Jul 2026
Impact of different anionic polysaccharides on the stabilization of low-oil emulsions by gelatin-based complexes.
The application of gelatin in low-oil emulsions is frequently limited by poor stability. In this study, gelatin-based complexes were respectively constructed with sodium alginate (SA), hyaluronic acid (HA), or Tremella fuciformis polysaccharide (TP), three anionic polysaccharides with distinct molecular architectures....
Xinyu Kou, Jinxuan Cao, Jinpeng Wang et al.
· Food Chemistry · 0 citations