Influence of Whey Protein Micro-Gel Particles and Whey Protein Micro-Gel Particles-Xanthan Gum Complexes on the Stability of O/W Emulsions

Appropriate pretreatment of proteins and addition of xanthan gum (XG) has the potential to improve the stability of oil-in-water (O/W) emulsions. However, the factors that regulate the enhancement and the mechanism are still not clear, which restricts the realization of improving the emulsion stabil...

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Detalles Bibliográficos
Autores principales: Zhang, Man, Liang, Bin, He, Hongjun, Ji, Changjian, Cui, Tingting, Sun, Chanchan
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8309216/
https://www.ncbi.nlm.nih.gov/pubmed/34301058
http://dx.doi.org/10.3390/polym13142301

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8309216/
https://www.ncbi.nlm.nih.gov/pubmed/34301058
http://dx.doi.org/10.3390/polym13142301

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