Background Freezing reduces the temperature of the food system and extends the shelf life
of food. However, the inevitable formation of ice crystals could impact food quality. Small …

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 …

The integration of solar‐driven interfacial evaporation and electricity co‐generation is
considered a promising approach to simultaneously alleviate freshwater scarcity and the …

The ice formation processes on solid surfaces are complex and diverse, which makes it a
daunting challenge to design an icephobic material that is functional under different icing …

Understanding the ice recrystallisation inhibition (IRI) activity of antifreeze biomimetics is
crucial to the development of the next generation of cryoprotectants. In this work, we bring …

Freeze‐induced changes including protein denaturation, ice crystals formation and lipid
oxidation are mainly responsible for the quality deterioration persistent in aquatic foods …

Adding kinetic inhibitors (KHIs) is a common method to prevent hydrate from blocking oil and
gas pipelines. Considering the pollution of traditional KHIs, several amphiphilic peptides are …

Freeze-thaw (FT) stability of frozen foods has been a hot topic and focus in recent years. The
FT cycles caused by the fluctuations of temperature during storage and transportation have …

The cryopreservation of biomaterials is fundamental to modern biotechnology and
biomedicine, but the biggest challenge is the formation of ice, resulting in fatal cryoinjury to …

Organisms that thrive at cold temperatures produce ice-binding proteins to manage the
nucleation and growth of ice. Bacterial ice-nucleating proteins (INP) are typically large and …