Effect of various hydrocolloids on physicochemical characteristics of orange beverage emulsion

Journal of Food, Agriculture and Environment

Volumn 8, Issue 2, 2010, Pages 308-313

  Mirhosseini, Hamed ^a   Tan, Chin Ping ^a  

^a UNIVERSITY PUTRA MALAYSIA   (Malaysia)

Author keywords

Apparent viscosity; Arabic gum; Beverage emulsion; Carboxymethylcellulose; Fluid behavior; Pectin; Turbidity; Xanthan gum; potential

Indexed keywords

CARBOXYMETHYLCELLULOSE; PECTIN; PLASTIC; XANTHAN;

ARTICLE; BEVERAGE; CONCENTRATION (PARAMETERS); CONDUCTANCE; EMULSION; FLOCCULATION; HYDROCOLLOID; ORANGE (FRUIT); PH; PHYSICAL CHEMISTRY; TURBIDITY; VISCOSITY; ZETA POTENTIAL;

EID: 77952807585     PISSN: 14590255     EISSN: 14590263     Source Type: Journal    
DOI: None     Document Type: Article

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