Modeling the relationship between the main emulsion components and stability, viscosity, fluid behavior, zeta-potential, and electrophoretic mobility of orange beverage emulsion using response surface methodology
The possible relationships between the main emulsion components (namely, Arabic gum, xanthan gum, and orange oil) and the physicochemical properties of orange beverage emulsion were evaluated by using response surface methodology. The physicochemical emulsion property variables considered as respons...
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| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Amer Chemical Soc
2015
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| Subjects: | |
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