Physicochemical properties of beverage emulsion as function of glycerol and vegetable oil contents.

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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...

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Bibliographic Details
Main Authors:	Mirhosseini, Hamed, Tan, Chin Ping
Format:	Article
Language:	English English
Published:	WFL Publisher 2009
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

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