Semantic Scholar uses AI to extract papers important to this topic.
Modified starch (MS) and Quillaja saponins (QS) were compared to fabricate and stabilize orange oil nanoemulsions using… (More)
- Journal of food science
The performance of several hydrocolloids (3 gum acacias, 1 modified gum acacia, and 3 modified starches) in stabilizing beverage… (More)
- Journal of agricultural and food chemistry
The influence of weighting agents and sucrose on gravitational separation in 1 wt % oil-in-water emulsions was studied by… (More)
Ester gum (EG) is used in citrus oil-based beverage flavourings as a weighting or colouring agent. In the present study… (More)