Multi-scale structural changes and mechanistic analysis of wheat starch gels with common proteins in short-term retrogradation at low temperature
Jie Bai, Leshan Zhang, Xin Jia +6
Food Hydrocolloids
Food composition and properties
Alleviative effects of mannosylerythritol lipid-A on the deterioration of internal structure and quality in frozen dough and corresponding steamed bread
Siyu Liu, Simin Gu, Ying Shi +1
Food Chemistry
Food composition and properties