Cellulose nanofiber and soy protein isolate synergistically enhance freeze–thaw, storage, and photostability of Pickering emulsions

Puntos clave

• Emulsions exhibited enhanced freeze-thaw stability, marking a significant improvement over traditional formulations.
• Key evidence showed a 50% reduction in phase separation at low temperatures, improving storage reliability.
• Analysis of emulsions with cellulose nanofiber and soy protein isolate demonstrated substantial stabilization effects.
• These findings suggest synergistic interactions are crucial for formulating long-lasting food products.