Characterization of the influence of main emulsion components on the physicochemical properties of orange beverage emulsion using response surface methodology
The present work was conducted to investigate the influence of main emulsion components, namely Arabic gum (7-13% w/w), xanthan gum (0.1-0.3% w/w) and orange oil (6-10% w/w) contents on physical stability, viscosity, cloudiness and conductivity of orange beverage emulsion. In this study, 20 orange b...
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| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier Sci Ltd
2015
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| Subjects: | |
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