Ultrasound-enhanced stability of Pickering emulsions via whey protein concentrate-xanthan gum-ellagic acid ternary complexes: Mechanisms and functional properties
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This study developed novel whey protein concentrate-xanthan gum-ellagic acid (WPC-XG-EA) complexes as stabilizers for oil-in-water Pickering emulsions. It was established that complexes formed at 1.0 mg/mL EA exhibited optimal physicochemical properties, with ... ...
