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

<table class="table-group" id="tab2"><tr><td><table class="table"><tr><td class="thead-hr" colspan="6"><hr/></td></tr><tr class="thead"><td class="align_justify" rowspan="2">Samples</td><td class="align_center" colspan="3">Creaming index (%)</td><td class="align_center" rowspan="2">Emulsion activity (%)</td><td class="align_center" rowspan="2">Emulsion stability index</td></tr><tr class="thead"><td class="align_center">One weeks (%)</td><td class="align_center">Two weeks (%)</td><td class="align_center">Three week (%)</td></tr><tr><td class="thead-hr" colspan="6"><hr/></td></tr><tr><td class="align_justify">PE</td><td class="align_center">0</td><td class="align_center">0</td><td class="align_center"><span style="width: 63.3642ptpx;"><svg height="8.69875pt" id="M34" style="vertical-align:-0.3499298pt" version="1.1" viewbox="-0.0498162 -8.34882 63.3642 8.69875" width="63.3642pt" xmlns="http://www.w3.org/2000/svg" xmlns:xlink="http://www.w3.org/1999/xlink"><g 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class="table-tr"><td colspan="6"><hr class="tbody-hr"/></td></tr></table></td></tr></table>

<div>Emulsion stability of PE stabilized with SPNs during 21 day at 4°C.</div>

Journal of Food Processing and Preservation

tab2

Table 2

Table 2: Effect of Pickering Emulsion Stabilized by Soy Protein Nanoparticles on Physical and Rheological Properties of Gluten-Free Cake Batter 