Xanthan gum-stabilized cocoa butter emulsion: characterization, molecular interactions, physicochemical stability, and bioaccessibility of α-mangostin

Food Chemistry 2026

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Authors: Naymul Karim, Ke ZHANG, Mohammad Rezaul Islam Shishir, Mohammad Nasiruddin Rana, Gobinath Marappan, Muhammad Arslan, Haroon Elrasheid Tahir, Li Zhihua, Xiaodong Zhai, Isam A. Mohamed Ahmed, J.I.T.B.A.N.J.O.N.G. TANGPONG, Xiaobo Zou
DOI: 10.1016/j.foodchem.2026.148148
Cited by: 4
References: 55

Fields of Study & Subjects

Microencapsulation and Drying Processes Proteins in Food Systems Food Chemistry and Fat Analysis

Publication details

Journal / source
Food Chemistry
Publisher
Elsevier BV
Volume
506
Pages
148148–148148
Publication date
24 January 2026
Language
EN