Citations (115)
Keep up to date with the latest research on this topic with citation updates for this article.
Read on this site (11)
Gaopeng Zhang, Chunyan Zhu, Noman Walayat, Asad Nawaz, Yuting Ding & Jianhua Liu. (2023) Recent development in evaluation methods, influencing factors and control measures for freeze denaturation of food protein. Critical Reviews in Food Science and Nutrition 63:22, pages 5874-5889.
Read now
Read now
Abdo Hassoun, Shahida Anusha Siddiqui, Slim Smaoui, İ̇lknur Ucak, Rai Naveed Arshad, Zuhaib F. Bhat, Hina F. Bhat, María Carpena, Miguel A. Prieto, Abderrahmane Aït-Kaddour, Jorge A.M. Pereira, Carmela Zacometti, Alessandra Tata, Salam A. Ibrahim, Fatih Ozogul & José S. Camara. (2022) Emerging Technological Advances in Improving the Safety of Muscle Foods: Framing in the Context of the Food Revolution 4.0. Food Reviews International 0:0, pages 1-42.
Read now
Read now
Honghong Gong, Jiao Liu, Limei Wang, Li You, Kun Yang, Jing Ma & Weiqing Sun. (2022) Strategies to optimize the structural and functional properties of myofibrillar proteins: Physical and biochemical perspectives. Critical Reviews in Food Science and Nutrition 0:0, pages 1-17.
Read now
Read now
Wenhui Zhu, Menglin Han, Ying Bu, Xuepeng Li, Shumin Yi, Yongxia Xu & Jianrong Li. (2022) Plant polyphenols regulating myoglobin oxidation and color stability in red meat and certain fish: A review. Critical Reviews in Food Science and Nutrition 0:0, pages 1-13.
Read now
Read now
Seonmin Lee, Kyung Jo, Hyun Gyung Jeong, Yun-Sang Choi, Hyunjin Kyoung & Samooel Jung. (2022) Freezing-induced denaturation of myofibrillar proteins in frozen meat. Critical Reviews in Food Science and Nutrition 0:0, pages 1-18.
Read now
Read now
Xu Chen, Xiaodan Shi, Xixi Cai, Fujia Yang, Ling Li, Jinhong Wu & Shaoyun Wang. (2021) Ice-binding proteins: a remarkable ice crystal regulator for frozen foods. Critical Reviews in Food Science and Nutrition 61:20, pages 3436-3449.
Read now
Read now
Wenjuan Xiang, Hsiao-Wen Wang & Da-Wen Sun. (2021) Phytohormones in postharvest storage of fruit and vegetables: mechanisms and applications. Critical Reviews in Food Science and Nutrition 61:18, pages 2969-2983.
Read now
Read now
Zhiwei Zhu, Tian Li & Da-Wen Sun. (2021) Pressure-related cooling and freezing techniques for the food industry: fundamentals and applications. Critical Reviews in Food Science and Nutrition 61:17, pages 2793-2808.
Read now
Read now
Clement Kehinde Ajani, Zhiwei Zhu & Da-Wen Sun. (2021) Recent advances in multiscale CFD modelling of cooling processes and systems for the agrifood industry. Critical Reviews in Food Science and Nutrition 61:15, pages 2455-2470.
Read now
Read now
Okon Johnson Esua, Jun-Hu Cheng & Da-Wen Sun. (2021) Functionalization of water as a nonthermal approach for ensuring safety and quality of meat and seafood products. Critical Reviews in Food Science and Nutrition 61:3, pages 431-449.
Read now
Read now
Xuan Ma, Jun Mei & Jing Xie. (2021) Mechanism of ultrasound assisted nucleation during freezing and its application in food freezing process. International Journal of Food Properties 24:1, pages 68-88.
Read now
Read now
Articles from other publishers (104)
Qihang Wei, Qinxiu Sun, Xiuping Dong, Baohua Kong, Hongwu Ji & Shucheng Liu. (2024) Effect of static magnetic field-assisted freezing at different temperatures on muscle quality of pacific white shrimp (Litopenaeus vannamei). Food Chemistry 438, pages 138041.
Crossref
Crossref
Yue Leng, Chenyun Zhang, Yuan Gao & Xiaodan Wang. (2024) Bio-impedance measurements for meat quality determination of pork loins under repeated freeze-thaw treatments. Journal of Food Composition and Analysis 125, pages 105779.
Crossref
Crossref
Hongchen Wan, Da-Wen Sun, Zhiwei Zhu & Leyin Zeng. (2024) Fabrication and characterization of biomimetic plant cuticles from pullulan - graphene oxide (PU-GO) and beeswax - stearic acid (BW-SA) for Citrus Limon Rosso preservation. International Journal of Biological Macromolecules 254, pages 127776.
