{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,10,7]],"date-time":"2026-10-07T17:00:06Z","timestamp":1791392406968,"version":"4.3.3"},"reference-count":47,"publisher":"Wiley","issue":"10","license":[{"start":{"date-parts":[[2026,10,7]],"date-time":"2026-10-07T00:00:00Z","timestamp":1791331200000},"content-version":"vor","delay-in-days":6,"URL":"http:\/\/onlinelibrary.wiley.com\/termsAndConditions#vor"},{"start":{"date-parts":[[2026,10,1]],"date-time":"2026-10-01T00:00:00Z","timestamp":1790812800000},"content-version":"tdm","delay-in-days":0,"URL":"http:\/\/doi.wiley.com\/10.1002\/tdm_license_1.1"}],"content-domain":{"domain":["ift.onlinelibrary.wiley.com"],"crossmark-restriction":true},"short-container-title":["Journal of Food Science"],"published-print":{"date-parts":[[2026,10]]},"abstract":"<jats:title>ABSTRACT<\/jats:title>\n                  <jats:sec>\n                    <jats:label\/>\n                    <jats:p>\n                      To elucidate the mechanism of water migration in frozen dough steamed buns under varying numbers of freeze\u2013thaw cycles (FTCs) (0, 2, 4, 6, and 8), this study explored the correlation between water migration and quality deterioration. With increasing FTCs, the ordered protein structure was disrupted, and the gelatinization enthalpy of the frozen dough steamed buns decreased. Meanwhile, depolymerization of the protein intact structure occurred. The proportion of \u03b1\u2010helices decreased significantly from 22.95% to 12.14% (\n                      <jats:italic>p<\/jats:italic>\n                      \u00a0&lt;\u00a00.05). The proportion of \u03b2\u2010turns decreased significantly from 34.83% to 33.74% (\n                      <jats:italic>p<\/jats:italic>\n                      \u00a0&lt;\u00a00.05), whereas the proportion of random coils increased significantly from 13.79% to 25.60% (\n                      <jats:italic>p<\/jats:italic>\n                      \u00a0&lt;\u00a00.05). Additionally, the internal microstructure and gluten network structure were disrupted. These weakened the water\u2010binding capacity of the frozen dough steamed buns. The migration of bound water to free water led to significant increases in the proportion of freezable water, fusion enthalpy, and water activity (\n                      <jats:italic>p<\/jats:italic>\n                      \u00a0&lt;\u00a00.05), whereas the total moisture content decreased significantly by 14.07% (\n                      <jats:italic>p<\/jats:italic>\n                      \u00a0&lt;\u00a00.05). Ultimately, these variations resulted in a decline in the gas\u2010holding capacity, accompanied by a significant reduction in specific volume, cohesiveness, and resilience (\n                      <jats:italic>p<\/jats:italic>\n                      \u00a0&lt;\u00a00.05). In contrast, hardness, gumminess, and chewiness increased significantly (\n                      <jats:italic>p<\/jats:italic>\n                      \u00a0&lt;\u00a00.05). This study clarified the mechanisms underlying the quality deterioration of frozen dough steamed buns during FTC treatment, providing a theoretical basis for improving the quality and freeze\u2013thaw stability of such flour\u2010based frozen products.\n                    <\/jats:p>\n                  <\/jats:sec>\n                  <jats:sec>\n                    <jats:title>Practical Applications<\/jats:title>\n                    <jats:p>This work offers valuable insights for improving the freeze\u2013thaw stability, overall quality, and industrial development of frozen dough steamed buns.<\/jats:p>\n                  <\/jats:sec>","DOI":"10.1111\/1750-3841.71437","type":"journal-article","created":{"date-parts":[[2026,10,7]],"date-time":"2026-10-07T16:41:04Z","timestamp":1791391264000},"update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":0,"title":["Insights Into the Mechanism of Water Migration During Freeze\u2013Thaw Cycles on the Quality Deterioration of Frozen Dough Steamed Buns"],"prefix":"10.1111","volume":"91","author":[{"given":"Yongliang","family":"Bai","sequence":"first","affiliation":[{"name":"School of Food Science and Engineering Foshan University  Foshan Guangdong China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Zhuling","family":"Lin","sequence":"additional","affiliation":[{"name":"School of Food Science and Engineering Foshan University  Foshan Guangdong China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Zuanhao","family":"Liang","sequence":"additional","affiliation":[{"name":"School of Food and Marine Ecology Yangjiang Polytechnic  Yangjiang China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Yu","family":"Xia","sequence":"additional","affiliation":[{"name":"School of Food and Marine Ecology Yangjiang Polytechnic  Yangjiang 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