Whipping performance of partially crystalline emulsions stabilized by milk proteins: Effects of carrageenan blending with xanthan gum and/or guar gum

Food Hydrocolloids 2026

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Authors: Hua Xu, Huilin Huan, Mingcui Huang, Ziwei Gao, Longfei Liu, Limin Cui, Qingzhe Jin, Xingguo Wang, Jun Jin

DOI: 10.1016/j.foodhyd.2026.112548

Cited by: 1

References: 46

Fields of Study & Subjects

Proteins in Food Systems Polysaccharides Composition and Applications Microencapsulation and Drying Processes

References 46