Optimization of Emulsifier and Stabilizer Concentrations in a Model Peanut-Based Beverage System: A Mixture Design Approach

Colloidal stability as well as physicochemical and rheological properties are among the critical determinants of the sensory quality of beverages. The present study investigated the effects of lecithin, xanthan gum, propylene glycol alginate, and their combinations on the colloidal stability and phy...

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Detalles Bibliográficos
Autores principales: Gama, Aggrey P., Hung, Yen-Con, Adhikari, Koushik
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2019
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6517997/
https://www.ncbi.nlm.nih.gov/pubmed/30987306
http://dx.doi.org/10.3390/foods8040116

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6517997/
https://www.ncbi.nlm.nih.gov/pubmed/30987306
http://dx.doi.org/10.3390/foods8040116

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