Modeling the physicochemical properties of orange beverage emulsion as function of main emulsion components using response surface methodology.
The effect of main beverage emulsion components namely Arabic gum (7–13% w/w), xanthan gum (0.1–0.3% w/w) and orange oil (6–10% w/w) on physicochemical properties of orange beverage emulsion was determined by using a three-factor central composite design (CCD). The reduced models with high R2 (⩾0.80...
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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/15667/1/Modeling%20the%20physicochemical%20properties%20of%20orange%20beverage%20emulsion%20as%20function%20of%20main%20emulsion%20components%20using%20response%20surface%20methodology.pdf http://psasir.upm.edu.my/id/eprint/15667/ http://dx.doi.org/10.1016/j.carbpol.2008.08.022 |
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http://psasir.upm.edu.my/id/eprint/15667/1/Modeling%20the%20physicochemical%20properties%20of%20orange%20beverage%20emulsion%20as%20function%20of%20main%20emulsion%20components%20using%20response%20surface%20methodology.pdfhttp://psasir.upm.edu.my/id/eprint/15667/
http://dx.doi.org/10.1016/j.carbpol.2008.08.022