Work

Alleviative effects of Dendrobium officinale polysaccharide on the quality deterioration of frozen dough and corresponding bread

Year: 2025

Type: article

Source: International Journal of Biological Macromolecules

DOI: 10.1016/j.ijbiomac.2025.140705

Authors: Su Jiang-Peng, Fang Jia-Qin, Liu Chuang, Liu Shou-Ping, Tan Chin-Ping, Wang Ping-Ping, Fu Xiong, Chen Chun

Institutions: South China University of Technology, Universiti Putra Malaysia, Guangdong University of Technology, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety

Language: English

Topic: Polysaccharides Composition and Applications

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: closed

Funders: Higher Education Discipline Innovation Project, Guangzhou Municipal Science and Technology Project, Science and Technology Planning Project of Guangdong Province, Basic and Applied Basic Research Foundation of Guangdong Province

Awards: G3885511327, G477451022, G5029389564, G7919486444, G8050115504

OpenAlex ID: W4407186688

FWCI: 5.903

Cites: 58

Cited by: 14

Related to: 10