ShareSurface energy at the ice-solution interface for systems containing antifreeze biopolymers.
Author(s) : REID D. S., KERR W. L., ZHAO J., WADA Y.
Type of article: Book chapter
Summary
The presence of anti-freeze glycoproteins in liquid phase is responsible for a reduction in interfacial energy. Hydrocolloids like gelatin, guar gum and carboxymethylcellulose have only a limited effect on interfacial energy.
Details
- Original title: Surface energy at the ice-solution interface for systems containing antifreeze biopolymers.
- Record ID : 1996-3002
- Languages: English
- Source: In: Food Macromol. Colloids, R. Soc. Chem. - 141-145; 14 ref.
- Publication date: 1995
Links
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Indexing
- Themes: Precooked food
- Keywords: Ice; Energy; Antifreeze; Protein; Colloidal suspension; Surface; Solution; Mixture
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