Mitigative effects of carboxymethyl chitosan on the deterioration of gliadin tractility in frozen rice dough during frozen storage

Frozen storage deteriorates the texture and digestibility of frozen rice dough by damaging gliadin structure and starch integrity. This study investigated carboxymethyl chitosan (CMCh) and sodium carboxymethyl cellulose (CMCNa) as cry-oprotectants to mitigate these effects. Comprehensive analysis ut...

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Autors principals:	Wangming Dong, Yan Wu, Ge Zhang, Qi Wei
Format:	Artigo
Idioma:	Inglês
Publicat:	Elsevier 2025-08-01
Col·lecció:	Food Chemistry: X
Matèries:	Carboxymethyl cellulose sodium Carboxymethyl chitosan Frozen rice dough Tractility Wheat gliadin
Accés en línia:	http://www.sciencedirect.com/science/article/pii/S259015752500803X
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