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Responsible Editor: Food Science
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Recently, the research group of Professor Liu Honglin from the School of Food and Bioengineering of Hefei University of Technology has made important progress in the field of antifreeze molecular mechanism resear.
The nucleation and growth control of ice crystals has important application value in the fields of food and bioengineeri.
This study cleverly devised a very simple but general model that five exposed hydroxyl or methyl structural analogs form a monolayer on the surface of gold nanoparticles, revealing the source of the IRI activi.
Ding Zhongxiang, a doctoral student in our school, and Wang Chao, an associate researcher from the University of Science and Technology of China, are the co-first authors of this paper, and Professor Liu Honglin is the corresponding auth.
The above research relies on scientific research platforms such as our institute and the China Light Industry Meat Microbial Control and Utilization Key Laboratory, and has obtained the National Key R&D Program, the National Outstanding Youth Science Fund, the General Project, the Anhui Provincial Key R&D Program, the Anhui Provincial Natural Science Foundation, Fundamental research funding for central colleges and universities,e.
Paper link: https://pu.
