From thawing to quality restoration: Advanced thawing technologies for frozen starchy foods toward industry 5.0

Chao Wang, Min Zhang, Luming Rui

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DOI: 10.1016/j.foodres.2026.120072
Published: 2026-10
Container: Food Research International
Publisher: Elsevier BV
Open access: unknown

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Cite this work

BibTeX

@article{allodium:10.1016/j.foodres.2026.120072,
  title = {From thawing to quality restoration: Advanced thawing technologies for frozen starchy foods toward industry 5.0},
  author = {Chao Wang and Min Zhang and Luming Rui},
  year = {2026},
  journal = {Food Research International},
  doi = {10.1016/j.foodres.2026.120072},
  url = {https://doi.org/10.1016/j.foodres.2026.120072}
}

RIS

TY  - JOUR
TI  - From thawing to quality restoration: Advanced thawing technologies for frozen starchy foods toward industry 5.0
AU  - Chao Wang
AU  - Min Zhang
AU  - Luming Rui
PY  - 2026
JO  - Food Research International
DO  - 10.1016/j.foodres.2026.120072
UR  - https://doi.org/10.1016/j.foodres.2026.120072
ER  -

APA

Wang, C., Zhang, M., & Rui, L. (2026). From thawing to quality restoration: Advanced thawing technologies for frozen starchy foods toward industry 5.0. Food Research International. https://doi.org/10.1016/j.foodres.2026.120072

Source records

crossref · retrieved 2026-09-26T07:48:33.824Z