Physical stability, microstructure and interfacial properties of solid-oil-in-water (S/O/W) emulsions stabilized by sodium caseinate/xanthan gum complexes

Food Research International（2023）

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摘要

The CaCO3 S/O/W emulsion preparation with protein-polysaccharide mixture:

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关键词

Sodium caseinate,Xanthan gum,Protein-polysaccharide mixture,Interface behavior,Solid/oil/water emulsions

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