Concepedia

Isolation of novel wheat bran antifreeze polysaccharides and the cryoprotective effect on frozen dough quality

Ahui Zhao, Peiwen Shi, Runqiang Yang, Zhenxin Gu, Dong Jiang, Pei Wang

Food Hydrocolloids · 2021 · 136 citations · 54 references

DOI

Concepts

References

54

DETERMINATION OF SH‐ AND SS‐GROUPS IN SOME FOOD PROTEINS USING ELLMAN'S REAGENT

T. Beveridge, S.J. Toma, S. Nakai · Journal of Food Science · 1974 · 853 citations

, , +9

Interpretation of crystallization induction periods

O. Söhnel, J.W. Mullin · Journal of Colloid and Interface Science · 1988 · 386 citations

, , +9

Ice nucleation by water-soluble macromolecules

Bernhard Pummer, Carsten Budke, Stefanie Augustin‐Bauditz et al. · Atmospheric chemistry and physics · 2015 · 292 citations · Full text

, , +14

The basis for hyperactivity of antifreeze proteins

Andrew J. Scotter, Christopher B. Marshall, Laurie A. Graham et al. · Cryobiology · 2006 · 268 citations

, , +10

Effect of arabinoxylans on bread-making quality of wheat flours

Costas G. Βiliaderis, Marta S. Izydorczyk, Onkar Rattan · Food Chemistry · 1995 · 232 citations

, , +8