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Magnetic field-assisted immersion freezing preserves starch structure and quality of fresh waxy corn puree
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DOI：10.1016/j.fochx.2026.104113.png)
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Abstract
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• Magnetic field-assisted immersion freezing accelerates freezing rate. • MIF enhances nutrient retention in frozen fresh waxy corn puree. • MIF effectively preserves texture quality after freezing. • MIF maintains starch physicochemical and structural stability. • Starch structural damage is the primary cause of texture deterioration.
Keywords:
Fresh waxy corn puree
Magnetic field assisted immersion freezing
Freezing kinetics
Physicochemical properties
Starch multi-scale structure
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