Synergism effect of low voltage electrostatic field and antifreeze agents on enhancing the qualities of frozen beef steak: Perspectives on water migration and protein aggregation
Yong Xie, Kai Zhou, Bo Chen, Sam Al‐Dalali, Cong Li, Ying Wang, Zhaoming Wang, Hui Zhou, Peijun Li, Baocai Xu
Topics & Concepts
CryoprotectantIce crystalsChemistryMyofibrilAntifreeze proteinAntifreezeTexture (cosmology)Food scienceBiophysicsSupercoolingChemical engineeringCryopreservationBiochemistryCell biologyOrganic chemistryOpticsEmbryoImage (mathematics)BiologyEngineeringComputer sciencePhysicsArtificial intelligenceThermodynamicsMeat and Animal Product QualityFreezing and Crystallization ProcessesInsect Utilization and Effects