From water to ice: Investigation of the effect of ice crystal reduction on the stability of frozen large unilamellar vesicles

Lee Fong Siow; Thomas Rades; M H Lim

doi:10.1002/9780470958193.ch49

From water to ice: Investigation of the effect of ice crystal reduction on the stability of frozen large unilamellar vesicles

Lee Fong Siow, Thomas Rades, M H Lim

Research output: Chapter in Book/Report/Conference proceeding › Conference Paper › Research › peer-review

Abstract

This title focuses on the comprehension of the properties of water in foods, enriched by the approaches from polymer and materials sciences, and by the advances of analytical techniques. The International Symposium on the Properties of Water (ISOPOW) promotes the exchange of knowledge between scientists involved in the study of food materials and scientists interested in water from a more basic point of view and the dialogue between academic and industrial scientists/technologists. This comprehensive book covers the topics presented at the 10th ISOPOW held in Bangkok, Thailand in 2007, including water dynamics in various systems, the role of water in functional food and nano-structured biomaterials.

Original language	English
Title of host publication	Water Properties in Food, Health, Pharmaceutical and Biological Systems: ISOPOW 10
Editors	David S Reid, Tanaboon Sajjaanantakul, Peter J Lillford, Sanguansri Charoenrein
Place of Publication	Ames USA
Publisher	Wiley-Blackwell
Pages	551 - 562
Number of pages	12
ISBN (Print)	9780813812731
DOIs	https://doi.org/10.1002/9780470958193.ch49
Publication status	Published - 2010
Externally published	Yes
Event	International Symposium on the Properties of Water - Bangkok Thailand, Ames USA Duration: 1 Jan 2010 → …

Conference

Conference	International Symposium on the Properties of Water
City	Ames USA
Period	1/01/10 → …

Access to Document

10.1002/9780470958193.ch49

Cite this

Siow, L. F., Rades, T., & Lim, M. H. (2010). From water to ice: Investigation of the effect of ice crystal reduction on the stability of frozen large unilamellar vesicles. In D. S. Reid, T. Sajjaanantakul, P. J. Lillford, & S. Charoenrein (Eds.), Water Properties in Food, Health, Pharmaceutical and Biological Systems: ISOPOW 10 (pp. 551 - 562). Wiley-Blackwell. https://doi.org/10.1002/9780470958193.ch49

Siow, Lee Fong ; Rades, Thomas ; Lim, M H. / From water to ice: Investigation of the effect of ice crystal reduction on the stability of frozen large unilamellar vesicles. Water Properties in Food, Health, Pharmaceutical and Biological Systems: ISOPOW 10. editor / David S Reid ; Tanaboon Sajjaanantakul ; Peter J Lillford ; Sanguansri Charoenrein. Ames USA : Wiley-Blackwell, 2010. pp. 551 - 562

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title = "From water to ice: Investigation of the effect of ice crystal reduction on the stability of frozen large unilamellar vesicles",

abstract = "This title focuses on the comprehension of the properties of water in foods, enriched by the approaches from polymer and materials sciences, and by the advances of analytical techniques. The International Symposium on the Properties of Water (ISOPOW) promotes the exchange of knowledge between scientists involved in the study of food materials and scientists interested in water from a more basic point of view and the dialogue between academic and industrial scientists/technologists. This comprehensive book covers the topics presented at the 10th ISOPOW held in Bangkok, Thailand in 2007, including water dynamics in various systems, the role of water in functional food and nano-structured biomaterials.",

author = "Siow, {Lee Fong} and Thomas Rades and Lim, {M H}",

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booktitle = "Water Properties in Food, Health, Pharmaceutical and Biological Systems: ISOPOW 10",

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Siow, LF, Rades, T & Lim, MH 2010, From water to ice: Investigation of the effect of ice crystal reduction on the stability of frozen large unilamellar vesicles. in DS Reid, T Sajjaanantakul, PJ Lillford & S Charoenrein (eds), Water Properties in Food, Health, Pharmaceutical and Biological Systems: ISOPOW 10. Wiley-Blackwell, Ames USA, pp. 551 - 562, International Symposium on the Properties of Water, Ames USA, 1/01/10. https://doi.org/10.1002/9780470958193.ch49

From water to ice: Investigation of the effect of ice crystal reduction on the stability of frozen large unilamellar vesicles. / Siow, Lee Fong; Rades, Thomas; Lim, M H.
Water Properties in Food, Health, Pharmaceutical and Biological Systems: ISOPOW 10. ed. / David S Reid; Tanaboon Sajjaanantakul; Peter J Lillford; Sanguansri Charoenrein. Ames USA: Wiley-Blackwell, 2010. p. 551 - 562.

Research output: Chapter in Book/Report/Conference proceeding › Conference Paper › Research › peer-review

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AB - This title focuses on the comprehension of the properties of water in foods, enriched by the approaches from polymer and materials sciences, and by the advances of analytical techniques. The International Symposium on the Properties of Water (ISOPOW) promotes the exchange of knowledge between scientists involved in the study of food materials and scientists interested in water from a more basic point of view and the dialogue between academic and industrial scientists/technologists. This comprehensive book covers the topics presented at the 10th ISOPOW held in Bangkok, Thailand in 2007, including water dynamics in various systems, the role of water in functional food and nano-structured biomaterials.

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Siow LF, Rades T, Lim MH. From water to ice: Investigation of the effect of ice crystal reduction on the stability of frozen large unilamellar vesicles. In Reid DS, Sajjaanantakul T, Lillford PJ, Charoenrein S, editors, Water Properties in Food, Health, Pharmaceutical and Biological Systems: ISOPOW 10. Ames USA: Wiley-Blackwell. 2010. p. 551 - 562 doi: 10.1002/9780470958193.ch49