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Physicochemical properties and gluten structures of frozen steamed bread dough under freeze–thaw treatment affected by gamma-polyglutamic acid

Erqi Guan, Tingjing Zhang, Wu Kun, Yuling Yang, Ke Bian

2022Food Hydrocolloids60 citationsDOI

Topics & Concepts

Polyglutamic acidChemistryGlutenCryoprotectantFood scienceIce crystalsAntifreeze proteinChemical engineeringRheologyCrystallographyBiochemistryCryopreservationMaterials scienceEngineeringCell biologyEmbryoBiologyComposite materialOpticsPhysicsBiopolymer Synthesis and ApplicationsPolyamine Metabolism and ApplicationsProbiotics and Fermented Foods
Physicochemical properties and gluten structures of frozen steamed bread dough under freeze–thaw treatment affected by gamma-polyglutamic acid | Litcius