Combinations of hydrocolloids show enhanced stabilizing effects on cloudy orange juice ready-to-drink beverages-Reference-Cited by-同舟云学术

Combinations of hydrocolloids show enhanced stabilizing effects on cloudy orange juice ready-to-drink beverages

Published:2023-05 Issue: Volume:138 Page:108436
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Staubmann Lisa,Mistlberger-Reiner Agnes^ORCID,Raoui El Mehdi^ORCID,Brunner Gertrude,Sinawehl Lisa^ORCID,Winter Marion,Liska Robert,Pignitter Marc^ORCID

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference50 articles.

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3. Effect of different levels of hydrocolloids on viscosity and cloud stability of kinnow juice and beverages;Aggarwal;Journal of Food Processing and Preservation,2020

4. Cloud stability of sour orange juice as affected by pectin methylesterase during come up time: Approached through fractal dimension;Aghajanzadeh;International Journal of Food Properties,2018

5. Influence of thermal treatment, homogenization and xanthan gum on physicochemical properties of watermelon juice: A response surface approach;Aghajanzadeh;LWT - Food Science and Technology,2017

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