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

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Title
Freeze-thaw stability of Pickering emulsions stabilized by soy protein nanoparticles. Influence of ionic strength before or after emulsification
Authors
Keywords
-
Journal
FOOD HYDROCOLLOIDS
Volume 74, Issue -, Pages 37-45
Publisher
Elsevier BV
Online
2017-07-22
DOI
10.1016/j.foodhyd.2017.07.017

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