Effects of Laminaria japonica polysaccharides on the texture, retrogradation, and structure performances in frozen dough bread
Yang Fu, Xiaorong Liu, Qianran Xie, Lei Chen, Chao Chang, Wendi Wu, Shensheng Xiao, Xuedong Wang
Topics & Concepts
Retrogradation (starch)StarchMicrostructureFood scienceMaterials sciencePolysaccharideTexture (cosmology)SwellingComposite materialChemistryAmyloseArtificial intelligenceImage (mathematics)Computer scienceBiochemistryFood composition and propertiesMicrobial Metabolites in Food BiotechnologyPolysaccharides Composition and Applications