Antifreeze Proteins
Author:
Publisher
Elsevier
Reference113 articles.
1. Synthetic polypeptide with antifreeze activity;Ananthanarayanan;Nature,1977
2. Understanding the mechanism of ice binding by type III antifreeze proteins;Antson;Journal of Molecular Biology,2001
3. Physical Chemistry;Atkins,1990
4. New ice-binding face for type I antifreeze protein;Baardsnes;Febs Letters,1999
5. The crystal structure of ice between 0°C and –183°C;Barnes;Proceedings of Royal Society A,1929
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1. Hemp protein hydrolysates’ ability to inhibit ice recrystallization is influenced by the dispersing medium and succinylation;Food Hydrocolloids;2024-02
2. Ice Recrystallization Inhibition Activity of Soy Protein Hydrolysates;Journal of Agricultural and Food Chemistry;2023-07-19
3. Ice cream structure modification by ice-binding proteins;Food Chemistry;2018-04
4. Time-Lapse, in Situ Imaging of Ice Crystal Growth Using Confocal Microscopy;ACS Omega;2016-11-28
5. Antifreeze Proteins: Characteristics, Function, Mechanism of Action, Sources and Application to Foods;Journal of Food Processing and Preservation;2015-03-25
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