Physical Properties of Olive Oil in Water Model Emulsion: Effect of Aqueous and Oil Phase Concentration and Homogenization Types

In this study, olive oil in water emulsions with different oil contents (30, 40 and 50% w/w on dry matter basis) were prepared for further encapsulation processes. Whey protein isolate and maltodextrin were used as encapsulating agents at different dry matter contents (30, 40 and 50%), and Tween 20...

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Bibliographic Details

Published in:	Akademik Gıda Vol. 13; no. 1
Main Authors:	Koç,Mehmet, Zungur,Aslı, Ertekin,Figen Kaymak
Format:	Journal Article
Language:	English
Published:	Sidas Medya Ajans Tanıtım Danışmanlık Ltd. Şti 01-01-2015
Subjects:	Pazarlama İzmir Türkiye maltodextrin Zeytinyağı ultrasonik homojenizasyon ultrasonic homogenization emulsion emülsiyon Olive oil whey protein isolate maltodekstrin peyniraltı suyu protein izolatı
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