Chickpea peptide as a plant-based cryoprotectant in frozen dough: Insight into the water states, gluten structures, and storage stabilities

Zhu, Xiangwei; Chen, Yingying; Zhang, Nan; Luo, Yufan; Peng, Ruihao; Chen, Lei; Xu, Jianteng; Teng, Yongxin; Li, Bin; Ding, Wenping; Chen, Xi

doi:10.1016/j.lwt.2024.116172

LWT

2024

DOI: 10.1016/j.lwt.2024.116172

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Chickpea peptide as a plant-based cryoprotectant in frozen dough: Insight into the water states, gluten structures, and storage stabilities

Xiangwei Zhu,

Yingying Chen,

Nan Zhang

et al.

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Qualitative Traits of Heat Stressed Bread Wheat (Triticum aestivum L.) were Improved by Exogenous Potassium Signaling

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Recent advances in natural peptide-based cryoprotectants in food industry: from source to application

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Chickpea peptide as a plant-based cryoprotectant in frozen dough: Insight into the water states, gluten structures, and storage stabilities

Cited by 5 publications

References 50 publications

Qualitative Traits of Heat Stressed Bread Wheat (Triticum aestivum L.) were Improved by Exogenous Potassium Signaling

Qualitative Traits of Heat Stressed Bread Wheat (Triticum aestivum L.) were Improved by Exogenous Potassium Signaling

Co-stabilization effects of gluten/carrageenan to the over-heated myofibrillar protein: Inhibit the undesirable gel weakening and protein over-aggregations

Recent advances in natural peptide-based cryoprotectants in food industry: from source to application

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