Basic Theory of Ice Crystallization Based on Water Molecular Structure and Ice Structure
Freezing storage is the most common method of food preservation and the formation of ice crystals during freezing has an important impact on food quality. The water molecular structure, mechanism of ice crystal formation, and ice crystal structure are elaborated in the present review. Meanwhile the...
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| Principais autores: | , , , |
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| Format: | Artigo |
| Sprog: | Inglês |
| Udgivet: |
MDPI AG
2024-08-01
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| Serier: | Foods |
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| Online adgang: | https://www.mdpi.com/2304-8158/13/17/2773 |
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