Freeze-thaw stability of pickering emulsions stabilized by soy and whey protein particles

Food Hydrocolloids

Volumn 69, Issue , 2017, Pages 173-184

  Zhu, Xue Feng ^a   Zhang, Ning ^b   Lin, Wei Feng ^a   Tang, Chuan He ^a,c  

^a SOUTH CHINA UNIVERSITY OF TECHNOLOGY   (China)

^b JINAN UNIVERSITY   (China)

^c South China University of Technology   (China)

Author keywords

Freeze thaw stability; Pickering emulsions; Protein particles; Soy protein isolate (SPI); Whey protein

Indexed keywords

EID: 85012224998     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2017.02.001     Document Type: Article

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