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Changes in Body Wall of Sea Cucumber (Stichopus japonicus) during a two-Step Heating Process Assessed by Rheology, LF-NMR, and Texture Profile Analysis
ArticleAbstract: Sea cucumber (Stichopus japonicus) is regarded as a highly priced delicacy in Japan and China owingPalabras claves:LF-NMR, non-invasive, rheology, Sea cucumber (Stichopus japonicus), Texture profile analysis, Two-step heatingAutores:Bi J., Cheng S., Dong X.P., Jiang P., Kamal T., Li D.M., Li Y., Mingqian Tan, Zhou D.Y., Zhu B.W.Fuentes:scopusBio-inspired Edible Superhydrophobic Interface for Reducing Residual Liquid Food
ArticleAbstract: Significant wastage of residual liquid food, such as milk, yogurt, and honey, in food containers hasPalabras claves:Autores:Bi J., Cheng S., Li Y., Mingqian Tan, Wang H., Wang S., Xu X., Zhang T., Zhu B.W.Fuentes:scopus