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References from Antifreeze polysaccharides as natural cryoprotectants for frozen meat and seafood products: Mechanisms, evaluation methods, and future prospects. Local targets link to admitted publications; unresolved targets remain external evidence.
Protective role of natural saccharides in frozen animal food formulations: enhancing cryopreservation during cold treatment
10.1016/j.ijbiomac.2025.146222 · 2025 · External reference
Chemical approaches to cryopreservation
10.1038/s41570-022-00407-4 · 2022 · External reference
Engineered compounds to control ice nucleation and recrystallization
10.1146/annurev-bioeng-082222-015243 · 2023 · External reference
Proteomic analysis of the quality deterioration of pork: a comparative study of fresh and six-month frozen storage
10.1016/j.fochx.2025.102862 · 2025 · External reference
Water migration, ice crystal formation, and freeze-thaw stability of silver carp surimi as affected by inulin under different additive amounts and polymerization degrees
10.1016/j.foodhyd.2021.107267 · 2022 · External reference
Effects of heating processes on changes in ice crystal formation, water holding capacity, and physical properties of surimi gels during frozen storage
10.1016/j.foodhyd.2018.12.029 · 2019 · External reference
Reducing flavor loss in precooked beef: the critical role of freezing processes
10.1016/j.foodchem.2025.144420 · 2025 · External reference
Effect of konjac glucomannan with different molecular weights on the structural characteristics and gel properties of Antarctic krill myofibrillar protein during frozen storage
10.1021/acsomega.5c05536 · 2025 · External reference
Inhibitive effect of cryoprotectants on the oxidative and structural changes in myofibrillar proteins of unwashed mince from silver carp during frozen storage
10.1016/j.foodres.2022.111880 · 2022 · External reference
Do inhibition studies of ice crystallization indicate cryoprotectant efficacy?
10.1021/acs.cgd.5c00221 · 2025 · External reference
The expanding horizons of antifreeze proteins from food science to multidisciplinary technological innovations
10.1016/j.tifs.2025.105252 · 2025 · External reference
Molecular insights into freeze–induced quality deterioration in surimi: mechanisms and mitigation strategies
10.1016/j.foodchem.2025.146083 · 2025 · External reference
The potential of nanoscale polysaccharides for the cryoprotection of deep-frozen food products
10.1016/j.fbio.2025.106381 · 2025 · External reference
Effect of tea polysaccharides on fluctuated frozen storage impaired total sulfhydryl level and structural attributes of silver carp surimi proteins
10.1016/j.foodhyd.2024.110448 · 2024 · External reference
Fully atomistic molecular dynamics simulation of ice nucleation near an antifreeze protein
10.1021/jacs.4c15210 · 2025 · External reference
Freeze–thaw induced structural destabilization and oxidation of beef myofibrillar proteins: evidence from experiments and molecular dynamics simulations
10.1016/j.foodchem.2026.149068 · 2026 · External reference
Effects of flammulina velutipes polysaccharide with ice recrystallization inhibition activity on the quality of beef patties during freeze-thaw cycles: an emphasis on water status and distribution
10.1016/j.meatsci.2023.109420 · 2024 · External reference
Natural cryoprotectants for frozen food preservation: mechanisms, advances and emerging trends
10.1016/j.foodres.2026.118785 · 2026 · External reference
Control strategies of ice nucleation, growth, and recrystallization for cryopreservation
10.1016/j.actbio.2022.10.056 · 2023 · External reference
Ovalbumin and kappa-carrageenan mixture suppresses the oxidative and structural changes in the myofibrillar proteins of grass carp (Ctenopharyngodon idella) during frozen storage
10.3390/antiox10081186 · 2021 · External reference
Cryoprotective effect of tamarind seed polysaccharide on grass carp surimi: characteristics, interactions, and mechanisms
