High internal phase emulsions stabilized by rice protein-xanthan gum complexes: Interfacial interactions, formation mechanisms, and functional properties

Food Research International 2026

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Authors: Zhaohui Huang, Caiyue Ren, Wenhui Liu, Ziyuan Zhang, Mengning Zhao, Qian Liu, Baohua Kong, Fangda Sun

DOI: 10.1016/j.foodres.2026.118896

Cited by: 4

References: 76

Fields of Study & Subjects

Proteins in Food Systems Pickering emulsions and particle stabilization Microencapsulation and Drying Processes

References 76