Physicochemical properties and gluten structures of frozen steamed bread dough under freeze–thaw treatment affected by gamma-polyglutamic acid-Reference-Cited by-同舟云学术

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Physicochemical properties and gluten structures of frozen steamed bread dough under freeze–thaw treatment affected by gamma-polyglutamic acid

Published:2023-04 Issue: Volume:137 Page:108334
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Guan Erqi,Zhang Tingjing,Wu Kun,Yang Yuling,Bian Ke

Funder

Henan University of Technology

Republic of China Ministry of Science and Technology

Department of Science and Technology of Henan Province

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference40 articles.

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2. Ultrasonic characterization of fresh yellow alkaline noodles;Bellido;Food Research International,2010

3. On the elasticity of wheat gluten;Belton;Journal of Cereal Science,1999

4. Large deformation stress relaxation and compression-recovery of gluten representing different wheat classes;Chapman;Journal of Cereal Science,2012

5. Gluten aggregation behavior in gluten and gluten-starch doughs after wheat bran dietary fiber addition;Han;LWT - Food Science and Technology,2019

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1. Oxidative regulation and cytoprotective effects of γ-polyglutamic acid on surimi sol subjected to freeze-thaw process;Food Chemistry;2024-12

2. Insight into konjac glucomannan-retarding deterioration of steamed bread during frozen storage: Quality characteristics, water status, multi-scale structure, and flavor compounds;Food Research International;2024-11

3. 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

4. Effects of sanxan on water and ice crystal status of salt free frozen cooked noodles during freeze-thaw cycles;Food Chemistry;2024-08

5. Modulation of sodium distribution and digestion properties in low salt myofibrillar protein gel incorporating γ-polyglutamic acid and transglutaminase: Conformation and microstructure;Food Hydrocolloids;2024-08

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