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Influence of the Emulsifier Sodium Caseinate-Xanthan Gum Complex on Emulsions: Stability and Digestive Properties

Huan Huang1,2, Yan Tian1,2, Xinpeng Bai1,2,3

  • 1School of Food Science and Engineering, Hainan University, No. 58 Renmin Avenue, Haikou 570228, China.

Molecules (Basel, Switzerland)
|July 29, 2023
PubMed

Keywords:
co-adsorptiondigestionlayer adsorptionnanoemulsionstability

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