Basic Theory of Ice Crystallization Based on Water Molecular Structure and Ice Structure

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Updated: Jun 13, 2025

A Microfluidic Approach for the Study of Ice and Clathrate Hydrate Crystallization
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A Microfluidic Approach for the Study of Ice and Clathrate Hydrate Crystallization

Published on: August 18, 2022

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Ouyang Zheng1, Li Zhang1, Qinxiu Sun1,2

  • 1College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, Zhanjiang 524088, China.

Foods (Basel, Switzerland)
|September 14, 2024
PubMed

Keywords:
frozen foodice crystallizationice crystallization characterizationwater and ice crystal structure

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