Pickering emulsion with high freeze-thaw stability stabilized by xanthan gum/lysozyme nanoparticles and konjac glucomannan-Reference-Cited by-同舟云学术

Pickering emulsion with high freeze-thaw stability stabilized by xanthan gum/lysozyme nanoparticles and konjac glucomannan

Published:2024-03 Issue: Volume:261 Page:129740
ISSN:0141-8130
Container-title:International Journal of Biological Macromolecules
language:en
Short-container-title:International Journal of Biological Macromolecules

Author:

Xu Wei,Jia Yin,Li Jingyi,Sun Haomin,Cai Liwen,Wu Guanchen,Kang Mengyao,Zang Jiaxiang,Luo Denglin

Funder

Nanhu Scholars Program for Young Scholars of Xinyang Normal University

Xinyang Normal University

National Natural Science Foundation of China

Science and Technology Innovation Talents in Universities of Henan Province

Natural Science Foundation of Henan Province

Publisher

Elsevier BV

Reference50 articles.

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4. Improving freeze-thaw stability and 3D printing performance of soy protein isolate emulsion gel inks by guar & xanthan gums;Yu;Food Hydrocoll.,2023

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