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. 2022 Dec 12;11(24):4018. doi: 10.3390/foods11244018

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© 2022 by the authors.

Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/).

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CLSM figures of the Pickering emulsion gels before and after three freeze–thaw cycles. (A₀) initial Pickering emulsion oil phase, (A₁) Pickering emulsion oil phase after one freezing thawing cycle, (A₂) Pickering emulsion oil phase after two freezing thawing cycle, (A₃) Pickering emulsion oil phase after three freezing thawing cycle, (B₀) initial Pickering emulsion protein phase, (B₁) Pickering emulsion protein phase after one freezing thawing cycle, (B₂) Pickering emulsion protein phase after two freezing thawing cycle, (B₃) Pickering emulsion protein phase after three freezing thawing cycle).