New insights into the alleviating role of starch derivatives on dough quality deterioration caused by freeze

Alleviative effect of short-clustered maltodextrin on the quality deterioration of frozen dough: Compared with trehalose and guar gum

(2021) Yang Li et al.   FOOD HYDROCOLLOIDS

Enhancing the freezing–thawing tolerance of frozen dough using ε-poly-L-lysine treated yeast

(2020) Lu Lu et al.   Food Bioscience

Effect of freezing rate and frozen storage on the rheological properties and protein structure of non-fermented doughs

(2020) Jingjie Yang et al.   JOURNAL OF FOOD ENGINEERING

In-situ analysis of the water distribution and protein structure of dough during ultrasonic-assisted freezing based on miniature Raman spectroscopy

(2020) Bingrui Wang et al.   ULTRASONICS SONOCHEMISTRY

An Innovative Short-Clustered Maltodextrin as Starch Substitute for Ameliorating Postprandial Glucose Homeostasis

(2020) Haocun Kong et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Structural characterization of interpenetrating network formation of high acyl gellan and maltodextrin gels

(2020) K.M. Kanyuck et al.   FOOD HYDROCOLLOIDS

Influence of Konjac Glucomannan and Frozen Storage on Rheological and Tensile Properties of Frozen Dough

(2019) Tingting Cui et al.   Polymers

Evaluation of the antifreeze effects and its related mechanism of sericin peptides on the frozen dough of steamed potato bread

(2019) Shengxiang Gong et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Cryoprotective effect of silver carp muscle hydrolysate on baker's yeast Saccharomyces cerevisiae and its underlying mechanism

(2019) Faxiang Wang et al.   Food Science & Nutrition

A two-stage modification method using 1,4-α-glucan branching enzyme lowers the in vitro digestibility of corn starch

(2019) Junyan Ren et al.   FOOD CHEMISTRY

Effect of pigskin gelatin on baking, structural and thermal properties of frozen dough: Comprehensive studies on alteration of gluten network

(2019) Wenjie Yu et al.   FOOD HYDROCOLLOIDS

Effect of degree of substitution of carboxymethyl cellulose sodium on the state of water, rheological and baking performance of frozen bread dough

(2018) Chen Xin et al.   FOOD HYDROCOLLOIDS

Comparative Study on the Cryoprotective Effects of Three Recombinant Antifreeze Proteins from Pichia pastoris GS115 on Hydrated Gluten Proteins during Freezing

(2018) Mei Liu et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Isolation of ice structuring collagen peptide by ice affinity adsorption, its ice-binding mechanism and breadmaking performance in frozen dough

(2018) Cong Thanh Nguyen et al.   JOURNAL OF FOOD BIOCHEMISTRY

Production of a recombinant carrot antifreeze protein by Pichia pastoris GS115 and its cryoprotective effects on frozen dough properties and bread quality

(2018) Mei Liu et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Improving freeze tolerance of yeast and dough properties for enhancing frozen dough quality - A review of effective methods

(2018) Wenhuang Luo et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Liquefaction concentration impacts the fine structure of maltodextrin

(2018) Haocun Kong et al.   INDUSTRIAL CROPS AND PRODUCTS

Advances in present-day frozen dough technology and its improver and novel biotech ingredients development trends-A review

(2018) Jacob O. Omedi et al.   CEREAL CHEMISTRY

Digestion properties of corn starch modified by α-D-glucan branching enzyme and cyclodextrin glycosyltransferase

(2018) Yang Li et al.   FOOD HYDROCOLLOIDS

The contribution of glutenin macropolymer depolymerization to the deterioration of frozen steamed bread dough quality

(2016) Pei Wang et al.   FOOD CHEMISTRY

Impact of water extractable arabinoxylan from rye bran on the frozen steamed bread dough quality

(2016) Pei Wang et al.   FOOD CHEMISTRY

Effect of fructo-oligosaccharide and isomalto-oligosaccharide addition on baking quality of frozen dough

(2016) Eun Young Park et al.   FOOD CHEMISTRY

Frozen baguette bread dough I. Rheological behavior during storage

(2016) Afshin Rashidi et al.   JOURNAL OF CEREAL SCIENCE

Rheological properties and bread quality of frozen yeast-dough with added wheat fiber

(2016) Vivian Adams et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Effect of barley antifreeze protein on thermal properties and water state of dough during freezing and freeze-thaw cycles

(2015) Xiangli Ding et al.   FOOD HYDROCOLLOIDS

Effect of extruded wheat flour and pre-gelatinized cassava starch on process and quality parameters of French-type bread elaborated from frozen dough

(2015) Fernanda Ortolan et al.   FOOD RESEARCH INTERNATIONAL

The final established physicochemical properties of steamed bread made from frozen dough: Study of the combined effects of gluten polymerization, water content and starch crystallinity on bread firmness

(2015) Pei Wang et al.   JOURNAL OF CEREAL SCIENCE

Effect of frozen storage on physico-chemistry of wheat gluten proteins: Studies on gluten-, glutenin- and gliadin-rich fractions

(2014) Pei Wang et al.   FOOD HYDROCOLLOIDS

Evaluation of Image Analysis Tools for Characterization of Sweet Bread Crumb Structure

(2011) Reynold R. Farrera-Rebollo et al.   Food and Bioprocess Technology

Fractal analysis of the retrogradation of rice starch by digital image processing

(2011) Yue Wu et al.   JOURNAL OF FOOD ENGINEERING

Influence of yeast and frozen storage on rheological, structural and microbial quality of frozen sweet dough

(2011) Smail Meziani et al.   JOURNAL OF FOOD ENGINEERING

Effects of freezing treatments on the fermentative activity and gluten network integrity of sweet dough

(2011) Smail Meziani et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Membrane tension regulates water transport in yeast

(2008) Graça Soveral et al.   BIOCHIMICA ET BIOPHYSICA ACTA-BIOMEMBRANES

Hydration IndexA Better Parameter for Explaining Small Molecule Hydration in Inhibition of Ice Recrystallization

(2008) Roger Y. Tam et al.   JOURNAL OF THE AMERICAN CHEMICAL SOCIETY