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...