In the present study, four different combinations of gums, including carrageenan (CG), its binary blends with xanthan gum (XG) or guar gum (GG) in equal ratios, and its ternary blends with XG and GG in three equal ratios, were involved into making partially crystalline emulsions (PCEs), respectively. The freshly prepared emulsions were systematically characterized by rheological property, particle size distribution, microscopic morphology, interfacial property, and intermolecular interactions, and their emulsion stabilities were further evaluated using multiple light scattering technique and storage test. All PCEs stabilized by gum blends (CG + XG, CG + GG, and CG + XG + GG) obtained decreased apparent viscosities at 0.01 s
