There is growing interest in enhancing the freeze–thaw stability of a Pickering emulsion to obtain a better taste in the frozen food field. A Pickering emulsion was prepared using a two-step homogenization method with soybean protein and maltose as raw materials. The outcomes showed that the freeze–thaw stability of the Pickering emulsion increased when prepared with an increase in so... https://qkaqoyaotm5b.dsiblogger.com/67920858/human-exposure-to-piroplasms-in-central-and-northern-italy