Optimization of sonication parameters to obtain food emulsions stabilized by zein: formation of zein-diutan gum/zein-guar gum complexes.

While emulsions containing zein-guar gum complexes did not form networks to stabilize oil droplets, zein-diutan gum complexes did. This work brings to light the importance of the selection of polysaccharide used in food emulsions formulated with zein. © 2021 Society of Chemical Industry.