Alleviative effects of chitooligosaccharides on the quality deterioration of frozen dough subjected to freeze–thaw cycles
Zhaojing Jiang, Xiao‐Na Guo, Jun‐Jie Xing, Ke‐Xue Zhu
Topics & Concepts
ChemistryFood scienceCationic polymerizationRheologyDisulfide bondPolymer chemistryBiochemistryMaterials scienceComposite materialFood composition and propertiesNanocomposite Films for Food PackagingPolysaccharides Composition and Applications