Effects of xanthan–locust bean gum mixtures on the physicochemical properties and oxidative stability of whey protein stabilised oil-in-water emulsions

The effects of xanthan gum (XG)–locust bean gum (LBG) mixtures (0.05, 0.1, 0.15, 0.2 and 0.5 wt%) on the physicochemical properties of whey protein isolate (WPI) stabilised oil-in-water (O/W) emulsions containing 20% v/v menhaden oil was investigated. At higher concentrations, the apparent viscosity of the emulsions containing XG/LBG mixtures was significantly higher (p < 0.05) than the emulsions containing either XG or LBG alone. Locust bean...