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Salmah Yusof

Universiti Putra Malaysia

47

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Characterization of the influence of main emulsion components on the physicochemical properties of orange beverage emulsion using response surface methodology.

2009 Food Hydrocolloids
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STORAGE STABILITY OF CLARIFIED BANANA JUICE FORTIFIED WITH INULIN AND OLIGOFRUCTOSE

2009 Journal of Food Processing and Preservation
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Optimization of the contents of Arabic gum, xanthan gum and orange oil affecting turbidity, average particle size, polydispersity index and density in orange beverage emulsion

2008 Food Hydrocolloids
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Solid-phase microextraction for determining twelve orange flavour compounds in a model beverage emulsion

2008 Phytochemical Analysis
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Effect of Arabic gum, xanthan gum and orange oil contents on ζ-potential, conductivity, stability, size index and pH of orange beverage emulsion

2008 Colloids and Surfaces A: Physicochemical and Engineering Aspects
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Optimization of hot water extraction for sapodilla juice using response surface methodology

2006 Journal of Food Engineering
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Optimisation of formulation in development of candied musk lime peel using response surface methodology (RSM) (Pengoptimuman formulasi dalam penghasilan halwa kulit limau kasturi menggunakan Kaedah Reaksi Permukaan (RSM))

2006
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Optimizing conditions for hot water extraction of banana juice using response surface methodology(RSM).

2006 Journal of Food Engineering
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Optimizing conditions for enzymatic clarification of banana juice using response surface methodology (RSM)

2006 Journal of Food Engineering
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Optimisation of formulation in development of candied musk lime peel using response surface methodology (RSM)

2006
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