Dual cryoprotective strategies for ice-binding and stabilizing of frozen seafood: A review

Ice Crystal Growth in Sucrose Solutions Containing Kappa- and Iota-Carrageenans

(2020) Bercem Kiran-Yildirim et al.   CHEMICAL ENGINEERING & TECHNOLOGY

Recent research on factors influencing the quality of frozen seafood

(2020) Naho Nakazawa et al.   FISHERIES SCIENCE

Bioinspired l-Proline Oligomers for the Cryopreservation of Oocytes via Controlling Ice Growth

(2020) Qingyuan Qin et al.   ACS Applied Materials & Interfaces

Microscopic mechanism of ice nucleation: The effects of surface rough structure and wettability

(2020) J. Jiang et al.   APPLIED SURFACE SCIENCE

Role of Cryoprotectants in Surimi and Factors Affecting Surimi Gel Properties: A Review

(2020) Noman Walayat et al.   FOOD REVIEWS INTERNATIONAL

Fish-Derived Antifreeze Proteins and Antifreeze Glycoprotein Exhibit a Different Ice-Binding Property with Increasing Concentration

(2020) Sakae Tsuda et al.   Biomolecules

Effect of Fibril Length on the Ice Recrystallization Inhibition Activity of Nanocelluloses

(2020) Teng Li et al.   CARBOHYDRATE POLYMERS

Ice-binding proteins: a remarkable ice crystal regulator for frozen foods

(2020) Xu Chen et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Effect of antioxidants on the sensory quality and physicochemical stability of Atlantic mackerel (Scomber scombrus) fillets during frozen storage

(2020) Hildur Inga Sveinsdóttir et al.   FOOD CHEMISTRY

Performance of antifreeze protein HrCHI4 from Hippophae rhamnoides in improving the structure and freshness of green beans upon cryopreservation

(2020) Prakriti Kashyap et al.   FOOD CHEMISTRY

Prevention of protein oxidation and enhancement of gel properties of silver carp (Hypophthalmichthys molitrix) surimi by addition of protein hydrolysates derived from surimi processing by-products

(2020) Longteng Zhang et al.   FOOD CHEMISTRY

Effects of sodium pyrophosphate coupled with catechin on the oxidative stability and gelling properties of myofibrillar protein

(2020) Yungang Cao et al.   FOOD HYDROCOLLOIDS

Investigation of the antifreeze mechanism and effect on quality characteristics of largemouth bass (Micropterus salmoides) during F-T cycles by hAFP

(2020) Linyu Nian et al.   FOOD CHEMISTRY

Relation of quality and sensory perception with changes in free amino acids of thawed seabream (Sparus aurata)

(2019) Juan Calanche et al.   FOOD RESEARCH INTERNATIONAL

Textural and sensorial quality protection in frozen dumplings through the inhibition of lipid and protein oxidation with clove and rosemary extracts

(2019) Li Huang et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Cryoprotective Activity and Action Mechanism of Antifreeze Peptides Obtained from Tilapia Scales on Streptococcus thermophilus during Cold Stress

(2019) Xu Chen et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Inhibiting Ice Recrystallization by Nanocelluloses

(2019) Teng Li et al.   BIOMACROMOLECULES

Antioxidant and cryoprotective effects of hydrolysate from gill protein of bighead carp (Hypophthalmichthys nobilis) in preventing denaturation of frozen surimi

(2019) Jun Lin et al.   FOOD CHEMISTRY

Hydrogen-Bonding and Hydrophobic Groups Contribute Equally to the Binding of Hyperactive Antifreeze and Ice-Nucleating Proteins to Ice

(2019) Arpa Hudait et al.   JOURNAL OF THE AMERICAN CHEMICAL SOCIETY

Mimicking the Ice Recrystallization Activity of Biological Antifreezes. When is a New Polymer “Active”?

(2019) Caroline I. Biggs et al.   MACROMOLECULAR BIOSCIENCE

Measuring citrate synthase activity as an enzymatic approach to the differentiation of chilled and frozen/thawed meat

(2019) Tereza Škorpilová et al.   MEAT SCIENCE

Measuring and Controlling Ice Crystallization in Frozen Foods: A Review of Recent Developments

(2019) Zhiwei Zhu et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Suitability of chitosan nanoparticles as cryoprotectant on shelf life of restructured fish surimi during chilled storage

(2019) Sawssen Hajji et al.   CELLULOSE

Extracellular Antifreeze Protein Significantly Enhances the Cryopreservation of Cell Monolayers

(2019) Ruben M. F. Tomás et al.   BIOMACROMOLECULES

Effect of vacuum impregnation of red sea bream (Pagrosomus major) with herring AFP combined with CS@Fe3O4 nanoparticles during freeze-thaw cycles

(2019) Linyu Nian et al.   FOOD CHEMISTRY

Cryoprotective effect of antifreeze glycopeptide analogues obtained by nonenzymatic glycation on Streptococcus thermophilus and its possible action mechanism

(2019) Xu Chen et al.   FOOD CHEMISTRY

Effects of malondialdehyde as a byproduct of lipid oxidation on protein oxidation in rabbit meat