Crossref
Crossref
Dandan Li, Haifei Li, Yang Tao, Ganghua Li, Enbo Xu, Yongbin Han & Yanfeng Ding. (2023) Static magnetic field improvement of the quality of rice dumpling subjected to freeze–thaw cycles: Roles of phase transition of water and changes in structural and physicochemical properties of glutinous rice flour. Food Research International 174, pages 113663.
Crossref
Crossref
Özgün Köprüalan Aydın, Hira Yüksel Sarıoğlu, Safiye Nur Dirim & Figen Kaymak-Ertekin. (2023) Recent Advances for Rapid Freezing and Thawing Methods of Foods. Food Engineering Reviews 15:4, pages 667-690.
Crossref
Crossref
Lin Liu, Wenjuan Jiao, Hao Xu, Jianan Zheng, Yehui Zhang, Haijun Nan & Wen Huang. (2023) Effect of rapid freezing technology on quality changes of freshwater fish during frozen storage. LWT 189, pages 115520.
Crossref
Crossref
Yulong Luo, Yongzhao Bi, Rui Du, Hong Yuan, Yanru Hou & Ruiming Luo. (2023) The impact of freezing methods on the quality, moisture distribution, microstructure, and flavor profile of hand-grabbed mutton during long-term frozen storage. Food Research International 173, pages 113346.
Crossref
Crossref
Xin Du, Baohua Kong, Junjie He, Quanyu Zhang, Geer An, Tingting Zhang & Xiufang Xia. (2023) Cryoprotective effect of water-tailored trehalose-based natural deep eutectic solvents on frozen-thawed mirror carp (Cyprinus carpio L.) surimi. Food Chemistry 426, pages 136633.
Crossref
Crossref
Qijian Zhu, Shiqian Fu, Huicheng Yang, Bangchu Lin, Yongjiang Lou & Yongyong Li. (2023) Effects of static magnetic field-assisted freezing on physicochemical indices and bacterial communities of shrimp (Penaeus vannamei). Food Bioscience, pages 103412.
Crossref
Crossref
Xin-Yu Liu, Xue-Lai Zhang, Guan-Bang Wang, Fan-Yang Mo & Xin-Rong Zhang. (2023) Application of super-cooled storage of aquatic products: A review. International Journal of Refrigeration 154, pages 66-72.
Crossref
Crossref
Libin Sun, Zhiwei Zhu & Da-Wen Sun. (2023) Regulating ice formation for enhancing frozen food quality: Materials, mechanisms and challenges. Trends in Food Science & Technology 139, pages 104116.
Crossref
Crossref
Tsekwi Gracious Rinwi, Da-Wen Sun, Ji Ma & Qi-Jun Wang. (2023) Underlying mechanisms and molecular interactions of isochoric freezing on enhancing the freshness of chicken breast meat. LWT 187, pages 115305.
Crossref
Crossref
Vaishak S, Prosenjit Singha, Mani Sankar Dasgupta, Armin Hafner, Kristina Widell, Souvik Bhattacharyya, Santosh Kumar Saini, B.S. Arun, Manoj P. Samuel & George Ninan. (2023) Performance analysis of a CO2/NH3 cascade refrigeration system with subcooling for low temperature freezing applications. International Journal of Refrigeration 153, pages 140-154.
Crossref
Crossref
Junho Yang, Jiyoung Shin, Hyunsuk Kim, Yikang Sim, Eunji Cha & Jiyoung Yang. (2023) Analysis of metabolite differences between South Korean and Chinese yellow goosefish (Lophius litulon) using capillary electrophoresis time-of-flight mass spectrometry. Journal of Chromatography B 1228, pages 123863.
Crossref
Crossref
Wenxuan Wang, Wenzheng Li, Ying Bu, Xuepeng Li & Wenhui Zhu. (2023) Nano Freezing–Thawing of Atlantic Salmon Fillets: Impact on Thermodynamic and Quality Characteristics. Foods 12:15, pages 2887.
Crossref
Crossref
Bo Yi & Hengyi Xu. (2023) Research and Development Status of Prepared Foods in China: A Review. Applied Sciences 13:14, pages 7998.
Crossref
Crossref
Kun Yang, Chuhan Bian, Yixuan Dong, Jun Mei & Jing Xie. (2023) Effect of Multi-Frequency Ultrasound-Assisted Thawing Technology on Thawing Rate, Quality Properties, and Myofibrillar Protein Structure of Sea Bass (Lateolabrax Maculatus). Food and Bioprocess Technology.
