Effect of bovine hide gelatin antifreeze peptides on the quality of frozen dough treated with freeze-thaw cycles and its steamed bread
Author:
Funder
Major Science and Technology Projects in Anhui Province
National Natural Science Foundation of China
Publisher
Elsevier BV
Reference30 articles.
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5. The cryoprotective effects of antifreeze peptides from pigskin collagen on texture properties and water mobility of frozen dough subjected to freeze-thaw cycles;Chen;Eur. Food Res. Technol.,2017
Cited by 2 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. Effects of curdlan on the quality of frozen steamed bread: quality changes, water state and starch crystallinity;International Journal of Food Science & Technology;2024-08-05
2. Peptide incorporation in frozen dough and steamed bread: Characteristics and structure-function relationship;LWT;2024-08
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