Effect of static magnetic field on the quality of frozen bread dough

Effects of thermal properties and behavior of wheat starch and gluten on their interaction: A review

(2021) Zhen Wang et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Supercooling preservation technology in food and biological samples: a review focused on electric and magnetic field applications

(2020) Taiyoung Kang et al.   FOOD SCIENCE AND BIOTECHNOLOGY

Magnetic Fields in Food Processing Perspectives, Applications and Action Models

(2020) Hubert Luzdemio Arteaga Miñano et al.   Processes

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

Effects of the magnetic field on the freezing parameters of the pork

(2019) Junyan Tang et al.   INTERNATIONAL JOURNAL OF REFRIGERATION-REVUE INTERNATIONALE DU FROID

Effect of pigskin-originated gelatin on properties of wheat flour dough and bread

(2019) Wenjie Yu et al.   FOOD HYDROCOLLOIDS

Effect of dietary fiber-rich fractions on texture, thermal, water distribution, and gluten properties of frozen dough during storage

(2019) Yongli Jiang et al.   FOOD CHEMISTRY

Effects of the magnetic field on the freezing process of blueberry

(2019) Junyan Tang et al.   INTERNATIONAL JOURNAL OF REFRIGERATION-REVUE INTERNATIONALE DU FROID

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

Effects of multiple freeze-thaw cycles on the quality of frozen dough

(2018) Yanyan Zhang et al.   CEREAL CHEMISTRY

Effects of recombinant carrot antifreeze protein from Pichia pastoris GS115 on the physicochemical properties of hydrated gluten during freeze-thawed cycles

(2018) Mei Liu et al.   JOURNAL OF CEREAL SCIENCE

Effect of interesterified blend-based fast-frozen special fat on the physical properties and microstructure of frozen dough

(2018) Ting-wei Zhu et al.   FOOD CHEMISTRY

An Overview on Magnetic Field and Electric Field Interactions with Ice Crystallisation; Application in the Case of Frozen Food

(2017) Piyush Jha et al.   Crystals

Management of freezing rate and trehalose concentration to improve frozen dough properties and bread quality

(2016) Jesús E. GERARDO-RODRÍGUEZ et al.   Food Science and Technology

The cryoprotective effects of antifreeze peptides from pigskin collagen on texture properties and water mobility of frozen dough subjected to freeze–thaw cycles

(2016) Xu Chen et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

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

Rheological properties and bread quality of frozen sweet dough with added xanthan and different freezing rate

(2016) Mina Akbarian et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

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

Management of freezing rate and trehalose concentration to improve frozen dough properties and bread quality

(2016) Jesús E. GERARDO-RODRÍGUEZ et al.   Food Science and Technology

A Review of Novel and Innovative Food Freezing Technologies

(2015) Christian James et al.   Food and Bioprocess Technology

Impact of Flour Protein Content and Freezing Conditions on the Quality of Frozen Dough and Corresponding Steamed Bread

(2015) Turkay Kondakci et al.   Food and Bioprocess Technology

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

Physicochemical alterations of wheat gluten proteins upon dough formation and frozen storage – A review from gluten, glutenin and gliadin perspectives

(2015) Pei Wang et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Static magnetic field increases survival rate of dental pulp stem cells during DMSO-free cryopreservation

(2014) Shu-Li Lin et al.   ELECTROMAGNETIC BIOLOGY AND MEDICINE

Effect of frozen storage on the conformational, thermal and microscopic properties of gluten: Comparative studies on gluten-, glutenin- and gliadin-rich fractions

(2013) Pei Wang et al.   FOOD HYDROCOLLOIDS

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

Ice Morphology: Fundamentals and Technological Applications in Foods

(2009) Guillermo Petzold et al.   Food Biophysics

Effects of Waxy Wheat Flour and Water on Frozen Dough and Bread Properties

(2009) Jinhee Yi et al.   JOURNAL OF FOOD SCIENCE

The effects of magnetic fields on water molecular hydrogen bonds

(2009) Ran Cai et al.   JOURNAL OF MOLECULAR STRUCTURE

Effects of freezing and temperature fluctuations during frozen storage on frozen dough and bread quality

(2007) Yuthana Phimolsiripol et al.   JOURNAL OF FOOD ENGINEERING