Physicochemical and emulsifying properties of orange fibers stabilized oil-in-water emulsions

Li Huang; Juer Liu; Min Addy; Bo Ding; Yanling Cheng; Peng Peng; Yunpu Wang; Yuhuan Liu; Paul Chen; Roger Ruan

doi:10.1016/j.lwt.2020.110054

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Physicochemical and emulsifying properties of orange fibers stabilized oil-in-water emulsions

Li Huang Juer Liu Min Addy Bo Ding Yanling Cheng Peng Peng Yunpu Wang Yuhuan Liu Paul Chen Roger Ruan

Year: 2020 Journal: LWT Vol: 133 Pages: 110054-110054 Publisher: Elsevier BV

DOI: 10.1016/j.lwt.2020.110054

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Keywords:

Emulsion Flocculation Orange (colour) Chemical engineering Materials science Pulp (tooth) Coalescence (physics) Chemistry Food science Organic chemistry Dentistry

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Proteins in Food Systems

Life Sciences → Agricultural and Biological Sciences → Food Science

Polysaccharides Composition and Applications

Life Sciences → Agricultural and Biological Sciences → Food Science

Microencapsulation and Drying Processes

Life Sciences → Agricultural and Biological Sciences → Food Science

Physicochemical and emulsifying properties of orange fibers stabilized oil-in-water emulsions

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