Glycyrrhizic acid nanofibrils as potent ice recrystallization inhibitors: mechanism and application in ice cream

Food Research International 2026

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Authors: Zhanghanyu Liu, Yinling Liu, David Everett, Yun Zhai, Wenhui Qi, Yuying Fu, Teng Li

DOI: 10.1016/j.foodres.2026.119348

Cited by: 1

References: 38

Fields of Study & Subjects

Freezing and Crystallization Processes Erythrocyte Function and Pathophysiology Glycosylation and Glycoproteins Research

References 38