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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

Xiaoying Luo; Yuelei Lei; Xiaodong Li; Guoyan Ren; Bin Zhang; Zhijun Qiu; Wenchao Liu; Shanbai Xiong; Yang Hu
Food Chemistry · Vol. 510 · pp. 148611 · 2026
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Bibliographic Information

JournalFood Chemistry
PublisherElsevier
Publication Date2026-05-01
Publication Year2026
Volume510
Pages148611
Document TypeJournal Article
eISSN0308-8146
DOI10.1016/j.foodchem.2026.148611
SubjectAgricultural and Biological Sciences

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NARA Access Coverage1976-07-01~Current
Journal Homepagehttps://www.sciencedirect.com/science/journal/03088146
Publisher PageOpen Publisher Page
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