Characterization of the influence of main emulsion components on the physicochemical properties of orange beverage emulsion using response surface methodology

Food Hydrocolloids

Volumn 23, Issue 2, 2009, Pages 271-280

  Mirhosseini, Hamed ^a   Tan, Chin Ping ^a   Hamid, Nazimah S A ^a   Yusof, Salmah ^b   Chern, Boo Huey ^a  

^a UNIVERSITY PUTRA MALAYSIA   (Malaysia)

^b UNIVERSITI SAINS ISLAM MALAYSIA   (Malaysia)

Author keywords

Arabic gum; Beverage emulsion; Central composite design; Cloudiness; Conductivity; Physical stability; Viscosity; Xanthan gum

Indexed keywords

BEVERAGES; CITRUS FRUITS; CLOUDS; EMULSIFICATION; SURFACE PROPERTIES; XANTHAN GUM;

ARABIC GUMS; AXIAL POINTS; BEVERAGE EMULSIONS; CENTRAL COMPOSITE DESIGNS; CLOUDINESS; CONDUCTIVITY; ORANGE OIL; PHYSICAL STABILITY; PHYSICOCHEMICAL PROPERTY; RESPONSE-SURFACE METHODOLOGY;

VISCOSITY;

ACACIA SENEGAL;

EID: 68849124019     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2008.02.007     Document Type: Article

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