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Multiscale mechanisms of fish skin collagen peptide in frozen dough preservation: Interplay of protein conformation, rheological properties, and end-product quality

Menglei Xin, Peiyao Li, Hao Guo, Chonghui Yue, Zhouya Bai, Jinying Guo

2025Food Hydrocolloids6 citationsDOI

Topics & Concepts

ChemistryFood scienceRheologyGlutenIce crystalsPeptideZeta potentialMicrostructureChemical engineeringEmulsionThermal stabilityBiocompatibilityDenaturation (fissile materials)CrystallizationFish <Actinopterygii>Hydrophobic effectHydrogen bondCongelationResponse surface methodologyBiophysicsProteins in Food SystemsProtein Hydrolysis and Bioactive PeptidesMeat and Animal Product Quality
Multiscale mechanisms of fish skin collagen peptide in frozen dough preservation: Interplay of protein conformation, rheological properties, and end-product quality | Litcius