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

QR Code

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

The effect of main beverage emulsion components namely Arabic gum (7–13% w/w), xanthan gum (0.1–0.3% w/w) and orange oil (6–10% w/w) on physicochemical properties of orange beverage emulsion was determined by using a three-factor central composite design (CCD). The reduced models with high R2 (⩾0.80...

Full description

Bibliographic Details
Main Authors:	Mirhosseini, Hamed, Tan, Chin Ping, Taherian, Ali Reza, Boo, Huey Chern
Format:	Article
Language:	English English
Published:	Elsevier 2009
Online Access:	http://psasir.upm.edu.my/id/eprint/15667/ http://psasir.upm.edu.my/id/eprint/15667/1/Modeling%20the%20physicochemical%20properties%20of%20orange%20beverage%20emulsion%20as%20function%20of%20main%20emulsion%20components%20using%20response%20surface%20methodology.pdf

Similar Items

Characterization of the influence of main emulsion components on the physicochemical properties of orange beverage emulsion using response surface methodology.
by: Mirhosseini, Hamed, et al.
Published: (2009)

Principle component analysis of equilibrium headspace concentration of beverage emulsion as function of main emulsion components.
by: Mirhosseini, Hamed, et al.
Published: (2010)

Influence of Emulsion Components on Physicochemical Properties and Release of the Volatile Flavor Compounds from Orange Beverage Emulsion
by: Mirhosseini, Seyed Hamed
Published: (2007)

The influence of main emulsion components on the physicochemical properties of soursop beverage emulsions: a mixture design approach
by: Cheong, Kok Whye, et al.
Published: (2018)

Effect of various hydrocolloids on physicochemical characteristics of orange beverage emulsion.
by: Mirhosseini, Hamed, et al.
Published: (2010)

Response surface methodology and multivariate analysis of equilibrium headspace concentration of orange beverage emulsion as function of emulsion composition and structure
by: Mirhosseini, Hamed, et al.
Published: (2009)

Influence of pectin and CMC content on physicochemical properties of orange beverage emulsion.
by: Mirhosseini, Hamed, et al.
Published: (2010)

Physicochemical properties of beverage emulsion as function of glycerol and vegetable oil contents.
by: Mirhosseini, Hamed, et al.
Published: (2009)

Discrimination of orange beverage emulsions with different formulations using multivariate analysis.
by: Mirhosseini, Hamed, et al.
Published: (2010)

Influence of pectin and CMC on physical stability, turbidity loss rate, cloudiness and flavor release of orange beverage emulsion during storage
by: Mirhosseini, Seyed Hamed, et al.
Published: (2008)

Solid-phase microextraction for headspace analysis of key volatile compounds in orange beverage emulsion
by: Mirhosseini, Seyed Hamed, et al.
Published: (2007)

Evaluation of equilibrium headspace concentration of orange beverage emulsion by using solid phase microextraction (SPME) during storage.
by: Mirhosseini, Hamed, et al.
Published: (2010)

Effect of Arabic gum, xanthan gum and orange oil on flavor release from diluted orange beverage emulsion
by: Mirhosseini, Seyed Hamed, et al.
Published: (2008)

Solid-phase microextraction for determining twelve orange flavour compounds in a model beverage emulsion
by: Mirhosseini, Seyed Hamed, et al.
Published: (2008)

Effects of propylene glycol alginate and sucrose esters on the physicochemical properties of modified starch-stabilized beverage emulsions
by: Cheong, Kok Whye, et al.
Published: (2014)

Solid-phase microextraction for determining twelve orange flavour compounds in a model beverage emulsion
by: Mirhossein, Hamed, et al.
Published: (2008)

Effect of Arabic gum, xanthan gum and orange oil contents on ζ-potential, conductivity, stability, size index and pH of orange beverage emulsion
by: Mirhosseini, Seyed Hamed, et al.
Published: (2008)

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: Mirhosseini, Seyed Hamed, et al.
Published: (2008)

Influence Of Ph And Different Emulsion Components On Stability And Physicochemical Properties Of Canola Oil-In-Water Emulsion
by: Rasnani, Negar Mohammadian
Published: (2010)

Effect of pH on physicochemical properties and stability of sodium casseinate-pectin stabilized emulsion.
by: Negar Mohammadian, Rasnani, et al.
Published: (2011)

Rheological properties of modified starch-whey protein isolate stabilized soursop beverage emulsion systems
by: Cheong, Kok Whye, et al.
Published: (2015)

Development and stability of pharmaceutical emulsions: influence of physicochemical factors on stability of emulsion and bioavailability
by: Desai, Chiragkumar Narendra Prasad
Published: (2015)

A comparative study of the physicochemical properties of a virgin coconut oil emulsion and commercial food supplement emulsions
by: Khor, Yih Phing, et al.
Published: (2014)

The effect of prime emulsion components as a function of equilibrium headspace concentration of soursop flavor compounds
by: Cheong, Kok Whye, et al.
Published: (2014)

Physicochemical properties, rheological behavior and morphology of pectin-pea protein isolate mixtures and conjugates in aqueous system and oil in water emulsion
by: Tamnak, Sahar, et al.
Published: (2016)

Optimization of palm oil in water nano-emulsion with curcumin using microfluidizer and response surface methodology
by: Revathi, Raviadaran, et al.
Published: (2018)

Principle component analysis of organoleptic acceptability on Cocos™ emulsion product
by: Koh, Soo Peng, et al.
Published: (2018)

Physicochemical properties and in vitro bioaccessibility of lutein loaded emulsions stabilized by corn fiber gums
by: Feng, Huimin, et al.
Published: (2017)

Encapsulation properties, release behavior and physicochemical characteristics of water-in-oil-in-water (W/O/W) emulsion stabilized with pectin–pea protein isolate conjugate and Tween 80
by: Tamnak, Sahar, et al.
Published: (2016)

Effect of medium-high energy emulsification condition on physicochemical properties of β-sitosterol multiple emulsion
by: Momeny, Elham, et al.
Published: (2017)

Optimizing the mix design of cold bitumen emulsion mixtures using response surface methodology
by: Nassar, Ahmed I., et al.
Published: (2016)

Programmed emulsions for sodium reduction in emulsion based foods
by: Chiu, Natalie, et al.
Published: (2015)

Ultrasonic wave propagation in concentrated emulsions and encapsulated emulsions
by: Chen, Yinghui
Published: (2007)

Physicochemical characterization and formation of glyphosate-laden nano-emulsion for herbicide formulation
by: Lim, Chaw Jiang, et al.
Published: (2012)

Effect of palm-based shortenings of various melting ranges as animal fat replacers on the physicochemical properties and emulsion stability of chicken meat emulsion
by: Faridah, Mohd Razali, et al.
Published: (2023)

A multiple emulsion composition and a method of producing the emulsion
by: Basri, Mahiran, et al.
Published: (2013)

Role of xanthan gum on physicochemical and rheological properties of rice bran oil emulsion
by: Saharudin, Siti Hajar, et al.
Published: (2016)

Study On Emulsion Stability And Chemical Demulsification Characteristics Of Crude Oil Emulsion
by: Bambang, Pramudono
Published: (2005)

Rejection of oil emulsion using tubular surface filters
by: Muhammad Abbas Ahmad Zaini,, et al.
Published: (2013)

Van der Waals Emulsions: Emulsions Stabilized by Surface-Inactive, Hydrophilic Particles via van der Waals Attraction
by: Marina, P., et al.
Published: (2018)