Emulsion Formation and Stabilizing Properties of Olive Oil Cake Crude Extracts
The surface-active and emulsifying properties of crude aqueous ethanolic extracts from untreated olive oil cake (OOC) were investigated. OOC extracts contained important concentrations of surface-active components including proteins, saponins and polyphenols (1.2–2.8%, 7.8–9.5% and 0.7–4.5% (<i&g...
| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2021-04-01
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| Series: | Processes |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2227-9717/9/4/633 |