| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 6981097 | Colloids and Surfaces B: Biointerfaces | 2016 | 6 Pages |
Abstract
- Two edible W/O dispersions, an emulsion and a microemulsion, were formulated.
- Medium Chain Triglycerides were used as the continuous phase.
- Hydroxytyrosol (HT), the main hydrophilic antioxidant of olive oil was encapsulated.
- Dispersions were characterized in terms of droplet size and interfacial properties.
- A comparative study for the scavenging activity of encapsulated HT was assessed.
Related Topics
Physical Sciences and Engineering
Chemical Engineering
Colloid and Surface Chemistry
Authors
Maria D. Chatzidaki, Nehir Arik, Julien Monteil, Vassiliki Papadimitriou, Fernando Leal-Calderon, Aristotelis Xenakis,