Effects of electrostatic field-assisted freezing on the functional properties and aggregation behavior of gluten
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Publisher
Elsevier BV
Reference44 articles.
1. Effects of konjac glucomannan on the water distribution of frozen dough and corresponding steamed bread quality;He;Food Chem.,2020
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3. Effect of frozen storage on the foaming properties of wheat gliadin;Wang;Food Chem.,2014
4. Applying low voltage electrostatic field in the freezing process of beef steak reduced the loss of juiciness and textural properties;Xie;Innov. Food Sci. Emerg.,2021
5. Qualitative attributes of button mushroom (agaricus bisporus) frozen under high voltage electrostatic field;Fallah-Joshaqani;J. Food Eng.,2021
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