Cryo-protective effect of ice-binding peptides derived from collagen hydrolysates on the frozen dough and its ice-binding mechanisms

Publication date: September 2020Source: LWT, Volume 131Author(s): Hui Cao, Xiaozhu Zheng, Han Liu, Min Yuan, Tai Ye, Xiuxiu Wu, Fengqin Yin, Yan Li, Jinsong Yu, Fei Xu

Source: LWT Food Science and Technology - July 12, 2020 Category: Food Science Source Type: research