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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
	Bi, Jingran[1]; Li, Yong[2]; Cheng, Shasha[3]; Dong, Xiuping[4]; Kamal, Tariq[5]; Zhou, Dayong[6]; Li, Dongmei[7]; Jiang, Pengfei[8]; Zhu, Bei-Wei[9]; Tan, Mingqian[10]
刊名	FOOD BIOPHYSICS
	2016
卷号	11期号:3页码:257-265
关键词	Sea cucumber (Stichopus japonicus) Two-step heating LF-NMR Non-invasive Texture profile analysis Rheology
ISSN号	1557-1858
DOI	http://dx.doi.org/10.1007/s11483-016-9437-4
URL标识	查看原文
收录类别	SCI(E) ; EI
WOS记录号	WOS:000381078100006
内容类型	期刊论文
URI标识	http://www.corc.org.cn/handle/1471x/5372009
专题	江苏大学
作者单位	[1]School of Food Science and Technology, National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian, 116034, China |School of Food & Biological Engineering, Jiangsu University, Zhenjiang, 212013, China |Engineering Research Center of Seafood of Ministry of Education of China, Dalian, 116034, China |Liaoning Key Laboratory of Food Biological Technology, Dalian, 116034, China[2]School of Food Science and Technology, National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian, 116034, China |Engineering Research Center of Seafood of Ministry of Education of China, Dalian, 116034, China |Liaoning Key Laboratory of Food Biological Technology, Dalian, 116034, China[3]School of Food Science and Technology, National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian, 116034, China |Engineering Research Center of Seafood of Ministry of Education of China, Dalian, 116034, China |Liaoning Key Laboratory of Food Biological Technology, Dalian, 116034, China[4]School of Food Science and Technology, National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian, 116034, China |Engineering Research Center of Seafood of Ministry of Education of China, Dalian, 116034, China |Liaoning Key Laboratory of Food Biological Technology, Dalian, 116034, China[5]School of Food Science and Technology, National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian, 116034, China |Engineering Research Center of Seafood of Ministry of Education of China, Dalian, 116034, China |Liaoning Key Laboratory of Food Biological Technology, Dalian, 116034, China[6]School of Food Science and Technology, National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian, 116034, China |Engineering Research Center of Seafood of Ministry of Education of China, Dalian, 116034, China |Liaoning Key Laboratory of Food Biological Technology, Dalian, 116034, China[7]School of Food Science and Technology, National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian, 116034, China |Engineering Research Center of Seafood of Ministry of Education of China, Dalian, 116034, China |Liaoning Key Laboratory of Food Biological Technology, Dalian, 116034, China[8]School of Food Science and Technology, National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian, 116034, China |Engineering Research Center of Seafood of Ministry of Education of China, Dalian, 116034, China |Liaoning Key Laboratory of Food Biological Technology, Dalian, 116034, China[9]School of Food Science and Technology, National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian, 116034, China |School of Food & Biological Engineering, Jiangsu University, Zhenjiang, 212013, China |Engineering Research Center of Seafood of Ministry of Education of China, Dalian, 116034, China |Liaoning Key Laboratory of Food Biological Technology, Dalian, 116034, China[10]School of Food Science and Technology, National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian, 116034, China |Engineering Research Center of Seafood of Ministry of Education of China, Dalian, 116034, China |Liaoning Key Laboratory of Food Biological Technology, Dalian, 116034, China
推荐引用方式 GB/T 7714	Bi, Jingran[1],Li, Yong[2],Cheng, Shasha[3],et al. Changes in Body Wall of Sea Cucumber (Stichopus japonicus) during a two-Step Heating Process Assessed by Rheology, LF-NMR, and Texture Profile Analysis[J]. FOOD BIOPHYSICS,2016,11(3):257-265.
APA	Bi, Jingran[1].,Li, Yong[2].,Cheng, Shasha[3].,Dong, Xiuping[4].,Kamal, Tariq[5].,...&Tan, Mingqian[10].(2016).Changes in Body Wall of Sea Cucumber (Stichopus japonicus) during a two-Step Heating Process Assessed by Rheology, LF-NMR, and Texture Profile Analysis.FOOD BIOPHYSICS,11(3),257-265.
MLA	Bi, Jingran[1],et al."Changes in Body Wall of Sea Cucumber (Stichopus japonicus) during a two-Step Heating Process Assessed by Rheology, LF-NMR, and Texture Profile Analysis".FOOD BIOPHYSICS 11.3(2016):257-265.

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