10.1016/j.foodhyd.2024.110022 · 2024 · External reference
Cryoprotective role of ice structuring protein/short-chain inulin/trehalose in frozen shrimp surimi: quality maintenance strategies during freeze-thaw cycles
10.1016/j.foodchem.2025.146335 · 2025 · External reference
Chitosan nanoparticles effectively improved quality stability of pork patties subjected to multiple freeze–thaw cycles
10.1016/j.meatsci.2022.109029 · 2023 · External reference
Synergistic cryoprotective effects of mannan oligosaccharides and curdlan on the grass carp surimi
10.1016/j.fochx.2025.102250 · 2025 · External reference
Tea polysaccharide’s role in inhibited protein alterations of Hypophthalmichthys molitrix and in-depth molecular interaction mechanism during fluctuated frozen storage
10.1016/j.lwt.2025.117568 · 2025 · External reference
Cryoprotective effect of soluble soybean polysaccharides and enzymatic hydrolysates on the myofibrillar protein of Nemipterus virgatus surimi
10.1016/j.foodchem.2024.138903 · 2024 · External reference
Retarding ice recrystallization by tamarind seed polysaccharide: investigation in ice cream mixes and insights from molecular dynamics simulation
10.1016/j.foodhyd.2023.109579 · 2024 · External reference
Cryoprotective effect of fistular onion stalk polysaccharide on frozen surimi derived from bighead carp: physicochemical properties and gel quality during storage
10.1016/j.foodhyd.2023.109404 · 2024 · External reference
Synergistic effects of ultrasound and soluble soybean polysaccharide on frozen surimi from grass carp
10.1016/j.jfoodeng.2018.07.003 · 2019 · External reference
Influence of starch on freeze-thaw stability of hypophthalmichthys molitrix surimi gel observed via ice crystal distribution and gel properties
10.1016/j.fochx.2024.101995 · 2024 · External reference
Innovative sargassum fusiforme polysaccharide composites for cryoprotection of large yellow croaker (Larimichthys crocea) fillets during frozen storage
10.1016/j.foodchem.2025.144961 · 2025 · External reference
Effect of curdlan on the physicochemical properties and microscopic morphology of spiced beef during cooking and freezing
10.1016/j.meatsci.2025.109781 · 2025 · External reference
Enhancing frozen fish quality through polysaccharide-ice glazing: insights from physical properties and preservation effects
10.1016/j.foodhyd.2024.109843 · 2024 · External reference
Influence of temperature fluctuations on growth and recrystallization of ice crystals in frozen peeled shrimp (Litopenaeus vannamei) pre-soaked with carrageenan oligosaccharide and xylooligosaccharide
10.1016/j.foodchem.2019.125641 · 2020 · External reference
Flammulina velutipes polysaccharides as an alternative cryoprotectant for frozen shrimp
10.1016/j.jfoodeng.2025.112487 · 2025 · External reference
The preservable effects of ultrasound-assisted alginate oligosaccharide soaking on cooked crayfish subjected to freeze-thaw cycles
10.1016/j.ultsonch.2022.106259 · 2023 · External reference
Use of different impregnation methods with chitosan oligosaccharide to improve the quality of ultrasound-assisted immersion frozen sea bass (Lateolabrax maculatus)
10.1016/j.ifset.2024.103866 · 2024 · External reference
Antifreeze polysaccharides from wheat bran: the structural characterization and antifreeze mechanism
10.1021/acs.biomac.3c00958 · 2024 · External reference
Inulin for surimi gel fortification: performance and molecular weight-dependent effects
10.1016/j.carbpol.2023.120550 · 2023 · External reference
Control of ice nucleation: freezing and antifreeze strategies
10.1039/c8cs00626a · 2018 · External reference
Enhanced control over ice nucleation stochasticity using a carbohydrate polymer cryoprotectant
10.1021/acsbiomaterials.2c00075 · 2022 · External reference
Control of ice crystal nucleation and growth during the food freezing process
10.1111/1541-4337.12950 · 2022 · External reference
Structure, rheology, and antifreeze property of the exopolysaccharide from naematelia aurantialba through basidiospore fermentation
