Effect of Arabic gum, xanthan gum and orange oil contents on ζ-potential, conductivity, stability, size index and pH of orange beverage emulsion - Concepedia

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Effect of Arabic gum, xanthan gum and orange oil contents on ζ-potential, conductivity, stability, size index and pH of orange beverage emulsion

271

Citations

29

References

2007

Year

Hamed Mirhosseini, Chin Ping Tan, Nazimah Hamid, Salmah Yusof

Colloids and Surfaces A Physicochemical and Engineering Aspects

Food ChemistryFood AnalysisSize IndexOrange Beverage EmulsionFood EngineeringFood ProcessingArabic GumFood TechnologyChromatographyEmulsionHealth Sciences

References

	Year	Citations

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