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

Autor Cheong, Kok Whye, Mirhosseini, Hamed, Sheikh Abdul Hamid, Nazimah, Osman, Azizah, Basri, Mahiran, Tan, Chin Ping
Vydáno v Molecules (2014)

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

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