Effect of phenolic antioxidants on the dispersion state and chemical stability of olive oil O/W emulsions

Author:

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

Publisher

Elsevier BV

Subject

Food Science

Reference40 articles.

1. Effect of various compounds on virgin olive oil stability measured by rancimat;Aparicio;Journal of Agricultural and Food Chemistry,1999

2. Bovine serum albumin produces a synergistic increase in the antioxidant activity of virgin olive oil phenolic compounds in oil-in-water emulsions;Bonoli-Carbognin;Journal of Agricultural and Food Chemistry,2008

3. Antioxidant and antiradical activities of flavonoids;Burda;Journal of Agricultural and Food Chemistry,2001

4. Determination of interfacial area in emulsion using turbidimetric and droplet size data: Correction of the formula for emulsifying;Cameron;Journal of Agricultural and Food Chemistry,1991

5. Lipid oxidation in food emulsions;Coupland;Trends in Food Science and Technology,1996

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