References
- Roohinejad, S.; Greiner, R.; Oey, I.; Wen, J. Emulsion-Based Systems for Delivery of Food Active Compounds: formation, Application, Health and Safety; John Wiley & Sons Ltd: Chichester, 2018; pp xiv + 294.
- Song, H. Y.; Moon, T. W.; Choi, S. J. Impact of Antioxidant on the Stability of β-Carotene in Model Beverage Emulsions: Role of Emulsion Interfacial Membrane. Food Chem. 2019, 279, 194–201. DOI: https://doi.org/10.1016/j.foodchem.2018.11.126.
- Habibi, A.; Turgut, S. S.; Karacabey, E.; Kucukoner, E. A Brief Overview of Beverage Emulsions for Fortification. Int. J. Food Eng. 2019, 5, 175–182. DOI: https://doi.org/10.18178/ijfe.5.3.175-182.
- Ramaswamy, H. S.; Arora, J. K.; Vatankhah, H.; Rattan, N. Effect of Utilization of Alternative Hydrocolloid-Based Stabilizers on Rheology of Oil-in-Water Beverage Emulsions. Food Measure 2020, 14, 1744–1710. DOI: https://doi.org/10.1007/s11694-020-00422-3.
- Iwakoshi, K.; Ogawa, A.; Iwakoshi, K.; Nakajima, J.; Kobayashi, C.; Sasamoto, T. Analyses of the Brominated Vegetable Oil in Soft Drinks Using Gas Chromatography–Flame Ionization Detector and Atmospheric Pressure Gas Chromatography–Quadrupole/Time-of-Flight Mass Spectrometry. Food Chem 2021, 338, 127712. DOI: https://doi.org/10.1016/j.foodchem.2020.127712.
- Rezvani, E.; Schleining, G.; Taherian, A. R. Assessment of Physical and Mechanical Properties of Orange Oil-in-Water Beverage Emulsions Using Response Surface Methodology. LWT-Food Science and Technology 2012, 48, 82–88. DOI: https://doi.org/10.1016/j.lwt.2012.02.025.
- Saari, N. H. M.; Chua, L. S. Nano-Based Products in Beverage Industry. In Nanoengineering in the Beverage Industry; Elsevier: Amsterdam, The Netherlands, 2020; pp 405–436.
- Konar, N.; Ozarda, O.; Senocak, S.; Unluturk, N. N.; Oba, S. Effects of Process Conditions on Citrus Beverage Emulsions’ Creaming Index: RSM Approach. Int. J. Food Eng. 2019, 5, 22–27. DOI: https://doi.org/10.18178/ijfe.5.1.22-27
- Vatankhah, H.; Taherian, A. R.; Ramaswamy, H. S. High-Pressure Induced Thermo-Viscoelasticity and Dynamic Rheology of Gum Arabic and Chitosan Aqueous Dispersions. LWT 2018, 89, 291–298. DOI: https://doi.org/10.1016/j.lwt.2017.10.059.
- Fang, S.; Zhao, X.; Liu, Y.; Liang, X.; Yang, Y. Fabricating Multilayer Emulsions by Using OSA Starch and Chitosan Suitable for Spray Drying: Application in the Encapsulation of β-Carotene. Food Hydrocolloids 2019, 93, 102–110. DOI: https://doi.org/10.1016/j.foodhyd.2019.02.024.
- Cai, J.; Lee, Y. Controlling Sodium Release Using Maltodextrin and Octenyl‐Succinic‐Anhydride‐Modified Starch with Two Types of Spray‐Dryer Nozzles. J. Food Process Eng. 2020, 43, e13238. DOI: https://doi.org/10.1111/jfpe.13238.
- McClements, D. J. Food Emulsions: Principles, Practices, and Techniques, 3rd ed.; CRC Press LLC: Boca Raton, FL, 2016.
- Acedo-Carrillo, J. I.; Rosas-Durazo, A.; Herrera-Urbina, R.; Rinaudo, M.; Goycoolea, F. M.; Valdez, M. A. Zeta Potential and Drop Growth of Oil in Water Emulsions Stabilized with Mesquite Gum. Carbohydr. Polym. 2006, 65, 327–336. DOI: https://doi.org/10.1016/j.carbpol.2006.01.016.
- Mudgil, D.; Barak, S. Mesquite Gum (Prosopis Gum): Structure, Properties & applications-A Review. Int. J. Biol. Macromol. 2020, 159, 1094–1102. DOI: https://doi.org/10.1016/j.ijbiomac.2020.05.153.
- Zhang, T.; Sun, R.; Ding, M.; Li, L.; Tao, N.; Wang, X.; Zhong, J. Commercial Cold-Water Fish Skin Gelatin and Bovine Bone Gelatin: Structural, Functional, and Emulsion Stability Differences. LWT 2020, 125, 109207. DOI: https://doi.org/10.1016/j.lwt.2020.109207.
- Huang, T.; Tu, Z. C.; Shangguan, X.; Wang, H.; Sha, X.; Bansal, N. Rheological Behavior, Emulsifying Properties and Structural Characterization of Phosphorylated Fish Gelatin. Food Chem. 2018, 246, 428–436. DOI: https://doi.org/10.1016/j.foodchem.2017.12.023.
- Karim, A. A.; Bhat, R. Fish Gelatin: Properties, Challenges, and Prospects as an Alternative to Mammalian Gelatins. Food Hydrocolloids 2009, 23, 563–576. DOI: https://doi.org/10.1016/j.foodhyd.2008.07.002.
