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Synergistic effect of residual sugar on freeze–thaw stability of high internal phase emulsions using glycosylated cod protein as interface stabilizer

Sijie Hu, Feng Xiao, Ming Du, Jinfeng Pan, Liang Song, Chao Wu, Beiwei Zhu, Xianbing Xu

2023Food Chemistry22 citationsDOI

Topics & Concepts

EmulsionStabilizer (aeronautics)ChemistrySugarChemical engineeringGraftingGlycosylationPhase (matter)CarbohydrateChromatographyFood scienceBiochemistryPolymerOrganic chemistryEngineeringMechanical engineeringProteins in Food SystemsMicroencapsulation and Drying ProcessesFreezing and Crystallization Processes
Synergistic effect of residual sugar on freeze–thaw stability of high internal phase emulsions using glycosylated cod protein as interface stabilizer | Litcius