beverage emulsion Latest Research Papers

Effect of soluble dietary fibres from Bambara groundnut varieties on the stability of orange oil beverage emulsion

African Journal of Science Technology Innovation and Development ◽

10.1080/20421338.2016.1263436 ◽

2016 ◽

Vol 9 (1) ◽

pp. 69-76 ◽

Cited By ~ 2

Author(s):

Yvonne Maphosa ◽

Victoria A. Jideani ◽

Oladayo Adeyi

Keyword(s):

Bambara Groundnut ◽

Orange Oil ◽

Dietary Fibres ◽

The Stability ◽

Beverage Emulsion

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Stability assessment of conjugated linoleic acid (CLA) oil-in-water beverage emulsion formulated with acacia and xanthan gums

Food Chemistry ◽

10.1016/j.foodchem.2015.12.001 ◽

2016 ◽

Vol 199 ◽

pp. 258-264 ◽

Cited By ~ 20

Author(s):

Maryam Nikbakht Nasrabadi ◽

Sayed Amir Hossein Goli ◽

Ali nasirpour

Keyword(s):

Linoleic Acid ◽

Conjugated Linoleic Acid ◽

Stability Assessment ◽

Oil In Water ◽

Beverage Emulsion

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Impact of pH, freeze–thaw and thermal sterilization on physicochemical stability of walnut beverage emulsion

Food Chemistry ◽

10.1016/j.foodchem.2015.09.061 ◽

2016 ◽

Vol 196 ◽

pp. 475-485 ◽

Cited By ~ 15

Author(s):

Shuang Liu ◽

Cuixia Sun ◽

Yanhui Xue ◽

Yanxiang Gao

Keyword(s):

Freeze Thaw ◽

Physicochemical Stability ◽

Thermal Sterilization ◽

Beverage Emulsion

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Fermented beverage emulsion based on donkey milk with sunflower oil

International Journal of Food Science & Technology ◽

10.1111/ijfs.12936 ◽

2015 ◽

Vol 50 (12) ◽

pp. 2644-2652 ◽

Cited By ~ 12

Author(s):

Flavio Tidona ◽

Ichrak Charfi ◽

Milena Povolo ◽

Valeria Pelizzola ◽

Domenico Carminati ◽

...

Keyword(s):

Sunflower Oil ◽

Donkey Milk ◽

Fermented Beverage ◽

Beverage Emulsion

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Rheological Properties of Modified Starch—Whey Protein Isolate Stabilized Soursop Beverage Emulsion Systems

Food and Bioprocess Technology ◽

10.1007/s11947-015-1490-3 ◽

2015 ◽

Vol 8 (6) ◽

pp. 1281-1294 ◽

Cited By ~ 6

Author(s):

Kok Whye Cheong ◽

Hamed Mirhosseini ◽

Wai Fun Leong ◽

Nazimah Sheikh Abdul Hamid ◽

Azizah Osman ◽

...

Keyword(s):

Rheological Properties ◽

Whey Protein ◽

Whey Protein Isolate ◽

Protein Isolate ◽

Modified Starch ◽

Emulsion Systems ◽

Beverage Emulsion

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Application of Response Surface Modeling to Optimize Critical Structural Components of Walnut–Beverage Emulsion with Respect to Analysis of the Physicochemical Aspects

Food and Bioprocess Technology ◽

10.1007/s11947-011-0763-8 ◽

2011 ◽

Vol 6 (2) ◽

pp. 456-469 ◽

Cited By ~ 30

Author(s):

Seyed Mohammad Taghi Gharibzahedi ◽

Seyed Mohammad Mousavi ◽

Manouchehr Hamedi ◽

Faramarz Khodaiyan

Keyword(s):

Response Surface ◽

Surface Modeling ◽

Response Surface Modeling ◽

Structural Components ◽

Beverage Emulsion

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Ability of whey protein isolate and/or fish gelatin to inhibit physical separation and lipid oxidation in fish oil-in-water beverage emulsion

