Improvement of freeze-thaw stability of oil-in-water emulsions prepared with modified soy protein isolates

To investigate the freeze–thaw stability of oil-in-water emulsions, we prepared soy protein isolate (SPI), SPI was enzymatically hydrolyzed by papain or by a mixture of papain and phytase, and one cycle or three cycles of freeze–thawing were performed. Their stabilities were assessed by zeta potential, particle size, microstructure, oiling off, and creaming index measurements and the structural changes were characterized by circular dichroism...