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Sponsored AI Networking Cookbook: Practical recipes for AI-assisted network automation and development AI Networking Cookbook: Practical recipes for AI-assisted network automation and development

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Bei-Bei Zheng

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Sep 2026

Enhancement of capsanthin emulsions stabilized by soy protein isolate-xanthan gum complexes on the conformational changes, gelation properties and storage stability of myofibrillar protein.

This study investigated the gel-forming capacity and storage stability of myofibrillar protein (MP) affected by capsanthin emulsions (SXCEs) stabilized by soy protein isolate (SPI) and xanthan gum (XG). SPI-XG formed a stable interfacial layer through hydrophobic interactions and hydrogen bonding, increasing emulsifyin...

Tian-Xin Wang, Bei-Bei Zheng, Ya-Feng An et al. · 0 citations

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