Potential mechanisms of taste changes in surimi gels with typical cross-linking degrees during frozen storage: Based on ice crystals, water migration, and intermolecular interactions

Food Chemistry 2026

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Authors: Xiaoying Luo, Yuelei Lei, Xiaodong Li, Guoyan Ren, Bin Zhang, Zhijun Qiu, Wenchao Liu, Shanbai Xiong, Yang Hu

DOI: 10.1016/j.foodchem.2026.148611

Cited by: 1

References: 40

Fields of Study & Subjects

Biochemical Analysis and Sensing Techniques Freezing and Crystallization Processes Microencapsulation and Drying Processes

References 40