Freeze-thaw stability of high-internal-phase emulsion stabilized by chickpea protein microgel particles and its application in surimi.
Xiaoyun XuLiuping FanChuanhui TangPublished in: Journal of the science of food and agriculture (2024)
This study provided a promising strategy to improve the freeze-thaw stability of HIPEs and reduce the thawing loss of frozen products. © 2024 Society of Chemical Industry.
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