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Ziyi Wan

Tianjin University of Science & Technology

China

  • Tianjin University of Science & Technology

SCHOLARLY PAPERS

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Scholarly Papers (1)

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Glass Transition Features of Frozen Dough Regulated by Lentinan Molecular Weight and Their Correlation with Dough Structural and Rheological Properties

Number of pages: 37 Posted: 09 Aug 2024
Shunqin Li, Wenjie Sui, Jiayi Cui, Ziyi Wan, Jingxin Zhang, Tao Wu and Min Zhang
Tianjin University of Science & Technology, Tianjin University of Science & Technology, Tianjin University of Science & Technology, Tianjin University of Science & Technology, Tianjin University of Science & Technology, Tianjin University of Science & Technology and Tianjin University of Science & Technology
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Abstract:

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glass transition, lentinan, Molecular weight, dough structure, Molecular interaction, processing property