Improvement effect of air frying on the textural properties of surimi crisps based on heat and mass transfer characteristics

Food Research International 2026

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Authors: Hao Zhang, Meng Yang, Jiamu Kang, Jianan Liu, Xia Xiufang, Shuo Shi, Haijing Li
DOI: 10.1016/j.foodres.2026.118674
Cited by: 2
References: 43

Fields of Study & Subjects

Edible Oils Quality and Analysis Food Drying and Modeling Nuts composition and effects

Publication details

Journal / source
Food Research International
Publisher
Elsevier BV
Volume
231
Pages
118674–118674
Publication date
9 February 2026
Language
EN