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Impact of basil seed gum on the textural, rheological properties, water state, gluten depolymerization and microstructure of frozen dough

Ning Chen, Yang Qin, Chunchun Zhang, Han-Qing Chen, Han-Qing Chen

2023Journal of Cereal Science49 citationsDOI

Topics & Concepts

GlutenDepolymerizationRheologyFood scienceMicrostructureCryoprotectantChemistryStarchGluteninMaterials scienceComposite materialCryopreservationPolymer chemistryBiochemistryGeneBiologyCell biologyCrystallographyProtein subunitEmbryoFood composition and propertiesPolysaccharides Composition and ApplicationsPolysaccharides and Plant Cell Walls
Impact of basil seed gum on the textural, rheological properties, water state, gluten depolymerization and microstructure of frozen dough | Litcius