Funder
Jiangnan University
Collaborative Innovationcenter of Food Safety and Quality Control in Jiangsu Province
Subject
General Chemical Engineering,General Chemistry,Food Science
Reference41 articles.
1. Method 10–16.01 Volumetric and dimensional profile of baked products by laser topography-VolScan profiler method,2016
2. Antifreeze and cryoprotective activities of ice-binding collagen peptides from pig skin;Cao;Food Chemistry,2016
3. Ice-binding proteins: A remarkable ice crystal regulator for frozen foods;Chen;Critical Reviews in Food Science and Nutrition,2020
4. Wheat gluten functionality as a quality determinant in cereal-based food products;Delcour;Annual Review of Food Science and Technology,2012
5. Glutenin macropolymer: A gel formed by glutenin particles;Don;Journal of Cereal Science,2003
Cited by
20 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