Casein phosphopeptide as a high-performance cryoprotectant in frozen dough: Ice inhibition behaviors, stabilized gluten network, and improved quality attributes
Year: 2025
Type: article
Language: en
Topic: Reproductive Biology and Fertility
Authors and affiliations:
raw_author_name: Yantao Liu
raw_affiliation_strings: National "111" Center for Cellular Regulation and Molecular Pharmaceutics, Key Laboratory of Fermentation Engineering (Ministry of Education), Cooperative Innovation Center of Industrial Fermentation (Ministry of Education & Hubei Province), Hubei Key Laboratory of Industrial Microbiology, Hubei University of Technology, Wuhan 430068, China
raw_author_name: Youqing Shi
raw_affiliation_strings: National "111" Center for Cellular Regulation and Molecular Pharmaceutics, Key Laboratory of Fermentation Engineering (Ministry of Education), Cooperative Innovation Center of Industrial Fermentation (Ministry of Education & Hubei Province), Hubei Key Laboratory of Industrial Microbiology, Hubei University of Technology, Wuhan 430068, China
raw_author_name: Tao Tao
raw_affiliation_strings: National "111" Center for Cellular Regulation and Molecular Pharmaceutics, Key Laboratory of Fermentation Engineering (Ministry of Education), Cooperative Innovation Center of Industrial Fermentation (Ministry of Education & Hubei Province), Hubei Key Laboratory of Industrial Microbiology, Hubei University of Technology, Wuhan 430068, China
raw_author_name: Yao Xiao
raw_affiliation_strings: National "111" Center for Cellular Regulation and Molecular Pharmaceutics, Key Laboratory of Fermentation Engineering (Ministry of Education), Cooperative Innovation Center of Industrial Fermentation (Ministry of Education & Hubei Province), Hubei Key Laboratory of Industrial Microbiology, Hubei University of Technology, Wuhan 430068, China
raw_author_name: Nan Zhang
raw_affiliation_strings: National "111" Center for Cellular Regulation and Molecular Pharmaceutics, Key Laboratory of Fermentation Engineering (Ministry of Education), Cooperative Innovation Center of Industrial Fermentation (Ministry of Education & Hubei Province), Hubei Key Laboratory of Industrial Microbiology, Hubei University of Technology, Wuhan 430068, China
raw_author_name: Yongxin Teng
raw_affiliation_strings: National "111" Center for Cellular Regulation and Molecular Pharmaceutics, Key Laboratory of Fermentation Engineering (Ministry of Education), Cooperative Innovation Center of Industrial Fermentation (Ministry of Education & Hubei Province), Hubei Key Laboratory of Industrial Microbiology, Hubei University of Technology, Wuhan 430068, China; School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China
raw_author_name: Yonghui Li
raw_affiliation_strings: Department of Grain Science and Industry, Kansas State University, Manhattan, KS 66506, USA
raw_author_name: Bin Li
raw_affiliation_strings: College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
raw_author_name: Xiangwei Zhu
raw_affiliation_strings: National "111" Center for Cellular Regulation and Molecular Pharmaceutics, Key Laboratory of Fermentation Engineering (Ministry of Education), Cooperative Innovation Center of Industrial Fermentation (Ministry of Education & Hubei Province), Hubei Key Laboratory of Industrial Microbiology, Hubei University of Technology, Wuhan 430068, China. Electronic address: xwzhu@hbut.edu.cn