ice crystal

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1

Effects of Immersion Freezing on Ice Crystal Formation and the Protein Properties of Snakehead ().

Liu, Shulai;Zeng, Xiaohong;Zhang, Zhenyu;Long, Guanyu;Lyu, Fei;Cai, Yanping;Liu, Jianhua;Ding, Yutin...

2020 Foods (Basel, Switzerland) DOI: E411 168 views

2

Dynamic Method of Neutral Axis Position Determination and Damage Identification with Distributed Long-Gauge FBG Sensors.

Tang, Yongsheng;Ren, Zhongdao;

2017 sensors DOI: E411 217 views

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Food chemistry

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protein properties immersion freezing microscopic analysis snakehead viscosity dissolution swelling asphalt-rubber high-temperature performance low-temperature performance microwave processing