Effect of Arabic gum, xanthan gum and orange oil contents on ?-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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Bibliographic Details

Main Authors:	Mirhosseini H., Tan C.P., Hamid N.S.A., Yusof S.
Other Authors:	Faculty of Science and Technology
Format:	Article
Language:	English en_US
Published:	Elsevier 2024
Subjects:	Arabic gum Beverage emulsion Conductivity Emulsion stability Xanthan gum ζ-Potential
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