Preparation and characterization of whey protein nanofibrils-xanthan gum stabilized high internal phase emulsion

LIANG Qingqi, RAO Zhenan, LIU Yan, YUAN Xiajuan, LEI Xiaojuan, ZHAO Jichun, LI Honghai, MING Jian

Food and Fermentation Industries ›› 2026, Vol. 52 ›› Issue (10) : 127-135.

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Food and Fermentation Industries ›› 2026, Vol. 52 ›› Issue (10) : 127-135. DOI: 10.13995/j.cnki.11-1802/ts.044058

Preparation and characterization of whey protein nanofibrils-xanthan gum stabilized high internal phase emulsion

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2026, 52(10): 127-135 https://doi.org/10.13995/j.cnki.11-1802/ts.044058

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