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Critical Reviews in Food Science and Nutrition Volume 61, 2021 - Issue 20
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Ice-binding proteins: a remarkable ice crystal regulator for frozen foods

Xu Chena College of Biological Science and Technology, Fuzhou University, Fuzhou, Fujian, China;b College of Chemical Engineering, Fuzhou University, Fuzhou, Fujian, ChinaORCID Iconhttps://orcid.org/0000-0002-6689-1251View further author information
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Xiaodan Shia College of Biological Science and Technology, Fuzhou University, Fuzhou, Fujian, ChinaORCID Iconhttps://orcid.org/0000-0001-6149-5148View further author information
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Xixi Caia College of Biological Science and Technology, Fuzhou University, Fuzhou, Fujian, ChinaView further author information
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Fujia Yanga College of Biological Science and Technology, Fuzhou University, Fuzhou, Fujian, China;b College of Chemical Engineering, Fuzhou University, Fuzhou, Fujian, ChinaView further author information
,
Ling Lia College of Biological Science and Technology, Fuzhou University, Fuzhou, Fujian, ChinaView further author information
,
Jinhong Wuc Department of Food Science and Engineering, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai, ChinaView further author information
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Shaoyun Wanga College of Biological Science and Technology, Fuzhou University, Fuzhou, Fujian, ChinaCorrespondence[email protected]
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Pages 3436-3449 | Published online: 25 Jul 2020

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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.
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Pengbo Cui, Tianlun Shao, Weilin Liu, Mengyu Li, Mingxiao Yu, Weixue Zhao, Yanzhuo Song, Yuting Ding & Jianhua Liu. (2023) Advanced review on type II collagen and peptide: preparation, functional activities and food industry application. Critical Reviews in Food Science and Nutrition 0:0, pages 1-18.
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Shan Shang, Yueyue Wang, Pengfei Jiang, Baoshang Fu, Xiuping Dong & Libo Qi. (2023) Progress in the application of novel cryoprotectants for the stabilization of myofibrillar proteins. Critical Reviews in Food Science and Nutrition 0:0, pages 1-15.
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Articles from other publishers (22)

