Effect of freezing rate and frozen storage on the rheological properties and protein structure of non-fermented doughs
Jingjie Yang, Bo Zhang, Yingquan Zhang, Mohsin Rasheed, Shuqin Gu, Boli Guo
Topics & Concepts
RheologyGluteninChemistryCongelationFood scienceGlutenFourier transform infrared spectroscopyFermentationNetwork structureMaterials scienceBiochemistryChemical engineeringComposite materialMachine learningThermodynamicsProtein subunitComputer scienceEngineeringGenePhysicsFood composition and propertiesFreezing and Crystallization ProcessesProteins in Food Systems