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. 2026 Jun 12;15(12):2117. doi: 10.3390/foods15122117
EDC N-(3-dimethylaminopropyl)-N′-ethylcarbodiimide hydrochloride
NHS N-hydroxysuccinimide
MES Morpholine ethanesulfonic acid monohydrate
RSC Ready-to-eat sea cucumber
N-H group Hydrogen bonds disruption control group
TPA Texture properties analysis
SP Soluble protein
BSA Bovine serum albumin
DNPH 2,4-dinitrophenylhydrazine
FHYP Free hydroxyproline
FAN Free ammonia nitrogen
DSC Differential scanning calorimetry
FTIR Fourier transform infrared spectroscopy
CD Circular dichroism
SEM Scanning electron microscope
VG Van Gieson
ANOVA Analysis of variance