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Characterization and cryoprotective effect of gluten proteins and their enzymatic hydrolysates on the structure, physicochemical and sensory properties of frozen dough and dumpling skins
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DOI：10.1016/j.foodhyd.2026.113168.png)
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Abstract
En 中文
• Enzymatically digested glutenin (E. Glu) and gliadin (E. Gli) were prepared. • E.Glu and E.Gli crosslinked with gluten by hydrophobic and hydrogen bonding. • E.Glu and E.Gli mitigated ice damage by inhibiting its recrystallization. • E.Glu and E.Gli increased α-helical structure in dough. • E.Glu and E.Gli enhanced the quality and stability of frozen-dumpling skins.
Journal
IF:
12.4
Papers:
1.3W
Citations:
9.6W
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