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International Journal of Food Properties Volume 21, 2018 - Issue 1

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Ice crystal growth of living onion epidermal cells as affected by freezing rates

Duohua XuSchool of Mechanical Engineering, Tianjin University of Commerce, Tianjin, ChinaView further author information

Huaiwen WangSchool of Mechanical Engineering, Tianjin University of Commerce, Tianjin, China;Tianjin Key Laboratory of Refrigeration Technology, Tianjin University of Commerce, Tianjin, ChinaCorrespondence[email protected]
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Yanan WangSchool of Engineering, Deakin University, Geelong, Victoria, AustraliaView further author information

Zhe ZhangTianjin Key Laboratory of Refrigeration Technology, Tianjin University of Commerce, Tianjin, ChinaView further author information

Pages 606-617 | Received 15 Jun 2017, Accepted 07 Feb 2018, Published online: 03 May 2018

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https://doi.org/10.1080/10942912.2018.1439506
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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.
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Yanqi Xie, Kai Zhu, Yabo Wang & Tong Chen. (2018) Effect of cytoskeleton on ice crystal growth in cells during freezing. International Journal of Food Properties 21:1, pages 2400-2410.
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Articles from other publishers (1)

Piyush Kumar JHA, Nicolas CHAPLEAU, Pierre-Emmanuel MEYERS, Didier PATHIER & Alain LE-BAIL. (2023) Can cryogenic freezing preserve the quality of fruit matrices during long-term storage compared to the mechanical method?. Applied Food Research, pages 100374.
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