Alleviative effects of chitooligosaccharides on the quality deterioration of frozen dough subjected to freeze–thaw cycles

Influence of hydrocolloids on dough rheology and bread quality

Cristina M. Rosell, J. A. Rojas, C. Benedito de Barber · Food Hydrocolloids · 2001 · 856 citations

Agriculture, Food Science, Food Engineering +11

Effects of konjac glucomannan on the water distribution of frozen dough and corresponding steamed bread quality

Yijie He, Jinying Guo, Guoyan Ren et al. · Food Chemistry · 2020 · 225 citations

Agriculture, Biochemistry, Food Science +17

Creep and recovery experimental investigation of low oil content food emulsions

M. Dolz, M. J. Hernández, Jesús Delegido · Food Hydrocolloids · 2007 · 193 citations

Agriculture, Food Science, Food Engineering +12

Steady, dynamic, and creep-recovery rheological properties of myofibrillar protein from grass carp muscle

Jingjing Huang, Shuwei Zeng, Shanbai Xiong et al. · Food Hydrocolloids · 2016 · 185 citations

Life Sciences, Biochemistry, Biophysics +16

Effect of various hydrocolloids on the physical and fermentation properties of dough

Jinxin Li, Jinxin Li, Yunping Zhu et al. · Food Chemistry · 2018 · 151 citations

Agriculture, Food Science, Cereal Science +13