Investigating the loss of major yolk proteins during the processing of sea cucumber (Apostichopus japonicus) using an MRM-based targeted proteomics strategy-Reference-Cited by-同舟云学术

Investigating the loss of major yolk proteins during the processing of sea cucumber (Apostichopus japonicus) using an MRM-based targeted proteomics strategy

Published:2023-03 Issue: Volume:404 Page:134670
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Jiang Bingxue,Zhang Hongwei,Wang Jinhua,Wang Yanchao,Du Xin,Chang Yaoguang,Xue Changhu

Funder

National Key Research and Development Program of China

Fundamental Research Funds for the Central Universities

Youth Innovation Technology Project of Higher School in Shandong Province

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

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4. Proteomic profiling and oxidation site analysis of gaseous ozone oxidized myosin from silver carp (Hypophthalmichthys molitrix) with different oxidation degrees;Fang;Food Chemistry,2021

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1. Effect of phlorotannin extracts from Ascophyllum nodosum on the textural properties and structural changes of Apostichopus japonicus;Food Chemistry;2024-03

2. Establishment of a targeted proteomics method for the quantification of collagen chain: Revealing the chain stoichiometry of heterotypic collagen fibrils in sea cucumber;Food Chemistry;2024-02

3. Chemical substances and their activities in sea cucumber Apostichopus japonicus: A review;Archiv der Pharmazie;2023-10-18