Effect of Arabic gum, xanthan gum and orange oil contents on ζ-potential, conductivity, stability, size index and pH of orange beverage emulsion

• المؤلفون الرئيسيون: H., Mirhosseini,, C.P., Tan,, N.S.A., Hamid,, S., Yusof,
• التنسيق: مقال
• اللغة: en_US
• منشور في: 2015
• الموضوعات: Potential; Arabic gum; Beverage emulsion; Conductivity; Emulsion stability; Xanthan gum
• الوصول للمادة أونلاين: http://ddms.usim.edu.my/handle/123456789/8700

The main and interaction effects of main emulsion components namely Arabic gum content (13-20%, w/w, x1), xanthan gum content (0.3-0.5%, w/w, x2) and orange oil content (10-14%, w/w, x3) on beverage emulsion characteristics were studied using the response surface methodology (RSM). The physicochemic...