Characterization of the influence of main emulsion components on the physicochemical properties of orange beverage emulsion using response surface methodology
- 1 March 2009
- journal article
- Published by Elsevier BV in Food Hydrocolloids
- Vol. 23 (2), 271-280
- https://doi.org/10.1016/j.foodhyd.2008.02.007
Abstract
No abstract availableKeywords
This publication has 24 references indexed in Scilit:
- Modeling the Relationship between the Main Emulsion Components and Stability, Viscosity, Fluid Behavior, ζ-Potential, and Electrophoretic Mobility of Orange Beverage Emulsion Using Response Surface MethodologyJournal of Agricultural and Food Chemistry, 2007
- Optimization of the contents of Arabic gum, xanthan gum and orange oil affecting turbidity, average particle size, polydispersity index and density in orange beverage emulsionFood Hydrocolloids, 2007
- Stabilization of Model Beverage Cloud Emulsions Using Protein−Polysaccharide Electrostatic Complexes Formed at the Oil−Water InterfaceJournal of Agricultural and Food Chemistry, 2006
- Effect of medium molecular weight xanthan gum in rheology and stability of oil‐in‐water emulsion stabilized with legume proteinsJournal of the Science of Food and Agriculture, 2005
- Evaluation of the emulsifying properties of cottonseed protein isolatesFood Hydrocolloids, 2003
- Influence of xanthan gum on the formation and stability of sodium caseinate oil-in-water emulsionsFood Hydrocolloids, 2001
- Prediction of emulsion color from droplet characteristics: dilute monodisperse oil-in-water emulsionsFood Hydrocolloids, 2001
- The effect of hydrocolloids on the stability and viscosity of cloudy apple juicesFood Hydrocolloids, 2001
- The effects of compositional factors on the short-term physical stability of a concentrated infant formulaFood Hydrocolloids, 1990
- Effect of cloudy agents on the stability and opacity of cloudy emulsions for soft drinksInternational Journal of Food Science & Technology, 1984