{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,10,24]],"date-time":"2026-10-24T22:39:49Z","timestamp":1792881589010,"version":"4.5.0"},"reference-count":52,"publisher":"MDPI AG","issue":"8","license":[{"start":{"date-parts":[[2026,4,17]],"date-time":"2026-04-17T00:00:00Z","timestamp":1776384000000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"DOI":"10.13039\/501100018542","name":"Natural Science Foundation of Sichuan Province","doi-asserted-by":"crossref","award":["2024NSFSC1252"],"award-info":[{"award-number":["2024NSFSC1252"]}],"id":[{"id":"10.13039\/501100018542","id-type":"DOI","asserted-by":"crossref"}]},{"name":"Research Project of Sichuan Provincial Key Laboratory of Meat Processing","award":["24-R-05"],"award-info":[{"award-number":["24-R-05"]}]},{"name":"Development of Green Preservation and Antioxidant Technologies for Pre-cooked Meals","award":["ZH20260037"],"award-info":[{"award-number":["ZH20260037"]}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Foods"],"abstract":"<jats:p>Myofibrillar protein microgel particles (MMP) are promising Pickering stabilisers due to their structure and delivery potential. However, their fibrous, irregular shape promotes aggregation, limiting practical use. This study investigated the effect of xanthan gum (XG) concentration (0.025\u20130.4%) on MMP dispersion in water and its role in stabilising Pickering emulsions. FTIR and interaction analysis revealed that hydrophobic interactions dominate between XG and MMP, followed by hydrogen bonding and electrostatic forces. At higher XG concentrations (0.2\u20130.4%), complex particle size decreased from 5.21 \u03bcm to 4.49 \u03bcm, the contact angle increased from 57.67\u00b0 to 77.33\u00b0, and a uniform dispersed state was achieved. Although increasing XG gradually reduced the emulsifying activity of MMP, it significantly improved the emulsion stability. Microstructure analysis showed that at low XG concentrations, emulsions exhibited phase separation. Rheological measurements indicated that XG-MMP complexes increased continuous-phase viscosity and shear resistance, enhancing macroscopic stability. In summary, at a critical XG concentration of 0.2%, the emulsion undergoes a transition from aggregation-driven instability to network-mediated stabilisation, achieved through the interfacial layer with spatial confinement by a weak aqueous-phase network. This work provides a theoretical foundation and a practical design strategy for fabricating highly stable, tuneable Pickering emulsions based on protein microgel particles.<\/jats:p>","DOI":"10.3390\/foods15081398","type":"journal-article","created":{"date-parts":[[2026,4,17]],"date-time":"2026-04-17T07:48:12Z","timestamp":1776412092000},"page":"1398","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":9,"title":["Impact of Xanthan Gum on the Storage Stability of Pickering Emulsions Stabilized by Myofibrillar Protein Microgel Particles"],"prefix":"10.3390","volume":"15","author":[{"given":"Yi","family":"Yang","sequence":"first","affiliation":[{"name":"College of Food and Bioengineering, Xihua University, Chengdu 610039, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Jingwei","family":"Ye","sequence":"additional","affiliation":[{"name":"First Clinical Medical College, Wenzhou Medical University, Wenzhou 325035, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Chenju","family":"Zhang","sequence":"additional","affiliation":[{"name":"College of Food and Bioengineering, Xihua University, Chengdu 610039, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Linjing","family":"Gao","sequence":"additional","affiliation":[{"name":"College of Food and Bioengineering, Xihua University, Chengdu 610039, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Hongbin","family":"Lin","sequence":"additional","affiliation":[{"name":"College of Food and Bioengineering, Xihua University, Chengdu 610039, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Qisheng","family":"Zhang","sequence":"additional","affiliation":[{"name":"Sichuan Chuanwei Food Industry Innovation Co., Ltd., Meishan 620036, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-8644-2664","authenticated-orcid":false,"given":"Jiaxin","family":"Chen","sequence":"additional","affiliation":[{"name":"College of Food and Bioengineering, Xihua University, Chengdu 610039, China"},{"name":"Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chengdu 610039, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Rongrong","family":"Yu","sequence":"additional","affiliation":[{"name":"The First Affiliated Hospital of Wenzhou Medical University, Wenzhou 325000, China"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1968","published-online":{"date-parts":[[2026,4,17]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"101442","DOI":"10.1016\/j.fochx.2024.101442","article-title":"Effect of heat treatment on the structural and emulsifying properties of copra meal protein: Improving interfacial properties to enhance performance of its Pickering emulsion","volume":"22","author":"Guo","year":"2024","journal-title":"Food Chem. 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