Evaluation of rheological and optical properties plus stability of beverage cloud emulsions prepared with corn oil, gum rosin, and modified starch

Rheological and optical properties as well as stability of beverage cloud emulsion prepared with corn oil, gum rosin (EG), and modified starch were evaluated in model juices. The emulsions were prepared with three levels of modified starch (6%, 12%, and 18% w/w), corn oil (5%, 7%, and 9% w/w), and g...

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Detalles Bibliográficos
Autores principales: Nasrolahi, Soghra, Sadeghizadeh‐Yazdi, Jalal, Ehrampoush, Mohammad Hassan, Madadizadeh, Farzan, Khalili, Elham
Formato: Online Artículo Texto
Lenguaje:English
Publicado: John Wiley and Sons Inc. 2022
Materias:
Original Articles
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9922106/
https://www.ncbi.nlm.nih.gov/pubmed/36789040
http://dx.doi.org/10.1002/fsn3.3115

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9922106/
https://www.ncbi.nlm.nih.gov/pubmed/36789040
http://dx.doi.org/10.1002/fsn3.3115

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