Mengshan Shang

Rheology and 3D printing characteristics of heat-inducible pea protein-carrageenan-glycyrrhizic acid emulsions as edible inks

Qianzhu Lin, Mengshan Shang, Xiaojing Li et al. · Food Hydrocolloids · 2023 · 60 citations

Engineering, Edible Inks, Edible Packaging +7

Polysaccharide-based colloids as fat replacers in reduced-fat foods

Jilong Wang, Mengshan Shang, Xiaojing Li et al. · Trends in Food Science & Technology · 2023 · 56 citations

Food Colloid, Nutrition, Polysaccharide-based Colloids +2

Advances in intelligent response and nano-enhanced polysaccharide-based hydrogels: Material properties, response types, action mechanisms, applications

Qiaoxin Zheng, Mengshan Shang, Xiaojing Li et al. · Food Hydrocolloids · 2023 · 39 citations

Response Types, Hydrogels, Biopolymer Gel +6

The construction of whey protein-coated OSA debranched starch particles used for curcumin steady-state delivery and pH-sensitive sustained release

Yaxu Meng, Mengshan Shang, Hangyan Ji et al. · Food Hydrocolloids · 2023 · 27 citations

Biomanufacturing, Whey Protein-coated Osa, Curcumin Steady-state Delivery +7

Recent developments in sources, chemical constituents, health benefits and food applications of essential oils extracted from medicine food homology plants

Wenqi Yin, Mengshan Shang, Xiaojing Li et al. · Food Bioscience · 2023 · 23 citations

Food Chemistry, Chemical Constituents, Food Bioactive Compound +10