Title of article
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
Author/Authors
Hamed Mirhosseini، نويسنده , , Chin Ping Tan، نويسنده , , Nazimah S.A. Hamid، نويسنده , , Salmah Yusof، نويسنده ,
Issue Information
ماهنامه با شماره پیاپی سال 2008
Pages
12
From page
1212
To page
1223
Abstract
Emulsion;
β-Lactoglobulin;
Beet pectin;
Multilayer;
Stability;
Laccase
Keywords
Multiple optimization , Central composite design , Response surface methodology , Orange beverage emulsion , Polydispersity index , validation , Turbidity , Average particle size
Journal title
Food Hydrocolloids
Serial Year
2008
Journal title
Food Hydrocolloids
Record number
978420
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