Pei Shan

Ougan juice debittering using ultrasound-aided enzymatic hydrolysis: Impacts on aroma and taste

Xianli Gao, Tuo Feng, Ermeng Liu et al. · Food Chemistry · 2020 · 107 citations

Food Chemistry, Ultrasound-aided Enzymatic Hydrolysis, Biomanufacturing +8

Characterization of the aroma-active compounds in black soybean sauce, a distinctive soy sauce

Xianli Gao, Tuo Feng, Mingjian Sheng et al. · Food Chemistry · 2021 · 67 citations

Food Chemistry, Aroma-active Compounds, Black Soybean Sauce +1

Enhancing selenium and key flavor compounds contents in soy sauce using selenium-enriched soybean

Xianli Gao, Pei Shan, Tuo Feng et al. · Journal of Food Composition and Analysis · 2021 · 37 citations

Food Chemistry, Agricultural Chemistry, Selenium Deficiency +3

Degradation Mechanism of Soybean Protein B₃ Subunit Catalyzed by Prolyl Endopeptidase from <i>Aspergillus niger</i> during Soy Sauce Fermentation

Pei Shan, Chi-Tang Ho, Lei Zhang et al. · Journal of Agricultural and Food Chemistry · 2022 · 34 citations

Efficient degradation of soybean protein B3 subunit in soy sauce by ultrasound-assisted prolyl endopeptidase and its primary mechanism

Zhankai Zhang, Pei Shan, Zhi‐Hong Zhang et al. · Food Chemistry · 2023 · 26 citations

Food Chemistry, Biochemistry, Natural Sciences +9