Trehalose substitution for sucrose improves freeze-thaw stability of Penaeus vannamei surimi: Focus on molecular interactions and cross-linking properties

Food Chemistry 2026

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Authors: Tong Xu, Jian Shi, Sixi Liu, Hansong Zhang, Wei Zeng, Wenzheng Shi

DOI: 10.1016/j.foodchem.2026.147873

Cited by: 2

References: 47

Fields of Study & Subjects

Physiological and biochemical adaptations Crustacean biology and ecology Invertebrate Immune Response Mechanisms

References 47