Improving freeze-thaw stability of soy nanoparticle-stabilized emulsions through increasing particle size and surface hydrophobicity

Published 2018 View Full Article

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Title
Improving freeze-thaw stability of soy nanoparticle-stabilized emulsions through increasing particle size and surface hydrophobicity
Authors
Keywords
Pickering emulsions, Protein nanoparticles, Soy protein isolate (SPI), Freeze-thaw stability
Journal
FOOD HYDROCOLLOIDS
Volume 87, Issue -, Pages 404-412
Publisher
Elsevier BV
Online
2018-08-14
DOI
10.1016/j.foodhyd.2018.08.020

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