Ultrasound-assisted immersion freezing improves the digestion properties of beef myofibrillar protein by Junguang Li, Chenhao Sun, Xiaonan Yue, Wuchao Ma, Yu Wang, Jiansheng Zhao, Guangsu Zhu, Yanhong Bai

Subjects: “…Ultrasound-assisted immersion freezing…”
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Contact angle for theoretical parameterization of immersion freezing rate inferred from the freezing temperature by Jun-Jie Chang, Jen-Ping Chen, Pei-Hsin Liu

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