Response surface methodology and multivariate analysis of equilibrium headspace concentration of orange beverage emulsion as function of emulsion composition and structure

QR Code

Response surface methodology and multivariate analysis of equilibrium headspace concentration of orange beverage emulsion as function of emulsion composition and structure

The influence of emulsion composition (i.e. Arabic gum, xanthan gum and, orange oil) and structural emulsion properties (i.e. average droplet size and apparent viscosity) on equilibrium headspace concentration of beverage emulsions was investigated. Increase in average droplet size led to increase t...

Full description

Bibliographic Details
Main Authors:	Mirhosseini, Hamed, Tan, Chin Ping
Format:	Article
Language:	English English
Published:	Elsevier 2009
Subjects:	Emulsions Beverages
Online Access:	http://psasir.upm.edu.my/id/eprint/16535/ http://psasir.upm.edu.my/id/eprint/16535/1/Response%20surface%20methodology%20and%20multivariate%20analysis%20of%20equilibrium%20headspace%20concentration%20of%20orange%20beverage%20emulsion%20as%20function%20of%20emulsion%20composition%20and%20structure.pdf

Similar Items

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)

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

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

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

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

The colloidal properties of fluorocarbon emulsions
by: Purewal, Tarlochan Singh
Published: (1977)

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)

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)

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

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

Micro-flow nanoemulsions for astronaut designer beverages: tested under simulated microgravity and conceptualised for personal nutrition
by: Schmidt, Svenja
Published: (2025)

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

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

Demulsification efficiency of water-in-oil emulsion using non-ionic surfactants
by: Abdulredha, Murtada Mohammed
Published: (2019)

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

Three-component olive oil-in-water high internal phase emulsions stabilized by palm surfactant and their moisturizing properties
by: Lim, Hong Ngee, et al.
Published: (2009)

Optimization of process conditions and emulsion composition, and their effects on emulsion and encapsulation properties of spray-dried fish oil powder
by: Tirgar, Mina
Published: (2012)

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

Thermal behavior of concentrated oil-in-water emulsions based on soybean oil and palm kernel olein blends
by: Ibrahim, Nor Hayati, et al.
Published: (2009)

Emulsion and microstructure design for controlled digestion
by: Liu, Wentao
Published: (2018)

High Internal Phase Emulsion As A Reaction Medium For Fabrication Of Brushite Crystal
by: Lim, Hong Ngee
Published: (2009)

Investigation into the effect of formulation on intravenous lipid emulsion metabolism using a novel in vitro fluorescent assay
by: Dougall, Paul W.R.
Published: (2016)

Association behaviour and rheology of palm based emulsion using mixed sugar based emulsifiers
by: Ismail, Zahariah
Published: (2001)

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)

Monitoring peroxide value in oxidized emulsions by Fourier transform infrared spectroscopy
by: Ibrahim, Nor Hayati, et al.
Published: (2005)

Design of complex w/o/w emulsion for salt reduction in food emulsions
by: Zhang, L
Published: (2021)

Detection and quantification of alcohol compounds in food and beverages using static headspace-gas chromatography/mass spectrometry
by: Law, Se Vern
Published: (2012)

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

Synthesis of polyfluoroacrylate emulsion and coatings for hydrophobic and icephobic applications
by: Barman, Tamal
Published: (2020)

Some studies on asphaltene stabilised water-in-oil emulsions
by: Symonds, John David
Published: (1975)

Oil nano-emulsion formulation of Azadirachtin for control of Bemisia tabaci gennadius
by: Kamarudin, Noorhazwani
Published: (2013)

Interfacial and Rheological Properties of Oil-In-Water Emulsions as Affected by Egg Yolk From Different Sources
by: Wan Ibadullah, Wan Zunairah
Published: (2008)

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)

Emulsion formulation optimization and characterization of spray-dried k-carrageenan micropeprintss for the encapsulation of CoQ10
by: Chan, Sook Wah, et al.
Published: (2016)

Understanding and improving cold bituminous emulsion mixtures
by: Saadoon, Tahseen Diwan
Published: (2019)

Rice bran wax oleogel in an oil-in-water emulsion system
by: Zhang, Hui
Published: (2020)

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

Cold mix asphalt made with bitumen emulsion capsules
by: Alenezi, Thamer
Published: (2019)

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)