ArticleFood chemistry: X2025
Effects of xanthan gum and psyllium husk powder with different ratios on the emulsification and oxidative stability of low-salt myofibrillar protein emulsions prepared by ultrasound.
Article in Food chemistry: X, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 4 papers.
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Who cites it
4 citing papers in PubMed.
- Quality-driven reformulation of Plantago ovata enriched non-fermented beef salami.Journal of the science of food and agriculture · 2026Article
- Impact of Xanthan Gum on the Storage Stability of Pickering Emulsions Stabilized by Myofibrillar Protein Microgel Particles.Foods (Basel, Switzerland) · 2026Article
- Preparation of soybean oil-based emulsions stabilized by shiitake mushroom chitosan modified in both enzymatic and non-enzymatic systems and their application in β-carotene delivery.Food chemistry: X · 2025Article
- Food hydrocolloids κ-carrageenan and xanthan gum in processed red meat modify gut health in rats.Current research in food science · 2025Article
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Authors and funding
6 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
The influence of xanthan gum (XG) and psyllium husk powder (PHP) at different ratios on the emulsification and oxidative stability of myofibrillar protein (MP) emulsions were studied under the low-salt conditions. The results showed that, in comparison to the emulsions added with XG or PHP alone and the control, the MP emulsions supplemented with the mixture of XG and PHP manifested higher apparent viscosity and Zeta potential, while having lower oil droplet size. Therefore, the emulsions containing XG and PHP mixtures showed the best creaming stability. Microstructure images further showed that the oil droplets in the emulsion containing the XG and PHP mixtures were evenly distributed and small in size. The rates of lipid and protein oxidation of the emulsions with the mixture of XG and PHP were remarkably lower than those of the emulsions with XG or PHP alone after being stored for 7 days. The emulsification and oxidative stability of emulsions were the highest when the mass ratio of XG to PHP was 1:3 (
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