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 was simply and feasibly fabricated and these are of great potential in applying edible HIPEs. © 2024 Society of Chemical Industry.