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Food Research International (Ottawa, Ont.)|February 7, 2026
Casein phosphopeptide as a high-performance cryoprotectant in frozen dough: Ice inhibition behaviors, stabilized gluten network, and improved quality attributesYantao Liu, Youqing Shi, Tao Tao, et al.
Foods (Basel, Switzerland)|December 17, 2024
Pea-Protein-Stabilized Emulsion as a High-Performance Cryoprotectant in Frozen Dough: Effects on the Storage Stability and Baking PerformanceDiming Li, Youqing Shi, Zhihan Ouyang, et al.
International Journal of Biological Macromolecules|October 25, 2024
Co-stabilization effects of gluten/carrageenan to the over-heated myofibrillar protein: Inhibit the undesirable gel weakening and protein over-aggregationsXiangwei Zhu, Xiangyu Liu, Zhihan Ouyang, et al.
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