Stability assessment of conjugated linoleic acid (CLA) oil-in-water beverage emulsion formulated with acacia and xanthan gums
- Author
- Maryam Nikbakht Nasrabadi, Sayed Amir Hossein Goli and Ali Nasirpour
- Organization
- Keywords
- Beverage emulsion, Conjugated linoleic acid (CLA), Storage stability, Arabic gum, Xanthan gum, RESPONSE-SURFACE METHODOLOGY, RHEOLOGICAL PROPERTIES, CLOUD EMULSIONS, PHYSICOCHEMICAL PROPERTIES, OXIDATIVE STABILITY, PHYSICAL STABILITY, MODIFIED STARCH, OPTIMIZATION, FOOD
Downloads
-
(...).pdf
- full text
- |
- UGent only
- |
- |
- 919.51 KB
Citation
Please use this url to cite or link to this publication: http://hdl.handle.net/1854/LU-8578937
- MLA
- Nikbakht Nasrabadi, Maryam, et al. “Stability Assessment of Conjugated Linoleic Acid (CLA) Oil-in-Water Beverage Emulsion Formulated with Acacia and Xanthan Gums.” FOOD CHEMISTRY, vol. 199, 2016, pp. 258–64, doi:10.1016/j.foodchem.2015.12.001.
- APA
- Nikbakht Nasrabadi, M., Goli, S. A. H., & Nasirpour, A. (2016). Stability assessment of conjugated linoleic acid (CLA) oil-in-water beverage emulsion formulated with acacia and xanthan gums. FOOD CHEMISTRY, 199, 258–264. https://doi.org/10.1016/j.foodchem.2015.12.001
- Chicago author-date
- Nikbakht Nasrabadi, Maryam, Sayed Amir Hossein Goli, and Ali Nasirpour. 2016. “Stability Assessment of Conjugated Linoleic Acid (CLA) Oil-in-Water Beverage Emulsion Formulated with Acacia and Xanthan Gums.” FOOD CHEMISTRY 199: 258–64. https://doi.org/10.1016/j.foodchem.2015.12.001.
- Chicago author-date (all authors)
- Nikbakht Nasrabadi, Maryam, Sayed Amir Hossein Goli, and Ali Nasirpour. 2016. “Stability Assessment of Conjugated Linoleic Acid (CLA) Oil-in-Water Beverage Emulsion Formulated with Acacia and Xanthan Gums.” FOOD CHEMISTRY 199: 258–264. doi:10.1016/j.foodchem.2015.12.001.
- Vancouver
- 1.Nikbakht Nasrabadi M, Goli SAH, Nasirpour A. Stability assessment of conjugated linoleic acid (CLA) oil-in-water beverage emulsion formulated with acacia and xanthan gums. FOOD CHEMISTRY. 2016;199:258–64.
- IEEE
- [1]M. Nikbakht Nasrabadi, S. A. H. Goli, and A. Nasirpour, “Stability assessment of conjugated linoleic acid (CLA) oil-in-water beverage emulsion formulated with acacia and xanthan gums,” FOOD CHEMISTRY, vol. 199, pp. 258–264, 2016.
@article{8578937,
author = {{Nikbakht Nasrabadi, Maryam and Goli, Sayed Amir Hossein and Nasirpour, Ali}},
issn = {{0308-8146}},
journal = {{FOOD CHEMISTRY}},
keywords = {{Beverage emulsion,Conjugated linoleic acid (CLA),Storage stability,Arabic gum,Xanthan gum,RESPONSE-SURFACE METHODOLOGY,RHEOLOGICAL PROPERTIES,CLOUD EMULSIONS,PHYSICOCHEMICAL PROPERTIES,OXIDATIVE STABILITY,PHYSICAL STABILITY,MODIFIED STARCH,OPTIMIZATION,FOOD}},
language = {{eng}},
pages = {{258--264}},
title = {{Stability assessment of conjugated linoleic acid (CLA) oil-in-water beverage emulsion formulated with acacia and xanthan gums}},
url = {{http://doi.org/10.1016/j.foodchem.2015.12.001}},
volume = {{199}},
year = {{2016}},
}
- Altmetric
- View in Altmetric
- Web of Science
- Times cited: