Pressure-shift freezing of o/w emulsions: influence of fructose and sodium alginate on undercooling, nucleation, freezing kinetics and ice crystal size distribution

Author： Thiebaud M.   Dumay E.M.   Cheftel J.-C.  

Publisher： Elsevier

ISSN： 0268-005X

Source： Food Hydrocolloids, Vol.16, Iss.6, 2002-11, pp. : 527-545

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