Concepedia

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

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 · 2023 · 71 citations · 30 references

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References

30

High‐Internal‐Phase Pickering Emulsions Stabilized Solely by Peanut‐Protein‐Isolate Microgel Particles with Multiple Potential Applications

Bo Jiao, Aimin Shi, Qiang Wang et al. · Angewandte Chemie International Edition · 2018 · 372 citations · Full text

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Factors Influencing the Freeze‐Thaw Stability of Emulsion‐Based Foods

Brian Degner, Cheryl Chung, Vicki Schlegel et al. · Comprehensive Reviews in Food Science and Food Safety · 2014 · 261 citations

, , +17

Textural analysis of fat reduced vanilla ice cream products

David B. Aime, Susan D. Arntfield, Linda Malcolmson et al. · Food Research International · 2001 · 217 citations

, , +12

Formation and stabilisation of structure in ice-cream and related products

H. Douglas Goff · Current Opinion in Colloid & Interface Science · 2002 · 216 citations

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Freeze-thaw stability of pickering emulsions stabilized by soy and whey protein particles

Xuefeng Zhu, Ning Zhang, Wei-Feng Lin et al. · Food Hydrocolloids · 2017 · 195 citations

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