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
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
Journal title :
Food Hydrocolloids
