Influence of ionic strength and thermal pretreatment on the freeze-thaw stability of Pickering emulsion gels
Abstract
Salt addition and thermal pretreatment were used to improve the freeze-thaw stability of Pickering emulsion gels (PEGs) stabilized by compound proteins. Thermal pretreatment with the presence of salt could promote the formation of gel-like structure and alter the interactions between the emulsion droplets of PEGs, sequentially increase the resistance of the PEGs to water separation, creaming, and oiling-off during freeze-thaw cycles (freeze at...
Paper Details
Title
Influence of ionic strength and thermal pretreatment on the freeze-thaw stability of Pickering emulsion gels
Published Date
Jan 1, 2020
Journal
Volume
303
Pages
125401 - 125401
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