Aqueous-phase ice crystallization drives mayonnaise freeze-thaw failure: causal evidence from a non-freezing medium experiment.
- DOI
- 10.1016/j.foodres.2026.119718
- Published
- 2026 Oct 1
- Container
- Food research international (Ottawa, Ont.)
- Publisher
- Not recorded
- Open access
- unknown
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limited evidence Score 43/100 under policy 1.0.0. This is a metadata assessment, not a judgment of the paper's conclusions.
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Cite this work
BibTeX
@article{allodium:10.1016/j.foodres.2026.119718,
title = {Aqueous-phase ice crystallization drives mayonnaise freeze-thaw failure: causal evidence from a non-freezing medium experiment.},
author = {Zhang L and Wang X and Chen Z and Zhang Y and Lai K},
year = {2026},
journal = {Food research international (Ottawa, Ont.)},
doi = {10.1016/j.foodres.2026.119718},
url = {https://doi.org/10.1016/j.foodres.2026.119718}
}RIS
TY - JOUR TI - Aqueous-phase ice crystallization drives mayonnaise freeze-thaw failure: causal evidence from a non-freezing medium experiment. AU - Zhang L AU - Wang X AU - Chen Z AU - Zhang Y AU - Lai K PY - 2026 JO - Food research international (Ottawa, Ont.) DO - 10.1016/j.foodres.2026.119718 UR - https://doi.org/10.1016/j.foodres.2026.119718 ER -
APA
L, Z., X, W., Z, C., Y, Z., & K, L. (2026). Aqueous-phase ice crystallization drives mayonnaise freeze-thaw failure: causal evidence from a non-freezing medium experiment.. Food research international (Ottawa, Ont.). https://doi.org/10.1016/j.foodres.2026.119718
Source records
- pubmed · retrieved 2026-09-27T09:42:16.289Z