Effect of heat‐treatment times on the microstructure and water absorption properties of sea cucumber-Reference-Cited by-同舟云学术

Effect of heat‐treatment times on the microstructure and water absorption properties of sea cucumber

Published:2022-12-03 Issue:2 Volume:58 Page:701-711
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J of Food Sci Tech

Author:

Yu Xiliang¹²,Wei Shibiao¹²,Zhao Meiyu¹²,Li Yanxin¹²,Huang Yizhen¹²,Kunihiko Konno²,Dong Xiuping¹²^ORCID

Affiliation:

1. Academy of Food Interdisciplinary Science, School of Food Science and Technology Dalian Polytechnic University Dalian 116034 Liaoning China

2. National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing Liaoning Province Collaborative Innovation Center for Marine Food Deep Processing Dalian 116034 Liaoning China

Funder

National Natural Science Foundation of China

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.16220

Reference38 articles.

1. The significance of cooling rate on water dynamics in porcine muscle from heterozygote carriers and non-carriers of the halothane gene—a low-field NMR relaxation study

2. High-Value Components and Bioactives from Sea Cucumbers for Functional Foods—A Review

3. Characterisation of moisture migration of shiitake mushroom ( Lentinula edodes ) during storage and its relationship to quality deterioration

4. Characterization of plasma protein gels by means of image analysis

5. Combination of NMR and MRI Techniques for Non-invasive Assessment of Sea Cucumber (Stichopus japonicas) Tenderization During Low-Temperature Heating Process

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