Shuang Li

κ-Carrageenan improves the gelation capacity of Antarctic krill myofibrillar proteins through covalent and noncovalent interactions

Shuang Li, Songyi Lin, Pengfei Jiang et al. · Food Hydrocolloids · 2024 · 36 citations

Life Sciences, Biochemistry, Biophysics +14

The interaction mechanism of different ionic polysaccharides with myofibrillar protein and its contribution to the heat‐induced gels

Shuang Li, Songyi Lin, Pengfei Jiang et al. · Food Frontiers · 2024 · 31 citations · Full text

Agriculture, Biochemistry, Food Science +17

Contribution of <scp>κ‐/ι‐carrageenan</scp> on the gelling properties of shrimp myofibrillar protein and their interaction mechanism exploration

Shuang Li, Songyi Lin, Pengfei Jiang et al. · Journal of the Science of Food and Agriculture · 2022 · 22 citations

Agriculture, Food Science, Materials Science +17