Effect of Pickering Emulsion Stabilized by Soy Protein Nanoparticles on Physical and Rheological Properties of Gluten-Free Cake Batter

<div>(a, b). Comparison of storage modulus and loss modulus of cake batter samples C (Control), PE (sample containing Pickering emulsion) (a) and comparison of complex viscosity of cake batter samples (b).</div>

Journal of Food Processing and Preservation

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Figure 4

Figure 4: Effect of Pickering Emulsion Stabilized by Soy Protein Nanoparticles on Physical and Rheological Properties of Gluten-Free Cake Batter 