“…In fact, an increase in stability with oil replacement was found in other studies of oil-in-water emulsions formulated solely with egg yolk, due to the addition of substances with an emulsifier or thickener capacity (Bortnowska et al, 2014;Mun et al, 2009;Nikzade et al, 2012). Oil-in-water emulsions are prone to destabilisation in the freezethaw process (Magnusson, Rosén, & Nilsson, 2011), because of the large volume expansion of the aqueous phase during crystallisation (Ghosh & Coupland, 2008). This forces the oil droplets still closer together (Saito et al, 1999) and it is possible that the ice crystals formed during freezing will break the oil droplets and alter their interfacial membranes.…”