Shanhu Tang - Concepedia

Author

Shanhu Tang

Southwest Minzu University ORCID

Also Known As

Ling Han, S. Tang, S.H. Tang, SHANHU TANG, Shan-Hu Tang, Shanhu Tang, Shuzhu Tang

Publications

624

Citations

H-Index

Concepts

All Affiliations

Southwest Minzu University Sichuan University University of Arkansas at Fayetteville Harbin Institute of Technology New Hope Liuhe (China)

About

Shanhu Tang is an author at Southwest Minzu University specializing in health sciences, biochemical engineering, and food processing.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	6	6	316
2	Engineering	4	4	248
3	Medicine	3	3	104
4	Education	1	1	54
5	Public Health	1	1	23

Shanhu Tang

Publications

597

Citations

H-Index

Page 1

	Year	Citations
Protein Extraction from Heat-Stabilized Defatted Rice Bran. 1. Physical Processing and Enzyme Treatments Shanhu Tang, Navam Hettiarachchy, Thomas H. Shellhammer Journal of Agricultural and Food Chemistry Food ChemistryBiomanufacturingEngineeringBiochemistryBioanalysis	2002	117
Protein Extraction from Heat‐stabilized Defatted Rice Bran: II. The Role of Amylase, Celluclast, and Viscozyme Shanhu Tang, Navam Hettiarachchy, Satchithanandam Eswaranandam, Journal of Food Science EngineeringFood AnalysisProtein ExtractionGrain QualityRice Bran	2003	59
Changes in Proteolysis in Fermented Milk Produced by Streptococcus thermophilus in Co-Culture with Lactobacillus plantarum or Bifidobacterium animalis subsp. lactis During Refrigerated Storage Sining Li, Shanhu Tang, Qiang He, Molecules	2019	56
Milk fat chemical composition of yak breeds in China Shenghua He, Ying Ma, Jiaqi Wang, Journal of Food Composition and Analysis NutritionBody CompositionAnimal ScienceAnimal NutritionAgricultural Economics	2010	54
In vitro antioxidant and angiotensin-converting enzyme inhibitory activity of fermented milk with different culture combinations Sining Li, Shanhu Tang, Qiang He, Journal of Dairy Science	2019	52
Effects of microwave heating on physicochemical properties, microstructure and volatile profiles of yak meat Sining Li, Shanhu Tang, Liguo Yan, Journal of Applied Animal Research Food ChemistryNutritionMeat PackagingYak MeatMicrowave Cooking	2019	50
A potentially functional yogurt co-fermentation with Gnaphalium affine Haoxiang Gao, Zhilong Yu, Qiang He, LWT BiomanufacturingEngineeringFood FermentationBiotechnologyBiochemical Engineering	2018	43
Physicochemical, textural and volatile characteristics of fermented milk co‐cultured with <i>Streptococcus thermophilus, Bifidobacterium animalis</i> or <i>Lactobacillus plantarum</i> Sining Li, Shanhu Tang, Qiang He, International Journal of Food Science & Technology Lipolysis CapacityVolatile CharacteristicsBiomanufacturingFood FermentationFood Spoilage	2019	37
Metabolomic profile of milk fermented with Streptococcus thermophilus cocultured with Bifidobacterium animalis ssp. lactis, Lactiplantibacillus plantarum, or both during storage Sining Li, Shanhu Tang, Rong Ren, Journal of Dairy Science	2021	31
Effects of NaCl curing and subsequent fermentation with Lactobacillus sakei or Lactobacillus plantarum on protein hydrolysis and oxidation in yak jerky Sining Li, Shanhu Tang, Ran Mo, LWT EngineeringFood FermentationBiochemistryBiotechnologyBiochemical Engineering	2022	29

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