Deciphering multi-scale structures and pasting properties of wheat starch in frozen dough following different freezing rates
Chengdeng Chi, Ke Xu, Hongwei Wang, Lan Zhao, Yiping Zhang, Bilian Chen, Meiying Wang
Topics & Concepts
AmyloseAmylopectinStarchSwellingViscositySolubilityChemistryMaterials scienceChemical engineeringFood scienceOrganic chemistryComposite materialEngineeringFood composition and propertiesFreezing and Crystallization ProcessesMicrobial Metabolites in Food Biotechnology