Shanshan Li

机构：Hezhou University · ORCID：0000-0001-7839-7464

发表论文 65 篇 · 总被引 1395 次 · h-index 22

代表论文

• Freeze-thaw stability of Pickering emulsion stabilized by modified soy protein particles and its application in plant-based ice cream (2023 · International Journal of Biological Macromolecules · 被引 80)
• Effect of multiple freeze–thaw cycles on water migration, protein conformation and quality attributes of beef longissimus dorsi muscle by real-time low field nuclear magnetic resonance and Raman spectroscopy (2023 · Food Research International · 被引 72)
• Characteristics of Pickering emulsions stabilized by microgel particles of five different plant proteins and their application (2024 · Food Chemistry · 被引 66)
• Long-term active restoration of degraded grasslands enhances vegetation resilience by altering the soil seed bank (2023 · Agronomy for Sustainable Development · 被引 52)
• Effect of Physical Modifications on Physicochemical and Functional Properties of Walnut Protein (2023 · Foods · 被引 43)
• Effect of oil and particles content on microstructure, rheology, and thermosensitive 3D printability of particles -stabilized high internal phase Pickering emulsions (2024 · Food Hydrocolloids · 被引 26)