Answers are grounded in this paper and cite their sources.
Future applications of high-internal-phase emulsions (HIPEs) are highly regarded, but poor freeze-thaw stability limits their utilization in frozen products. This study aimed to characterize the structure of chickpea protein microgel particles (HCPI) induced by NaCl and to assess its impact on the freeze-thaw stability of HIPEs.
No takes yet. Share an insight, caveat, or question.
Xu et al. (2024) studied this question.
Synapse has enriched 10 related papers. Consider them for comparative context: