Thermal Hysteresis and Bursting Rate in Sucrose Solutions with Antifreeze Proteins-Reference-Cited by-同舟云学术

Thermal Hysteresis and Bursting Rate in Sucrose Solutions with Antifreeze Proteins

Published:2020-04-23 Issue:7 Volume:43 Page:1383-1392
ISSN:0930-7516
Container-title:Chemical Engineering & Technology
language:en
Short-container-title:Chem. Eng. Technol.

Author:

Kiran-Yildirim Bercem¹²,Gaukel Volker²

Affiliation:

1. Marmara University, Faculty of EngineeringChemical Engineering Department 34722 Goztepe-Istanbul Turkey

2. Karlsruhe Institute of TechnologyInstitute of Process Engineering in Life SciencesSection I: Food Process Engineering Kaiserstrasse 12 76131 Karlsruhe Germany

Funder

Deutscher Akademischer Austauschdienst

Türkiye Bilimsel ve Teknolojik Araştirma Kurumu

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,General Chemical Engineering,General Chemistry

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/ceat.201900418

Reference50 articles.

1. The effects of antifreeze proteins on chilled and frozen meat

2. Effects of pre-slaughter administration of antifreeze proteins on frozen meat quality

3. Ice Recrystallization Inhibition in Ice Cream as Affected by Ice Structuring Proteins from Winter Wheat Grass

4. Antifreeze proteins and their potential use in frozen foods

5. Freezing and Ice Recrystallization Properties of Sucrose Solutions Containing Ice Structuring Proteins from Cold-Acclimated Winter Wheat Grass Extract

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