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

Jie Guo; Gege Zhang; Jiaxin Duan; Hang Xiao; Peiyan Li; Ping Wang; Jinying Guo
Food Chemistry · Vol. 512 · pp. 148960 · 2026
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Bibliographic Information

JournalFood Chemistry
PublisherElsevier
Publication Date2026-05-01
Publication Year2026
Volume512
Pages148960
Document TypeJournal Article
eISSN0308-8146
DOI10.1016/j.foodchem.2026.148960
SubjectAgricultural and Biological Sciences

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NARA Access Coverage1976-07-01~Current
Journal Homepagehttps://www.sciencedirect.com/science/journal/03088146
Publisher PageOpen Publisher Page
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