A new study by Prof. Ido Braslavsky, Dr. Maya Bar-Dolev, Dr. Vera Sirotinskaya and Dr. Liat Bahari of the Robert H. Smith Faculty of Agriculture, Food and Environment has discovered that certain proteins can delay ice crystal formation in deep freeze processes. This could lead to new freezing techniques that preserve tissues and organs longer, enabling previously unfeasible organ transplants.

https://phys.org/news/2024-06-antifreeze-proteins.html