High Internal-Phase Pickering Emulsions Stabilized by Xanthan Gum/Lysozyme Nanoparticles: Rheological and Microstructural Perspective
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DOI: 10.3389/fnut.2021.744234
Abstract: Food-grade high internal-phase Pickering emulsions (HIPPEs) stabilized by solid or colloidal particles with different advantages have attracted extensive attention nowadays. However, looking for new appropriate particle stabilizers is the common practice for HIPPEs preparation. It… read more here.
Keywords: xanthan gum; pickering emulsions; phase pickering; gum lysozyme ... See more keywords