Influence of Xanthan–Curdlan Hydrogel Complex on Freeze‐Thaw Stability and Rheological Properties of Whey Protein Isolate Gel over Multiple Freeze‐Thaw Cycle

Application of XCHC in the formulation of frozen dairy-based food products has the potential to enhance freeze-thaw stability and minimize moisture migration caused by temperature abuses of the products during distribution and consumer application.