Ultra-high pressure processing modifies crayfish (Procambarus clarkii) texture, flavor, and tropomyosin allergenicity: Elucidating pressure-dependent structure-function relationships.
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| Title: | Ultra-high pressure processing modifies crayfish (Procambarus clarkii) texture, flavor, and tropomyosin allergenicity: Elucidating pressure-dependent structure-function relationships. |
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| Authors: | Liu R; SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, Liaoning Province Key Laboratory for Marine Food Science and Technology, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China., Guo Y; SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, Liaoning Province Key Laboratory for Marine Food Science and Technology, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China., Yu X; SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, Liaoning Province Key Laboratory for Marine Food Science and Technology, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China., Liu X; SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, Liaoning Province Key Laboratory for Marine Food Science and Technology, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China. Electronic address: liuxiaoyang0213@126.com., Zhou D; SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, Liaoning Province Key Laboratory for Marine Food Science and Technology, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China. |
| Source: | Food research international (Ottawa, Ont.) [Food Res Int] 2026 Feb 01; Vol. 225, pp. 118037. Date of Electronic Publication: 2025 Dec 15. |
| Publication Type: | Journal Article |
| Journal Info: | Publisher: Published on behalf of the Canadian Institute of Food Science and Technology by Elsevier Applied Science Country of Publication: Canada NLM ID: 9210143 Publication Model: Print-Electronic Cited Medium: Internet ISSN: 1873-7145 (Electronic) Linking ISSN: 09639969 NLM ISO Abbreviation: Food Res Int Subsets: MEDLINE |
| Database: | MEDLINE Ultimate |
| FullText | Text: Availability: 0 |
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| Header | DbId: mdl DbLabel: MEDLINE Ultimate An: 41508462 AccessLevel: 2 PubType: Academic Journal PubTypeId: academicJournal PreciseRelevancyScore: 0 |
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| Items | – Name: Title Label: Title Group: Ti Data: Ultra-high pressure processing modifies crayfish (Procambarus clarkii) texture, flavor, and tropomyosin allergenicity: Elucidating pressure-dependent structure-function relationships. – Name: Author Label: Authors Group: Au Data: <searchLink fieldCode="AU" term="%22Liu+R%22">Liu R</searchLink>; SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, Liaoning Province Key Laboratory for Marine Food Science and Technology, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China.<br /><searchLink fieldCode="AU" term="%22Guo+Y%22">Guo Y</searchLink>; SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, Liaoning Province Key Laboratory for Marine Food Science and Technology, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China.<br /><searchLink fieldCode="AU" term="%22Yu+X%22">Yu X</searchLink>; SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, Liaoning Province Key Laboratory for Marine Food Science and Technology, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China.<br /><searchLink fieldCode="AU" term="%22Liu+X%22">Liu X</searchLink>; SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, Liaoning Province Key Laboratory for Marine Food Science and Technology, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China. Electronic address: liuxiaoyang0213@126.com.<br /><searchLink fieldCode="AU" term="%22Zhou+D%22">Zhou D</searchLink>; SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, Liaoning Province Key Laboratory for Marine Food Science and Technology, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China. – Name: TitleSource Label: Source Group: Src Data: <searchLink fieldCode="JN" term="%229210143%22">Food research international (Ottawa, Ont.)</searchLink> [Food Res Int] 2026 Feb 01; Vol. 225, pp. 118037. <i>Date of Electronic Publication: </i>2025 Dec 15. – Name: TypePub Label: Publication Type Group: TypPub Data: Journal Article – Name: TitleSource Label: Journal Info Group: Src Data: <i>Publisher: </i><searchLink fieldCode="PB" term="%22Published+on+behalf+of+the+Canadian+Institute+of+Food+Science+and+Technology+by+Elsevier+Applied+Science%22">Published on behalf of the Canadian Institute of Food Science and Technology by Elsevier Applied Science </searchLink><i>Country of Publication: </i>Canada <i>NLM ID: </i>9210143 <i>Publication Model: </i>Print-Electronic <i>Cited Medium: </i>Internet <i>ISSN: </i>1873-7145 (Electronic) <i>Linking ISSN: </i><searchLink fieldCode="IS" term="%2209639969%22">09639969 </searchLink><i>NLM ISO Abbreviation: </i>Food Res Int <i>Subsets: </i>MEDLINE |
| PLink | https://search.ebscohost.com/login.aspx?direct=true&site=eds-live&db=mdl&AN=41508462 |
| RecordInfo | BibRecord: BibEntity: Identifiers: – Type: doi Value: 10.1016/j.foodres.2025.118037 Languages: – Code: eng Text: English PhysicalDescription: Pagination: StartPage: 118037 Titles: – TitleFull: Ultra-high pressure processing modifies crayfish (Procambarus clarkii) texture, flavor, and tropomyosin allergenicity: Elucidating pressure-dependent structure-function relationships. Type: main BibRelationships: HasContributorRelationships: – PersonEntity: Name: NameFull: Liu R – PersonEntity: Name: NameFull: Guo Y – PersonEntity: Name: NameFull: Yu X – PersonEntity: Name: NameFull: Liu X – PersonEntity: Name: NameFull: Zhou D IsPartOfRelationships: – BibEntity: Dates: – D: 01 M: 02 Text: 2026 Feb 01 Type: published Y: 2026 Identifiers: – Type: issn-electronic Value: 1873-7145 Numbering: – Type: volume Value: 225 Titles: – TitleFull: Food research international (Ottawa, Ont.) Type: main |
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