Effect of multiple freezing/thawing cycles on the physicochemical properties and structural characteristics of starch from wheat flours with different gluten strength-Reference-Cited by-同舟云学术

Effect of multiple freezing/thawing cycles on the physicochemical properties and structural characteristics of starch from wheat flours with different gluten strength

Published:2022-01 Issue: Volume:194 Page:619-625
ISSN:0141-8130
Container-title:International Journal of Biological Macromolecules
language:en
Short-container-title:International Journal of Biological Macromolecules

Author:

Liu Mei,Ma Hao,Liang Ying,Sun Le,Li Jie,Dang Wenqian,Li Limin,Zheng Xueling,Lv Qiang,Zhang Xuan

Publisher

Elsevier BV

Subject

Molecular Biology,General Medicine,Biochemistry,Structural Biology

Reference38 articles.

1. Production of a recombinant carrot antifreeze protein by Pichia pastoris GS115 and its cryoprotective effects on frozen dough properties and bread quality;Liu;LWT Food Sci. Technol.,2018

2. Structural and functional properties of wheat starch affected by multiple freezing/thawing cycles;Tao;Starch - Stärke,2015

3. Effect of freeze-thaw cycles on the molecular weight and size distribution of gluten;Zhao;Food Res. Int.,2013

4. Impact of flour protein content and freezing conditions on the quality of frozen dough and corresponding steamed bread;Kondakci;Food Bioprocess Technol.,2015

5. Physicochemical alterations of wheat gluten proteins upon dough formation and frozen storage - a review from gluten, glutenin and gliadin perspectives;Wang;Trends Food Sci. Technol.,2015

Cited by 10 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Quality deterioration of mashed potatoes during the freeze-thaw cycle: From the perspective of moisture and microstructure;Food Chemistry: X;2024-10

2. Effects of freeze–thaw cycles on the physicochemical and in vitro digestibility of starch in pre‐fermented frozen raw dough;International Journal of Food Science & Technology;2024-03-17

3. Adequately increasing the wheat B-starch ratio can improve the structure-properties of dough during freeze-thaw cycles: Mechanisms and conformational relations;International Journal of Biological Macromolecules;2024-03

4. Deterioration mechanisms and quality improvement methods in frozen dough: An updated review;Trends in Food Science & Technology;2024-01

5. Structural and physicochemical characteristics of wheat starch as influenced by freeze-thawed cycles and antifreeze protein from Sabina chinensis (Linn.) Ant. cv. Kaizuca leaves;Food Chemistry: X;2023-12