Optimization of the contents of Arabic gum, xanthan gum and orange oil affecting turbidity, average particle size, polydispersity index and density in orange beverage emulsion
- 31 October 2008
- journal article
- Published by Elsevier BV in Food Hydrocolloids
- Vol. 22 (7), 1212-1223
- https://doi.org/10.1016/j.foodhyd.2007.06.011
Abstract
No abstract availableKeywords
This publication has 28 references indexed in Scilit:
- Colloidal basis of emulsion colorCurrent Opinion in Colloid & Interface Science, 2002
- Depletion Flocculation of Beverage Emulsions by Gum Arabic and Modified StarchJournal of Food Science, 2001
- Prediction of emulsion color from droplet characteristics: dilute monodisperse oil-in-water emulsionsFood Hydrocolloids, 2001
- Optimization of an Extraction Procedure for the Quantification of Vitamin E in Tomato and Broccoli using Response Surface MethodologyJournal of Food Composition and Analysis, 2000
- Enzyme-Assisted Acidolysis of Borage (Borago officinalis L.) and Evening Primrose (Oenothera biennis L.) Oils: Incorporation of Omega-3 Polyunsaturated Fatty AcidsJournal of Agricultural and Food Chemistry, 1999
- Methods To Predict the Physical Stability of Flavor—Cloud EmulsionPublished by American Chemical Society (ACS) ,1997
- Extraction of Anthocyanin Pigments from Purple Sunflower HullsJournal of Food Science, 1996
- Colloidal aspects of beveragesFood Chemistry, 1994
- Flavor Encapsulation by Spray Drying: Application to Citral and Linalyl AcetateJournal of Food Science, 1992
- A simple method for determination of the average particle size of coarse suspensions from measurements of apparent specific turbidityJournal of Colloid and Interface Science, 1975