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Ultra-high pressure processing modifies crayfish (Procambarus clarkii) texture, flavor, and tropomyosin allergenicity: Elucidating pressure-dependent structure-function relationships

Rui Liu; Yang Guo; Xuening Yu; Xiaoyang Liu; Dayong Zhou
Food Research International · Vol. 225 · pp. 118037 · 2026
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Bibliographic Information

JournalFood Research International
PublisherElsevier
Publication Date2026-02-01
Publication Year2026
Volume225
Pages118037
Document TypeJournal Article
eISSN0963-9969
DOI10.1016/j.foodres.2025.118037
SubjectAgricultural and Biological Sciences

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NARA Access Coverage1992-01-01~Current
Journal Homepagehttps://www.sciencedirect.com/science/journal/09639969
Publisher PageOpen Publisher Page
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