Dehydrated tofu whey as cryoprotectant in protein-stabilized oil-in-water emulsions

► Dehydrated tofu whey was used as cryoprotectant in protein-stabilized o/w emulsions. ► As cryoprotectant, dehydrated tofu whey was better than sucrose. ► Emulsion stability progressively decreased as a function of frozen storage time. ► After 130 days of storage, dehydrated tofu whey promoted the emulsion stability.