Crossref
Crossref
Qijun Wang, Qiuxia Dong, Lishuang Wang & Da-Wen Sun. (2023) Quality attributes of pork tenderloin frozen under different high voltage electric fields with ultrahigh permittivity ceramic-enhanced electrodes. LWT 184, pages 114989.
Crossref
Crossref
Clement Kehinde Ajani, Zhiwei Zhu & Da-Wen Sun. (2023) Microscale Modelling of Flow, Heat and Mass Transport During Vacuum Cooling of Porous Foods: Effective Property Computation. Transport in Porous Media 148:3, pages 433-458.
Crossref
Crossref
Tsekwi Gracious Rinwi, Ji Ma & Da-Wen Sun. (2023) Effects of isochoric freezing on myofibrillar protein conformational structures of chicken breasts. LWT 181, pages 114768.
Crossref
Crossref
Tsekwi Gracious Rinwi, Da-Wen Sun, Ji Ma & Qi-Jun Wang. (2023) Effects of isochoric freezing on freezing process and quality attributes of chicken breast meat. Food Chemistry 405, pages 134732.
Crossref
Crossref
Dongmei Li, Zhiwei Zhu & Da-Wen Sun. (2023) Effects of high-pressure freezing and deep-frozen storage on cell structure and quality of cordyceps sinensis. LWT 175, pages 114044.
Crossref
Crossref
Qingqing Jiang, Yufan Du, Shiyu Huang, Jinhui Gu, Wenzheng Shi, Xichang Wang & Zhihe Wang. (2022)
Physicochemical and microstructural mechanisms for quality changes in lightly salted tilapia (
Oreochromis niloticus
) fillets during frozen storage
. Journal of the Science of Food and Agriculture 103:1, pages 308-316.
Crossref
Crossref
Swati Mahato, Zhiwei Zhu & Da-Wen Sun. (2023) Effects of frequencies ranging from 100 to 400 Hz on electromagnetic field assisted freezing of grass carp (Ctenopharyngodon idellus). LWT 174, pages 114399.
Crossref
Crossref
Swati Mahato, Zhiwei Zhu & Da-Wen Sun. (2023) Effects of extremely low frequency electromagnetic field at 50 Hz on myofibrillar protein from grass carp (Ctenopharyngodon idellus) during chilled storage at 4 °C. LWT 174, pages 114397.
Crossref
Crossref
Clement Kehinde Ajani, Zhiwei Zhu & Da-Wen Sun. (2023) Shrinkage during vacuum cooling of porous foods: Conjugate mechanistic modelling and experimental validation. Journal of Food Engineering 337, pages 111220.
Crossref
Crossref
Swati Mahato, Da-Wen Sun & Zhiwei Zhu. (2023) Ca2+ATPase enzyme activities and lipid and protein oxidations of grass carp (Ctenopharyngodon idellus) stored at 4 °C for 30 min under electromagnetic fields. Food Chemistry 399, pages 133914.
Crossref
Crossref
Yimeng Chen, Wen Xiao, Guoliang Jia & Aidong Sun. (2022) Initial ice growth control mechanism for CMC-Na in model systems. LWT 171, pages 114118.
Crossref
Crossref
Lara Manzocco, Marilisa Alongi, Giovanni Cortella & Monica Anese. (2022) Optimizing radiofrequency assisted cryogenic freezing to improve meat microstructure and quality. Journal of Food Engineering 335, pages 111184.
Crossref
Crossref
Abdo Hassoun, Miguel A. Prieto, María Carpena, Yamine Bouzembrak, Hans J.P. Marvin, Noelia Pallarés, Francisco J. Barba, Sneh Punia Bangar, Vandana Chaudhary, Salam Ibrahim & Gioacchino Bono. (2022) Exploring the role of green and Industry 4.0 technologies in achieving sustainable development goals in food sectors. Food Research International 162, pages 112068.
Crossref
Crossref
T. Sireesha, N.A. Nanje Gowda & Vivek Kambhampati. (2022) Ultrasonication in seafood processing and preservation: a comprehensive review. Applied Food Research 2:2, pages 100208.
Crossref
Crossref
Qingfeng Ge, Shuyang Guo, Sheng Chen, Yuehao Wu, Zhaoyang Jia, Zhuangli Kang, Guoyuan Xiong, Hai Yu, Mangang Wu & Rui Liu. (2022) A comparative study of vacuum tumbling and immersion marination on quality, microstructure, and protein changes of Xueshan chicken. Frontiers in Nutrition 9.
