Optimization and characterization of walnut beverage emulsions in relation to their composition and structure.

@article{Gharibzahedi2012OptimizationAC,
  title={Optimization and characterization of walnut beverage emulsions in relation to their composition and structure.},
  author={Seyed Mohammad Taghi Gharibzahedi and Seyed Mohammad Mousavi and Faramarz Khodaiyan and Manouchehr Hamedi},
  journal={International journal of biological macromolecules},
  year={2012},
  volume={50 2},
  pages={376-84}
}
A central composite rotatable design (CCRD) was used to evaluate the effects of walnut oil (WO, 3-6%, w/w) and gum arabic (GA, 5-10%, w/w) on the average droplet size (D(32)), specific surface area (SSA), polydispersity index (span), apparent viscosity, interfacial tension and opacity of walnut-beverage emulsions. The response surface methodology (RSM) showed that the significant second-order polynomial regression equations with high R(2) (>0.95) were successfully fitted for all responses as… CONTINUE READING

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