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Xanthan gum-stabilized cocoa butter emulsion: characterization, molecular interactions, physicochemical stability,

Naymul Karim1, Ke Zhang1, Mohammad Rezaul Islam Shishir1

  • 1School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Rd., 212013 Zhenjiang, Jiangsu, China.

Food Chemistry
|January 30, 2026
PubMed

Keywords:
Antioxidant capacityBioaccessibilityCocoa butter emulsionPhysicochemical stabilityXanthan gumα-Mangostin

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