Dielectric behavior of frozen dough during thawing: Insights into phase transition, mobility, and migration of water

作者：Yiling Yang, Tao Yuan, Yejun Wu, Bowen Yan, Jian‐xin Zhao, Hao Zhang, Wei Chen, Daming Fan · 发表于：Journal of Food Engineering · 年份：2025 · DOI：10.1016/j.jfoodeng.2025.112502 · 被引用次数：8 · 研究领域：Freezing and Crystallization Processes、Food Drying and Modeling、Polysaccharides and Plant Cell Walls