Characterizing high pressure phase transitions of gelatin gel and assessing microstructural, gel properties, and texture changes following pressure shift freezing and Ice I to Ice III phase transition

作者：Ting Xiao, Sinan Zhang, Junde Ren, Tao Song, Lihui Hu, Songming Zhu, Hosahalli S. Ramaswamy, Yong Yu · 发表于：Food Hydrocolloids · 年份：2024 · DOI：10.1016/j.foodhyd.2024.110511 · 被引用次数：8 · 研究领域：Textile materials and evaluations、Thermoregulation and physiological responses、Microencapsulation and Drying Processes