Jump to Main Content
- Gharibzahedi, Seyed Mohammad Taghi; Mousavi, Seyed Mohammad; Hamedi, Manouchehr; Khodaiyan, Faramarz; Razavi, Seyed Hadi
- Carbohydrate polymers 2012 v.87 no.2 pp. 1611-1619
- walnut oil, etc ; emulsions; gum arabic; ingredients; lipid peroxidation; lipids; models; oxidation; oxidative stability; p-anisidine value; peroxide value; regression analysis; response surface methodology; xanthan gum; Show all 14 Subjects
- ... The susceptibility of lipids to oxidation is one of the most fundamental problems in oil-in-water emulsions. A response surface methodology 5-level-3-factor central-composite rotatable design was applied to study the effects of key formula ingredients including walnut oil (WO, 3–6%, w/w), gum arabic (GA, 5–10%, w/w) and xanthan gum (XG, 0.05–0.15%, w/w) on lipid oxidation in walnut-beverage emulsi ...