Enhanced stability of bovine bone broth via xanthan gum and guar gum synergy: A multiscale analysis from molecular interactions to macroscopic structure - Niancheng Hong; Jie Zhang; Shengnan Liu; Yueyu Bai; Yaodi Zhu; Miaoyun Li; Lijun Zhao; Yanxia Liu; Gaiming Zhao; Dong Liang (Food Chemistry, 2026)