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Effects of propylene glycol alginate and sucrose esters on the physicochemical properties of modified starch-stabilized beverage emulsions

This study was conducted to investigate the effect of main emulsion components namely, modified starch, propylene glycol alginate (PGA), sucrose laurate and sucrose stearate on creaming index, cloudiness, average droplet size and conductivity of soursop beverage emulsions. Generally, the use of diff...

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Bibliographic Details
Main Authors: Cheong, Kok Whye, Mirhosseini, Hamed, Sheikh Abdul Hamid, Nazimah, Osman, Azizah, Basri, Mahiran, Tan, Chin Ping
Format: Article
Language:English
Published: MDPI 2014
Online Access:http://psasir.upm.edu.my/id/eprint/37381/1/Effects%20of%20propylene%20glycol%20alginate%20and%20sucrose%20esters%20on%20the%20physicochemical%20properties%20of%20modified%20starch.pdf
http://psasir.upm.edu.my/id/eprint/37381/
http://www.mdpi.com/1420-3049/19/6/8691
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http://psasir.upm.edu.my/id/eprint/37381/1/Effects%20of%20propylene%20glycol%20alginate%20and%20sucrose%20esters%20on%20the%20physicochemical%20properties%20of%20modified%20starch.pdf
http://psasir.upm.edu.my/id/eprint/37381/
http://www.mdpi.com/1420-3049/19/6/8691

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