Modelling and optimising of physicochemical features of walnut-oil beverage emulsions by implementation of response surface methodology: Effect of preparation conditions on emulsion stability

Author:

Homayoonfal Mina,Khodaiyan Faramarz,Mousavi Mohammad

Funder

Council for Research at the School of Agriculture

Natural Resources of the University of Tehran

Research Council of the University of Tehran

ZamZam Iran Co.

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference40 articles.

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3. Application of response surface methodology to improve fermentation time and rheological properties of probiotic yogurt containing Lactobacillus reuteri;Bitaraf;Food and Bioprocess Technology,2012

4. Emulsion stability-kinetics of flocculation and coalescence;Borwanker;Colloid and Interface Science,1992

5. Factors affecting the emulsifying and rheological properties of gum acacia in beverage emulsions;Buffo;Food Hydrocolloids,2001

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