Ice crystal growth of living onion epidermal cells as affected by freezing rates-Reference-Cited by-同舟云学术

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Ice crystal growth of living onion epidermal cells as affected by freezing rates

Published:2018-01-01 Issue:1 Volume:21 Page:606-617
ISSN:1094-2912
Container-title:International Journal of Food Properties
language:en
Short-container-title:International Journal of Food Properties

Author:

Xu Duohua¹,Wang Huaiwen¹²,Wang Yanan³,Zhang Zhe²

Affiliation:

1. School of Mechanical Engineering, Tianjin University of Commerce, Tianjin, China

2. Tianjin Key Laboratory of Refrigeration Technology, Tianjin University of Commerce, Tianjin, China

3. School of Engineering, Deakin University, Geelong, Victoria, Australia

Funder

National Natural Science Foundation of China

Tianjin Natural Science Foundation

Publisher

Informa UK Limited

Subject

Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/10942912.2018.1439506

Reference32 articles.

1. Evaluation of combined effects of ageing period and freezing rate on quality attributes of beef loins

2. Ultrasonic monitoring of food freezing

3. Effect of Freezing Rate on the Onion Cell Deformation Evaluated by Digital Image Correlation

4. Impact of Freezing Process on Salt Diffusivity of Seafood: Application to Salmon (Salmo salar) Using Conventional and Pressure Shift Freezing

5. Size and location of ice crystals in pork frozen by high-pressure-assisted freezing as compared to classical methods

Cited by 3 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Can cryogenic freezing preserve the quality of fruit matrices during long-term storage compared to the mechanical method?;Applied Food Research;2024-06

2. Mechanism of ultrasound assisted nucleation during freezing and its application in food freezing process;International Journal of Food Properties;2021-01-01

3. Effect of cytoskeleton on ice crystal growth in cells during freezing;International Journal of Food Properties;2018-01-01

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