Isolation of novel wheat bran antifreeze polysaccharides and the cryoprotective effect on frozen dough quality
Ahui Zhao, Peiwen Shi, Runqiang Yang, Zhenxin Gu, Dong Jiang, Pei Wang
Topics & Concepts
Antifreeze proteinAntifreezeGlutenFood scienceChemistryIce crystalsGluteninCryoprotectantPolysaccharideBranRecrystallization (geology)CongelationPolyethylene glycolBiochemistryCryopreservationBiologyRaw materialOrganic chemistryPhysicsOpticsGeneEmbryoProtein subunitThermodynamicsCell biologyPaleontologyFreezing and Crystallization ProcessesMeat and Animal Product QualityMagnetic and Electromagnetic Effects