High internal phase emulsions stabilized by rice protein-xanthan gum complexes: Interfacial interactions, formation mechanisms, and functional properties
Fuente:
Food Research International
Publication date: Available online 9 March 2026Source: Food Research InternationalAuthor(s): Zhaohui Huang, Caiyue Ren, Wenhui Liu, Ziyuan Zhang, Mengning Zhao, Qian Liu, Baohua Kong, Fangda Sun