- McClements, D. J.; Jafari, S. M. Improving Emulsion Formation, Stability and Performance Using Mixed Emulsifiers: A Review. Adv. Colloid Interface Sci. 2018, 251, 55–79. DOI: https://doi.org/10.1016/j.cis.2017.12.001.
- Vatankhah, H.; Ramaswamy, H. S. High Pressure Impregnation of Oil in Water Emulsions into Selected Fruits: A Novel Approach to Fortify Plant-Based Biomaterials by Lipophilic Compounds. LWT 2019, 101, 506–512. DOI: https://doi.org/10.1016/j.lwt.2018.11.080.
- Lopez, M. E. S.; Gontijo, M. T. P.; Boggione, D. M. G.; Albino, L. A. A.; Batalha, L. S.; Mendonça, R. C. S. Chapter 3 - Microbiological Contamination in Foods and Beverages: Consequences and Alternatives in the Era of Microbial Resistance. In Microbial Contamination and Food Degradation; Holban, A. M.; Grumezescu, A. M., Eds.; Academic Press: Cambridge, MA, 2018; pp 49–84.
- Taherian, A. R. Rheology and Stability of Beverage Emulsions in Concentrated and Diluted Forms. McGill University Libraries: Montreal, 2006.
- Klinkesorn, U.; Sophanodora, P.; Chinachoti, P.; McClements, D. J. Stability and Rheology of Corn Oil-in-Water Emulsions Containing Maltodextrin. Food Res. Int. 2004, 37, 851–859. DOI: https://doi.org/10.1016/j.foodres.2004.05.001.
- Kibici, D.; Kahveci, D. Effect of Emulsifier Type, Maltodextrin, and β-Cyclodextrin on Physical and Oxidative Stability of Oil-In-Water Emulsions. J. Food Sci. 2019, 84, 1273–1280. DOI: https://doi.org/10.1111/1750-3841.14619.
- Ni, H.; Raikos, V. Lactic-Acid Bacteria Fermentation-Induced Effects on Microstructure and Interfacial Properties of Oil-in-Water Emulsions Stabilized by Goat-Milk Proteins. LWT 2019, 109, 70–76. DOI: https://doi.org/10.1016/j.lwt.2019.04.002.
- Nilsson, L.; Bergenståhl, B. Adsorption of Hydrophobically Modified Starch at Oil/Water Interfaces during Emulsification. Langmuir 2006, 22, 8770–8776. DOI: https://doi.org/10.1021/la060870f.
- Joye, I. J.; Nelis, V. A.; McClements, D. J. Gliadin-Based Nanoparticles: Stabilization by Post-Production Polysaccharide Coating. Food Hydrocolloids 2015, 43, 236–242. DOI: https://doi.org/10.1016/j.foodhyd.2014.05.021.
- Chanamai, R.; McClements, D. J. Comparison of Gum Arabic, Modified Starch, and Whey Protein Isolate as Emulsifiers: Influence of pH, CaCl2 and Temperature. J. Food Sci. 2002, 67, 120–125. DOI: https://doi.org/10.1111/j.1365-2621.2002.tb11370.x.
- Cheong, K. W.; Mirhosseini, H.; Tabatabaee Amid, B.; Sheikh Abdul Hamid, N.; Tan, C. P. The Influence of Main Emulsion Components on the Physicochemical Properties of Soursop Beverage Emulsions: A Mixture Design Approach. J. Dispersion Sci. Technol. 2018, 39, 934–942. DOI: https://doi.org/10.1080/01932691.2017.1373356.
- Yilmazer, G.; Carrillo, A. R.; Kokini, J. L. Effect of Propylene Glycol Alginate and Xanthan Gum on Stability of O/W Emulsions. J. Food. Sci. 1991, 56, 513–517. DOI: https://doi.org/10.1111/j.1365-2621.1991.tb05316.x.
- Sriprablom, J.; Luangpituksa, P.; Wongkongkatep, J.; Pongtharangkul, T.; Suphantharika, M. Influence of pH and Ionic Strength on the Physical and Rheological Properties and Stability of Whey Protein Stabilized o/w Emulsions Containing Xanthan Gum. J. Food Eng. 2019, 242, 141–152. DOI: https://doi.org/10.1016/j.jfoodeng.2018.08.031.
- Chanamai, R.; McClements, D. J. Prediction of Emulsion Color from Droplet Characteristics: Dilute Monodisperse Oil-in-Water Emulsions. Food Hydrocolloids 2001, 15, 83–91. DOI: https://doi.org/10.1016/S0268-005X(00)00055-2.
- Cano-Sarmiento, C.; Téllez-Medina, D.; Viveros-Contreras, R.; Cornejo-Mazón, M.; Figueroa-Hernández, C.; García-Armenta, E.; Alamilla-Beltrán, L.; García, H.; Gutiérrez-López, G. Zeta Potential of Food Matrices. Food Eng. Rev. 2018, 10, 113–138. DOI: https://doi.org/10.1007/s12393-018-9176-z.
- Sanchez, C.; Nigen, M.; Mejia Tamayo, V.; Doco, T.; Williams, P.; Amine, C.; Renard, D. Acacia Gum: History of the Future. Food Hydrocolloids 2018, 78, 140–160. DOI: https://doi.org/10.1016/j.foodhyd.2017.04.008.
- McClements, D. J. Protein-Stabilized Emulsions. Curr. Opin. Colloid Interface Sci. 2004, 9, 305–313. DOI: https://doi.org/10.1016/j.cocis.2004.09.003.