Kangshuai Lou

机构：Ningbo University

发表论文 6 篇 · 总被引 85 次 · h-index 5

代表论文

• Influence of sonication-assisted fermentation on the physicochemical features and antioxidant activities of yogurts fortified by polyphenol-rich pineapple peel powder with varied chemical profiling (2024 · Food Research International · 被引 20)
• Proposing moderate unfolding of interfacial proteins to enhance the techno-functional features of complex microgel particles formed by whey protein-chitooligosaccharide conjugation (2024 · Food Hydrocolloids · 被引 20)
• Molten globule-state protein structure: Perspectives from food processing applications (2024 · Food Research International · 被引 18)
• Ultrasonic irradiation as a potential volatile flavor tailoring tool for industrially manufactured food matrices: Controllable chemical disruption and interaction patterns shifting (2025 · Food Research International · 被引 14)
• Influence of whey protein isolate-chitosan oligosaccharide micro gel pickering emulsion on reducing fat bioaccessibility and physicochemical features of cheddar cheese (2024 · Food Bioscience · 被引 13)
• Physiological and transcriptional mechanisms of post-acidification alleviation of Lactobacillus subsp. bulgaricus pre-stressed by ultrasound and pineapple peel extract (2026 · Journal of Food Measurement & Characterization)