Application of Response Surface Modeling to Optimize Critical Structural Components of Walnut-Beverage Emulsion with Respect to Analysis of the Physicochemical Aspects

Food and Bioprocess Technology

Volumn 6, Issue 2, 2013, Pages 456-469

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

^a UNIVERSITY OF TEHRAN   (Iran)

Author keywords

Beverage emulsions; Emulsion stability; Gum arabic; Optimization; Walnut oil; Xanthan gum

Indexed keywords

BEVERAGES; EMULSIFICATION; OPACITY; OPTIMIZATION; OSTWALD RIPENING; STABILITY; SURFACE PROPERTIES; TURBIDITY;

BEVERAGE EMULSIONS; COEFFICIENT OF DETERMINATION; EMULSION STABILITY; GUM ARABIC; NUMERICAL OPTIMIZATIONS; RESPONSE SURFACE METHODOLOGY; RESPONSE SURFACE MODELING; WALNUT OIL;

XANTHAN GUM;

ACACIA SENEGAL; JUGLANS;

EID: 84872610716     PISSN: 19355130     EISSN: 19355149     Source Type: Journal    
DOI: 10.1007/s11947-011-0763-8     Document Type: Article

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