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2. Cryo-protective effect of ice-binding peptides derived from collagen hydrolysates on the frozen dough and its ice-binding mechanisms;Cao;Lebensmittel-Wissenschaft und -Technologie,2020
3. Impact of long-term frozen storage on the dynamics of water and ice in wheat bread;Chen;Journal of Cereal Science,2013
4. The alleviative effect of sweet potato protein hydrolysates on the quality deterioration of frozen dough bread in comparison to trehalose;Chen;Lebensmittel-Wissenschaft und -Technologie,2023
5. Effect of high temperature high pressure-acidic solution treated Auricularia auricula on the rheological property and structure of wheat flour dough;Fan;Lebensmittel-Wissenschaft und -Technologie,2021