Whipping performance of partially crystalline emulsions stabilized by milk proteins: Effects of carrageenan blending with xanthan gum and/or guar gum

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Publication date: July 2026

Source: Food Hydrocolloids, Volume 176

Author(s): Hua Xu, Huilin Huan, Mingcui Huang, Ziwei Gao, Longfei Liu, Limin Cui, Qingzhe Jin, Xingguo Wang, Jun Jin

​Publication date: July 2026Source: Food Hydrocolloids, Volume 176Author(s): Hua Xu, Huilin Huan, Mingcui Huang, Ziwei Gao, Longfei Liu, Limin Cui, Qingzhe Jin, Xingguo Wang, Jun Jin Read More