Frozen storage is most widely adopted preservation method to maintain food freshness and
nutritional attributes. However, at low temperature, food is prone to chemical changes such …

Owing to the convenient and rapid process of producing frozen dough steamed buns, it is
rapidly gaining popularity in the Chinese market. However, frozen dough steamed bun …

Concerned to chemical structure, the viscous gamma-polyglutamic acid (γ-PGA) should
have the similar characteristics with antifreeze hydrocolloids and polypeptides which have …

Due to the crucial role of gluten network in maintaining the tensile properties of frozen-
cooked noodles (FCNs), the underlying mechanism of protective effect of curdlan on FCNs …

This study was to investigate the protective effect of magnetic field (MF) on frozen dough
processing quality. The texture, microstructure, rheological and physicochemical properties …

The effects of gelatinization degree of oat flour and boiling water on the rheological
characteristics of oat dough were investigated. Gelatinized oat flour had higher water …

Based on the strong hydrophilicity, freeze-thawed stability and special “gel-forming in cold
water, and gel strength-strengthening during heating” properties of water-soluble sanxan …

Bioactive packaging has a good development prospect owing to its protecting environment
and preserving products. Melatonin is a natural, non-toxic, and odorless green preservative …

To comprehend the decline in post-production of pre-cooked flour products, this study
examined the impact of curdlan on structural properties and aggregation behavior of pre …

The usage of tea polyphenols (TPs) as a natural food additive into non-fermented frozen
dough (NFFD) has rarely been investigated, and results have been controversial. Hence …