Concepedia

Comparative effects of in-package high pressure steam sterilization and high temperature boiling on the quality changes and shelf life of ready-to-eat sea cucumber

Chengpeng Zhang, Guiwu Qu, Qiuting Wang, Yuping Zhao, Yunlong Xie, Shumin Xu, Ruimin Li, Yanyan Shen, Shunmin Gong, Jiarun Gao,

Journal of Food Composition and Analysis · 2024 · 12 citations · 41 references

DOI

Concepts

References

41

Cleavage of Structural Proteins during the Assembly of the Head of Bacteriophage T4

Ulrich K. Laemmli · Nature · 1970 · 251.6K citations

, , +14

Structural and physical properties of gelatin extracted from different marine species: a comparative study

M.C. Gómez‐Guillén, Javier Turnay, Marta Fernández-Díaz et al. · Food Hydrocolloids · 2002 · 844 citations

, , +16

Effects of calcium ion on gel properties and gelation of tilapia (Oreochromis niloticus) protein isolates processed with pH shift method

Yige Zhou, Hongshun Yang · Food Chemistry · 2018 · 223 citations

, , +17

Compositional Characteristics and Antioxidant Properties of Fresh and Processed Sea Cucumber (<i>Cucumaria frondosa</i>)

Ying Zhong, Muhammad Ahmad Khan, Fereidoon Shahidi · Journal of Agricultural and Food Chemistry · 2007 · 185 citations

, , +16

Effect of multiple freeze-thaw cycles on the quality of instant sea cucumber: Emphatically on water status of by LF-NMR and MRI

Zhuyi Lin, Yinxue Zu, Beiwei Zhu et al. · Food Research International · 2018 · 166 citations

, , +16