Effect of Arabic gum, xanthan gum and orange oil contents on ζ-potential, conductivity, stability, size index and pH of orange beverage emulsion
The main and interaction effects of main emulsion components namely Arabic gum content (13-20%, w/w, x1), xanthan gum content (0.3-0.5%, w/w, x2) and orange oil content (10-14%, w/w, x3) on beverage emulsion characteristics were studied using the response surface methodology (RSM). The physicochemic...
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| 主要な著者: | , , , |
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| フォーマット: | 論文 |
| 言語: | en_US |
| 出版事項: |
2015
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| 主題: | |
| オンライン･アクセス: | http://ddms.usim.edu.my/handle/123456789/8700 |
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