Regulation of ice crystal growth in frozen dough: From the effect of gluten and starch fractions interaction on water binding — A review
Jikai Jiang, Jingjie Yang, Xiangqi Fan, Yingquan Zhang, Ming Li, Bo Zhang, Boli Guo, Geng Zhong
Topics & Concepts
GlutenIce crystalsStarchFood scienceChemistryChemical engineeringOpticsPhysicsEngineeringFreezing and Crystallization ProcessesFood composition and propertiesMicrobial Metabolites in Food Biotechnology