Abstract:BACKGROUNDConcentrated emulsions have been formulated in many foods. The insoluble soybean fiber (ISF) can be utilized as a particle to stabilize concentrated emulsions. However, the approach to control the rheological properties and stability of the ISF concentrated emulsions is still worth investigating.RESULTSIn this study, alkali‐extracted ISF was hydrated by adding sodium chloride or heating and the prepared concentrated emulsions were subjected to freeze–thawing. Compared with the original hydration meth… Show more
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