# The cryoprotective effects of antifreeze peptides from pigskin collagen on texture properties and water mobility of frozen dough subjected to freeze–thaw cycles

> Research article (European Food Research and Technology, 2016) · cited 76× · AI/ML

**Wikidata**: [openalex:W2567163321](https://www.wikidata.org/wiki/openalex:W2567163321)  
**Source**: https://4ort.xyz/entity/the-cryoprotective-effects-of-antifreeze-peptides-from-pigskin-collagen-on-texture-properties-and-water-mobility-of-froz