Crossref
Crossref
Ahtisham Ali, Shuai Wei, Adnan Ali, Imran Khan, Qinxiu Sun, Qiuyu Xia, Zefu Wang, Zongyuan Han, Yang Liu & Shucheng Liu. (2022) Research Progress on Nutritional Value, Preservation and Processing of Fish—A Review. Foods 11:22, pages 3669.
Crossref
Crossref
Xin Du, Bo Wang, Haijing Li, Haotian Liu, Shuo Shi, Jia Feng, Nan Pan & Xiufang Xia. (2022) Research progress on quality deterioration mechanism and control technology of frozen muscle foods. Comprehensive Reviews in Food Science and Food Safety 21:6, pages 4812-4846.
Crossref
Crossref
Jin Wang, Qijun Wang, Liang Xu & Da-Wen Sun. (2022) Effects of extremely low frequency pulsed electric field (ELF-PEF) on the quality and microstructure of tilapia during cold storage. LWT 169, pages 113937.
Crossref
Crossref
Qingqing Jiang, Shiyu Huang, Yunfan Du, Jianbo Xiao, Mingfu Wang, Xichang Wang, Wenzheng Shi & Yueliang Zhao. (2022) Quality improvement of tilapia fillets by light salting during repeated freezing-thawing: Contribution of structural rearrangement and molecular interactions. Food Chemistry, pages 135097.
Crossref
Crossref
Shuyi Qian, Feifei Hu, Xia Li, Chunhui Zhang & Christophe Blecker. (2022) On the emerging of thawing drip: Role of myofibrillar protein renaturation. Food Chemistry 393, pages 133398.
Crossref
Crossref
Pengqi Bao, Li Chen, Yue Hu, Yan Wang & Cunliu Zhou. (2022) l-Arginine and l-lysine retard aggregation and polar residue modifications of myofibrillar proteins: Their roles in solubility of myofibrillar proteins in frozen porcine Longissimus lumborum. Food Chemistry 393, pages 133347.
Crossref
Crossref
Vicente Amirpasha Tirado-Kulieva, William Rolando Miranda-Zamora, Ernesto Hernández-Martínez, Lucia Ruth Pantoja-Tirado, Delicia Liliana Bazán-Tantaleán & Ever William Camacho-Orbegoso. (2022) Effect of antifreeze proteins on the freeze-thaw cycle of foods: fundamentals, mechanisms of action, current challenges and recommendations for future work. Heliyon 8:10, pages e10973.
Crossref
Crossref
Madison P. Wagoner, Tristan M. Reyes, Virgina E. Zorn, Madison M. Coursen, Katie E. Corbitt, Barney S. Wilborn, Charles W. Starkey, Terry D. Brandebourg, Aeriel D. Belk, Tom Bonner & Jason T. Sawyer. (2022) Vacuum Packaging Maintains Fresh Characteristics of Previously Frozen Beef Steaks during Simulated Retail Display. Foods 11:19, pages 3012.
Crossref
Crossref
Lihang Chen, Yuying Wang, Chen Zhu, Dali Zhang & Huimin Liu. (2022) Effects of high‐pressure processing on aquatic products with an emphasis on sensory evaluation. International Journal of Food Science & Technology.
Crossref
Crossref
Kun Yang, Chuhan Bian, Xuan Ma, Jun Mei & Jing Xie. (2022) Recent advances in emerging techniques for freezing and thawing on aquatic products' quality. Journal of Food Processing and Preservation 46:9.
Crossref
Crossref
Chuang Pan, Kangting Sun, Xianqing Yang, Di Wang, Xiao Hu & Shengjun Chen. (2022) Insights on Litopenaeus vannamei quality deterioration during partial freezing storage from combining traditional quality studies and label-free based proteomic analysis. Journal of Food Composition and Analysis 112, pages 104655.
Crossref
Crossref
Yong-Zhao Bi, Yu-Long Luo, Rui-Ming Luo, Chen Ji, Shuang Gao, Shuang Bai, Yong-Rui Wang, Fu-Jia Dong, Xiao-Lei Hu & Jia-Jun Guo. (2022) High freezing rate improves flavor fidelity effect of hand grab mutton after short-term frozen storage. Frontiers in Nutrition 9.
Crossref
Crossref
Xi Zhao, Hongyue Li, Fangchao Cui, Jinxiang Wang, Shumin Yi, Hongbo Mi, Yanfang Lv, Xuepeng Li & Jianrong Li. (2022)
Effects of four multi‐compound freezing medium on the quality of red drum (
Sciaenops ocellatus
) during frozen storage
. International Journal of Food Science & Technology 57:7, pages 4400-4410.
