Ice Morphology: Fundamentals and Technological Applications in Foods
By G. Petzold, J. Aguilera. 2009
373 citations recorded by the source corpus.
Subfields: Food Science, Mechanics of Materials, Physiology
View Paper: https://www.semanticscholar.org/paper/e8d6e39165040fc268e1295ed3bdc8f9ce85dd10
How researchers see this paper
The researchers whose trusted networks rank it highest, strongest advocate first. Every researcher gets a different order.
In Food Science
In Mechanics of Materials
In Physiology
Citations in the corpus
- Review on the control of ice nucleation by ultrasound waves, electric and magnetic fields (2017, background): “Induced ice nucleation may lead to a reduced range of ice nucleation temperatures during cryopreservation (Morris and Acton, 2013), and also to produce larger ice crystals which has some benefits for some technological processes such as freeze drying and freeze concentration (Geidobler and Winter 20”
- Water crystallization and its importance to freezing of foods: A review (2011, positive): “On the other hand, higher cooling rates and greater supercooling degrees affect the morphology of ice crystals and cause the disk morphology to change into other forms like perturbed disk, dendrite, needle, and platelet (Petzold & Aguilera, 2009; Tressler, Van Arsdel, & Copley, 1968).”