(2019) Zhaoming Wang et al.   FOOD CHEMISTRY

Cryoprotective effect of an antifreeze protein purified from Tenebrio molitor larvae on vegetables

(2019) Da Hye Song et al.   FOOD HYDROCOLLOIDS

Ultrasound treatment of frozen crayfish with chitosan Nano-composite water-retaining agent: Influence on cryopreservation and storage qualities

(2019) Yanan Sun et al.   FOOD RESEARCH INTERNATIONAL

Effects of Partial and Complete Replacement of Synthetic Cryoprotectant with Carrot (Daucus carota) Concentrated Protein on Stability of Frozen Surimi

(2019) Sanjeev Sharma et al.   Journal of Aquatic Food Product Technology

Changes in physicochemical characteristics and oxidative stability of pre- and post-rigor frozen chicken muscles during cold storage

(2019) Nahar Sabikun et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

The Effects of Storage on Quality and Nutritional Values of Ehrenberg’s Snapper Muscles (Lutjanus Ehrenbergi): Evaluation of Natural Antioxidants Effect on the Denaturation of Proteins

(2019) Elgamouz et al.   Biomolecules

Synthesis of Anthracene Conjugates of Truncated Antifreeze Protein Sequences: Effect of the End Group and Photocontrolled Dimerization on Ice Recrystallization Inhibition Activity

(2019) Ben Graham et al.   BIOMACROMOLECULES

Vacuum impregnation of fish gelatin combined with grape seed extract inhibits protein oxidation and degradation of chilled tilapia fillets

(2019) Xue Zhao et al.   FOOD CHEMISTRY

Peptidic Antifreeze Materials: Prospects and Challenges

(2019) Surís-Valls et al.   INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES

Antifreezing Gold Colloids

(2019) Jaewon Lee et al.   JOURNAL OF THE AMERICAN CHEMICAL SOCIETY

Bioinspired Ice Growth Inhibitors Based on Self-Assembling Peptides

(2019) Bin Xue et al.   ACS Macro Letters

Effect of Carboxymethyl Chitosan Magnetic Nanoparticles Plus Herring Antifreeze Protein on Conformation and Oxidation of Myofibrillar Protein From Red Sea Bream (Pagrosomus major) After Freeze-Thaw Treatment

(2019) Luyun Cai et al.   Food and Bioprocess Technology

Functional aptitude of hake minces with added TMAO-demethylase inhibitors during frozen storage

(2019) Joaquín Gómez-Estaca et al.   FOOD CHEMISTRY

Influence of temperature fluctuations on growth and recrystallization of ice crystals in frozen peeled shrimp (Litopenaeus vannamei) pre-soaked with carrageenan oligosaccharide and xylooligosaccharide

(2019) Bin Zhang et al.   FOOD CHEMISTRY

Decreased gelling properties of protein in mirror carp (Cyprinus carpio) are due to protein aggregation and structure deterioration when subjected to freeze-thaw cycles

(2019) Fangfei Li et al.   FOOD HYDROCOLLOIDS

Probing the critical nucleus size for ice formation with graphene oxide nanosheets

(2019) Guoying Bai et al.   NATURE

Naturally sourced biosubstances for regulating freezing points in food researches: Fundamentals, current applications and future trends

(2019) You Tian et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

High-capacity ice-recrystallization endpoint assay employing superhydrophobic coatings that is equivalent to the ‘splat’ assay

(2018) Laurie A. Graham et al.   CRYOBIOLOGY

Production and assessment of Pacific hake ( Merluccius productus ) hydrolysates as cryoprotectants for frozen fish mince

(2018) Peter J. Jenkelunas et al.   FOOD CHEMISTRY

Effect of magnetic nanoparticles plus microwave or far-infrared thawing on protein conformation changes and moisture migration of red seabream ( Pagrus Major ) fillets

(2018) Minjie Cao et al.   FOOD CHEMISTRY

Effect of kappa-carrageenan oligosaccharides on myofibrillar protein oxidation in peeled shrimp ( Litopenaeus vannamei ) during long-term frozen storage

(2018) Bin Zhang et al.   FOOD CHEMISTRY

Histological discrimination of fresh and frozen/thawed fish meat: European hake ( Merluccius merluccius ) as a possible model for white meat fish species

(2018) Lara Tinacci et al.   FOOD CONTROL

Influence of gelation on ice recrystallization inhibition activity of κ-carrageenan in sucrose solution

(2018) Andreas Leiter et al.   FOOD HYDROCOLLOIDS

Pullulan suppresses the denaturation of myofibrillar protein of grass carp ( Ctenopharyngodon idella ) during frozen storage

(2018) Longfa Jiang et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Intracellular Expression of Antifreeze Peptides in Food Grade Lactococcus lactis and Evaluation of Their Cryoprotective Activity

