International Journal of Food Properties
Volume 24, 2021 - Issue 1
Review
Mechanism of ultrasound assisted nucleation during freezing and its application in food freezing process
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Jing Xiea College of Food Science and Technology, Shanghai Ocean University, Shanghai, China;b National Experimental Teaching Demonstration Center for Food Science and Engineering (Shanghai Ocean University), Shanghai, China;c Shanghai Engineering Research Center of Aquatic Product Processing and Preservation, Shanghai, China;d Shanghai Professional Technology Service Platform on Cold Chain Equipment Performance and Energy Saving Evaluation, Shanghai, ChinaCorrespondence[email protected]
https://orcid.org/0000-0002-3194-9273View further author information
https://orcid.org/0000-0002-3194-9273View further author information