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According to the texture profiles of sea cucumber, the crosslinking power of P\u2010DAS was higher than that of DAS. The results of free amino content, total soluble substance, water retention, water distribution, relaxation time and scanning electron microscopy all showed that the crosslinking effect was dose\u2010dependent on crosslinking agent.<\/jats:p><\/jats:sec><jats:sec><jats:title>CONCLUSION<\/jats:title><jats:p>These results have proved that large molecules such as P\u2010DAS, when properly handled, could also efficiently enter collagen hydrogels and perform crosslinking, providing reference for the development of new protein food stabilizing agents. \u00a9 2022 Society of Chemical Industry.<\/jats:p><\/jats:sec>","DOI":"10.1002\/jsfa.12397","type":"journal-article","created":{"date-parts":[[2022,12,21]],"date-time":"2022-12-21T07:50:57Z","timestamp":1671609057000},"page":"2848-2857","update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":8,"title":["Inhibitory effect of pre\u2010gelatinized dialdehyde starch on heat\u2010induced 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