Transglutaminase (TGase)-crosslinked Cyperus esculentus protein and whey protein complexes as Pickering stabilizers for melt-resistant ice cream
Fuente:
Food Chemistry
Publication date: 1 October 2026Source: Food Chemistry, Volume 525, Part 3Author(s): Ziqiang Wang, Jie Liu, Shuzhou She, Xiaoxia Peng, Chengwei Jiang, Haibo Wu, Like Feng, Yanqing Tian, Qiangzhong Zhao