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Impact of pH, freeze-thaw and thermal sterilization on physicochemical stability of walnut beverage emulsion

Shuang Liu1, Cuixia Sun1, Yanhui Xue1

  • 1Beijing Key Laboratory of Functional Food from Plant Resources, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, PR China.

Food Chemistry
|November 24, 2015
PubMed

Keywords:
Freeze–thawMixed emulsifiersStabilityThermal sterilizationWalnut beverage emulsionXanthan gum

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