Shuo Shen - Concepedia

Author

Shuo Shen

Second Hospital of Yichang ORCID

Also Known As

Shuo Shen, Xin Qiao

Publications

450

Citations

H-Index

Concepts

All Affiliations

Second Hospital of Yichang Ocean University of China Qingdao National Laboratory for Marine Science and Technology Jiangnan University Harbin Normal University

About

Shuo Shen is an author at Second Hospital of Yichang specializing in biotechnology, protein engineering, and natural sciences.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	4	4	198
2	Natural Sciences	4	4	206
3	Biochemistry	4	4	210
4	Engineering	3	3	127
5	Medicine	3	3	135

Shuo Shen

Publications

435

Citations

H-Index

Page 1

	Year	Citations
Physicochemical and structural properties of meat analogues from yeast and soy protein prepared via high-moisture extrusion Songgang Xia, Shuo Shen, Jian Song, Food Chemistry Food ChemistryMeat AnaloguesBiochemistrySoy ProteinNatural Sciences	2022	75
Yeast protein-based meat analogues: Konjac glucomannan induces the fibrous structure formation by modifying protein structure Songgang Xia, Jian Song, Ku Li, Food Hydrocolloids Konjac GlucomannanBiochemistryNatural SciencesGlycobiologyBiotechnology	2023	59
Effects of moisture content and processing temperature on the strength and orientation regulation of fibrous structures in meat analogues Songgang Xia, Jian Song, Chengxin Ma, Food Hydrocolloids Food ChemistryMeat PackagingMeat AnaloguesEngineeringMoisture Content	2023	47
Formation mechanism of yeast-soy protein extrudates during high-moisture extrusion and their digestive properties Yinghan Zhao, Xinwen Zhang, Ku Li, Food Hydrocolloids BiomanufacturingEngineeringBiochemistryYeast-soy ProteinBiotechnology	2023	43
Ultrasound-assisted pH shift-induced interfacial remodeling for enhancing soluble yeast protein content: Effects on structure and interfacial properties of proteins under different treatment conditions Chengxin Ma, Qingyi Wan, Jian Song, Food Hydrocolloids Protein ChemistryProtein AssemblyProtein FoldingNatural SciencesMolecular Biology	2023	39
High-moisture extrusion of yeast-pea protein: Effects of different formulations on the fibrous structure formation Songgang Xia, Shuo Shen, Chengxin Ma, Food Research International EngineeringProtein FoldingFood StructureBiotechnologyAlternative Protein Source	2022	37
Yeast protein as a novel protein source: Processing, functional properties, and potential applications in foods Chengxin Ma, Songgang Xia, Jian Song, Innovative Food Science & Emerging Technologies Food ChemistryBiomanufacturingFunctional PropertiesFood FermentationBiochemistry	2024	33
Yeast protein as a novel dietary protein source: Comparison with four common plant proteins in physicochemical properties Chengxin Ma, Songgang Xia, Jian Song, Current Research in Food Science	2023	25
Elucidation of potential lipid precursors and formation pathways for the warmed-over flavor (WOF) in precooked Chinese stewed beef through lipid oxidation mechanisms Junmei Liu, Feng Huang, Dong Han, Food Chemistry	2025	17
A mechanistic investigation into combined influences of NaCl and extrusion temperature on fibrous structures of high-moisture textured yeast protein Songgang Xia, Jian Song, Chengxin Ma, Food Chemistry	2024	16

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