Background The utilization of frozen dough technology presents a compelling solution for
prolonging the shelf life of flour products and enhancing production efficiency. This …

Soybean protein isolate (SPI) is a highly functional protein source used in various food
applications, such as emulsion, gelatin, and food packaging. However, its commercial …

In this study, hierarchical structural and characteristic changes of starches isolated from
repeated freezing-thawing (FT) frozen dough were evaluated to understand the causal …

Annealing treatment on the physicochemical properties and hydrolysis of maize, potato and
pea starch were investigated in present study. Results indicated that annealing treatment did …

The influence of pulsed electric field (PEF) combined with octenyl succinic anhydride (OSA)
on the freeze-thaw stability of corn starch gel was investigated. After five freeze-thaw cycles …

The study investigates the role of pectin and heat-moisture treatment in modifying the
physicochemical and structural properties of corn starch. The structural features and …

The effects of fructooligosaccharides (FOS), galactooligosaccharides (GOS), and
xylooligosaccharides (XOS) on gelatinization, retrogradation, thermal properties and particle …

Owing to the semi-crystalline structure of native starch granules, enzymatic modification is
low efficient. In order to achieve highly effective amylolysis by α-amylase, freezing/thawing …

Plasma is growingly used in the modification of starch granules as an emerging non-thermal
technology. The study was aimed to investigate the improving role that the plasma process …

Three types of freezing methods, namely, spiral tunnel freezing method (SF), cryogenic
refrigerator freezing method (RF) and liquid nitrogen spray freezing method (LF), were …