Shuang Li

机构：Guangdong Academy of Sciences, Guangxi Research Institute of Chemical Industry, Dalian Polytechnic University · ORCID：0000-0002-7249-106X

发表论文 7 篇 · 总被引 159 次 · h-index 4

代表论文

• Utilization of Microalgae and Duckweed as Sustainable Protein Sources for Food and Feed: Nutritional Potential and Functional Applications (2025 · Journal of Agricultural and Food Chemistry · 被引 54)
• κ-Carrageenan improves the gelation capacity of Antarctic krill myofibrillar proteins through covalent and noncovalent interactions (2024 · Food Hydrocolloids · 被引 41)
• The interaction mechanism of different ionic polysaccharides with myofibrillar protein and its contribution to the heat‐induced gels (2024 · Food Frontiers · 被引 34)
• Contribution of κ‐/ι‐carrageenan on the gelling properties of shrimp myofibrillar protein and their interaction mechanism exploration (2022 · Journal of the Science of Food and Agriculture · 被引 23)
• Microwave heating as a promising alternative to traditional two-stage heating in the production of sodium-reduced shrimp surimi (2025 · Innovative Food Science & Emerging Technologies · 被引 4)
• Exploring the Impact of Different Processing Techniques on Quality and Flavor Characteristics in Hoki Steak Soups (2024 · Food Science & Nutrition · 被引 3)