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The influence of main emulsion components on the physicochemical properties of soursop beverage emulsions: a mixture design approach

The physicochemical properties of soursop beverage emulsion were investigated using mixture design. Results indicated that the regression models were significantly fitted for all response variables studied, except creaming index at 10°C. Interactions between biopolymers and oil phase had the most si...

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Main Authors:	Cheong, Kok Whye, Mirhosseini, Seyed Hamed, Amid, Bahareh Tabatabaee, Sheikh Abdul Hamid, Nazimah, Tan, Chin Ping
格式:	Article
語言:	English
出版:	Taylor & Francis 2018
在線閱讀:	http://psasir.upm.edu.my/id/eprint/15033/1/The%20influence%20of%20main%20emulsion%20components%20on%20the%20physicochemical%20properties%20of%20soursop%20beverage%20emulsions%20a%20mixture%20design%20approach.pdf http://psasir.upm.edu.my/id/eprint/15033/ https://www.tandfonline.com/doi/abs/10.1080/01932691.2017.1373356
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