Crossref
Crossref
You Tian, Da-Wen Sun, Liang Xu, Tian-Hao Fan & Zhiwei Zhu. (2022) Bio-inspired eutectogels enabled by binary natural deep eutectic solvents (NADESs): Interfacial anti-frosting, freezing-tolerance, and mechanisms. Food Hydrocolloids 128, pages 107568.
Crossref
Crossref
Clement Kehinde Ajani, Zhiwei Zhu & Da-Wen Sun. (2022) In situ investigation of cellular water transport and morphological changes during vacuum cooling of steamed breads. Food Chemistry 381, pages 132211.
Crossref
Crossref
You Tian, Da-Wen Sun, Liang Xu, Tian-Hao Fan, Shu-Ti Zhang & Zhiwei Zhu. (2022) Bioinspired Cryoprotectants Enabled by Binary Natural Deep Eutectic Solvents for Sustainable and Green Cryopreservation. ACS Sustainable Chemistry & Engineering 10:23, pages 7677-7691.
Crossref
Crossref
Андрей Борисович Лисицын, Ирина Михайловна Чернуха & Ольга Ивановна Лунина. (2022) Влияние изменения белков в процессе длительного воздействия низких температур на качество мяса. Обзор. Хранение и переработка сельхозсырья:2.
Crossref
Crossref
Nian Lu, Ji Ma & Da-Wen Sun. (2022) Enhancing physical and chemical quality attributes of frozen meat and meat products: Mechanisms, techniques and applications. Trends in Food Science & Technology 124, pages 63-85.
Crossref
Crossref
Junbo Jiang, Liyuan Zhang, Jianbo Yao, Yue Cheng, Zhongrong Chen & Gang Zhao. (2022) Effect of Static Magnetic Field Assisted Thawing on Physicochemical Quality and Microstructure of Frozen Beef Tenderloin. Frontiers in Nutrition 9.
Crossref
Crossref
Junguang Li, Xuyang Ma, Yu Wang, Manting Du, Yuntao Wang, Juan Du, Ke Li & Yanhong Bai. (2022)
Effects of immersion freezing on the conformational changes of myofibrillar proteins in pork under ultrasonic power densities of 0, 15, 30 and 45 W L
−1
. International Journal of Food Science & Technology 57:5, pages 2896-2905.
Crossref
Crossref
Guoliang Jia, Yimeng Chen, AiDong Sun & Vibeke Orlien. (2022) Control of ice crystal nucleation and growth during the food freezing process. Comprehensive Reviews in Food Science and Food Safety 21:3, pages 2433-2454.
Crossref
Crossref
Haiou Wang, Youlin Xue, Zhichao Hu, Long Ba, Sara Shamim, Huanxiong Xie, Tianlan Xia & Ru Zhao. (2022) Addition of external water improves the quality attributes of vacuum-frozen and thawed apple slices. International Journal of Refrigeration 137, pages 1-13.
Crossref
Crossref
Hongli Wang, Wenzheng Shi & XiChang Wang. (2022)
Establishment of quality evaluation method for frozen tilapia (
Oreochromis niloticus
) fillets stored at different temperatures based on fractal dimension
. Journal of Food Processing and Preservation 46:4.
Crossref
Crossref
Hui Jia, Koushik Roy, Jinfeng Pan & Jan Mraz. (2022) Icy affairs: Understanding recent advancements in the freezing and frozen storage of fish. Comprehensive Reviews in Food Science and Food Safety 21:2, pages 1383-1408.
Crossref
Crossref
Robyn D. Warner, Tommy L. Wheeler, Minh Ha, Xin Li, Alaa El-Din Bekhit, James Morton, Rozita Vaskoska, Frank R. Dunshea, Rui Liu, Peter Purslow & Wangang Zhang. (2022) Meat tenderness: advances in biology, biochemistry, molecular mechanisms and new technologies. Meat Science 185, pages 108657.
Crossref
Crossref
Hongli Wang, Yao Zheng, Wenzheng Shi & Xichang Wang. (2022) Comparison of Arrhenius model and artificial neuronal network for predicting quality changes of frozen tilapia (Oreochromis niloticus). Food Chemistry 372, pages 131268.
Crossref
Crossref
You Tian, Da-Wen Sun & Zhiwei Zhu. (2022) Development of natural deep eutectic solvents (NADESs) as anti-freezing agents for the frozen food industry: Water-tailoring effects, anti-freezing mechanisms and applications. Food Chemistry 371, pages 131150.
