Article ID Journal Published Year Pages File Type
6404961 LWT - Food Science and Technology 2013 9 Pages PDF
Abstract
► 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.
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Life Sciences Agricultural and Biological Sciences Food Science
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Dehydrated tofu whey as cryoprotectant in protein-stabilized oil-in-water emulsions
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