Antifreeze Activity of γ-Polyglutamic Acid and Its Impact on Freezing Resistance of Yeast and Frozen Sweet Dough-Reference-Cited by-同舟云学术

Antifreeze Activity of γ-Polyglutamic Acid and Its Impact on Freezing Resistance of Yeast and Frozen Sweet Dough

Published:2016-05 Issue:3 Volume:93 Page:306-313
ISSN:0009-0352
Container-title:Cereal Chemistry Journal
language:en
Short-container-title:Cereal Chemistry Journal

Author:

Jia Chunli¹,Huang Weining¹,Tang Xiaojuan¹,Ding Shanshan¹,Yang Wendan¹,Li Zhibin²,Fu Guihua²,Rayas-Duarte Patricia³

Affiliation:

1. The State Key Laboratory of Food Science and Technology, School of Food Science and Technology, International Exchange and Cooperation Program, Jiangnan University, Wuxi, Jiangsu, 214122, China.

2. Fujian WheatCity Food Development Co., Ltd., Jinjiang 362200, China.

3. Biochemistry and Molecular Biology, Robert M. Kerr Food and Agricultural Products Center, Oklahoma State University, Stillwater, OK 74078-6055, U.S.A.

Publisher

Wiley

Subject

Organic Chemistry,Food Science

Link

http://aaccipublications.aaccnet.org/doi/pdf/10.1094/CCHEM-06-15-0117-R

Reference43 articles.

1. Oxidants, antioxidants, and the degenerative diseases of aging.

2. Studies on Muscular Proteins fo Fish -XI

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