Crossref
Crossref
Abdo Hassoun, Shahida Anusha Siddiqui, Slim Smaoui, İlknur Ucak, Rai Naveed Arshad, Paula Garcia-Oliveira, Miguel A. Prieto, Abderrahmane Aït-Kaddour, Rosa Perestrelo, José S. Câmara & Gioacchino Bono. (2022) Seafood Processing, Preservation, and Analytical Techniques in the Age of Industry 4.0. Applied Sciences 12:3, pages 1703.
Crossref
Crossref
Zenghui QIAO, Mingyu YIN, Xinjuan QI, ZhenZhen LI, Zheng YU, Min CHEN, Tong XIAO & Xichang WANG. (2022) Freezing and storage on aquatic food: underlying mechanisms and implications on quality deterioration. Food Science and Technology 42.
Crossref
Crossref
Opir RUMAPE, Marischa ELVENY, Wanich SUKSATAN, Retno Utami HATMI, Olga Yuryevna VORONKOVA, Dmitry O. BOKOV & Yeyen Prestyaning WANITA. (2022) Study on the quality of fish products based on different preservation techniques: a review. Food Science and Technology 42.
Crossref
Crossref
Lawal Adedoyin ISOLA, Madeeha Hamid MAHMOOD, Asraa Yacoob YOUSIF, Sarmad Ghazi AL-SHAWI, Walid Kamal ABDELBASSET, Dmitry Olegovich BOKOV & Lakshmi THANGAVELU. (2022) A review on fermented aquatic food storage quality based on heat treatment and water retention technology. Food Science and Technology 42.
Crossref
Crossref
Hongli Wang, Wenzheng Shi & Xichang Wang. (2021)
Effects of different thawing methods on microstructure and the biochemical properties of tilapia (
Oreochromis niloticus
) fillets during frozen storage
. International Journal of Food Science & Technology 57:1, pages 224-234.
Crossref
Crossref
Desislava Vlahova-Vangelova, Desislav Balev, Nikolay Kolev, Rada Dinkova & Stefan Dragoev. (2022)
Technological and morphological characteristics of acoustically assisted frozen “
foie gras
” (fattened duck liver)
. BIO Web of Conferences 45, pages 01010.
Crossref
Crossref
Sergej Gričar & Violeta Šugar. (2021) Sustainable Consumption Using the Example of Food Processing in a Restaurant. Sustainability 13:24, pages 13868.
Crossref
Crossref
Zheng Chen & Aiguo Feng. (2021) Differences in physicochemical quality, texture, and fractal dimensions of tilapia fillets in different specifications and partitions. Journal of Food Processing and Preservation 45:12.
Crossref
Crossref
David S. Dang, Luis J. Bastarrachea, Silvana Martini & Sulaiman K. Matarneh. (2021) Crystallization Behavior and Quality of Frozen Meat. Foods 10:11, pages 2707.
Crossref
Crossref
Yuduan Diao, Xinyi Cheng, Lishi Wang & Wenshui Xia. (2021) Effects of immersion freezing methods on water holding capacity, ice crystals and water migration in grass carp during frozen storage. International Journal of Refrigeration 131, pages 581-591.
Crossref
Crossref
Abdo Hassoun. (2021) Exploring the Potential of Fluorescence Spectroscopy for the Discrimination between Fresh and Frozen-Thawed Muscle Foods. Photochem 1:2, pages 247-263.
Crossref
Crossref
Lingping Hu, Yubin Ying, Hongwei Zhang, Jialin Liu, Xin Chen, Ni Shen, Yujin Li & Yaqin Hu. (2021)
Advantages of liquid nitrogen freezing in long‐term frozen preservation of hairtail (
Trichiurus haumela
): Enzyme activity, protein structure, and tissue structure
. Journal of Food Process Engineering 44:9.
Crossref
Crossref
Wenjuan Xiang, Hsiao‐Wen Wang, You Tian & Da‐Wen Sun. (2021) Effects of salicylic acid combined with gas atmospheric control on postharvest quality and storage stability of wolfberries: Quality attributes and interaction evaluation. Journal of Food Process Engineering 44:8.
Crossref
Crossref
Weiqing Lan, Yanan Zhao, Taoshuo Gong, Jun Mei & Jing Xie. (2021)
Effects of different thawing methods on the physicochemical changes, water migration and protein characteristic of frozen pompano (
Trachinotus ovatus
)
. Journal of Food Biochemistry 45:8.
Crossref
Crossref
Qijun Wang, Lishuang Wang, You Tian, Zhiwei Zhu & Da-Wen Sun. (2021) Effects of ultrahigh permittivity ceramic on water freezing by high voltage electric field-assisted freezing system. International Journal of Refrigeration 128, pages 271-280.
