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...

Full description

Bibliographic Details

Main Authors:	Mirhosseini H., Tan C.P., Hamid N.S.A., Yusof S., Chern B.H.
Other Authors:	Faculty of Science and Technology
Format:	Article
Language:	English en_US
Published:	Elsevier 2024
Subjects:	Arabic gum Beverage emulsion Central composite design Cloudiness Conductivity Physical stability Viscosity Xanthan gum Acacia senegal
Tags:	Add Tag No Tags, Be the first to tag this record!