{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,5,13]],"date-time":"2026-05-13T11:56:30Z","timestamp":1778673390839,"version":"3.51.4"},"reference-count":15,"publisher":"Elsevier BV","issue":"3","license":[{"start":{"date-parts":[[2009,11,1]],"date-time":"2009-11-01T00:00:00Z","timestamp":1257033600000},"content-version":"tdm","delay-in-days":0,"URL":"https:\/\/www.elsevier.com\/tdm\/userlicense\/1.0\/"}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Journal of Cereal Science"],"published-print":{"date-parts":[[2009,11]]},"DOI":"10.1016\/j.jcs.2009.08.002","type":"journal-article","created":{"date-parts":[[2009,9,2]],"date-time":"2009-09-02T08:43:32Z","timestamp":1251881012000},"page":"410-413","source":"Crossref","is-referenced-by-count":19,"title":["Effect of ice structuring proteins from winter wheat on thermophysical properties of dough during freezing"],"prefix":"10.1016","volume":"50","author":[{"given":"Hua-Neng","family":"Xu","sequence":"first","affiliation":[],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Weining","family":"Huang","sequence":"additional","affiliation":[],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Zhouping","family":"Wang","sequence":"additional","affiliation":[],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Patricia","family":"Rayas-Duarte","sequence":"additional","affiliation":[],"role":[{"role":"author","vocabulary":"crossref"}]}],"member":"78","reference":[{"key":"10.1016\/j.jcs.2009.08.002_bib1","author":"American Association of Cereal Chemists","year":"2000"},{"key":"10.1016\/j.jcs.2009.08.002_bib2","doi-asserted-by":"crossref","first-page":"289","DOI":"10.1016\/S0260-8774(98)00167-8","article-title":"Influence of storage conditions on frozen French bread dough","volume":"39","author":"Bail","year":"1999","journal-title":"Journal of Food Engineering"},{"key":"10.1016\/j.jcs.2009.08.002_bib3","doi-asserted-by":"crossref","first-page":"105","DOI":"10.1016\/S1357-2725(00)00083-2","article-title":"Thermal hysteresis proteins","volume":"33","author":"Barrett","year":"2001","journal-title":"The International Journal of Biochemistry & Cell Biology"},{"key":"10.1016\/j.jcs.2009.08.002_bib4","doi-asserted-by":"crossref","first-page":"137","DOI":"10.1016\/S0260-8774(96)00066-0","article-title":"Thermal conductivity of unfrozen and frozen strawberry and spinach","volume":"31","author":"Delgado","year":"1997","journal-title":"Journal of Food Engineering"},{"key":"10.1016\/j.jcs.2009.08.002_bib5","doi-asserted-by":"crossref","first-page":"703","DOI":"10.1016\/j.foodres.2004.02.017","article-title":"Thermophysical properties evolution of French partly baked bread during freezing","volume":"37","author":"Hamdami","year":"2004","journal-title":"Food Research International"},{"key":"10.1016\/j.jcs.2009.08.002_bib6","doi-asserted-by":"crossref","first-page":"262","DOI":"10.1016\/j.cryobiol.2005.07.007","article-title":"The mechanism by which fish antifreeze proteins cause thermal hysteresis","volume":"51","author":"Kristiansen","year":"2005","journal-title":"Cryobiology"},{"key":"10.1016\/j.jcs.2009.08.002_bib7","doi-asserted-by":"crossref","first-page":"1293","DOI":"10.1021\/bm0610471","article-title":"Effect of aging and ice structuring proteins on the morphology of frozen hydrated gluten networks","volume":"8","author":"Kontogiorgos","year":"2007","journal-title":"Biomacromolecules"},{"key":"10.1016\/j.jcs.2009.08.002_bib8","doi-asserted-by":"crossref","first-page":"1079","DOI":"10.1016\/j.jfoodeng.2005.12.020","article-title":"Thermal