Effect of carrier oils on the physicochemical properties of orange oil beverage emulsions

Food Research International

Volumn 74, Issue , 2015, Pages 260-268

  Zhao, Xin ^a   Liu, Fuguo ^a   Ma, Cuicui ^a   Yuan, Fang ^a   Gao, Yanxiang ^a  

^a CHINA AGRICULTURAL UNIVERSITY   (China)

Author keywords

Beverage emulsions; Carrier oils; Orange oil; Physicochemical property; Soybean soluble polysaccharides

Indexed keywords

BEVERAGES; CHAINS; CITRUS FRUITS; EMULSIFICATION; NEWTONIAN LIQUIDS; OIL SHALE; POLYSACCHARIDES; SIZE DISTRIBUTION;

BEVERAGE EMULSIONS; CARRIER OIL; MEDIUM CHAIN TRIGLYCERIDES; ORANGE OIL; PHYSICAL STABILITY; PHYSICOCHEMICAL PROPERTY; RHEOLOGICAL PROPERTY; TWO-STAGE PROCESSING;

SOYBEAN OIL;

GLYCINE MAX;

EID: 84929310022     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2015.05.002     Document Type: Article

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