Effect of soluble dietary fibres from Bambara groundnut varieties on the stability of orange oil beverage emulsion
Author:
Affiliation:
1. Department of Food Technology, Cape Peninsula University of Technology, Bellville, South Africa
2. Department of Chemical Engineering, Cape Peninsula University of Technology, Bellville, South Africa
Funder
Cape Peninsula University of Technology University Research Funding
National Research Foundation
Publisher
Informa UK Limited
Subject
Computer Networks and Communications,Computer Science Applications,Development,Civil and Structural Engineering
Link
https://www.tandfonline.com/doi/pdf/10.1080/20421338.2016.1263436
Reference28 articles.
1. Emulsions stabilised solely by colloidal particles
2. Influence of continuous phase viscosity on emulsification by ultrasound
3. Probing Floc Structure by Ultrasonic Spectroscopy, Viscometry, and Creaming Measurements
4. Impact of Weighting Agents and Sucrose on Gravitational Separation of Beverage Emulsions
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