Effects of glycerol on water properties and steaming performance of prefermented frozen dough

What causes the unfrozen water in polymers: hydrogen bonds between water and polymer chains?

Wenguang Liu · Polymer · 2001 · 130 citations

Natural Sciences, Chemistry, Materials Science +16

Intracellular glycerol influences resistance to freeze stress in Saccharomyces cerevisiae: analysis of a quadruple mutant in glycerol dehydrogenase genes and glycerol-enriched cells

Shingo Izawa, Machiko Sato, Kumio Yokoigawa et al. · Applied Microbiology and Biotechnology · 2004 · 88 citations

Life Sciences, Microbiology, Molecular Biology +17

Properties of Frozen Wheat Doughs at Subzero Temperatures

Janne Räsänen, J. M. V. Blanshard, John R. Mitchell et al. · Journal of Cereal Science · 1998 · 77 citations

Agriculture, Crop Sciences, Food Science +14

Effect of Hydrophilic Gums on Frozen Dough. I. Dough Quality

Roopalakshmi Sharadanant, Karim Khan · Cereal Chemistry · 2003 · 76 citations

Agriculture, Food Science, Food Preservation +15

Effects of Glycerol and Moisture Gradient on Thermomechanical Properties of White Bread

Moo‐Yeol Baik, Pavinee Chinachoti · Journal of Agricultural and Food Chemistry · 2001 · 71 citations

Agriculture, Food Science, Cereal Science +12