Concepedia

Freezing Stability

Freezing Stability is a physicochemical property that denotes the ability of liquid egg products to maintain structural integrity, emulsification capacity, and functional performance after undergoing freezing and subsequent thawing processes.

560

Publications

25.6K

Citations

2K

Authors

555

Institutions

Publications per year

2017–2026

166

Parents

Publications

560

Adaptive and freeze-tolerant heteronetwork organohydrogels with enhanced mechanical stability over a wide temperature range

Hainan Gao, Ziguang Zhao, Yudong Cai et al. · Nature Communications · 2017 · 369 citations · Full text

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A Contrast of the Plasma Membrane Lipid Composition of Oat and Rye Leaves in Relation to Freezing Tolerance

Matsuo Uemura, Peter L. Steponkus · PLANT PHYSIOLOGY · 1994 · 271 citations · Full text

, , +14

The Physical State of Mannitol after Freeze-Drying: Effects of Mannitol Concentration, Freezing Rate, and a Noncrystallizing Cosolute

Alexandra I. Kim, Michael J. Akers, Steven L. Nail · Journal of Pharmaceutical Sciences · 1998 · 270 citations

, , +14

Antifreeze proteins and their potential use in frozen foods

Marilyn Griffith, K. Vanya Ewart · Biotechnology Advances · 1995 · 264 citations

, , +16

Factors Influencing the Freeze‐Thaw Stability of Emulsion‐Based Foods

Brian Degner, Cheryl Chung, Vicki Schlegel et al. · Comprehensive Reviews in Food Science and Food Safety · 2014 · 261 citations

, , +17

1–5 of 560

Authors

2K

  1. MZ
    Min Zhang

    Jiangnan University, China

    10 publications · 717 citations

    10

    h-index

  2. RS
    Raj Suryanarayanan

    University of Minnesota, United States

    6 publications · 226 citations

    6

    h-index

  3. XX
    Xueming Xu

    Jiangnan University, China

    6 publications · 277 citations

    6

    h-index

  4. SP
    Santiago P. Aubourg

    Instituto de Investigacións Mariñas, Spain

    6 publications · 290 citations

    6

    h-index

  5. HD
    H. Douglas Goff

    University of Guelph, Canada

    6 publications · 471 citations

    6

    h-index

1–5 of 2K

Institutions

555

  1. Jiangnan University

    Wuxi, China

    25 h-index

    121 publications

    6.2K citations

  2. State Key Laboratory of Food Science and Technology

    Wuxi, China

    23 h-index

    111 publications

    5.6K citations

  3. Ministry of Agriculture and Rural Affairs

    Beijing, China

    12 h-index

    57 publications

    1.9K citations

  4. University of Minnesota

    Minneapolis, United States

    10 h-index

    20 publications

    1K citations

  5. Consejo Superior de Investigaciones Científicas

    Madrid, Spain

    10 h-index

    30 publications

    1.5K citations

  6. Huazhong Agricultural University

    Wuhan, China

    10 h-index

    48 publications

    2.7K citations

  7. South China University of Technology

    Guangzhou, China

    9 h-index

    41 publications

    2.1K citations

  8. McGill University

    Montreal, Canada

    9 h-index

    11 publications

    454 citations

1–8 of 555

Venues

  1. Food Hydrocolloids

    31 publications · 2.2K citations

    27

    h-index

  2. Food Chemistry

    35 publications · 2K citations

    27

    h-index

  3. Journal of Food Engineering

    23 publications · 972 citations

    21

    h-index

  4. Journal of Pharmaceutical Sciences

    19 publications · 1.2K citations

    17

    h-index

  5. Journal of Food Science

    JFS · 22 publications · 884 citations

    17

    h-index

1–5