conductivity measurements of a traditional fermented dough in the frozen state","volume":"78","author":"Kumcuoglu","year":"2007","journal-title":"Journal of Food Engineering"},{"key":"10.1016\/j.jcs.2009.08.002_bib9","doi-asserted-by":"crossref","first-page":"281","DOI":"10.1006\/jcrs.2000.0338","article-title":"Thermal, dynamic-mechanical, and dielectric analysis of phase and state transitions of frozen wheat doughs","volume":"32","author":"Laaksonen","year":"2000","journal-title":"Journal of Cereal Science"},{"key":"10.1016\/j.jcs.2009.08.002_bib10","doi-asserted-by":"crossref","first-page":"67","DOI":"10.1016\/j.cplett.2006.02.031","article-title":"Theoretical model of antifreeze protein\u2013ice adsorption: binding of large ligands to a two-dimensional homogeneous lattice","volume":"422","author":"Liu","year":"2006","journal-title":"Chemical Physical Letter"},{"key":"10.1016\/j.jcs.2009.08.002_bib11","doi-asserted-by":"crossref","first-page":"913","DOI":"10.1021\/jf000905w","article-title":"Effect of freezing and frozen storage of doughs on bread quality","volume":"49","author":"Ribotta","year":"2001","journal-title":"Journal of Agricultural and Food Chemistry"},{"key":"10.1016\/j.jcs.2009.08.002_bib12","doi-asserted-by":"crossref","first-page":"303","DOI":"10.1080\/87559120701418368","article-title":"Frozen dough and partially baked bread: an update","volume":"23","author":"Rosell","year":"2007","journal-title":"Food Reviews International"},{"key":"10.1016\/j.jcs.2009.08.002_bib13","doi-asserted-by":"crossref","first-page":"250","DOI":"10.1016\/j.jcs.2008.10.009","article-title":"Evaluation of water holding capacity and breadmaking properties for frozen dough containing ice structuring proteins from winter wheat","volume":"49","author":"Xu","year":"2009","journal-title":"Journal of Cereal Science"},{"key":"10.1016\/j.jcs.2009.08.002_bib14","doi-asserted-by":"crossref","first-page":"601","DOI":"10.1021\/cr950260c","article-title":"Antifreeze proteins: structures and mechanisms of function","volume":"96","author":"Yeh","year":"1996","journal-title":"Chemical Reviews"},{"key":"10.1016\/j.jcs.2009.08.002_bib15","doi-asserted-by":"crossref","first-page":"763","DOI":"10.1016\/j.foodres.2007.01.006","article-title":"Effect of carrot (Daucus carota) antifreeze proteins on the fermentation capacity of frozen dough","volume":"40","author":"Zhang","year":"2007","journal-title":"Food Research International"}],"container-title":["Journal of Cereal Science"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/api.elsevier.com\/content\/article\/PII:S0733521009001155?httpAccept=text\/xml","content-type":"text\/xml","content-version":"vor","intended-application":"text-mining"},{"URL":"https:\/\/api.elsevier.com\/content\/article\/PII:S0733521009001155?httpAccept=text\/plain","content-type":"text\/plain","content-version":"vor","intended-application":"text-mining"}],"deposited":{"date-parts":[[2018,12,17]],"date-time":"2018-12-17T11:58:06Z","timestamp":1545047886000},"score":1,"resource":{"primary":{"URL":"https:\/\/linkinghub.elsevier.com\/retrieve\/pii\/S0733521009001155"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2009,11]]},"references-count":15,"journal-issue":{"issue":"3","published-print":{"date-parts":[[2009,11]]}},"alternative-id":["S0733521009001155"],"URL":"https:\/\/doi.org\/10.1016\/j.jcs.2009.08.002","relation":{},"ISSN":["0733-5210"],"issn-type":[{"value":"0733-5210","type":"print"}],"subject":[],"published":{"date-parts":[[2009,11]]}}}