Development of heat-stable emulsion gels based on soy protein isolate-xanthan gum complex: structural characteristics and stability evaluation

Food Hydrocolloids 2026

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Authors: Chuang Niu, Huihui Zhang, Yuting Tan, Zhijie Bao, D. M. Li

DOI: 10.1016/j.foodhyd.2026.112718

Cited by: 2

References: 50

Fields of Study & Subjects

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

References 50