Freeze–thaw stability of high‐internal‐phase emulsion stabilized by chickpea protein microgel particles and its application in surimi

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.