Improvement of processable properties of plant-based high internal phase emulsions by mung bean protein isolate based on pH shift treatment.
Luming WenHongmin DaiSha LiHongshan LiangBin LiJing LiPublished in: Journal of the science of food and agriculture (2024)
A series of stable HIPEs with different processing properties were simply and feasibly fabricated, which are of great potential in applying edible HIPEs. This article is protected by copyright. All rights reserved.
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