Modelling ice growth and inclusion behaviour of sucrose and proteins during progressive freeze concentration
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DOI: 10.1016/j.jfoodeng.2021.110592
Abstract: Abstract This study focused on modelling ice growth and solute inclusion behaviour during progressive freeze concentration of sucrose, soy protein, and whey protein. Experiments were conducted in a small stirred tank set-up and ice growth… read more here.
Keywords: ice growth; inclusion behaviour; modelling ice; growth ... See more keywords