Polysaccharide-based hydrocolloids (PBHs) are a group of water-soluble polysaccharides
with high molecular weight hydrophilic long-chain molecules, which are widely employed in …

Background The utilization of frozen dough technology presents a compelling solution for
prolonging the shelf life of flour products and enhancing production efficiency. This …

Xanthan gum can improve the freeze-thaw stability of frozen foods. However, the high
viscosity and long hydration time of xanthan gum limits its application. In this study …

Hydrocolloids are among the most common components in the food industry, which are
used for thickening, gel formation, emulsification, and stabilization. Previous studies have …

This work studied the effect of storage at different temperatures on the relationship between
the colour change and bio-actives (curcumin and β-carotene) content change in the bigels …

Curdlan was effective in alleviating quality deterioration of frozen dough during storage. This
research explored the mechanisms from perspectives of fermentation properties, water state …

In this study, the addition of potato soluble dietary fiber (PSDF) in 0%, 0.2%, 0.4%, 0.6%,
0.8%, and 1.0% during concentration freeze-thawing (FT, at− 20° C for 22 h and then at 30° …

Chinese Jiuniang (CJ) is a flavorful and nutritious food, but underutilized in frozen dough
(FD) production. In addition, frozen storage can harm FD's gluten structure and degrade …

From the perspective of rubber/glass transition, this study clarified that the impact of dextran
on retarding hardening behavior and slowing starch retrogradation of Chinese Steamed …

The aim of this study was to explore the relationships among glass transition features,
macroscopic, mesoscopic properties of dough regulated by linear dextran (backbones of α …