Physical and oxidative stability of functional olive oil-in-water emulsions formulated using olive mill wastewater biophenols and whey proteins
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Olive oil-in-water emulsions were formulated by adding phenolic extracts from olive mill wastewater, whey protein isolate and xanthan gum.
2018 ◽
Vol 125
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pp. 139-149
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2010 ◽
Vol 75
(1)
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pp. C1-C8
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2007 ◽
Vol 21
(4)
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pp. 555-564
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2005 ◽
Vol 53
(10)
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pp. 4213-4219
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