10.1016/j.foodhyd.2023.108848 · 2023 · External reference
Inhibition of ice recrystallization by tamarind (Tamarindus indica L.) seed polysaccharide and molecular weight effects
10.1016/j.carbpol.2022.120358 · 2023 · External reference
Tuning ice nucleation with pH-modulated Fe3+ cross-linked hydrogel surfaces
10.1039/d3cc02047a · 2023 · External reference
Computational and experimental insights into the molecular architecture of water-cellulose networks
10.1016/j.matt.2023.03.021 · 2023 · External reference
Ice recrystallization inhibition and acceleration by cellulose nanocrystals in the presence of anionic and neutral polymers
10.1016/j.foodhyd.2023.109127 · 2023 · External reference
Effect of the Hofmeister series anion salts on the ice recrystallization inhibition activity of tamarind seed polysaccharide
10.1016/j.foodhyd.2024.110524 · 2025 · External reference
Investigating the role of pectin’s amphiphilic group in ice recrystallisation inhibition
2025 · External reference
Corn cob hemicelluloses as stabilizer for ice recrystallization inhibition in ice cream
10.1016/j.carbpol.2023.121127 · 2023 · External reference
Isolation of novel wheat bran antifreeze polysaccharides and the cryoprotective effect on frozen dough quality
10.1016/j.foodhyd.2021.107446 · 2022 · External reference
Slow propagation of ice binding limits the ice-recrystallization inhibition efficiency of PVA and other flexible polymers
10.1021/jacs.9b12943 · 2020 · External reference
Adsorption of ice-binding proteins onto whole ice crystal surfaces does not necessarily confer a high thermal hysteresis activity
10.1038/s41598-022-19803-3 · 2022 · External reference
Investigation of κ-carrageenan's ice-binding properties using molecular dynamics simulation
10.1021/acs.langmuir.4c04461 · 2025 · External reference
Antifreeze proteins bind irreversibly to ice, so why does thermal hysteresis depend on bulk concentration?
10.1021/acs.jpclett.4c03324 · 2025 · External reference
Cryosectioning and immunolabeling
10.1038/nprot.2007.365 · 2007 · External reference
Fractal analysis of ice crystals in frozen food
10.1021/jf011240g · 2002 · External reference
A direct characterization method of the ice morphology. Relationship between mean crystals size and primary drying times of freeze-drying processes
10.1081/drt-200032717 · 2004 · External reference
Ice recrystallization inhibition effect of cellulose nanocrystals at constant and cycling temperatures
10.1016/j.ijbiomac.2023.125108 · 2023 · External reference
Growth rate and morphology of ice crystals growing in a solution of trehalose and water
10.1016/s0022-0248(02)00875-8 · 2002 · External reference
Molecular dynamics simulation of the ice nucleation and growth process leading to water freezing
10.1038/416409a · 2002 · External reference
The atomistic details of the ice recrystallisation inhibition activity of PVA
10.1038/s41467-021-21717-z · 2021 · External reference
Infrared spectroscopic study of hydrogen bonding topologies in the smallest ice cube
2020 · External reference
Ice-binding proteins that accumulate on different ice crystal planes produce distinct thermal hysteresis dynamics
10.1098/rsif.2014.0526 · 2014 · External reference
Ice modulatory effect of the polysaccharide FucoPol in directional freezing
10.1039/d3sm01154b · 2023 · External reference
Study of hydrogen bonding interactions in ethylene glycol-water binary solutions by Raman spectroscopy
10.1016/j.saa.2021.119916 · 2021 · External reference
Influence of homologous disaccharides on the hydrogen-bond network of water: complementary Raman scattering experiments and molecular dynamics simulations
10.1016/j.carres.2005.01.036 · 2005 · External reference
Understanding the water structures in antifreezing of DMSO derivatives by near-infrared spectroscopy
2025 · External reference
Cellulose crystal dissolution in imidazolium-based ionic liquids: a theoretical study
2017 · External reference
