Enhancing the freezing–thawing tolerance of frozen dough using ε-poly-L-lysine treated yeast-Reference-Cited by-同舟云学术

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Enhancing the freezing–thawing tolerance of frozen dough using ε-poly-L-lysine treated yeast

Published:2020-10 Issue: Volume:37 Page:100699
ISSN:2212-4292
Container-title:Food Bioscience
language:en
Short-container-title:Food Bioscience

Author:

Lu Lu,Xing Jun-Jie,Guo Xiao-Na,Sun Xiao-Hong^ORCID,Zhu Ke-Xue

Funder

National Key Research and Development Program of China

National First-Class Discipline Program of Food Science and Technology

program for Distinguished Talents of Six Domains in Jiangsu Province

Collaborative Innovation Center for Modern Grain Circulation and Safety in Jiangsu Province

Publisher

Elsevier BV

Subject

Biochemistry,Food Science

Reference48 articles.

1. Use of hydrocolloids as bread improvers in interrupted baking process with frozen storage;Bárcenas;Food Hydrocolloids,2004

2. Fermentative stress adaptation of hybrids within the Saccharomyces sensu stricto complex;Belloch;International Journal of Food Microbiology,2008

3. Stress-activated genomic expression changes serve a preparative role for impending stress in yeast;Berry;Molecular Biology of the Cell,2008

4. Metabolomic analysis of antimicrobial mechanisms of ε-poly-l-lysine on saccharomyces cerevisiae;Bo;Journal of Agricultural and Food Chemistry,2014

5. Hyper-osmotic stress elicits membrane depolarization and decreased permeability in halotolerant marine debaryomyces hansenii strains and in saccharomyces cerevisiae;Capusoni;Frontiers in Microbiology,2019

Cited by 22 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

1. Contribution of yeast freezing to the quality of frozen dough: Rheological properties, protein depolymerization, gluten conformation and water state;Food Bioscience;2024-10

2. Enhancing freeze–thaw tolerance in baker's yeast: strategies and perspectives;Food Science and Biotechnology;2024-07-03

3. Metabolomic insights into the effect of chickpea protein hydrolysate on the freeze–thaw tolerance of industrial yeasts;Food Chemistry;2024-05

4. Changes in quality characteristics and metabolites composition of wheat under different storage temperatures;Journal of Stored Products Research;2024-02

5. Deterioration mechanisms and quality improvement methods in frozen dough: An updated review;Trends in Food Science & Technology;2024-01

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