Effect of Arabic gum, xanthan gum and orange oil contents on ζ-potential, conductivity, stability, size index and pH of orange beverage emulsion

Published 2007 View Full Article

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Title
Effect of Arabic gum, xanthan gum and orange oil contents on ζ-potential, conductivity, stability, size index and pH of orange beverage emulsion
Authors
Keywords
-
Journal
COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS
Volume 315, Issue 1-3, Pages 47-56
Publisher
Elsevier BV
Online
2007-07-13
DOI
10.1016/j.colsurfa.2007.07.007

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