Effects of Propylene Glycol Alginate and Sucrose Esters on the Physicochemical Properties of Modified Starch-Stabilized Beverage Emulsions

Por Cheong, Kok Whye, Mirhosseini, Hamed, Sheikh Abdul Hamid, Nazimah, Osman, Azizah, Basri, Mahiran, Tan, Chin Ping
Publicado no Molecules (2014)

The effect of prime emulsion components as a function of equilibrium headspace concentration of soursop flavor compounds

Por Cheong, Kok Whye, Tan, Chin Ping, Mirhosseini, Hamed, Joanne-Kam, Wai Yee, Sheikh Abdul Hamid, Nazimah, Osman, Azizah, Basri, Mahiran
Publicado em 2014