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
This paper focuses on the development of an effective methodology to determine the optimum levels of three independent variables leading to (a) maximize turbidity, (b) minimize polydispersity index (PDI) and (c) obtain the target value for average particle size and density of orange beverage emulsio...
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| Main Authors: | , , , |
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| Format: | Article |
| Language: | English English |
| Published: |
Elsevier
2008
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| Online Access: | http://psasir.upm.edu.my/id/eprint/7169/1/Optimization%20of%20the%20contents%20of%20Arabic%20gum.pdf http://psasir.upm.edu.my/id/eprint/7169/ http://dx.doi.org/10.1016/j.foodhyd.2007.06.011 |
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