Novel Pickering emulsions using abalone oligopeptide–xanthan gum complexes: effect of xanthan gum concentrations
AXPEs could be stable at the XG concentration of 4% (w/v). This study could broaden the application of marine oligopeptides as stabilizers for Pickering emulsions in the food industry. © 2025 Society of Chemical Industry.
Authors
- Zhongyang Ren (ORCID: https://orcid.org/0000-0003-4429-9924)
- Wenmei Huang
- Siping Li (ORCID: https://orcid.org/0000-0002-8049-6979)
- Wuyin Weng (ORCID: https://orcid.org/0000-0003-2996-5423)
- Shuji Liu (ORCID: https://orcid.org/0000-0001-8058-2730)
- Zhiyu Liu
- Linfan Shi
Institutions
- Jimei University (CN)
- Fujian Fisheries Research Institute (CN)
- Xiamen University of Technology (CN)
Publication Details
- Journal
- Journal of the Science of Food and Agriculture
- Published
- 2025-11-12
- DOI
- https://doi.org/10.1002/jsfa.70305
- Primary Topic
- Pickering emulsions and particle stabilization
- Type
- article
- Field-Weighted Citation Impact
- 0.00
Funders
- Natural Science Foundation of Fujian Province