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 using a two-step homogenization method with soybean protein and maltose as raw materials. The outcomes showed that the freeze–...

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Detalles Bibliográficos
Autores principales: Song, Ziyue, Yang, Yang, Chen, Fenglian, Fan, Jing, Wang, Bing, Bian, Xin, Xu, Yue, Liu, Baoxiang, Fu, Yao, Shi, Yanguo, Zhang, Xiumin, Zhang, Na
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9778241/
https://www.ncbi.nlm.nih.gov/pubmed/36553760
http://dx.doi.org/10.3390/foods11244018

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9778241/
https://www.ncbi.nlm.nih.gov/pubmed/36553760
http://dx.doi.org/10.3390/foods11244018

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