Influence of Free and Encapsulated Olive Leaf Phenolic Extract on the Storage Stability of Single and Double Emulsion Salad Dressings
Olusola Samuel Jolayemi, Nicolò Stranges, Federica Flamminii, E. Casiraghi, Cristina Alamprese
Topics & Concepts
CreamingEmulsionChemistryFood scienceRheologyPeroxide valueAntioxidantPolyphenolPhenolPeroxidePectinLipid oxidationOrganic chemistryMaterials scienceComposite materialMicroencapsulation and Drying ProcessesProteins in Food SystemsBotanical Research and Applications