Abstract:In this research, Pickering emulsion (PE) stabilized by soy protein nanoparticles (SPNs) and xanthan gum, was added to gluten-free cake batter based on rice flour. The physical and rheological properties of the PE-containing batter were quantified, compared with the control sample. The results revealed that the addition of the PE to the batter decreased its specific gravity, which in turn increased the volume and reduced the hardness of the cake. The power-law model with a high determination coefficient (
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