Fresh water rich vegetables such as celery, lettuce and cucumber, though it freezes easily, but when the ice crystals melt on it, they become soggy.
Soft cheeses with high water content, loose their fluffy texture when the water in it turns to room temperature, reported indiainteracts.
Food emulsions, such as mayonnaise and cream when frozen, develop large crystals, which punctures the cell walls and when they thaw, the foods separate and curdle.
Fried foods get soggy when thawed.
Gravies or sauces made with flour or corn starch as thickening agents, gets separated when frozen.
Cooked pasta gets soggy if freezed, while slightly uncooked pasta freezes well.
Always, keep this list in mind, before you put things inside the freezer. And remember that it all happens, when things are frozen alone, so when these foods are frozen with other ingredients, it may produce a different result.