The aim of this research was to clearly clarify the deterioration mechanism of heat-denatured
gluten proteins by exploring the change of aggregation and structural characteristics of heat …

Gluten deterioration is the main factor for the degraded quality of frozen dough. Previous
studies comprehensively elucidated the degradation mechanism of gluten during frozen …

The current study comparatively investigated the heat-induced polymerization behavior of
fresh and frozen-stored gluten to replenish the gluten deterioration mechanism in frozen …

In this study, the effect of frozen storage on chemical and physical properties of wheat gluten-
, glutenin-and gliadin-rich fractions was evaluated. Chemical changes were studied by size …

To advance the industrialization production of steamed buns, the current study explored the
freeze-stability of unfermented, pre-fermented and par-steamed frozen dough. The results …

The effect of frozen storage on the water sorption capability, water mobility, secondary
structure, thermal and microscopic properties of gluten-, glutenin-and gliadin-rich fractions …

Freezing processing is widely used in food industry, but some key scientific issue is still
unclear. In this paper, the effects of freeze–thaw cycles on the molecular weight, radius of …

The objective of this study was to investigate the effects of the freezing rate and frozen
storage duration on the rheological properties and protein structure of the non-fermented …

To elucidate the underlying mechanism of thermal-induced polymerization process of frozen-
stored gluten, the conformational variations and polymerization behavior of fresh and frozen …

The gluten polymerization behavior, water content, starch crystallinity and firmness of
Chinese steamed bread made from frozen dough were investigated and their correlations …