Cryoprotective effects of silver carp muscle hydrolysate on frozen dough subjected to multiple freeze–thaw cycles and their underlying mechanisms
Meili Cui, Haidong Liu, Yongle Liu, Jian Yu, Xianghong Li, Yiqun Huang, Faxiang Wang
Topics & Concepts
ChewinessFood scienceTrehaloseChemistryHydrolysateCongelationSilver carpGlutenFermentationStarchSwellingHydrolysisBiochemistryBiologyMaterials scienceFish <Actinopterygii>Composite materialThermodynamicsPhysicsFisheryFreezing and Crystallization ProcessesMeat and Animal Product QualityFood Quality and Safety Studies