Xanthan gum-regulated milk minerals-loaded triple-phase S/O/W emulsion with film-like structure: Microstructure, thermal and freeze-thaw stability, and calcium bioaccessibility

作者：Xuekang Wen, Fengru Zhang, Wenqian Xu, Wenqian Xu, Wei Chen, Shuai Ren, Zhanqun Hou, Caiyun Wang, Jian He, Yanbo Wang, Duoxia Xu, Baoguo Sun · 发表于：Food Hydrocolloids · 年份：2025 · DOI：10.1016/j.foodhyd.2025.112250 · 被引用次数：9 · 研究领域：Proteins in Food Systems、Microencapsulation and Drying Processes、Pickering emulsions and particle stabilization