↓ Skip to main content

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

Overview of attention for article published in Colloids & Surfaces A: Phys. Eng. Asp., February 2008
Altmetric Badge

Citations

dimensions_citation
236 Dimensions

Readers on

mendeley
281 Mendeley
You are seeing a free-to-access but limited selection of the activity Altmetric has collected about this research output. Click here to find out more.
Title
Effect of Arabic gum, xanthan gum and orange oil contents on ζ-potential, conductivity, stability, size index and pH of orange beverage emulsion
Published in
Colloids & Surfaces A: Phys. Eng. Asp., February 2008
DOI 10.1016/j.colsurfa.2007.07.007
Authors

Hamed Mirhosseini, Chin Ping Tan, Nazimah S.A. Hamid, Salmah Yusof

Mendeley readers

Mendeley readers

The data shown below were compiled from readership statistics for 281 Mendeley readers of this research output. Click here to see the associated Mendeley record.

Geographical breakdown

Country Count As %
Malaysia 4 1%
Iran, Islamic Republic of 1 <1%
Spain 1 <1%
Brazil 1 <1%
Unknown 274 98%

Demographic breakdown

Readers by professional status Count As %
Student > Master 64 23%
Student > Ph. D. Student 62 22%
Student > Bachelor 25 9%
Student > Doctoral Student 21 7%
Researcher 19 7%
Other 43 15%
Unknown 47 17%
Readers by discipline Count As %
Agricultural and Biological Sciences 64 23%
Engineering 53 19%
Chemistry 38 14%
Chemical Engineering 19 7%
Biochemistry, Genetics and Molecular Biology 14 5%
Other 26 9%
Unknown 67 24%