Zhiwen Shen

机构：Jiangnan University, State Key Laboratory of Food Science and Technology, Changsha University of Science and Technology · ORCID：0000-0002-0660-6877

发表论文 19 篇 · 总被引 183 次 · h-index 6

代表论文

• Enhancing freeze-thaw stability and flavor in surimi products: Impact of virgin coconut oil and fish oil incorporation (2023 · Food Bioscience · 被引 37)
• Effects of octenyl succinic anhydride (OSA) starches with different amylose content on freeze-thaw stability of myofibrillar protein emulsion gel: Double enhancement of interfacial film and network structure (2025 · Food Hydrocolloids · 被引 35)
• Moderate protein degradation and lipid oxidation induced by cold plasma and its effect on the quality of dried fish products (2023 · Journal of Food Composition and Analysis · 被引 29)
• Effect of different oil incorporation on gelling properties, flavor and advanced glycation end-products of silver carp surimi sausages (2022 · Journal of Food Measurement & Characterization · 被引 29)
• Recent advances of protein modification strategies to enhance the freezing stability of food emulsions: Principles, applications, and prospects (2025 · Comprehensive Reviews in Food Science and Food Safety · 被引 21)
• Improved freeze-thaw resistance of emulsified myofibrillar protein gels: Effects of starch crystalline polymorphs and hydrophobic modification on dual structural regulation (2025 · Food Hydrocolloids · 被引 11)