EFFECTS OF CONCENTRATION OF SOYBEAN PROTEIN ISOLATE AND MALTOSE AND OIL PHASE VOLUME FRACTION ON FREEZE–THAW STABILITY OF PICKERING EMULSION

Effects of Concentration of Soybean Protein Isolate and Maltose and Oil Phase Volume Fraction on Freeze–Thaw Stability of Pickering Emulsion

There is growing interest in enhancing the freeze–thaw stability of a Pickering emulsion to obtain a better taste in the frozen food field.A Pickering emulsion was prepared Tinctures using a two-step homogenization method with soybean protein and maltose as raw materials.The outcomes showed that the freeze–thaw stability of the Pickering emulsi

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