Concepedia

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

Hamed Mirhosseini, Chin Ping Tan, Ali R. Taherian, Huey Chern Boo

Carbohydrate Polymers · 2008 · 83 citations · 19 references

Concepts

AgricultureChemical EngineeringFood ScienceFood AnalysisFood ChemistryFood EngineeringEmulsion FormationEmulsion FormulationEmulsion RheologyFood EmulsificationFood EmulsionsResponse Surface MethodologyCharacterization Of Emulsion DropletsEmulsion BehaviorEmulsion ModelingMixture Physicochemical PropertiesPhysical Stability Of EmulsionsPhysicochemical PropertiesResponse Surface Approximation

References

19

Design and Analysis of Experiments

John V. Grice, Douglas C. Montgomery · Technometrics · 2000 · 2.7K citations

Public Health, Biostatistics, Experimental Design +8

Emulsifying properties of proteins: evaluation of a turbidimetric technique

K. N. Pearce, John Kinsella · Journal of Agricultural and Food Chemistry · 1978 · 2.4K citations

Agriculture, Biochemistry, Food Science +8

Food emulsions: principles, practice, and techniques

P. Walstra · Trends in Food Science & Technology · 1999 · 1.1K citations

Agriculture, Food Science, Nutritional Sciences +12

Product excellence through design of experiments

Anand M. Joglekar, Alfred T. May · Cereal Foods World · 1987 · 693 citations

Management, Industrial Engineering, Experimental Design +10

Application of rheology for assessment and prediction of the long-term physical stability of emulsions

Tharwat F. Tadros · Advances in Colloid and Interface Science · 2004 · 515 citations

Engineering, Materials Engineering, Materials Science +12