Thermal processing is the most frequently adopted processing technology for sea
cucumbers, which can significantly affect their protein composition. In this paper, three …

The effects of heat treatment on the proteome of Apostichopus japonicus have been
evaluated using label-free quantitative proteomics by ultrahigh performance liquid …

BACKGROUND Protein oxidation during food processing causes changes in the balance of
protein–molecular interactions and protein–water interactions, ultimately leading to protein …

The tenderization mechanism in sea cucumber Apostichopus japonicus was investigated.
Effects of three kinds of protease inhibitors on proteolysis in the tenderized Apostichopus …

Label-free quantitative proteomic analysis was utilized to determine the key proteins that
affect texture properties of sea cucumber body wall (SCBW) with different boiling heating …

Optimal heating parameters for sous-vide cooking hairtail (Trichiurus lepturus) were
selected and the differential proteins related to texture change were clarified using …

Label-free quantitative proteomics and weighted protein co-expression network (WPCNA)
strategy was used to determine the molecular mechanisms about how did the low …

Sea cucumber is a sensitive organism that is easily challenged by environmental change.
The aim of this study was to characterize the proteome of sea cucumbers from 5 main …

In this study, the effects of dry heat treatments including air frying and baking on the
physicochemical and digestive properties of proteins in scallop adductor muscle (SAM) were …

Low-temperature tenderization is an important aspect in the processing of sea cucumber.
Oxidative reactions induce protein aggregation or degradation during thermal treatment …