The Effect of the Fortification with Pickering Emulsion on the Physicochemical and Antioxidant Properties of Yoghurt

Pickering emulsion incorporation's impact on set-type yogurt's physicochemical composi-tion, acidification process, and antioxidant activity. With the use of ultrasonic treatment, the Pickering emulsion was created. No significant changes in the values of important textural properties were noticed after the Pickering emulsions were added to the yogurt structure. Where the results of acidity, pH, as well as viscosity and syneresis were all logical and identical to previous studies, but a rise in antioxidant activity was found in yoghurt samples fortified with Pickering emulsions.