Optimization and characterization of walnut beverage emulsions in relation to their composition and structure-Reference-Cited by-同舟云学术

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Optimization and characterization of walnut beverage emulsions in relation to their composition and structure

Published:2012-03 Issue:2 Volume:50 Page:376-384
ISSN:0141-8130
Container-title:International Journal of Biological Macromolecules
language:en
Short-container-title:International Journal of Biological Macromolecules

Author:

Gharibzahedi Seyed Mohammad Taghi,Mousavi Seyed Mohammad,Khodaiyan Faramarz,Hamedi Manouchehr

Funder

ZamZam Iran Co.

Publisher

Elsevier BV

Subject

Molecular Biology,General Medicine,Biochemistry,Structural Biology

Reference34 articles.

1. Effect of Arabic gum, xanthan gum and orange oil contents on ζ-potential, conductivity, stability, size index and pH of orange beverage emulsion

2. Food Emulsions Principles, Practices and Techniques;McClements,2005

3. Hydrocolloids at interfaces and the influence on the properties of dispersed systems

4. Depletion Flocculation of Beverage Emulsions by Gum Arabic and Modified Starch

5. Modeling the physicochemical properties of orange beverage emulsion as function of main emulsion components using response surface methodology

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