scholarly journals 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

2016 ◽  
Vol 61 ◽  
pp. 66-76 ◽  
Author(s):  
Nicola Caporaso ◽  
Alessandro Genovese ◽  
Róisín Burke ◽  
Catherine Barry-Ryan ◽  
Raffaele Sacchi
Keyword(s):  
Response Surface Methodology ◽  
Response Surface ◽  
Whey Protein ◽  
Xanthan Gum ◽  
Whey Protein Isolate ◽  
Protein Isolate ◽  
Olive Mill Wastewater ◽  
Phenolic Extract ◽  
Olive Mill

Physical and oxidative stability of functional olive oil-in-water emulsions formulated using olive mill wastewater biophenols and whey proteins

2016 ◽  
Vol 7 (1) ◽  
pp. 227-238 ◽  
Author(s):  
Nicola Caporaso ◽  
Alessandro Genovese ◽  
Róisín Burke ◽  
Catherine Barry-Ryan ◽  
Raffaele Sacchi
Keyword(s):  
Oxidative Stability ◽  
Olive Oil ◽  
Whey Protein ◽  
Xanthan Gum ◽  
Whey Proteins ◽  
Whey Protein Isolate ◽  
Protein Isolate ◽  
Olive Mill Wastewater ◽  
Oil In Water ◽  
Olive Mill

Olive oil-in-water emulsions were formulated by adding phenolic extracts from olive mill wastewater, whey protein isolate and xanthan gum.

scholarly journals Rheological and mechanical characterization of curcumin-loaded emulsion-filled gels produced with whey protein isolate and xanthan gum

LWT ◽  
2017 ◽  
Vol 86 ◽  
pp. 166-173 ◽  
Author(s):  
Ivana M. Geremias-Andrade ◽  
Nayla P.D.B.G. Souki ◽  
Izabel C.F. Moraes ◽  
Samantha C. Pinho
Keyword(s):  
Whey Protein ◽  
Xanthan Gum ◽  
Mechanical Characterization ◽  
Whey Protein Isolate ◽  
Protein Isolate

Optimisation by response surface methodology of fungal lipase production on olive mill wastewater

2006 ◽  
Vol 81 (9) ◽  
pp. 1586-1593 ◽  
Author(s):  
Alessandro D'Annibale ◽  
Viviana Brozzoli ◽  
Silvia Crognale ◽  
Anna Maria Gallo ◽  
Federico Federici ◽  
...  
Keyword(s):  
Response Surface Methodology ◽  
Response Surface ◽  
Lipase Production ◽  
Olive Mill Wastewater ◽  
Olive Mill

Stabilization of whey protein isolate-based emulsions via complexation with xanthan gum under acidic conditions

2021 ◽  
Vol 111 ◽  
pp. 106365
Author(s):  
Shingo Matsuyama ◽  
Maeda Kazuhiro ◽  
Makoto Nakauma ◽  
Takahiro Funami ◽  
Yuko Nambu ◽  
...  
Keyword(s):  
Whey Protein ◽  
Xanthan Gum ◽  
Whey Protein Isolate ◽  
Protein Isolate ◽  
Acidic Conditions
Sign in / Sign up

Export Citation Format

Share Document