Pea-Protein-Stabilized Emulsion as a High-Performance Cryoprotectant in Frozen Dough: Effects on the Storage Stability and Baking Performance
The use of oil-in-water (O/W) emulsion has drawn increasing attention in the baking industry. Compared with some of the well-recognized functionalities, such as textural improvers and flavor carriers, its cryoprotective behavior in frozen dough has not been extensively investigated. Herein, this stu...
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| Main Authors: | , , , , , , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2024-11-01
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| Series: | Foods |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2304-8158/13/23/3840 |
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