Food Hydrocolloids ◽

10.1016/j.foodhyd.2010.08.007 ◽

2011 ◽

Vol 25 (5) ◽

pp. 868-878 ◽

Cited By ~ 91

Author(s):

Ali R. Taherian ◽

Michel Britten ◽

Hassan Sabik ◽

Patrick Fustier

Keyword(s):

Fish Oil ◽

Lipid Oxidation ◽

Whey Protein ◽

Whey Protein Isolate ◽

Protein Isolate ◽

Fish Gelatin ◽

Physical Separation ◽

Oil In Water ◽

Beverage Emulsion

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

Food Chemistry ◽

10.1016/j.foodchem.2008.11.090 ◽

2009 ◽

Vol 115 (1) ◽

pp. 324-333 ◽

Cited By ~ 30

Author(s):

Hamed Mirhosseini ◽

Chin Ping Tan

Keyword(s):

Response Surface Methodology ◽

Multivariate Analysis ◽

Response Surface ◽

Composition And Structure ◽

Headspace Concentration ◽

Beverage Emulsion

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

Food Hydrocolloids ◽

10.1016/j.foodhyd.2008.02.007 ◽

2009 ◽

Vol 23 (2) ◽

pp. 271-280 ◽

Cited By ~ 63

Author(s):

Hamed Mirhosseini ◽

Chin Ping Tan ◽

Nazimah S.A. Hamid ◽

Salmah Yusof ◽

Boo Huey Chern

Keyword(s):

Response Surface Methodology ◽

Physicochemical Properties ◽

Response Surface ◽

Beverage Emulsion

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

Carbohydrate Polymers ◽

10.1016/j.carbpol.2008.08.022 ◽

2009 ◽

Vol 75 (3) ◽

pp. 512-520 ◽

Cited By ~ 59

Author(s):

Hamed Mirhosseini ◽

Chin Ping Tan ◽

Ali Reza Taherian ◽

Huey Chern Boo

Keyword(s):

Response Surface Methodology ◽

Physicochemical Properties ◽

Response Surface ◽

Beverage Emulsion

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beverage emulsion
Recently Published Documents

TOTAL DOCUMENTS

H-INDEX

Effect of soluble dietary fibres from Bambara groundnut varieties on the stability of orange oil beverage emulsion

Stability assessment of conjugated linoleic acid (CLA) oil-in-water beverage emulsion formulated with acacia and xanthan gums

Impact of pH, freeze–thaw and thermal sterilization on physicochemical stability of walnut beverage emulsion

Fermented beverage emulsion based on donkey milk with sunflower oil

Rheological Properties of Modified Starch—Whey Protein Isolate Stabilized Soursop Beverage Emulsion Systems

Application of Response Surface Modeling to Optimize Critical Structural Components of Walnut–Beverage Emulsion with Respect to Analysis of the Physicochemical Aspects

Ability of whey protein isolate and/or fish gelatin to inhibit physical separation and lipid oxidation in fish oil-in-water beverage emulsion

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

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

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

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beverage emulsionRecently Published Documents

TOTAL DOCUMENTS

H-INDEX

Effect of soluble dietary fibres from Bambara groundnut varieties on the stability of orange oil beverage emulsion

Stability assessment of conjugated linoleic acid (CLA) oil-in-water beverage emulsion formulated with acacia and xanthan gums

Impact of pH, freeze–thaw and thermal sterilization on physicochemical stability of walnut beverage emulsion

Fermented beverage emulsion based on donkey milk with sunflower oil

Rheological Properties of Modified Starch—Whey Protein Isolate Stabilized Soursop Beverage Emulsion Systems

Application of Response Surface Modeling to Optimize Critical Structural Components of Walnut–Beverage Emulsion with Respect to Analysis of the Physicochemical Aspects

Ability of whey protein isolate and/or fish gelatin to inhibit physical separation and lipid oxidation in fish oil-in-water beverage emulsion

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

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

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

beverage emulsion
Recently Published Documents