Effects of freeze‐thaw treatments at different temperatures on the properties of gluten protein from fermented dough-Reference-Cited by-同舟云学术

登录注册会员服务联系我们

Effects of freeze‐thaw treatments at different temperatures on the properties of gluten protein from fermented dough

Published:2022-05-31 Issue:8 Volume:46 Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:Food Processing Preservation

Author:

Wang Mengyu¹^ORCID,Zeng Jie¹^ORCID,Huang Keqiang²^ORCID,Tian Xiaoling³^ORCID,Gao Haiyan¹^ORCID,Zhang Keke¹^ORCID

Affiliation:

1. School of Food Science Henan Institute of Science and Technology Xinxiang China

2. Intelligent Agricultural College Liaoning Agricultural Technical College Yingkou China

3. Food and Drug Department Liaoning Agricultural Technical College Yingkou China

Publisher

Hindawi Limited

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.16768

Reference30 articles.

1. Physicochemical and sensory characterization of bread produced from different dough formulations by Kluyveromyces lactis

2. Hydration of Gluten: A Dielectric, Calorimetric, and Fourier Transform Infrared Study

3. Effects of freezing rate and terminal freezing temperature on frozen croissant dough quality

4. Functional and electrophoretic characteristics of succinylated peanut flour protein

5. Bran-induced changes in water structure and gluten conformation in model gluten dough studied by Fourier transform infrared spectroscopy

Cited by 6 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

1. Mitigating effect of fucoidan versus sodium alginate on quality degradation of frozen dough and final steamed bread;Food Chemistry: X;2024-10

2. Deterioration mechanisms and quality improvement methods in frozen dough: An updated review;Trends in Food Science & Technology;2024-01

3. Effect of Pectin with Different Esterification Degree on the Freeze-Thaw Stability of Gluten Protein: Structures, Functional Properties, and Cryoprotective Mechanism;2024

4. Mitigating Effect of Fucoidan on Quality Degradation of Frozen Dough and Final Steamed Bread: Compared with Sodium Alginate;2024

5. Elucidation on the fermentation capacity improvement of frozen dough by sanxan;LWT;2023-07

同舟云学术

1.学者识别学者识别

2.学术分析学术分析

3.人才评估人才评估

"同舟云学术"是以全球学者为主线，采集、加工和组织学术论文而形成的新型学术文献查询和分析系统，可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容，当前同舟云学术共收录了国内外主流学术期刊6万余种，收集的期刊论文及会议论文总量共计约1.5亿篇，并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询！咨询电话：010-8811{复制后删除}0370

www.globalauthorid.com

TOP

Copyright © 2019-2024 北京同舟云网络信息技术有限公司
京公网安备11010802033243号京ICP备18003416号-3