Multiscale mechanisms of fish skin collagen peptide in frozen dough preservation: Interplay of protein conformation, rheological properties, and end-product quality

作者：Menglei Xin, Peiyao Li, Hao Guo, Chonghui Yue, Zhouya Bai, Jinying Guo · 发表于：Food Hydrocolloids · 年份：2025 · DOI：10.1016/j.foodhyd.2025.112264 · 被引用次数：6 · 研究领域：Proteins in Food Systems、Protein Hydrolysis and Bioactive Peptides、Meat and Animal Product Quality