Enhancing surimi structure by lycopene-fennel extract Pickering emulsion: application in 3D printing analog beef with dynamic color and flavor retention
- DOI
- 10.1016/j.foodres.2026.120358
- Published
- 2026-11
- Container
- Food Research International
- Publisher
- Elsevier BV
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.1016/j.foodres.2026.120358,
title = {Enhancing surimi structure by lycopene-fennel extract Pickering emulsion: application in 3D printing analog beef with dynamic color and flavor retention},
author = {Juncheng Zhu and Hongjie Dai and Chunlin Yuan and Shujin Tang and Liang Ma and Xiaoyi Tan and Hongxia Wang and Yuhao Zhang},
year = {2026},
journal = {Food Research International},
doi = {10.1016/j.foodres.2026.120358},
url = {https://doi.org/10.1016/j.foodres.2026.120358}
}RIS
TY - JOUR TI - Enhancing surimi structure by lycopene-fennel extract Pickering emulsion: application in 3D printing analog beef with dynamic color and flavor retention AU - Juncheng Zhu AU - Hongjie Dai AU - Chunlin Yuan AU - Shujin Tang AU - Liang Ma AU - Xiaoyi Tan AU - Hongxia Wang AU - Yuhao Zhang PY - 2026 JO - Food Research International DO - 10.1016/j.foodres.2026.120358 UR - https://doi.org/10.1016/j.foodres.2026.120358 ER -
APA
Zhu, J., Dai, H., Yuan, C., Tang, S., Ma, L., Tan, X., Wang, H., & Zhang, Y. (2026). Enhancing surimi structure by lycopene-fennel extract Pickering emulsion: application in 3D printing analog beef with dynamic color and flavor retention. Food Research International. https://doi.org/10.1016/j.foodres.2026.120358
Source records
- crossref · retrieved 2026-09-26T18:25:00.582Z