Effects of arabinoxylan extracted from vinegar residue on physicochemical and structural properties of gluten proteins obtained from freeze–thaw wheat dough
Overall, the freeze-thaw stability of the gluten proteins was enhanced by VRAX. These results suggest that VRAX has potential as an effective cryoprotectant in frozen dough. © 2024 Society of Chemical Industry.
Authors
- Yan Qian (ORCID: https://orcid.org/0000-0002-5391-2869)
- Yongjian Yu (ORCID: https://orcid.org/0000-0001-8998-2677)
- Zhen Yu
- Peng Liu (ORCID: https://orcid.org/0000-0002-4047-7765)
- Ke Wang (ORCID: https://orcid.org/0000-0002-6163-4512)
- Yuqin Wang (ORCID: https://orcid.org/0000-0002-9311-241X)
- Dong Han (ORCID: https://orcid.org/0000-0002-9074-6708)
- Yuanyuan Zhu (ORCID: https://orcid.org/0000-0002-8034-4182)
Institutions
- Jiangsu University of Science and Technology (CN)
- Zero to Three (US)
Publication Details
- Journal
- Journal of the Science of Food and Agriculture
- Published
- 2024-10-23
- DOI
- https://doi.org/10.1002/jsfa.13983
- Citations
- 4
- Primary Topic
- Food composition and properties
- Type
- article
- Field-Weighted Citation Impact
- 1.24
Funders
- National Natural Science Foundation of China
- Science and Technology Planning Social Development Project of Zhenjiang City