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|2007||Modeling the relationship between the main emulsion components and stability, viscosity, fluid behavior, zeta-potential, and electrophoretic mobility of orange beverage emulsion using response surface methodology||H, Mirhosseini,; CP, Tan,; NSA, Hamid,; S, Yusof,|
|2008||Optimization of the contents of Arabic gum, xanthan gum and orange oil affecting turbidity, average particle size, polydispersity index and density in orange beverage emulsion||Hamed, Mirhosseini,; Chin Ping, Tan,; Nazimah S. A., Hamid,; Salmah, Yusof,|
|2007||Solid-phase microextraction for headspace analysis of key volatile compounds in orange beverage emulsion||Hamed, Mirhosseini,; Yusof, Salmah,; SAH, Nazimah,; CP, Tan,|
|2008||Solid-phase microextraction for determining twelve orange flavour compounds in a model beverage emulsion||Hamed, Mirhosseini,; Chin Ping, Tan,; Salmah, Yusof,; Nazimah, Sheikh Abdul Hamid,|