1The rise of thawing drip: Freezing rate effects on ice crystallization and myowater dynamics changes

作者： Qian S.; Hu F.; Mehmood W.; Li X.; Zhang C.; Blecker C.; SCIE（2022版） EI（2022版）

机构： Key Laboratory of Agro-Products Processing; Ministry of Agriculture and Rural Affairs; Institute of Food Science and Technology; Chinese Academy of Agricultural Sciences; Beijing; 100193; China; Unit of Food Science and Formulation; University of Liège; Gembloux Agro-Bio Tech; Passage Des Déportés 2; Gembloux; B-5030; Belgium;

来源：Food Chemistry

关键词： Crystal structure Ice Mammals Muscle Reservoirs (water) Thawing Dynamic changes Free water Freeze/thaw Freezing rate Ice crystallization Longissimus dorsi Myowater migration Rate effects Thaw loss Ultra-fast Freezing ice muscle protein proton water animal tissue Article beef bovine controlled study crystallization density freeze thawing hydrophobicity longissimus muscle molecular dynamics muscle fibril nonhuman particle size protein secondary structure solubility surface property animal crystallization freezing muscle fibril Animals Cattle Crystallization Freezing Ice Myofibrils Water

年份：2022