Ice recrystallization inhibition behavior by wheat flour and its synergy effect with antifreeze protein III
K. Monalisa, Mario Shibata, Tomoaki Hagiwara
Topics & Concepts
Antifreeze proteinWheat flourIce crystalsChemistryFood scienceRecrystallization (geology)Ostwald ripeningSucroseIsothermal processKineticsAntifreezeBiochemistryMaterials scienceOrganic chemistryThermodynamicsBiologyNanotechnologyOpticsPhysicsPaleontologyQuantum mechanicsPhysiological and biochemical adaptationsFreezing and Crystallization Processesnanoparticles nucleation surface interactions