Honghong Zhang, Haoran Fan, Xueming Xu & Dan Xu. (2024) Deterioration mechanisms and quality improvement methods in frozen dough: An updated review. Trends in Food Science & Technology 143, pages 104251.
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Mei Liu, Jie Li, Hao Ma, Guolan Qin, Mengge Niu, Xiaoyin Zhang, Jin Zhang, Yangkun Wei, Jiajing Han, Ying Liang, Shenying Zhang, Lulu Yin, Haojia Zhu, Ying Huang, Limin Li, Xueling Zheng & Chong Liu. (2023) Structural and physicochemical characteristics of wheat starch as influenced by freeze-thawed cycles and antifreeze protein from Sabina chinensis (Linn.) Ant. cv. Kaizuca leaves. Food Chemistry: X 20, pages 100927.
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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.
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Xiangyu Zhang, Haishan Qi, Jing Yang, Xuan Chen & Lei Zhang. (2023) Development of Low Immunogenic Antifreeze Peptides for Cryopreservation. Industrial & Engineering Chemistry Research 62:31, pages 12063-12072.
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Thanh-Do Le, Itthanan Suttikhana & Tolulope Joshua Ashaolu. (2023) Unconventional production strategies, action mechanisms, and structure-functional attributes of food-derived peptides. Food Hydrocolloids, pages 109054.
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Xiao Feng, Xi Yu, Yuling Yang & Xiaozhi Tang. (2023) Improving the freeze-thaw stability of fish myofibrils and myofibrillar protein gels: Current methods and future perspectives. Food Hydrocolloids, pages 109041.
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Ali Raza, Sidra Charagh, Shiva Najafi-Kakavand, Saghir Abbas, Yasira Shoaib, Sultana Anwar, Sara Sharifi, Guangyuan Lu & Kadambot H.M. Siddique. (2023) Role of phytohormones in regulating cold stress tolerance: Physiological and molecular approaches for developing cold-smart crop plants. Plant Stress 8, pages 100152.
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Xu Chen, Jinhong Wu, Fujia Yang, Mi Zhou, Ruibin Wang, Jianlian Huang, Yuzhi Rong, Jianhua Liu & Shaoyun Wang. (2023) New insight into the mechanism by which antifreeze peptides regulate the physiological function of Streptococcus thermophilus subjected to freezing stress. Journal of Advanced Research 45, pages 127-140.
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Nasim Saki, Mostafa Ghaffari & Mehdi Nikoo. (2023) Effect of active ice nucleation bacteria on freezing and the properties of surimi during frozen storage. LWT 176, pages 114548.
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Jiaru Chen, Jianhui Xiao, Jin Tu, Lili Yu & Liya Niu. (2023) The alleviative effect of sweet potato protein hydrolysates on the quality deterioration of frozen dough bread in comparison to trehalose. LWT 175, pages 114505.
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Prasun Pal, Rahul Aich, Sandipan Chakraborty & Biman Jana. (2022) Molecular Factors of Ice Growth Inhibition for Hyperactive and Globular Antifreeze Proteins: Insights from Molecular Dynamics Simulation. Langmuir 38:49, pages 15132-15144.
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Xu Chen, Xiaozhen Li, Fujia Yang, Jinhong Wu, Dan Huang, Jianlian Huang & Shaoyun Wang. (2022) Effects and mechanism of antifreeze peptides from silver carp scales on the freeze-thaw stability of frozen surimi. Food Chemistry 396, pages 133717.
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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.
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Han Tian, Xu Chen, Congrong Chen, Jinhong Wu, Jianlian Huang, Lei Zhao & Shaoyun Wang. (2022) Analysis of the shape retention ability of antifreeze peptide-based surimi 3D structures: Potential in freezing and thawing cycles. Food Chemistry, pages 134780.
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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.
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Yan Zeng, Weinan Li, Yu Liu & Wei Jiang. (2022) Antifreeze Peptides Preparation from Tilapia Skin and Evaluation of Its Cryoprotective Effect on Lacticaseibacillus rhamnosus. Foods 11:6, pages 857.
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Rui Hu, Min Zhang, Wenchao Liu, Arun S. Mujumdar & Baosong Bai. (2022) Novel synergistic freezing methods and technologies for enhanced food product quality: A critical review. Comprehensive Reviews in Food Science and Food Safety 21:2, pages 1979-2001.
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Xu Chen, Jinhong Wu, Xiaozhen Li, Fujia Yang, Luhan Yu, Xiaokun Li, Jianlian Huang & Shaoyun Wang. (2022) Investigation of the cryoprotective mechanism and effect on quality characteristics of surimi during freezing storage by antifreeze peptides. Food Chemistry 371, pages 131054.
Crossref
Xu Chen, Jinhong Wu, Xiaozhen Li, Fujia Yang, Dan Huang, Jianlian Huang, Shaoyun Wang & Vincent Guyonnet. (2022) Snow flea antifreeze peptide for cryopreservation of lactic acid bacteria. npj Science of Food 6:1.
Crossref
Fu-jia YANG, Xu CHEN, Mu-chen HUANG, Qian YANG, Xi-xi CAI, Xuan CHEN, Ming DU, Jian-lian HUANG & Shao-yun WANG. (2021) Molecular characteristics and structure–activity relationships of food-derived bioactive peptides. Journal of Integrative Agriculture 20:9, pages 2313-2332.
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Shichen Zhu, Jiehang Yu, Xu Chen, Qi Zhang, Xixi Cai, Yuting Ding, Xuxia Zhou & Shaoyun Wang. (2021) Dual cryoprotective strategies for ice-binding and stabilizing of frozen seafood: A review. Trends in Food Science & Technology 111, pages 223-232.
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.
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