Zhiyu Liu

Effects of High Hydrostatic Pressure Processing on Potential Allergenicity and Quality of Tropomyosin in Pre-Prepared Crab Products (Portunus trituberculatus)

This study investigated the effects of high hydrostatic pressure (HHP; 200 MPa for 5–15 min) on tropomyosin (TM) immunoreactivity, in vitro digestive stability, and selected quality attributes of crab cakes prepared from Portunus trituberculatus. Western blotting and competitive...