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Journal of Dispersion Science and Technology Volume 13, 1992 - Issue 2
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Original Articles

MINOR SURFACE-ACTIVE LIPIDS OF OLIVE OIL AND VISCOELASTICITY OF PROTEIN FILMS AT THE OLIVE OIL-WATER INTERFACE

V. Kiosseoglou Laboratory of Food Chemistry and Technology Faculty of Chemistry, University of Thessaloniki, Thessaloniki, 54006, Greece
Pages 135-144 | Published online: 27 Apr 2007

Citations (12)

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V. Kiosseoglou & P. Kouzounas. (1993) THE ROLE OF DIGLYCERIDES, MONOGLYCERIDES, AND FREE FATTY ACIDS IN OLIVE OIL MINOR SURFACE-ACTIVE LIPID INTERACTION WITH PROTEINS AT OIL-WATER INTERFACES. Journal of Dispersion Science and Technology 14:5, pages 527-539.
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Articles from other publishers (11)

Yating Xiong, Yang Chen, Xiangzhou Yi, Zhenshun Li & Yangchao Luo. (2022) Effect of four plant oils on the stability of high internal phase Pickering emulsions stabilized by ovalbumin-tannic acid complex. International Journal of Biological Macromolecules 222, pages 1633-1641.
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O. Gmach, A. Bertsch, C. Bilke-Krause & U. Kulozik. (2019) Impact of oil type and pH value on oil-in-water emulsions stabilized by egg yolk granules. Colloids and Surfaces A: Physicochemical and Engineering Aspects 581, pages 123788.
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Deepak Bhopatkar, Bruce R. Hamaker & Osvaldo H. Campanella. 2012. Food Materials Science and Engineering. Food Materials Science and Engineering 26 51 .
Sergey M Mel’nikov, Jack W.M Seijen ten Hoorn & Benoit Bertrand. (2004) Can cholesterol absorption be reduced by phytosterols and phytostanols via a cocrystallization mechanism?. Chemistry and Physics of Lipids 127:1, pages 15-33.
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Grigor B. Bantchev & Daniel K. Schwartz. (2003) Surface Shear Rheology of β-Casein Layers at the Air/Solution Interface:  Formation of a Two-Dimensional Physical Gel. Langmuir 19:7, pages 2673-2682.
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De´rick Rousseau. 2002. Physical Properties of Lipids. Physical Properties of Lipids.
Dérick Rousseau. (2000) Fat crystals and emulsion stability — a review. Food Research International 33:1, pages 3-14.
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G. Doxastakis. 2000. Novel Macromolecules in Food Systems. Novel Macromolecules in Food Systems 7 38 .
K Vasilakis & G Doxastakis. (1999) The rheology of lupin seed (Lupinus albus ssp. graecus) protein isolate films at the corn oil?water interface. Colloids and Surfaces B: Biointerfaces 12:3-6, pages 331-337.
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Adamantini Paraskevopoulou, Vassilis Kiosseoglou & Sofia Pegiadou. (1997) Interfacial Behavior of Egg Yolk with Reduced Cholesterol Content. Journal of Agricultural and Food Chemistry 45:10, pages 3717-3722.
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V. Kiosseoglou & A. Perdikis. (1994) Stability of bovine serum albumin-stabilized olive oil-in-water emulsions and the role of the oil minor surface-active lipids. Food Hydrocolloids 8:1, pages 27-32.
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