The researchers studied how different hydrocolloids affect the stability of wax corn juice. They found that xanthan gum helped prevent lipid droplet formation, while sodium alginates, guar gum, and sophora bean gum improved the juice's stability. Increasing the concentrations of these hydrocolloids increased the juice's stability coefficient and viscosity. When xanthan gum and sophora bean gum were combined at a 1:4 ratio, the juice had the highest stability.