Freeze-thaw stability of Pickering emulsion stabilized by modified soy protein particles and its application in plant-based ice cream - Concepedia

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Freeze-thaw stability of Pickering emulsion stabilized by modified soy protein particles and its application in plant-based ice cream

64

Citations

30

References

2023

Year

Xue Hei, Zhe Liu, Shanshan Li, Chao Wu, Bo Jiao, Hui Hu, Xiaojie Ma, Jinjin Zhu, Benu Adhikari, Qiang Wang,

International Journal of Biological Macromolecules

Food ColloidEmulsionFood EngineeringFood ProcessingFreeze-thaw StabilityPlant-based Ice CreamHealth Sciences

References

	Year	Citations

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