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

1 Invited talk
1 Oral presentation

2 results
- Title
- Start date(ascending)

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