Effects of freezing on cell structure of fresh cellular food materials: A review-Reference-Cited by-同舟云学术

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Effects of freezing on cell structure of fresh cellular food materials: A review

Published:2018-05 Issue: Volume:75 Page:46-55
ISSN:0924-2244
Container-title:Trends in Food Science & Technology
language:en
Short-container-title:Trends in Food Science & Technology

Author:

Li Dongmei,Zhu Zhiwei,Sun Da-Wen^ORCID

Funder

National Key R&D Program of China

Collaborative Innovation Major Special Projects of Guangzhou City

Agricultural Development and Rural Work of Guangdong Province

International and Hong Kong – Macau - Taiwan Collaborative Innovation Platform of Guangdong Province

Guangdong Provincial R & D Centre for the Modern Agricultural Industry

Common Technical Innovation Team of Guangdong Province

Innovation Centre of Guangdong Province for Modern Agricultural Science and Technology

Publisher

Elsevier BV

Subject

Food Science,Biotechnology

Reference133 articles.

1. Effect of different freezing processes on the microstructure of Atlantic salmon (Salmo salar) fillets;Alizadeh;Innovative Food Science & Emerging Technologies,2007

2. Ultrastructural and changes in pectin composition of sweet cherry from the application of prefreezing treatments;Alonso;Journal of Food Science,2005

3. Effect of a pulsed electric field and osmotic treatment on freezing of potato tissue;Ammar;Food Biophysics,2010

4. The effect of osmotic dehydrofreezing on the role of the cell membrane in carrot texture softening after freeze-thawing;Ando;Journal of Food Engineering,2012

5. Effect of radiofrequency assisted freezing on meat microstructure and quality;Anese;Food Research International,2012

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1. Enhancing freeze-thaw stability of frozen dough with deacetylated konjac glucomannan: The role of degree of deacetylation;Food Hydrocolloids;2025-01

2. Uncovering the freezing energy release of salted grass carp (Ctenopharyngodon idella) flesh: Effects of water state and protein structure on the thermal properties;Food Chemistry;2024-12

3. Effect of low-frequency electric field assisted freezing on ice crystals of tilapia fish protein;Food Control;2024-12

4. Instability of natural deep eutectic solvents (NADESs) induced by Amadori rearrangement and its effects on cryopreservation of yeast cells;Food Chemistry;2024-12

5. Influence of ultrasonic pretreatment on the quality attributes and pectin structure of chili peppers (Capsicum spp.);Ultrasonics Sonochemistry;2024-11

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