Water phase transition under pressure and its application in high pressure thawing of agar gel and fish
Author:
Publisher
Elsevier BV
Subject
Food Science
Reference23 articles.
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1. High Pressure Sub-Zero Temperature Concepts for Improving Microbial Safety and Maintaining Food Quality: Background Fundamentals, Equipment Issues and Applications;Food Reviews International;2024-06-27
2. Effects of high-pressure thawing on the quality and myofibrillar protein denaturation of Atlantic salmon;European Food Research and Technology;2024-04-01
3. Facilitation of metastable ice Ⅰ - ice III phase transition of liquid foods at high-pressure sub-zero temperature by perturbation;Food Research International;2023-07
4. Application of high pressure processing in freezing and thawing processes;Non-thermal Food Processing Operations;2023
5. Thawing equipment for the food industry;High-Temperature Processing of Food Products;2023
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