Effect of barley antifreeze protein on thermal properties and water state of dough during freezing and freeze-thaw cycles

Food Hydrocolloids

Volumn 47, Issue , 2015, Pages 32-40

  Ding, Xiangli ^a   Zhang, Hui ^a   Wang, Li ^a   Qian, Haifeng ^a   Qi, Xiguang ^a   Xiao, Jianhui ^b  

^a JIANGNAN UNIVERSITY   (China)

^b JIANGXI AGRICULTURAL UNIVERSITY   (China)

Author keywords

BaAFP 1; Frozen dough; Thermal properties; Water state

Indexed keywords

GELATION; GLASS; GLASS TRANSITION; MOISTURE DETERMINATION; PROTEINS; SPECIFIC HEAT; TEMPERATURE; THAWING; WATER CONTENT; WATER SUPPLY SYSTEMS; WATER TREATMENT;

ANTIFREEZE PROTEIN; BAAFP-1; FREEZABLE WATER; FREEZE-THAW CYCLES; FREEZING TEMPERATURES; FROZEN DOUGHS; GLASS TRANSITION TEMPERATURE TG; MELTING PERFORMANCE; THERMAL WATERS; WATER STATE;

FREEZING;

HORDEUM;

EID: 84921523914     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2014.12.025     Document Type: Article

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