Shijie Ding

机构：Nanjing Agricultural University, Nanjing University of Finance and Economics, Nanjing Institute of Technology, Henan Academy of Agricultural Sciences, Institute of Food Science & Technology, Future Earth, Huaiyin Normal University, China Meat Research Centre · ORCID：0000-0002-5807-0103

发表论文 60 篇 · 总被引 2307 次 · h-index 27

代表论文

• Programmable scaffolds with aligned porous structures for cell cultured meat (2023 · Food Chemistry · 被引 65)
• Tea polyphenols coated sodium alginate-gelatin 3D edible scaffold for cultured meat (2023 · Food Research International · 被引 40)
• Microfluidic generation of bioinspired core–shell structured microfibers for cultured meat (2023 · Chemical Engineering Journal · 被引 38)
• An Overview of Recent Progress in Cultured Meat: Focusing on Technology, Quality Properties, Safety, Industrialization, and Public Acceptance (2025 · Journal of Nutrition · 被引 20)
• Effect of gelatin concentration and freezing temperature on porous scaffolds for cultured meat (2024 · Food Bioscience · 被引 17)
• Organic amendment strategies differentially regulate microbial carbon use efficiency: A long-term field study integrating microorganism and enzymatic stoichiometry (2025 · Agriculture Ecosystems & Environment · 被引 16)