(2018) Li Zhang et al.   JOURNAL OF FOOD SCIENCE

Antifreeze Glycoproteins Bind Reversibly to Ice via Hydrophobic Groups

(2018) Kenji Mochizuki et al.   JOURNAL OF THE AMERICAN CHEMICAL SOCIETY

Control of ice nucleation: freezing and antifreeze strategies

(2018) Zhisen Zhang et al.   CHEMICAL SOCIETY REVIEWS

Natural Preservatives for Extending the Shelf-Life of Seafood: A Revisit

(2018) Oladipupo Odunayo Olatunde et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Synergistic effects of ultrasound and soluble soybean polysaccharide on frozen surimi from grass carp

(2018) Wenhong Gao et al.   JOURNAL OF FOOD ENGINEERING

The Singular NMR Fingerprint of a Polyproline II Helical Bundle

(2018) Miguel Ángel Treviño et al.   JOURNAL OF THE AMERICAN CHEMICAL SOCIETY

Preparation, primary structure and antifreeze activity of antifreeze peptides from Scomberomorus niphonius skin

(2018) Weiqing Fu et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Ice crystal growth inhibition by peptides from fish gelatin hydrolysate

(2017) Srinivasan Damodaran et al.   FOOD HYDROCOLLOIDS

Influence of heating temperature, pH and ions on recrystallization inhibition activity of κ-carrageenan in sucrose solution

(2017) Andreas Leiter et al.   JOURNAL OF FOOD ENGINEERING

Roles of TMAOase in muscle and drips of Alaska pollock fillets at various freeze/thaw cycles

(2017) Jinhwan Lee et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Influence of Temperature Stress on Lipid Stability of Atlantic Herring (Clupea harengus) Muscle During Frozen Storage

(2017) Huong Thi Thu Dang et al.   JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY

Effects of vacuum tumbling with chitosan nanoparticles on the quality characteristics of cryogenically frozen shrimp

(2017) Alexander Chouljenko et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Marine Antifreeze Proteins: Structure, Function, and Application to Cryopreservation as a Potential Cryoprotectant

(2017) Hak Kim et al.   Marine Drugs

Concentration-dependent oligomerization of an alpha-helical antifreeze polypeptide makes it hyperactive

(2017) Sheikh Mahatabuddin et al.   Scientific Reports

Effect of Antifreeze Peptide Pretreatment on Ice Crystal Size, Drip Loss, Texture, and Volatile Compounds of Frozen Carrots

(2016) Charles H. Z. Kong et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

A Supramolecular Ice Growth Inhibitor

(2016) Ran Drori et al.   JOURNAL OF THE AMERICAN CHEMICAL SOCIETY

Active sites in heterogeneous ice nucleation—the example of K-rich feldspars

(2016) Alexei Kiselev et al.   SCIENCE

Isolation and characterisation of sericin antifreeze peptides and molecular dynamics modelling of their ice-binding interaction

(2015) Jinhong Wu et al.   FOOD CHEMISTRY

Characterization of ice recrystallization in ice cream during storage using the focused beam reflectance measurement

(2015) Fatou Toutie Ndoye et al.   JOURNAL OF FOOD ENGINEERING

Comparison of the Cryoprotective Effects of Trehalose, Alginate, and Its Oligosaccharides on Peeled Shrimp (Litopenaeus Vannamei) During Frozen Storage

(2015) Lu-kai Ma et al.   JOURNAL OF FOOD SCIENCE

The biological function of an insect antifreeze protein simulated by molecular dynamics

(2015) Michael J Kuiper et al.   eLife

Neutron structure of type-III antifreeze protein leads to ice interface model

(2015) A. Podjarny et al.   ACTA CRYSTALLOGRAPHICA SECTION A

Effects of temperature and time of freezing on lipid oxidation in anchovy (Engraulis encrasicholus) during frozen storage

(2014) Isın Aydin et al.   EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY

Synergism of different fish antifreeze proteins and hydrocolloids on recrystallization inhibition of ice in sucrose solutions

(2014) Volker Gaukel et al.   JOURNAL OF FOOD ENGINEERING

Effect of edible chitosan/clove oil films and high-pressure processing on the microbiological shelf life of trout fillets

(2014) Irene Albertos et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Temperature of frozen storage affects the nature and consequences of protein oxidation in beef patties

(2013) Mariana Utrera et al.   MEAT SCIENCE

Ice structuring proteins from plants: Mechanism of action and food application

(2012) Majid Hassas-Roudsari et al.   FOOD RESEARCH INTERNATIONAL

Understanding the Influence of State/Phase Transitions on Ice Recrystallization in Atlantic Salmon (Salmo salar) During Frozen Storage

(2011) Roopesh M. Syamaladevi et al.   Food Biophysics

Type I Antifreeze Proteins Enhance Ice Nucleation above Certain Concentrations

(2010) Peter W. Wilson et al.   JOURNAL OF BIOLOGICAL CHEMISTRY

Study of the volatile compounds useful for the characterisation of fresh and frozen-thawed cultured gilthead sea bream fish by solid-phase microextraction gas chromatography–mass spectrometry

(2009) J. Iglesias et al.   FOOD CHEMISTRY

The effect of glaze uptake on storage quality of frozen shrimp

(2008) Alex Augusto Gonçalves et al.   JOURNAL OF FOOD ENGINEERING