A5033453906- Freezing and Crystallization Processes
- Nanocomposite Films for Food Packaging
- Microbial Metabolites in Food Biotechnology
- Dyeing and Modifying Textile Fibers
- Advanced Nanomaterials in Catalysis
- Food composition and properties
- Microplastics and Plastic Pollution
- Nanoparticles: synthesis and applications
- Advanced Cellulose Research Studies
Yangzhou University
2024
State Key Laboratory of Food Science and Technology
2022
Jiangnan University
2022
Summary In this study, pre‐fermented frozen raw dough (PFRD) was subjected to freeze–thaw cycling (FTC) explore the deterioration mechanism of PFRD, after which physical quality, chemical properties and in vitro digestion characteristics starch were analysed. The results showed that 5th FTC, surface area exhibited obvious depression deformation, damaged content increased by 38.21%. random mechanical damage caused ice crystals also had no significant regularity water retention short‐range...