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

The effect of adding xanthan-curdlan hydrogel complex (XCHC) at 2 concentrations (0.25 and 0.5% w/w) on the freeze-thaw stability of heat-induced whey protein isolate (WPI) gel was investigated. Samples were stored at 4 °C for 24 h before subjected to 5 freeze-thaw cycles alternating between -16 °C (18 h) and 25 °C (6 h). Adding XCHC to the WPI solution resulted in the reduction of a significant amount of syneresis up to 5 repeated freeze-thaw...