Food chemistry
Effects of recombinant carrot antifreeze protein concentrations on frozen dough and bread: Insights into dynamic changes of water and ice crystals.
Ying Huang, Shenying Zhang, Haojia Zhu, Caiyun Liu, Zichen Huang, Hanzhang Hao, Yingxue Che, Mei Liu, Ying Liang, Xueling Zheng, Chong Liu, Limin Li
Published: 202510.1016/j.foodchem.2025.147783
Abstract
This study investigated the effects of various recombinant carrot antifreeze protein (rCaAFP) concentrations on frozen dough bread (FDB) quality and water and ice crystal dynamics. Results demonstrated that bovine serum albumin (BSA), used as a non-s…
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