Effect of pH and ionic strength on apple juice turbidity: Application of the extended DLVO theory

Food Hydrocolloids

Volumn 21, Issue 1, 2007, Pages 100-109

  Benítez, Elisa I ^a   Genovese, Diego B ^a   Lozano, Jorge E ^a  

^a UNS CONICET Camino   (Argentina)

Author keywords

Apple juice; DLVO theory; Ionic strength; pH; Stability; Turbidity

Indexed keywords

FRUIT JUICES; FRUITS; HYDRATION; PH EFFECTS; SOLS; TURBIDITY; ZETA POTENTIAL;

APPLE JUICE; COLLOIDAL INTERACTION; DLVO THEORY; EFFECT OF PH; ELECTROSTATIC CONTRIBUTIONS; EXTENDED DLVO THEORY; HYDRATION SHELL; LIQUID MEDIA; NEGATIVE CHARGE; REPULSIVE FORCES;

IONIC STRENGTH;

MALUS X DOMESTICA;

EID: 33748797679     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2006.02.007     Document Type: Article

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