Work

Properties and Mechanisms of O/W Emulsions Stabilized by Shellac and Xanthan Gum at Acidic Ph

Year: 2024

Type: article

Source: Food Chemistry

DOI: 10.1016/j.foodchem.2025.143352

Authors: Anyi Wang, Qixin Zhong

Institution: University of Tennessee at Knoxville

Language: English

Topic: Proteins in Food Systems

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

Open Access status: bronze

Funders: U.S. Department of Agriculture, National Institute of Food and Agriculture, Institute of Agriculture, University of Tennessee

Award: G4272191496

OpenAlex ID: W4407319088

FWCI: 2.355

Cites: 46

Cited by: 11

Related to: 10