Characterization of the influence of main emulsion components on the physicochemical properties of orange beverage emulsion using response surface methodology.
The present work was conducted to investigate the influence of main emulsion components, namely Arabic gum (7–13% w/w), xanthan gum (0.1–0.3% w/w) and orange oil (6–10% w/w) contents on physical stability, viscosity, cloudiness and conductivity of orange beverage emulsion. In this study, 20 orange b...
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| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English English |
| Published: |
Elsevier
2009
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| Online Access: | http://psasir.upm.edu.my/id/eprint/13552/1/Characterization%20of%20the%20influence%20of%20main%20emulsion%20components%20on%20the%20physicochemical%20properties%20of%20orange%20beverage%20emulsion%20using%20response%20surface%20methodology.pdf http://psasir.upm.edu.my/id/eprint/13552/ |
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