Collaborative improvement effect of xanthan gum and L-arginine on myofibrillar protein-based emulsion under low sodium and low oil phase: Interfacial behavior, rheology and 3D printability

Food Chemistry 2026

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Authors: Jinyu Chen, Jinyu Chen, Siyang Wang, Fangyang Hu, Caihua Liu, Hanhui Luo, Jin Chen, Jin Chen, Jiaqi Guo, Dengyong Liu, Zijian Wu

DOI: 10.1016/j.foodchem.2026.150007

Cited by: 1

References: 48

Fields of Study & Subjects

Proteins in Food Systems Pickering emulsions and particle stabilization Meat and Animal Product Quality

References 48