Response surface methodology and multivariate analysis of equilibrium headspace concentration of orange beverage emulsion as function of emulsion composition and structure

Food Chemistry

Volumn 115, Issue 1, 2009, Pages 324-333

  Mirhosseini, Hamed ^a   Tan, Chin Ping ^a  

^a UNIVERSITY PUTRA MALAYSIA   (Malaysia)

Author keywords

Apparent viscosity; Arabic gum; Average droplet size; Beverage emulsion; Equilibrium volatile headspace; Orange oil; Xanthan gum

Indexed keywords

EID: 60749099043     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2008.11.090     Document Type: Article

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