Enhancing the stability of myofibrillar protein microgel particle-stabilised Pickering emulsions: Formation of aqueous-phase and oil-water interfacial co‑stabilising networks regulated by xanthan gum

SSRN Electronic Journal 2026 Preprint Open access

Read full text

Authors: Yi Yang, Chengju Zhang, Linjing Gao, Hongbin Lin, Chaiyi Duan, Jiaxin Chen, Liang Liang, Rongrong Yu

DOI: 10.2139/ssrn.6186932

Cited by: 0

References: 8

Fields of Study & Subjects

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

References 8