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Impact of fermentation methods on gluten aggregation and structural properties in frozen cooked fermented hollow noodles during freeze-thaw cycles

Ying Liang, Penghui Zhang, Hao Liu, Mei Liu, Baoshan He, Jinshui Wang

2025Food Chemistry12 citationsDOI

Topics & Concepts

Food scienceFermentationGlutenChemistryCongelationGluten freeThermodynamicsPhysicsMicrobial Metabolites in Food BiotechnologyFood composition and propertiesFreezing and Crystallization Processes
Impact of fermentation methods on gluten aggregation and structural properties in frozen cooked fermented hollow noodles during freeze-thaw cycles | Litcius