Maltodextrin (MD) is a partially hydrolyzed product of starch that can be used to encapsulate
food, medicine, essential oil and other substances. MD-based microcapsules can enhance …

Lipid oxidation is a major cause of quality deterioration in food products. In these foods,
lipids are often present in a bulk or in emulsified forms. In both systems, the rate, extent and …

The aim of this study was to optimize the extraction of oleuropein from olive leaves through a
systematic study of the effects of different parameters of ultrasound‐assisted extraction …

Abstract The European Food Safety Agency recommends low intakes of saturated fatty
acids. This study evaluated the replacement of 50% and 100% of butter in shortbread …

Abstract The structuring of Extra Virgin Olive Oil with ethylcellulose and the role of oil minor
compounds on oleogel structural and mechanical properties were investigated. To this aim a …

BACKGROUND Most olive by‐products, like olive leaves, are still undervalued despite their
strong potential as a source of healthy and functional components. To exploit their potential …

This work aimed to evaluate the antioxidant effect determined by the addition of phenolic
extract on the oxidative stability and quality of vegan mayonnaise. Two different antioxidant …

The effects of phenolic-rich extracts from avocado peels (AP) and seeds (AS) on the
colloidal and the lipid oxidative stability of oil-in-water (O/W) emulsions/nanoemulsions were …

Micro-and nanotechnologies have been intensively studied in recent years as novel
platforms for targeting and controlling the delivery of various pharmaceutical substances …

The effect of olive oil phenolic content and pattern on the physical properties and stability of
olive oil mayonnaise-like emulsions has been investigated. Mayonnaises were formulated …