Optimization and characterization of walnut beverage emulsions in relation to their composition and structure

International Journal of Biological Macromolecules

Volumn 50, Issue 2, 2012, Pages 376-384

  Gharibzahedi, Seyed Mohammad Taghi ^a   Mousavi, Seyed Mohammad ^a   Khodaiyan, Faramarz ^a   Hamedi, Manouchehr ^a  

^a UNIVERSITY OF TEHRAN   (Iran)

Author keywords

Droplet size; Gum arabic; Principal component analysis (PCA); Response surface methodology (RSM); Rheology; Walnut oil emulsions

Indexed keywords

GUM ARABIC;

ARTICLE; BEVERAGE; CHEMICAL COMPOSITION; CHEMICAL STRUCTURE; CONTROLLED STUDY; DISPERSION; EMULSION; PARTICLE SIZE; PREDICTION; PROCESS OPTIMIZATION; SURFACE TENSION; VISCOSITY; WALNUT;

ACACIA SENEGAL; JUGLANS;

EID: 84856317512     PISSN: 01418130     EISSN: 18790003     Source Type: Journal    
DOI: 10.1016/j.ijbiomac.2011.12.008     Document Type: Article

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