Novel Pickering emulsions stabilized by abalone oligopeptide and xanthan gum complexes: Effects of concentrations and oil-water ratios

作者：Qingqing Li, Wuyin Weng, Linfan Shi, Wenmei Huang, Yueqi Wang, Yufeng Chen, Zhongyang Ren · 发表于：Food Hydrocolloids · 年份：2025 · DOI：10.1016/j.foodhyd.2025.112159 · 被引用次数：7 · 研究领域：Pickering emulsions and particle stabilization、Proteins in Food Systems、Polysaccharides Composition and Applications