Role of olive oil phenolics in physical properties and stability of mayonnaise-like emulsions

Published 2016 View Full Article

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Title
Role of olive oil phenolics in physical properties and stability of mayonnaise-like emulsions
Authors
Keywords
Olive phenolic compounds, Oleuropein, Extra virgin olive oil, Mayonnaise, Flow behaviour, Microstructure
Journal
FOOD CHEMISTRY
Volume 213, Issue -, Pages 369-377
Publisher
Elsevier BV
Online
2016-06-29
DOI
10.1016/j.foodchem.2016.06.095

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