Abstract:Silver carp oil，a by-product of silver carp surimi processing，was used as the oil phase，while the thermal aggregation particles of soy protein isolate（SPI）were applied as the stabilizer to construct a Pickering emulsion system stabilized by SPI particles. The effects of SPI concentration（1.0%，1.5%，2.0%，2.5%，3.0%），oil volume fraction（0.1，0.2，0.3，0.4，0.5），and ionic strength（0，0.1，0.2，0.3，0.4 mol/L）on the particle size，microstructure，rheological properties，emulsification properties，freeze -thaw stability and other properties of Pickering emulsion were investigated. The results showed that the particle size of the SPI-silver carp oil Pickering emulsion showed multimodal distribution. When the SPI particle concentration increased，the droplet size and the emulsifying activity（EAI）gradually decreased. When the SPI concentration was 2.5%，the emulsifying stability（ESI）reached the highest value yet the creaming index（CI）got the lowest value. When the oil volume fraction increased，the droplet size and EAI increased yet ESI decreases gradually. When the oil volume fraction was between 0.3 and 0.5，the CI of the frozen-thawed emulsion increased accompanied by the liquid oil precipitation. When sodium chloride was added to the system，the droplet size decreased and the particle size distribution became more concentrated，while the flocculation degree of the droplet increased and the emulsion stability was enhanced. With the increased concentration of sodium chloride，the particle size of the emulsion increased and the EAI decreased first and then increased. But there was no significant difference in ESI. The rheological properties analysis showed that the emulsion enjoyed a higher elastic modulus than the viscous modulus，indicating that the emulsion was an elastic system. The results demonstrated that the distribution of Pickering emulsion was even and the freeze-thaw stability was higher with the SPI particle concentration of 2.5%，the volume fraction of silver carp oil of 0.2，and ionic strength of 0.4 mol/L.