Microstructure change in whole egg protein aggregates upon freezing: Effects of freezing time and sucrose addition
Bowen Fang, Kazuhiro Isobe, Akihiro Handa, Kyuya Nakagawa
Topics & Concepts
SucroseCryoprotectantChemistryCongelationMicrostructureChromatographyBiophysicsFood scienceCrystallographyCryopreservationBiologyPhysicsThermodynamicsCell biologyEmbryoProteins in Food SystemsMicroencapsulation and Drying ProcessesFreezing and Crystallization Processes