Related references
Note: Only part of the references are listed.Effects of Konjac glucomannan with different viscosities on the rheological and microstructural properties of dough and the performance of steamed bread
Jinying Guo et al.
FOOD CHEMISTRY (2022)
Study on the mechanism of ultrasonic treatment impact on the dough's fermentation capability
Yanyan Zhang et al.
JOURNAL OF CEREAL SCIENCE (2021)
Control of secondary structure and morphology of peptide-guanidiniocarbonylpyrrole conjugates by variation of the chain length
Xin Liu et al.
CHINESE CHEMICAL LETTERS (2020)
Effects of ultrasound-assisted freezing on the water migration of dough and the structural characteristics of gluten components
Yanyan Zhang et al.
JOURNAL OF CEREAL SCIENCE (2020)
Effects of konjac glucomannan on the water distribution of frozen dough and corresponding steamed bread quality
Yijie He et al.
FOOD CHEMISTRY (2020)
Cryoprotective Activity and Action Mechanism of Antifreeze Peptides Obtained from Tilapia Scales on Streptococcus thermophilus during Cold Stress
Xu Chen et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2019)
Antioxidant and cryoprotective effects of hydrolysate from gill protein of bighead carp (Hypophthalmichthys nobilis) in preventing denaturation of frozen surimi
Jun Lin et al.
FOOD CHEMISTRY (2019)
Effect of dietary fiber-rich fractions on texture, thermal, water distribution, and gluten properties of frozen dough during storage
Yongli Jiang et al.
FOOD CHEMISTRY (2019)
Improving freeze tolerance of yeast and dough properties for enhancing frozen dough quality - A review of effective methods
Wenhuang Luo et al.
TRENDS IN FOOD SCIENCE & TECHNOLOGY (2018)
The cryoprotective effects of antifreeze peptides from pigskin collagen on texture properties and water mobility of frozen dough subjected to freeze-thaw cycles
Xu Chen et al.
EUROPEAN FOOD RESEARCH AND TECHNOLOGY (2017)
In-situ and real-time monitoring of enzymatic process of wheat gluten by miniature fiber NIR spectrometer
Yanyan Zhang et al.
FOOD RESEARCH INTERNATIONAL (2017)
Antifreeze and cryoprotective activities of ice-binding collagen peptides from pig skin
Hui Cao et al.
FOOD CHEMISTRY (2016)
Chicken collagen hydrolysate cryoprotection of natural actomyosin: Mechanism studies during freeze-thaw cycles and simulated digestion
Lihui Du et al.
FOOD CHEMISTRY (2016)
Effects of Ultrasound Pretreatment on the Enzymolysis and Structural Characterization of Wheat Gluten
Yanyan Zhang et al.
FOOD BIOPHYSICS (2015)
Antioxidant and cryoprotective effects of Amur sturgeon skin gelatin hydrolysate in unwashed fish mince
Mehdi Nikoo et al.
FOOD CHEMISTRY (2015)
Isolation and characterisation of sericin antifreeze peptides and molecular dynamics modelling of their ice-binding interaction
Jinhong Wu et al.
FOOD CHEMISTRY (2015)
Hypothermia protection effect of antifreeze peptides from pigskin collagen on freeze-dried Streptococcus thermophiles and its possible action mechanism
Wenlong Wang et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2015)
Ice structuring proteins from plants: Mechanism of action and food application
Majid Hassas-Roudsari et al.
FOOD RESEARCH INTERNATIONAL (2012)
Structural Basis for Antifreeze Activity of Ice-binding Protein from Arctic Yeast
Jun Hyuck Lee et al.
JOURNAL OF BIOLOGICAL CHEMISTRY (2012)
Optimisation of hydrolysis conditions and fractionation of peptide cryoprotectants from gelatin hydrolysate
ShaoYun Wang et al.
FOOD CHEMISTRY (2009)
Effect of ice structuring proteins from winter wheat on thermophysical properties of dough during freezing
Hua-Neng Xu et al.
JOURNAL OF CEREAL SCIENCE (2009)
Purification of antifreeze protein from wheat bran (Triticum aestivum L.) based on its hydrophilicity and ice-binding capacity
Chao Zhang et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2007)
Activity of short segments of type I antifreeze protein
Hagit Kun et al.
BIOPOLYMERS (2007)
A facile method for determining ice recrystallization inhibition by antifreeze proteins
MM Tomczak et al.
BIOCHEMICAL AND BIOPHYSICAL RESEARCH COMMUNICATIONS (2003)