Influence of pectin and CMC content on physicochemical properties of orange beverage emulsion

Journal of Food, Agriculture and Environment

Volumn 8, Issue 2, 2010, Pages 134-139

  Mirhosseini, Hamed ^a   Tan, Chin Ping ^a   Naghshineh, Mahsa ^a  

^a UNIVERSITY PUTRA MALAYSIA   (Malaysia)

Author keywords

Arabic gum; Average droplet size; Beverage emulsion; Carboxymethylcellulose; Cloudiness; Electrophoretic mobility; Emulsion stability; Hydrocolloid; Pectin; Xanthan gum

Indexed keywords

CARBOXYMETHYLCELLULOSE; GUM ARABIC; PECTIN; XANTHAN;

ARTICLE; ELECTROPHORETIC MOBILITY; EMULSION; PHYSICAL CHEMISTRY;

EID: 77952839790     PISSN: 14590255     EISSN: 14590263     Source Type: Journal    
DOI: None     Document Type: Article

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