Shan Shang

Enzyme treatment-induced tenderization of puffer fish meat and its relation to physicochemical changes of myofibril protein

Shan Shang, Bingcun Wu, Baoshang Fu et al. · LWT · 2021 · 35 citations · Full text

Muscle Function, Puffer Fish-based Food, Food Biophysics +22

Comparative analysis of the flavor profile and microbial diversity of high white salmon (coregonus peled) caviar at different storage temperatures

Caiyan Jiang, Wenqiang Cai, Shan Shang et al. · LWT · 2022 · 28 citations · Full text

Shelf Life, Food Analysis, Food Preservation +18

Ready-to-Eat Fish Cake Processing Methods and the Impacts on Quality and Flavor

Caiyan Jiang, Yao Chen, Shuang Li et al. · Foods · 2022 · 18 citations · Full text

Characterization of volatile flavor compounds from fish maw soaked in five different seasonings

Xiaoqing Miao, Shuang Li, Shan Shang et al. · Food Chemistry X · 2023 · 18 citations · Full text

Effects of partial replacement of unwashed Antarctic krill surimi by <i>Litopenaeus vannamei</i> surimi on the heat‐induced gelling and three‐dimensional‐printing properties

Shan Shang, Ying Liu, Pengfei Jiang et al. · Journal of Texture Studies · 2023 · 13 citations