Work

Preparation and characterization of ovomucin-xanthan gum stabilized pickering emulsions: Microstructure, rheology, and stability

Year: 2025

Type: article

Source: Food Chemistry

DOI: 10.1016/j.foodchem.2025.145004

Authors: Binyan Zeng, Zhou Chen, Yimeng Lou, Yujuan Tian, Yongguo Jin, Xing Fu

Institutions: Huazhong Agricultural University, Beijing Technology and Business University

Language: English

Topic: Proteins in Food Systems

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

Open Access status: closed

Funders: Natural Science Foundation of Hubei Province, Agriculture Research System of China, Ministry of Agriculture and Rural Affairs of the People's Republic of China, China Agricultural Research System, National Key Research and Development Program of China

Awards: G2923881940, G8192207578

OpenAlex ID: W4410933574

FWCI: 13.33

Cites: 47

Cited by: 31

Related to: 10