Underlying mechanisms of Antarctic krill peptide in enhancing frozen dough quality: From gluten protein aggregation and microstructure to corresponding steamed bread quality

Food Chemistry 2026

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Authors: Jie Guo, Jie Guo, Gege Zhang, Jiaxin Duan, Hang Xiao, Peiyan Li, Ping Wang, Jinying Guo, Jinying Guo

DOI: 10.1016/j.foodchem.2026.148960

Cited by: 4

References: 61

Fields of Study & Subjects

Food composition and properties Celiac Disease Research and Management Probiotics and Fermented Foods

References 61