Comparing the efficiency of different food grade emulsifiers to form and stabilise orange oil-in-water beverage emulsions : Influence of emulsifier concentration and storage time

Raikos, Vasileios; Duthie, Garry; Ranawana, Viren; University of Aberdeen.Rowett Institute

Comparing the efficiency of different food grade emulsifiers to form and stabilise orange oil-in-water beverage emulsions : Influence of emulsifier concentration and storage time

2017

Raikos, Vasileios | Duthie, Garry | Ranawana, Viren | University of Aberdeen.Rowett Institute

This work is part of the Strategic Research Programme 2011-2016 and is funded by the Scottish Government's Rural and Environment Science and Analytical Services Division (RESAS).

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Peer reviewed

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Mots clés AGROVOC

gum arabic sodium caseinate storage

Informations bibliographiques

D'autres materias

Beverage emulsion; Orange oil; Tween 80; R medicine

Langue

anglais

Format

11, 118272, 1916664, application/octet-stream, application/octet-stream

ISBN

8499161907

ISSN

71175866, 0950-5423, 0000-0003, 3582-6040, 90173732

Type

Journal Article

Sur AGRIS depuis: 2024-10-18

Format: Dublin Core

Fournisseur de données

Cette notice bibliographique a été fournie par University of Aberdeen

Découvrez la collection de ce fournisseur de données dans AGRIS

Liens

DOI http://hdl.handle.net/2164/9468

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Comparing the efficiency of different food grade emulsifiers to form and stabilise orange oil-in-water beverage emulsions : Influence of emulsifier concentration and storage time

2017

Mots clés AGROVOC

Informations bibliographiques