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Physical Stability of Beverage Emulsions as Influences of Orange Oil, Tragacanth and Arabic Gums Concentrations

机译：饮料乳液的物理稳定性受橙油，黄ms胶和阿拉伯胶浓度的影响

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《ICEF11;International congress on engineering and food》||71-72|共2页
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E. Rezvani; A.R. Taherian; G. Schleining;
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1. Effect of Arabic gum, xanthan gum and orange oil contents on zeta-potential, conductivity, stability, size index and pH of orange beverage emulsion [J] . Mirhosseini H, Tana CP, Hamid NSA, Colloids and Surfaces, A. Physicochemical and Engineering Aspects . 2008,第1a3期

机译：阿拉伯胶，黄原胶和橙油含量对橙饮料乳液的ζ电势，电导率，稳定性，尺寸指数和pH值的影响
2. Effect of Arabic gum, xanthan gum and orange oil on flavor release from diluted orange beverage emulsion [J] . Hamed Mirhosseini, Chin Ping Tan, Nazimah S.A. Hamid, Food Chemistry . 2008,第3期

机译：阿拉伯胶，黄原胶和橙油对稀释的橙味饮料乳液释放风味的影响
3. 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 [J] . Hamed Mirhosseini, Chin Ping Tan, Nazimah S.A. Hamid, Food Hydrocolloids . 2008,第7期

机译：优化阿拉伯饮料，黄原胶和橙油中影响浊度，平均粒度，多分散指数和密度的橙色饮料乳液含量
4. Physical Stability of Beverage Emulsions as Influences of Orange Oil, Tragacanth and Arabic Gums Concentrations [C] . E. Rezvani, A.R. Taherian, G. Schleining International congress on engineering and food . 2011

机译：饮料乳液的物理稳定性，作为橙色油，悲伤和阿拉伯牙龈浓度的影响
5. Effect of formulation and pH on rheological properties, particle size distribution, and stability of oil-in-water beverage emulsions. [D] . Arora, Jaideep Kaur. 2009

机译：配方和pH值对水包油型饮料乳液的流变性，粒度分布和稳定性的影响。
6. Properties and Stability of Perilla Seed Protein-Stabilized Oil-in-Water Emulsions: Influence of Protein Concentration pH NaCl Concentration and Thermal Treatment [O] . Ning Liu, Qiannan Chen, Guanghui Li, 2018

机译：紫苏种子蛋白质稳定的水包油型乳液的性质和稳定性：蛋白质浓度pHNaCl浓度和热处理的影响
7. Physical Stability of Oil in Water Emulsions in the Presence of Gamma Irradiated Gum Tragacanth [O] . Meybodi Neda Mollakhalili, Mohammadifar Mohammad Amin, Farhoodi Mehdi, 2017

机译：γ射线辐照黄芪水溶液中油的物理稳定性

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