Article ID Journal Published Year Pages File Type
8334856 International Journal of Biological Macromolecules 2012 9 Pages PDF
Abstract
► 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.
Keywords
Related Topics
Life Sciences Biochemistry, Genetics and Molecular Biology Biochemistry
Preview
Optimization and characterization of walnut beverage emulsions in relation to their composition and structure
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