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. 2020 Jul 24;9(8):997. doi: 10.3390/foods9080997

Table 1.

Particle size parameters of mayonnaise samples after preparation, as affected by olive leaf phenolic extract (OLE) and alginate/pectin (Alg/Pec) + OLE enrichment.

D [4;3]
μm
D [3;2]
μm
SSA
m2/kg
Control 2.7 ± 0.7 a 1.9 ± 0.2 a 3270 ± 408 c
Mayo + OLE 2.1 ± 0.0 b 1.7 ± 0.0 b 3663 ± 59 b
Mayo + Alg/Pec 1.8 ± 0.0 b 1.5 ± 0.0 c 4272 ± 9 a

Values are means ± SD. Different superscript letters in the same column indicate significant differences (p < 0.05).