Crossref
Crossref
Yinhong Niu, Jinghua Chen, Yanli Fan & Tingting Kou. (2021)
Effect of flavonoids from
Lycium barbarum
leaves on the oxidation of myofibrillar proteins in minced mutton during chilled storage
. Journal of Food Science 86:5, pages 1766-1777.
Crossref
Crossref
Zhiwei Zhu, Ying Zhang & Da-Wen Sun. (2021) Biomimetic modification of freezing facility surfaces to prevent icing and frosting during freezing for the food industry. Trends in Food Science & Technology 111, pages 581-594.
Crossref
Crossref
Tobi Fadiji, Seyed-Hassan Miraei Ashtiani, Daniel I. Onwude, Zhiguo Li & Umezuruike Linus Opara. (2021) Finite Element Method for Freezing and Thawing Industrial Food Processes. Foods 10:4, pages 869.
Crossref
Crossref
You Tian, Zi Zhang, Zhiwei Zhu & Da-Wen Sun. (2021) Effects of nano-bubbles and constant/variable-frequency ultrasound-assisted freezing on freezing behaviour of viscous food model systems. Journal of Food Engineering 292, pages 110284.
Crossref
Crossref
Yajin Zhang, Shuang Li, Sulaiman Jin, Feng Li, Juming Tang & Yang Jiao. (2021) Radio frequency tempering multiple layers of frozen tilapia fillets: the temperature distribution, energy consumption, and quality. Innovative Food Science & Emerging Technologies 68, pages 102603.
Crossref
Crossref
Xu Chen, Jinhong Wu, Xixi Cai & Shaoyun Wang. (2020) Production, structure–function relationships, mechanisms, and applications of antifreeze peptides. Comprehensive Reviews in Food Science and Food Safety 20:1, pages 542-562.
Crossref
Crossref
Lina Cheng, Zhiwei Zhu & Da-Wen Sun. (2021) Impacts of high pressure assisted freezing on the denaturation of polyphenol oxidase. Food Chemistry 335, pages 127485.
Crossref
Crossref
You Tian, Peizhi Zhang, Zhiwei Zhu & Da-Wen Sun. (2020) Development of a single/dual-frequency orthogonal ultrasound-assisted rapid freezing technique and its effects on quality attributes of frozen potatoes. Journal of Food Engineering 286, pages 110112.
Crossref
Crossref
You Tian, Zhubing Chen, Zhiwei Zhu & Da-Wen Sun. (2020) Effects of tissue pre-degassing followed by ultrasound-assisted freezing on freezing efficiency and quality attributes of radishes. Ultrasonics Sonochemistry 67, pages 105162.
Crossref
Crossref
Abdo Hassoun, Elena Shumilina, Francesca Di Donato, Martina Foschi, Jesus Simal-Gandara & Alessandra Biancolillo. (2020) Emerging Techniques for Differentiation of Fresh and Frozen–Thawed Seafoods: Highlighting the Potential of Spectroscopic Techniques. Molecules 25:19, pages 4472.
Crossref
Crossref
Abdo Hassoun, Shikha Ojha, Brijesh Tiwari, Turid Rustad, Heidi Nilsen, Karsten Heia, Daniel Cozzolino, Alaa El-Din Bekhit, Alessandra Biancolillo & Jens Petter Wold. (2020) Monitoring Thermal and Non-Thermal Treatments during Processing of Muscle Foods: A Comprehensive Review of Recent Technological Advances. Applied Sciences 10:19, pages 6802.
Crossref
Crossref
Yuan Li, Tiantian Wu, Chunhua Wu, Qin Wang, Peihua Ma, Ying Shao, Haixia Yu & Yaqin Hu. (2020)
Eugenol-loaded chitosan emulsion holds the texture of chilled hairtail (
Trichiurus lepturus
) better: mechanism exploration by proteomic analysis
. Food & Function 11:9, pages 7509-7522.
Crossref
Crossref
Shuang Jin, Shufeng Sun, Xingmin Jiang, Yong Zhao, Yuanbo Wang & Yi Deng. (2020) Effect of static magnetic field on the freezing process of deionized water and 0.9% NaCl solution. Journal of Food Processing and Preservation 44:9.
Crossref
Crossref
Dongni Li, Huanhuan Zhao, Aliyu Idris Muhammad, Luyao Song, Mingming Guo & Donghong Liu. (2020) The comparison of ultrasound-assisted thawing, air thawing and water immersion thawing on the quality of slow/fast freezing bighead carp (Aristichthys nobilis) fillets. Food Chemistry 320, pages 126614.
