Physical stability, microstructure and interfacial properties of solid-oil-in-water (S/O/W) emulsions stabilized by sodium caseinate/xanthan gum complexes
Jie Zhang, Duoxia Xu, Yanping Cao
Topics & Concepts
EmulsionXanthan gumChemical engineeringAdsorptionMicrostructureSwellingChemistryChromatographyRheologyMaltodextrinMaterials scienceComposite materialOrganic chemistryEngineeringSpray dryingProteins in Food SystemsPolysaccharides Composition and ApplicationsMicroencapsulation and Drying Processes