER -

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

Access to Document

Activities

Functional Foods and Food Functionalisation.

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

Cite this