Cryo-protective effect of ice-binding peptides derived from collagen hydrolysates on the frozen dough and its ice-binding mechanisms
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DOI: 10.1016/j.lwt.2020.109678
Abstract: Abstract Ice-bonding collagen peptides (IBCPs) from bovine bone collagen hydrolysates were isolated by an improved ice-affinity adsorption system. Then its breadmaking performance in the frozen dough and ice-binding mechanism were investigated. The results showed that… read more here.
Keywords: ice binding; dough ice; ice; frozen dough ... See more keywords