Related Experiment Video

Updated: Jun 4, 2026

Formulations for Freeze-drying of Bacteria and Their Influence on Cell Survival
08:55

Formulations for Freeze-drying of Bacteria and Their Influence on Cell Survival

Published on: August 3, 2013

Mechanisms underlying quality deterioration in pre-fermented frozen dough during freeze-thaw cycles: Insights from

Lu Lu1, Min Jiang1, Ayan Zong1

  • 1School of Food Science and Engineering, Central South University of Forestry and Technology, Changsha 410004, Hunan Province, PR China; National Engineering Research Center for Deep Processing of Rice and By-products, Changsha 410004, Hunan Province, PR China.

Food Chemistry
|June 2, 2026
PubMed

Keywords:
Freeze-thaw cyclesGluten depolymerizationPre-fermented frozen doughYeast metabolismYeast-dough interaction

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