Gangpeng Shi

机构：Jiangnan University, Ministry of Agriculture and Rural Affairs, State Key Laboratory of Food Science and Technology, Hubei Academy of Agricultural Sciences

发表论文 10 篇 · 总被引 142 次 · h-index 7

代表论文

• Study on the physicochemical and flavor characteristics of air frying and deep frying shrimp (crayfish) meat (2022 · Frontiers in Nutrition · 被引 40)
• Quantitative proteomics insights into gel properties changes of myofibrillar protein from Procambarus clarkii under cold stress (2021 · Food Chemistry · 被引 28)
• Integrating transcriptomic and metabolomic analysis to understand muscle qualities of red swamp crayfish (Procambarus clarkii) under transport stress (2023 · Food Research International · 被引 16)
• The effect of gamma and electron beam irradiation on the structural and physicochemical properties of myofibrillar protein and myosin from grass carp (2021 · Journal of Food Biochemistry · 被引 15)
• Effect of microstructure and chemical proximate composition on mechanical properties of Procambarus clarkii shell (2022 · LWT · 被引 11)
• Enhancing surimi gel properties in silver carp with innovative ultra-micro crayfish shell powder (2025 · Food Chemistry · 被引 10)