Stability assessment of conjugated linoleic acid (CLA) oil-in-water beverage emulsion formulated with acacia and xanthan gums

Food Chemistry

Volumn 199, Issue , 2016, Pages 258-264

  Nikbakht Nasrabadi, Maryam ^a   Goli, Sayed Amir Hossein ^a   Nasirpour, Ali ^a  

^a ISFAHAN UNIVERSITY OF TECHNOLOGY   (Iran)

Author keywords

Arabic gum; Beverage emulsion; Conjugated linoleic acid (CLA); Storage stability; Xanthan gum

Indexed keywords

BEVERAGES; DROPS; EMULSIFICATION; EMULSIONS; FATTY ACIDS; LINOLEIC ACID; STABILITY; SYSTEM STABILITY; TURBIDITY;

ARABIC GUMS; BEVERAGE EMULSIONS; CONJUGATED LINOLEIC ACID; OIL-IN-WATER EMULSIONS; PHYSICOCHEMICAL PROPERTY; RESPONSE SURFACE METHOD; STABILITY ASSESSMENT; STORAGE STABILITY;

XANTHAN GUM;

CONJUGATED LINOLEIC ACID; GUM ARABIC; PEROXIDE; WATER OIL CREAM; XANTHAN; BACTERIAL POLYSACCHARIDE; EMULSION;

ARTICLE; BEVERAGE; EMULSION; OXIDATION; PARTICLE SIZE; PHYSICAL CHEMISTRY; RELATIVE DENSITY; RESPONSE SURFACE METHOD; TURBIDITY; VISCOSITY; ACACIA; ANALYSIS; CHEMISTRY; DRUG STABILITY;

ACACIA; BEVERAGES; DRUG STABILITY; EMULSIONS; GUM ARABIC; LINOLEIC ACIDS, CONJUGATED; PHYSICOCHEMICAL PHENOMENA; POLYSACCHARIDES, BACTERIAL; VISCOSITY;

EID: 84949599749     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2015.12.001     Document Type: Article

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