کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
8334856 1540276 2012 9 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Optimization and characterization of walnut beverage emulsions in relation to their composition and structure
موضوعات مرتبط
علوم زیستی و بیوفناوری بیوشیمی، ژنتیک و زیست شناسی مولکولی زیست شیمی
پیش نمایش صفحه اول مقاله
Optimization and characterization of walnut beverage emulsions in relation to their composition and structure
چکیده انگلیسی
► We developed a new beverage emulsion based on walnut oil. ► Formulation and structural properties of the emulsions was optimized. ► The response surface methodology (RSM) has been used for model development. ► Generated models were found to be statistically valid and suitable for predictions. ► Principle component analysis was efficient to classify the different emulsions.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: International Journal of Biological Macromolecules - Volume 50, Issue 2, 1 March 2012, Pages 376-384
نویسندگان
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