Effects of fish skin collagen peptide on physicochemical properties of frozen dough and quality and antioxidant activity of steamed bread

Li, Peiyao; Guo, Jinying; Lu, Can; Yue, Chonghui; Wang, Ping

doi:10.1016/j.foodhyd.2024.110420

Food Hydrocolloids

2024

DOI: 10.1016/j.foodhyd.2024.110420

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Effects of fish skin collagen peptide on physicochemical properties of frozen dough and quality and antioxidant activity of steamed bread

Peiyao Li,

Jinying Guo,

Can Lu

et al.

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Cited by 5 publications

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Effects of fish skin collagen peptide on physicochemical properties of frozen dough and quality and antioxidant activity of steamed bread

Cited by 5 publications

References 58 publications

Alleviative Effects of Glutenin Macropolymer on the Quality Deterioration of Steamed Stuffed Bun During Freeze–Thaw Cycles

Alleviative Effects of Glutenin Macropolymer on the Quality Deterioration of Steamed Stuffed Bun During Freeze–Thaw Cycles

Effect of pH-shifting and ultrasound on soy/potato protein structure and gelation

Insight into konjac glucomannan-retarding deterioration of steamed bread during frozen storage: Quality characteristics, water status, multi-scale structure, and flavor compounds

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