Preparation and characterization of ovomucin-xanthan gum stabilized pickering emulsions: Microstructure, rheology, and stability

Bo Zeng; Chen Zhou; Yimeng Lou; Yujuan Tian; Yongguo Jin; Xing Fu

doi:10.1016/j.foodchem.2025.145004

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Preparation and characterization of ovomucin-xanthan gum stabilized pickering emulsions: Microstructure, rheology, and stability

Bo Zeng Chen Zhou Yimeng Lou Yujuan Tian Yongguo Jin Xing Fu

Year: 2025 Journal: Food Chemistry Vol: 489 Pages: 145004-145004 Publisher: Elsevier BV

DOI: 10.1016/j.foodchem.2025.145004

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Keywords:

Pickering emulsion Xanthan gum Rheology Chemical engineering Emulsion Nanoparticle Materials science Biocompatibility Viscosity Chemistry Nanotechnology Composite material

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Proteins in Food Systems

Life Sciences → Agricultural and Biological Sciences → Food Science

Pickering emulsions and particle stabilization

Physical Sciences → Materials Science → Materials Chemistry

Polysaccharides Composition and Applications

Life Sciences → Agricultural and Biological Sciences → Food Science

Preparation and characterization of ovomucin-xanthan gum stabilized pickering emulsions: Microstructure, rheology, and stability

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