Background Freezing-induced damages on seafood are pervasive problems that result from
physical and biochemical changes during the freezing process. The formation of ice crystals …

Although freezing is by far the most common method of food preservation, deteriorative
changes in food quality are inevitable because of the formation of ice crystals and other …

This study aimed to investigate the inhibition effects of tamarind seed polysaccharide (TSP)
on ice recrystallization and to figure out its possible molecular weight-dependent effects …

Polysaccharides are becoming potential candidates for developing food-grade
cryoprotectants due to their extensive accessibility and health-promoting effects. However …

This work investigated the cryoprotective effect of trehalose (TH) and sodium pyrophosphate
(SPP) alone and in combination on myofibrillar protein (MP) oxidation and structural …

As an alternative and a straightforward cryopreservation biotechnological tool, liquid marble
provides a promising cryopreservation approach. Currently, effective cell preservation …

Ice recrystallization adversely affects the quality of frozen foods. Therefore, food-grade
materials with ice recrystallization inhibition (IRI) activity are attracting growing attention. Our …

One of the primary quality issues for ice cream is the coarsening of ice crystals, which occurs
due to the ice recrystallization process. Polysaccharides, such as guar gum and locust bean …

Food hydrocolloids, such as naturally sourced polysaccharide stabilizers, are becoming
potential candidates for retarding ice recrystallization in frozen desserts. Tamarind seed …

In this study, the structural composition of commercial kappa (κ)-, iota (ι)-, lambda (λ)-
carrageenans was examined by using 1 H NMR spectroscopy, and the IRI activity of these …