Aggregation properties and structure of chia seed gum and gluten protein mixtures after freezing storage-Reference-Cited by-同舟云学术

Aggregation properties and structure of chia seed gum and gluten protein mixtures after freezing storage

Published:2022-11 Issue: Volume:221 Page:1093-1102
ISSN:0141-8130
Container-title:International Journal of Biological Macromolecules
language:en
Short-container-title:International Journal of Biological Macromolecules

Author:

Dai Yunfei,Gao Haiyan,Zeng Jie,Liu Yufen

Publisher

Elsevier BV

Subject

Molecular Biology,General Medicine,Biochemistry,Structural Biology

Reference53 articles.

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4. Effects of freezing and temperature fluctuations during frozen storage on frozen dough and bread quality;Phimolsiripol;J. Food Eng.,2008

5. Effect of pigskin gelatin on baking, structural and thermal properties of frozen dough: comprehensive studies on alteration of gluten network;Yu;Food Hydrocoll.,2020

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