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Vacuum sublimation-rehydration as a promising thawing approach for plant-based meat: Process optimization and quality characterization

Byeongjin Kong; Inae Lee; Seulwoo Lee; Taiyoung Kang
Innovative Food Science & Emerging Technologies · pp. 104780 · 2026
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Bibliographic Information

JournalInnovative Food Science & Emerging Technologies
PublisherElsevier
Publication Date2026-09-01
Publication Year2026
Pages104780
Document TypeJournal Article
eISSN1466-8564
DOI10.1016/j.ifset.2026.104780
SubjectAgricultural and Biological Sciences

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NARA Access Coverage2000-03-01~Current
Journal Homepagehttps://www.sciencedirect.com/science/journal/14668564
Publisher PageOpen Publisher Page
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