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Modeling the Relationship between the Main Emulsion Components and Stability, Viscosity, Fluid Behavior, ζ-Potential, and Electrophoretic Mobility of Orange Beverage Emulsion Using Response Surface Methodology
Mirhosseini, Hamed, Tan, Chin Ping, Hamid, Nazimah Sheikh Abdul, Yusof, SalmahVolume:
55
Language:
english
Journal:
Journal of Agricultural and Food Chemistry
DOI:
10.1021/jf071061k
Date:
September, 2007
File:
PDF, 213 KB
english, 2007