The influence of main emulsion components on the physicochemical properties of soursop beverage emulsions: a mixture design approach
The physicochemical properties of soursop beverage emulsion were investigated using mixture design. Results indicated that the regression models were significantly fitted for all response variables studied, except creaming index at 10°C. Interactions between biopolymers and oil phase had the most si...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Taylor & Francis
2018
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| Online Access: | http://psasir.upm.edu.my/id/eprint/15033/1/The%20influence%20of%20main%20emulsion%20components%20on%20the%20physicochemical%20properties%20of%20soursop%20beverage%20emulsions%20a%20mixture%20design%20approach.pdf |