Resumen del estudio (idioma original)
reflecting improved viscoelastic behavior. Microstructural analysis further confirmed that FSCP contributed to a more densely packed and continuous gluten protein matrix. These effects are likely attributable to FSCP limiting water mobility through hydrogen bonding, thereby inhibiting ice crystal formation and recrystallization during freezing. Overall, as a novel and highly effective cryoprotectant, FSCP can stabilize protein network structures and enhance their functional properties, demonstrating significant application potential and offering a promising strategy for mitigating freeze-induced deterioration in
Traducción al español (IA · NME)
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Detalles bibliográficos
- Autores: Xin M, Guo J, Wang L, Han S, Yue C, Bai Z
- Publicado en: Food research international (Ottawa, Ont.)
- PMID: 42632737
- DOI: 10.1016/j.foodres.2026.119902
