Control of ice crystal nucleation and growth during the food freezing process-Reference-Cited by-同舟云学术

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Control of ice crystal nucleation and growth during the food freezing process

Published:2022-04-16 Issue:3 Volume:21 Page:2433-2454
ISSN:1541-4337
Container-title:Comprehensive Reviews in Food Science and Food Safety
language:en
Short-container-title:Comp Rev Food Sci Food Safe

Author:

Jia Guoliang¹²^ORCID,Chen Yimeng¹²,Sun AiDong¹²^ORCID,Orlien Vibeke³^ORCID

Affiliation:

1. College of Biological Sciences and Technology Beijing Forestry University Beijing China

2. Beijing Key Laboratory of Forest Food Processing and Safety Beijing Forestry University Beijing China

3. Department of Food Science Faculty of Science University of Copenhagen Frederiksberg C Denmark

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/1541-4337.12950

Reference168 articles.

1. Curvature Corrections Remove the Inconsistencies of Binary Classical Nucleation Theory

2. Pulsed electric fields effects on meat tissue quality and functionality;Alahakoon A. U.;Handbook of Electroporation,2016

3. Effect of multiple freeze–thaw cycles on the quality of chicken breast meat

4. Probing the critical nucleus size for ice formation with graphene oxide nanosheets

5. Effect of high pressure treatment on the color of fresh and processed meats: A review

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