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