Enhanced stability of bovine bone broth via xanthan gum and guar gum synergy: A multiscale analysis from molecular interactions to macroscopic structure

Food Chemistry 2026

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Authors: Niancheng Hong, J X Zhang, Shengnan Liu, Yueyu Bai, Yaodi Zhu, Miaoyun Li, Lijun Zhao, Yanxia Liu, Gaiming Zhao, Dong Liang

DOI: 10.1016/j.foodchem.2026.149326

Cited by: 1

References: 38

Fields of Study & Subjects

Proteins in Food Systems Polysaccharides Composition and Applications Food Chemistry and Fat Analysis

References 38