Crossref
Crossref
Zhiwei Zhu, Ying Li & Da‐Wen Sun. (2020) Effects of initial temperatures on vacuum film cooling and vacuum spray cooling on apple juice and milk. Journal of Food Processing and Preservation 44:7.
Crossref
Crossref
Kehinde Peter Alabi, Zhiwei Zhu & Da-Wen Sun. (2020) Transport phenomena and their effect on microstructure of frozen fruits and vegetables. Trends in Food Science & Technology 101, pages 63-72.
Crossref
Crossref
Tingting Gao, You Tian, Zhiwei Zhu & Da-Wen Sun. (2020) Modelling, responses and applications of time-temperature indicators (TTIs) in monitoring fresh food quality. Trends in Food Science & Technology 99, pages 311-322.
Crossref
Crossref
Eun Jeong Kim, SangYoon Lee, Dong Hyeon Park, Honggyun Kim & Mi-Jung Choi. (2020) Physicochemical Properties of Pork Neck and Chicken Leg Meat under
Various Freezing Temperatures in a Deep Freezer. Food Science of Animal Resources 40:3, pages 444-460.
Crossref
Crossref
You Tian, Dongmei Li, Wenhuang Luo, Zhiwei Zhu, Wenjia Li, Zhengming Qian, Guangrong Li & Da-Wen Sun. (2020) Rapid freezing using atomized liquid nitrogen spray followed by frozen storage below glass transition temperature for Cordyceps sinensis preservation: Quality attributes and storage stability. LWT 123, pages 109066.
Crossref
Crossref
Shanwen Sun, Hui Ding, Donghua Wang & Shuguang Han. (2020) Identifying Antifreeze Proteins Based on Key Evolutionary Information. Frontiers in Bioengineering and Biotechnology 8.
Crossref
Crossref
Zhiwei Zhu, Wenhuang Luo & Da-Wen Sun. (2020) Effects of liquid nitrogen quick freezing on polyphenol oxidase and peroxide activities, cell water states and epidermal microstructure of wolfberry. LWT 120, pages 108923.
Crossref
Crossref
Liqiong Niu, Yoshihisa Suzuki, Hideto Fukushima, Naho Nakazawa, Kazufumi Osako & Emiko Okazaki. (2020) Fish Oil Supplementation Improves the Quality of Frozen Sasa-kamaboko. Food Science and Technology Research 26:2, pages 185-194.
Crossref
Crossref
M. Strateva & G. Penchev. (2020) HISTOLOGICAL, PHYSICOCHEMICAL AND MICROBIOLOGICAL CHANGES IN FRESH AND FROZEN/THAWED FISH. BULGARIAN JOURNAL OF VETERINARY MEDICINE 23:1, pages 69-80.
Crossref
Crossref
Zhiwei Zhu, Peizhi Zhang & Da-Wen Sun. (2020) Effects of multi-frequency ultrasound on freezing rates and quality attributes of potatoes. Ultrasonics Sonochemistry 60, pages 104733.
Crossref
Crossref
You Tian, Zhiwei Zhu & Da-Wen Sun. (2020) Naturally sourced biosubstances for regulating freezing points in food researches: Fundamentals, current applications and future trends. Trends in Food Science & Technology 95, pages 131-140.
Crossref
Crossref
Youngjae Cho, Eun-Jung Lee, Jiseon Lee, SangYoon Lee, Young-Chan Yun & Geun-Pyo Hong. (2019) Pressure Induced Structural Changes of Proteins Affecting the Ice
Nucleation Temperature of Pork Loins. Food Science of Animal Resources 39:6, pages 1008-1014.
Crossref
Crossref
Swati Mahato, Zhiwei Zhu & Da-Wen Sun. (2019) Glass transitions as affected by food compositions and by conventional and novel freezing technologies: A review. Trends in Food Science & Technology 94, pages 1-11.
Crossref
Crossref
Yong-Xu Han, Jun-Hu Cheng & Da-Wen Sun. (2019) Changes in activity, structure and morphology of horseradish peroxidase induced by cold plasma. Food Chemistry 301, pages 125240.
Crossref
Crossref
Qijun Wang, Yifei Li, Da-Wen Sun & Zhiwei Zhu. (2019) Effects of high-voltage electric field produced by an improved electrode system on freezing behaviors and selected properties of agarose gel. Journal of Food Engineering 254, pages 25-33.
Crossref
Crossref
Kumari S. Ojha, Brijesh K. Tiwari & Colm P. O’Donnell. 2018.
207
240
.