Author:
Chen Xu,Wu Jin-hong,Li Ling,Wang Shao-yun
Publisher
Springer Science and Business Media LLC
Subject
Industrial and Manufacturing Engineering,Biochemistry,General Chemistry,Food Science,Biotechnology
Reference28 articles.
1. Wu JH, Rong YZ, Wang ZW, Zhou YF, Wang SY, Zhao B (2015) Isolation and characterisation of sericin antifreeze peptides and molecular dynamics modelling of their ice-binding interaction. Food Chem 174:621–629
2. Damodaran S (2007) Inhibition of ice crystal growth in ice cream mix by gelatin hydrolysate. J Agric Food Chem 55:10918–10923
3. Wang WL, Chen MS, Wu JH, Wang SY (2015) Hypothermia protection effect of antifreeze peptides from pigskin collagen on freeze-dried Streptococcus thermophiles and its possible action mechanism. LWT Food Sci Technol 63:878–885
4. Le-Bail A, Zia C, Giannou V (2012) Quality and safety of frozen bakery products. In: Sun DW (ed) Handbook of frozen food processing and packaging, seconded. CRC Press, Boca Raton, pp 501–528
5. Huen J, Weikusat C, Bayer-Giraldi M, Weikusat I, Ringer L, Lösche K (2014) Confocal raman microscopy of frozen bread dough. J Cereal Sci 60:555–560
Cited by
54 articles.
订阅此论文施引文献
订阅此论文施引文献,注册后可以免费订阅5篇论文的施引文献,订阅后可以查看论文全部施引文献