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- Ma, Zilin, et al. Show all 8 Authors
- Food hydrocolloids 2019 v.90 pp. 377-384
- Weissella confusa; cryoprotectants; crystallization; crystals; dextran; exopolysaccharides; freeze-thaw cycles; frozen dough; hydrocolloids; ice; industry; loss modulus; magnetism; microstructure; molecular weight; rheology; scanning electron microscopes; storage modulus; water content; water distribution; wheat gluten
- ... The effect of exopolysaccharide (EPS) produced by Weissella confusa QS813 on the hydration, water distribution, rheology and microstructure of wheat gluten during freeze–thaw cycles (FTC) was investigated. Addition of EPS increased the water content of fresh gluten and delayed the dehydration of gluten during FTC. Low field-nuclear magnetic resonance showed that the presence of EPS reduced the mob ...