Effects of transglutaminase and glucose oxidase on the properties of frozen dough: Water distribution, rheological properties, and microstructure
Wentao Guo(Guangdong University of Technology), Z. Zheng(Hefei University of Technology), Wan-Guang Li(Guangdong Testing Institute for Product Quality Supervision), Yishun Ji(Guangdong Testing Institute for Product Quality Supervision), Xiyang Zhong(Hefei University of Technology), Xuefei Yang(Kunming Institute of Botany), Bin Hu(Xinjiang New Energy Research Institute (China)), Shaotong Jiang(Anhui Agricultural University)
Cited by 27
Related Papers
Films based on κ-carrageenan incorporated with curcumin for freshness monitoring
|Food Hydrocolloids|2018|463
Smart Clothing: Connecting Human with Clouds and Big Data for Sustainable Health Monitoring
|Mobile Networks and Applications|2016|433
Colorimetric film based on polyvinyl alcohol/okra mucilage polysaccharide incorporated with rose anthocyanins for shrimp freshness monitoring
|Carbohydrate Polymers|2019|342
Extract from Lycium ruthenicum Murr. Incorporating κ-carrageenan colorimetric film with a wide pH–sensing range for food freshness monitoring
|Food Hydrocolloids|2019|249
Hydrogen sulfide acts as a regulator of flower senescence in plants
|Postharvest Biology and Technology|2011|233