Basic Theory of Ice Crystallization Based on Water Molecular Structure and Ice Structure

Freezing storage is the most common method of food preservation and the formation of ice crystals during freezing has an important impact on food quality. The water molecular structure, mechanism of ice crystal formation, and ice crystal structure are elaborated in the present review. Meanwhile the...

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Bibliographic Details

Published in:	Foods
Main Authors:	Ouyang Zheng, Li Zhang, Qinxiu Sun, Shucheng Liu
Format:	Article
Language:	English
Published:	MDPI AG 2024-08-01
Subjects:	frozen food ice crystallization water and ice crystal structure ice crystallization characterization
Online Access:	https://www.mdpi.com/2304-8158/13/17/2773