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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

Author:

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

Publication:

Food Chemistry

Publisher:

Elsevier

Date:

1 May 2026

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