2020•International Journal of Biological MacromoleculesRequires access

Stability, microstructural and rheological properties of Pickering emulsion stabilized by xanthan gum/lysozyme nanoparticles coupled with xanthan gum

Zhifan Li, Shuqing Zheng, Cong Zhao, Mengru Liu, Zirui Zhang, Wei Xu, Denglin Luo, Bakht Ramin Shah

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Key concepts: Pickering emulsion, Xanthan gum, Rheology, Emulsion, Creaming, Chemical engineering, Materials science, Microstructure

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Stability, microstructural and rheological properties of Pickering emulsion stabilized by xanthan gum/lysozyme nanoparticles coupled with xanthan gum — Research Paper | ScholarLens