The improvement of freeze-thaw stability of surimi 3D printing products by fructooligosaccharides/trehalose-based natural deep eutectic solvent

Food Chemistry 2026

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Authors: Xin Du, Xindi Zeng, Xinjiang Lou, Xia Xiufang, Qian Liu, xianzhe zheng

DOI: 10.1016/j.foodchem.2026.148275

Cited by: 5

References: 21

Fields of Study & Subjects

Freezing and Crystallization Processes Fungal and yeast genetics research Polysaccharides Composition and Applications

References 21