Freeze-thaw stability of Pickering emulsions stabilized by soy protein nanoparticles. Influence of ionic strength before or after emulsification

Food Hydrocolloids

Volumn 74, Issue , 2018, Pages 37-45

  Zhu, Xue Feng ^a   Zheng, Jie ^b   Liu, Fu ^b   Qiu, Cao Ying ^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

Electrostatic screening; Freeze thaw stability; Gel like emulsions; Pickering emulsions; Soy protein nanoparticles

Indexed keywords

DROPS; ELECTROSTATICS; EMULSIONS; FREEZING; IONIC STRENGTH; NANOPARTICLES; OILS AND FATS; PARTICLE SIZE; PROTEINS; SODIUM CHLORIDE; STABILITY; THAWING;

ELECTROSTATIC SCREENING; FREEZE-THAW STABILITY; GEL-LIKE EMULSION; OIL FRACTIONS; PICKERING EMULSIONS; PROTEIN CONCENTRATIONS; PROTEIN NANOPARTICLES; SOY PROTEIN; SOY PROTEIN ISOLATES; SOY PROTEIN NANOPARTICLE;

EMULSIFICATION;

EID: 85026538900     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2017.07.017     Document Type: Article

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