Effect of olive mill wastewater phenolic extract, whey protein isolate and xanthan gum on the behaviour of olive O/W emulsions using response surface methodology

Effect of olive mill wastewater phenolic extract, whey protein isolate and xanthan gum on the behaviour of olive O/W emulsions using response surface methodology

Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Hydrocolloids - Volume 61, December 2016, Pages 66-76

Nicola Caporaso, Alessandro Genovese, Róisín Burke, Catherine Barry-Ryan, Raffaele Sacchi,