Modeling the relationship between the main emulsion components and stability, viscosity, fluid behavior, ζ-potential, and electrophoretic mobility of orange beverage emulsion using response surface methodology

Journal of Agricultural and Food Chemistry

Volumn 55, Issue 19, 2007, Pages 7659-7666

  Mirhosseini, Hamed ^a   Tan, Chin Ping ^a   Hamid, Nazimah Sheikh Abdul ^a   Yusof, Salmah ^b  

^a UNIVERSITY PUTRA MALAYSIA   (Malaysia)

^b UNIVERSITI SAINS ISLAM MALAYSIA   (Malaysia)

Author keywords

potential; Electrophoretic mobility; Fluid behavior; Orange beverage emulsion; Response surface methodology; Stability; Turbidity loss; Viscosity

Indexed keywords

GUM ARABIC; ORANGE OIL; UNCLASSIFIED DRUG; VEGETABLE OIL;

ARTICLE; BEVERAGE; CHEMICAL MODEL; CHEMISTRY; DRUG STABILITY; ELECTROPHORESIS; EMULSION; FLOW KINETICS; METHODOLOGY; STATISTICAL MODEL; VISCOSITY;

BEVERAGES; DRUG STABILITY; ELECTROPHORESIS; EMULSIONS; GUM ARABIC; LINEAR MODELS; MODELS, CHEMICAL; PLANT OILS; RHEOLOGY; VISCOSITY;

ACACIA SENEGAL;

EID: 34948910046     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf071061k     Document Type: Article

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