ReviewFoods (Basel, Switzerland)2024
Basic Theory of Ice Crystallization Based on Water Molecular Structure and Ice Structure.
Review in Foods (Basel, Switzerland), 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 7 papers.
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Who cites it
7 citing papers in PubMed.
- Ice Crystal Regulation in Aquatic Products via Physical-Field-Assisted Freezing: Mechanisms and Research Progress.Comprehensive reviews in food science and food safety · 2026Review
- Bio-based trifunctional integration strategies for aquatic products during frozen storage: Synergistic mechanisms and perspectives.Food chemistry: X · 2026Review
- Development of a rapid calcium testing strip with metal-enhanced fluorescence for early detection of hypocalcemia in dairy cattle.Mikrochimica acta · 2026Article
- Trehalulose serves as a distinctive marker for Indonesian stingless bee honey under raw and dehumidified conditions.Scientific reports · 2026Article
- Artifact-free preparation of biological samples for SEM by optimized water freeze-drying.Scientific reports · 2025Article
- Cryoprotective effects of grape seed protein hydrolysates in golden trevally (Food chemistry: X · 2025Article
- Revolutionizing Eco-Friendly Leather Production: A Freeze-Thaw and Liquid Fermentation Approach with Fungal Mycelium.Journal of fungi (Basel, Switzerland) · 2025Article
Corrections and comments
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Authors and funding
4 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
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 methods of ice crystal characterization are outlined. It is concluded that the distribution of the water molecule cluster structure during the crystallization process directly affects the formed ice crystals' structure, but the intrinsic relationship needs to be further investigated. The morphology and distribution of ice crystals can be observed by experimental methods while simulation methods provide the possibility to study the molecular structure changes in water and ice crystals. It is hoped that this review will provide more information about ice crystallization and promote the control of ice crystals in frozen foods.
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Registered trials
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