Ice crystal growth regulates the formation of anisotropic lamellar structure in vacuum-extruded surimi-based products: Insights from microstructural evolution and physicochemical property changes

Food Chemistry 2026

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Authors: Zhiwen Shen, Yuxin Ding, Yan Xu

DOI: 10.1016/j.foodchem.2026.148569

Cited by: 3

References: 37

Fields of Study & Subjects

Proteins in Food Systems Microencapsulation and Drying Processes Food Chemistry and Fat Analysis

References 37