The Effect of Ionic Strength on the Formation and Stability of Ovalbumin-Xanthan Gum Complex Emulsions.

Foods · 2024 · PMC10814777 · PMID 38254519

Europe PMC DOI

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showed a trendno p-value reported

However, the droplet size of the emulsions with the added salt concentration of 0.08 M showed a trend of decreasing first and then increasing with the concentration of XG.

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a decreasing trendno p-value reported

However, when 0.1% and 0.2% XG were added, the interfacial tension of the OVA-XG solutions all showed a decreasing trend as NaCl concentration increased.

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