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

Ice-shell purification of ice-binding proteins

(2016) Craig J. Marshall et al.   CRYOBIOLOGY

Antifreeze and cryoprotective activities of ice-binding collagen peptides from pig skin

(2016) Hui Cao 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

Isolation and characterisation of sericin antifreeze peptides and molecular dynamics modelling of their ice-binding interaction

(2015) Jinhong Wu et al.   FOOD CHEMISTRY

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

Laboratory-scale extraction and characterization of ice-binding sericin peptides

(2013) Jinhong Wu et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Improvement to baking quality of frozen bread dough by novel zein-based ice nucleation films

(2013) Ke Shi et al.   JOURNAL OF CEREAL SCIENCE

Preparation, isolation and hypothermia protection activity of antifreeze peptides from shark skin collagen

(2013) Shaoyun Wang et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

PREPARATION AND CHARACTERIZATION OF PEPSIN-SOLUBILIZED TYPE I COLLAGEN FROM THE SCALES OF SNAKEHEAD (OPHIOCEPHALUS ARGUS)

(2009) WENTAO LIU et al.   JOURNAL OF FOOD BIOCHEMISTRY

Retardation of Ice Crystallization by Short Peptides†

(2009) Jun Soo Kim et al.   JOURNAL OF PHYSICAL CHEMISTRY A

Combined effects of freezing rate, storage temperature and time on bread dough and baking properties

(2009) Jinhee Yi et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Optimisation of hydrolysis conditions and fractionation of peptide cryoprotectants from gelatin hydrolysate

(2008) ShaoYun Wang et al.   FOOD CHEMISTRY