Effects of an oscillating magnetic field on ice nucleation in aqueous iron‐oxide nanoparticle dispersions during supercooling and preservation of beef as a food application-Reference-Cited by-同舟云学术

Effects of an oscillating magnetic field on ice nucleation in aqueous iron‐oxide nanoparticle dispersions during supercooling and preservation of beef as a food application

Published:2020-09-10 Issue:11 Volume:43 Page:
ISSN:0145-8876
Container-title:Journal of Food Process Engineering
language:en
Short-container-title:J Food Process Eng

Author:

Kang Taiyoung¹^ORCID,Hoptowit Raymond¹,Jun Soojin²^ORCID

Affiliation:

1. Department of Molecular Biosciences and Bioengineering University of Hawaii at Manoa Honolulu Hawaii USA

2. Department of Human Nutrition, Food and Animal Sciences University of Hawaii at Manoa Honolulu Hawaii USA

Funder

National Institute of Food and Agriculture

Publisher

Wiley

Subject

General Chemical Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpe.13525

Reference40 articles.

1. Fundamental research on external factors affecting the freezing of supercooled water

2. Supercooling enables long-term transplantation survival following 4 days of liver preservation

3. Application of supercooling to long-term storage of fish meat

4. Effect of Sweetener, Stabilizer, and Storage Temperature on Ice Recrystallization in Ice Cream

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