Evaluation of the antifreeze effects and its related mechanism of sericin peptides on the frozen dough of steamed potato bread-Reference-Cited by-同舟云学术

Evaluation of the antifreeze effects and its related mechanism of sericin peptides on the frozen dough of steamed potato bread

Published:2019-05-31 Issue:8 Volume:43 Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:J Food Process Preserv

Author:

Gong Shengxiang¹²,Yang Danlu²^ORCID,Wu Qiaoyu²,Wang Shaoyun³,Fang Zhong¹,Li Yue¹,Xu Feifei¹,Wang Zhengwu²^ORCID,Wu Jinhong¹²

Affiliation:

1. The Key Laboratory of Synthetic and Biological Colloids, Ministry of Education Jiangnan University Wuxi China

2. Department of Food Science and Engineering, School of Agriculture and Biology Shanghai Jiao Tong University Shanghai China

3. Institute of Food and Marine Bioresources, College of Biological Science and Technology Fuzhou University Fuzhou China

Funder

National Natural Science Foundation of China

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.14053

Reference33 articles.

1. AACC International. (2010).Cereal foods world 2010: A new AACC international approved method to measure rheological properties of a dough sample.Savannah Georgia: Publications.

2. Protective effect of intracellular ice during freezing?

3. Effects of trehalose antifreeze agent on quality of litopenaeus vannamei during frozen storage;Bai D.;Science & Technology of Food Industry,2018

4. Estimation of the baking quality of wheat flours based on rheological parameters of the mixolab curve

5. Differential Scanning Calorimetric Study on the Effects of Frozen Storage on Gluten and Dough

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