Hydration, water distribution and microstructure of gluten during freeze thaw process: Role of a high molecular weight dextran produced by Weissella confusa QS813-Reference-Cited by-同舟云学术

Hydration, water distribution and microstructure of gluten during freeze thaw process: Role of a high molecular weight dextran produced by Weissella confusa QS813

Published:2019-05 Issue: Volume:90 Page:377-384
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Tang Xiaojuan,Zhang Binle^ORCID,Huang Weining,Ma Zilin,Zhang Fengwen,Wang Feng,Zou Qibo,Zheng Jianxian

Funder

National Natural Science Foundation of China

National High Technology Research and Development Program of China

Fujian “Hundreds of Talents Expert” Program of China

Science and Technology “LiaoYuan Plan” Program of Quanzhou, Fujian Province, China

Key Research Program of Jiangsu Province in Modern Agriculture

MagiBake International, Inc.

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference43 articles.

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

4. Influence of different hydrocolloids on major wheat dough components (gluten and starch);Bárcenas;Journal of Food Engineering,2009

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

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