Cryo-protective effect of ice-binding peptides derived from collagen hydrolysates on the frozen dough and its ice-binding mechanisms
Hui Cao, Xiaozhu Zheng, Han Liu, Min Yuan, Tai Ye, Xiuxiu Wu, Fengqin Yin, Yan Li, Jinsong Yu, Fei Xu
Topics & Concepts
HydrolysateChemistryIce creamIce formationBiophysicsPeptideCongelationBiochemistryFood scienceBiologyGeologyPhysicsAtmospheric sciencesThermodynamicsHydrolysisFreezing and Crystallization ProcessesMeat and Animal Product QualityFood Industry and Aquatic Biology