Physicochemical properties of beverage emulsion as function of glycerol and vegetable oil contents.
The main objective of present study was to investigate the effect of type and concentration of two emulsion components, namely glycerol (0.5, 1 and 1.5% w/w) and vegetable oil (2, 3 and 4% w/w), on average droplet size, polydispersity index, electrophoretic mobility, pH, cloudiness, density and stab...
| Main Authors: | , |
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| Format: | Article |
| Language: | English English |
| Published: |
WFL Publisher
2009
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| Online Access: | http://psasir.upm.edu.my/id/eprint/24044/ http://psasir.upm.edu.my/id/eprint/24044/1/Physicochemical%20properties%20of%20beverage%20emulsion%20as%20function%20of%20glycerol%20and%20vegetable%20oil%20contents.pdf |