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Effect of carboxymethyl chitosan on the storage stability of frozen dough: State of water, protein structures and quality attributes

Xiangwei Zhu, Peipei Yuan, Ting Zhang, Zhike Wang, Dongna Cai, Xi Chen, Yanting Shen, Jianteng Xu, Changyuan Song, H. Douglas Goff

2021Food Research International115 citationsDOI

Topics & Concepts

Carboxymethyl cellulosePolysaccharideChemistryChitosanFood scienceRheologyMethyl celluloseCarrageenanCellulosePolymer chemistryMaterials scienceOrganic chemistryComposite materialSodiumFood composition and propertiesPolysaccharides Composition and ApplicationsProteins in Food Systems
Effect of carboxymethyl chitosan on the storage stability of frozen dough: State of water, protein structures and quality attributes | Litcius