Oleogelation of extra virgin olive oil by different oleogelators affects the physical properties and the stability of bioactive compounds
Marilisa Alongi, Paolo Lucci, Maria Lisa Clodoveo, Francesco Paolo Schena, Sonia Calligaris
Topics & Concepts
ChemistryTocopherolFood scienceRheologyOlive oilWaxOrganic chemistryAntioxidantMaterials scienceVitamin EComposite materialFood Chemistry and Fat AnalysisProteins in Food SystemsBiochemical Analysis and Sensing Techniques