| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 7602118 | Food Chemistry | 2013 | 9 Pages |
Abstract
⺠The stability of three natural oil body emulsions was examined (45 °C, dark). ⺠The ultrafiltrated emulsion was by far the most stable oxidative and physically. ⺠Its high stability was related to the continuous phase proteins. ⺠Physical stability of green tea extracts and oil body emulsions were also studied. ⺠Creaming destabilisation of the mixtures was halted by ι-carrageenan addition.
Keywords
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Olga A. Karkani, Nikolaos Nenadis, Constantinos V. Nikiforidis, Vassilis Kiosseoglou,