Assessment of physical and mechanical properties of orange oil-in-water beverage emulsions using response surface methodology

LWT

Volumn 48, Issue 1, 2012, Pages 82-88

  Rezvani, Elham ^a   Schleining, Gerhard ^a   Taherian, Ali R ^b  

^a UNIVERSITY OF NATURAL RESOURCES AND LIFE SCIENCES   (Austria)

^b FOOD RESEARCH AND DEVELOPMENT CENTRE   (Canada)

Author keywords

Arabic gum; Beverage emulsion; Physical properties; Tragacanth gum

Indexed keywords

BEVERAGES; CITRUS FRUITS; DENSITY (SPECIFIC GRAVITY); EMULSIFICATION; OSTWALD RIPENING; PHYSICAL PROPERTIES; SHEAR DEFORMATION; STABILIZATION; SURFACE PROPERTIES; SURFACE TENSION; VISCOSITY;

ARABIC GUMS; BEVERAGE EMULSIONS; ELECTROSTATIC STABILIZATION; INDEPENDENT VARIABLES; LARGER PARTICLE SIZES; PHYSICAL AND MECHANICAL PROPERTIES; RESPONSE SURFACE METHODOLOGY; TRAGACANTH GUM;

PARTICLE SIZE;

ACACIA SENEGAL;

EID: 84859597933     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2012.02.025     Document Type: Article

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