Response surface methodology and multivariate analysis of equilibrium headspace concentration of orange beverage emulsion as function of emulsion composition and structure
The influence of emulsion composition (i.e. Arabic gum, xanthan gum and, orange oil) and structural emulsion properties (i.e. average droplet size and apparent viscosity) on equilibrium headspace concentration of beverage emulsions was investigated. Increase in average droplet size led to increase t...
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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/16535/1/Response%20surface%20methodology%20and%20multivariate%20analysis%20of%20equilibrium%20headspace%20concentration%20of%20orange%20beverage%20emulsion%20as%20function%20of%20emulsion%20composition%20and%20structure.pdf http://psasir.upm.edu.my/id/eprint/16535/ http://dx.doi.org/10.1016/j.foodchem.2008.11.090 |
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http://psasir.upm.edu.my/id/eprint/16535/1/Response%20surface%20methodology%20and%20multivariate%20analysis%20of%20equilibrium%20headspace%20concentration%20of%20orange%20beverage%20emulsion%20as%20function%20of%20emulsion%20composition%20and%20structure.pdfhttp://psasir.upm.edu.my/id/eprint/16535/
http://dx.doi.org/10.1016/j.foodchem.2008.11.090