Effect of moisture status on the stability of thermal gels from the body wall of sea cucumbers (Apostichopus japonicus)-Reference-Cited by-同舟云学术

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Effect of moisture status on the stability of thermal gels from the body wall of sea cucumbers (Apostichopus japonicus)

Published:2016-12 Issue: Volume:74 Page:294-302
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Zhang Yan,Hou Hu,Fan Yan,Zhang Fangfang,Li Bafang,Xue Changhu

Funder

Natural Science Foundation of Shandong Province

Special Financial Grant from the China Postdoctoral Science Foundation

China Postdoctoral Science Foundation

Applied Basic Research Programs of Qingdao

National Natural Science Foundation of China

Publisher

Elsevier BV

Subject

Food Science

Reference38 articles.

1. Chemical composition of the giant red sea cucumber, Parastichopus californicus, commercially harvested in Alaska;Bechtel;Food Science & Nutrition,2013

2. Elucidation of the relationship between cooking temperature, water distribution and sensory attributes of pork – A combined NMR and sensory study;Bertram;Meat Science,2005

3. Development in myofibrillar water distribution of two pork qualities during 10-month freezer storage;Bertram;Meat Science,2007

4. High-value components and bioactives from sea cucumbers for functional foods—a review;Bordbar;Marine Drugs,2011

5. Texture profile analysis;Bourne;Food Technology,1978

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1. Effect of thermal treatment and secondary bonds on the storage stability of ready-to-eat sea cucumbers;Process Biochemistry;2024-12

2. Novel synergistic cross-linking ameliorate ready-to-eat sea cucumber deterioration and its quantum chemical analysis;Food Chemistry;2024-05

3. Fusing hyperspectral imaging and electronic nose data to predict moisture content in Penaeus vannamei during solar drying;Frontiers in Nutrition;2024-01-24

4. Microbial and Physicochemical Status of Raw and Processed Sea Cucumbers from the Hellenic Seawaters;Sustainability;2023-09-08

5. Thermal stability of sea cucumber collagen and effects of gallic acid crosslinking;International Journal of Food Science & Technology;2023-03-05

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