Shaobo Li

机构：Institute of Food Science and Technology, Institute of Agro-Products Processing Science and Technology, Ministry of Agriculture and Rural Affairs · ORCID：0000-0002-7955-3948

发表论文 76 篇 · 总被引 1366 次 · h-index 20

代表论文

• Value-added utilization of hemoglobin and its hydrolysis products from livestock and poultry blood processing by-products: A review (2024 · Trends in Food Science & Technology · 被引 26)
• Changes of Ca2+ release through ryanodine receptor 1 in pork under different postmortem chilling rates (2024 · Food Bioscience · 被引 11)
• Metabolomics for origin traceability of lamb: An ensemble learning approach based on random forest recursive feature elimination (2025 · Food Chemistry X · 被引 8)
• Absorption and transport mechanism of colloidal nanoparticles (CNPs) in lamb soup based on Caco-2 cell (2024 · Food Chemistry · 被引 8)
• Insights into microstructure, physicochemical characteristics and functional properties of collagen extracted from various livestock skins (2025 · Journal of the Science of Food and Agriculture · 被引 6)
• Effects of calcium chloride and licorice flavonoids on Tan sheep myofibrillar protein oxidation and gelation: Synergistic impact of endogenous characteristic active substances (2025 · Food Chemistry · 被引 6)