Emulsion and Microemulsion Systems to Improve Functional Edible Oils Enriched with Walnut and Pistac...
Emulsion and Microemulsion Systems to Improve Functional Edible Oils Enriched with Walnut and Pistachio Phenolic Extracts
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Publisher
Switzerland: MDPI AG
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Language
English
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Publisher
Switzerland: MDPI AG
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Contents
The purpose of this research was to improve the properties of functional edible oils with potential health promoting effects, enriched with phenolic-rich extracts obtained from pistachio and walnut (5.1 and 27.4% phenolic contents respectively), by means of emulsion and micro emulsion systems. Stable water-in-oil (W/O) emulsions were obtained emplo...
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Full title
Emulsion and Microemulsion Systems to Improve Functional Edible Oils Enriched with Walnut and Pistachio Phenolic Extracts
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TN_cdi_doaj_primary_oai_doaj_org_article_6a027b1c15c4474a9a7d159c0f511975
Permalink
https://devfeature-collection.sl.nsw.gov.au/record/TN_cdi_doaj_primary_oai_doaj_org_article_6a027b1c15c4474a9a7d159c0f511975
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ISSN
2304-8158
E-ISSN
2304-8158
DOI
10.3390/foods11091210
