研究论文
Production of a recombinant carrot antifreeze protein by Pichia pastoris GS115 and its cryoprotective effects on frozen dough properties and bread quality
Mei Liu, Ying Liang, Hui Zhang, Gangcheng Wu, Li Wang, Haifeng Qian, Xiguang Qi
Jiangnan University State Key Laboratory of Food Science and Technology Henan University of Technology
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逐年被引趋势
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学术脉络
学科主题
工程Freezing and Crystallization Processes
Meat and Animal Product Quality · Magnetic and Electromagnetic Effects
参考文献 47
Extraction of Oat (Avena sativa L.) Antifreeze Proteins and Evaluation of Their Effects on Frozen Dough and Steamed Bread
被引 59Yanjie Zhang, Hui Zhang, Li Wang · Food and Bioprocess Technology · 2015
Heat-stable antifreeze protein from grass
被引 262C. Sidebottom, Sarah L. Buckley, Paul D. A. Pudney · Nature · 2000
Antifreeze and cryoprotective activities of ice-binding collagen peptides from pig skin
被引 88Hui Cao, Ying Zhao, Yu Zhu · Food Chemistry · 2015
此处列出前 3 条
引用本文 65
Pichia pastoris : A highly successful expression system for optimal synthesis of heterologous proteins
被引 754Mohsen Karbalaei, Seyed Abdolrahim Rezaee, Hadi Farsiani · Journal of Cellular Physiology · 2020
Control of ice crystal nucleation and growth during the food freezing process
被引 145Guoliang Jia, Yimeng Chen, Aidong Sun · Comprehensive Reviews in Food Science and Food Safety · 2022
Non-animal proteins as cutting-edge ingredients to reformulate animal-free foodstuffs: Present status and future perspectives
被引 131Fatma Boukid, Cristina M. Rosell, Sara Rosene · Critical Reviews in Food Science and Nutrition · 2021
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