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April 28, 2024Journal of the American Oil Chemists Society

Stabilization of oil‐in‐water emulsion gels by pH‐induced electrostatic interactions between soybean protein isolate microgel particles and xanthan gum

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JMJixian MaoLCLujie CuiZMZong Meng

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Mao et al. (2024) studied this question.

synapsesocial.com/papers/68e6d2ecb6db643587650cc9https://doi.org/10.1002/aocs.12845
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