Optimization of the contents of Arabic gum, xanthan gum and orange oil affecting turbidity, average particle size, polydispersity index and density in orange beverage emulsion

by Hamed, Mirhosseini, Chin Ping, Tan, Nazimah S. A., Hamid, Salmah, Yusof
Published 2015

Characterization of the influence of main emulsion components on the physicochemical properties of orange beverage emulsion using response surface methodology

by Hamed, Mirhosseini, Chin Ping, Tan, Nazimah S. A., Hamid, Salmah, Yusof, Boo Huey, Chern
Published 2015

Influence of pectin and CMC on physical stability, turbidity loss rate, cloudiness and flavor release of orange beverage emulsion during storage

by Hamed, Mirhosseini, Chin Ping, Tan, Arezou, Aghlara, Nazimah S. A., Hamid, Salmah, Yusof, Boo Huey, Chern
Published 2015