Shucheng Liu - Concepedia

Author

Shucheng Liu

Also Known As

Liu S, Liu Shucheng, Ouyang Zheng, SHUCHENG LIU, Shu-Cheng LIU, Shu-Cheng Liu, Shu-cheng Liu, Shucheng LIU, Shucheng Liu, Shu‐Cheng Liu

340

Publications

6.5K

Citations

H-Index

234

Concepts

All Affiliations

Guangdong Ocean University Dalian Polytechnic University Key Laboratory of Guangdong Province Chinese Academy of Fishery Sciences City University of Hong Kong

About

Shucheng Liu is an author at Guangdong Ocean University specializing in engineering, medicine, and biochemistry.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Engineering	28	60	2.6K
2	Medicine	21	26	1.1K
3	Health Sciences	16	23	696
4	Business	2	2	140
5	Management	2	2	56

Shucheng Liu

155

Publications

5.7K

Citations

H-Index

Page 1

	Year	Citations
Recent advances in enzyme immobilization based on novel porous framework materials and its applications in biosensing Yanmei Feng, Ying Xu, Shucheng Liu, Coordination Chemistry Reviews EngineeringBiosensing SystemsBiochemical EngineeringBiotechnologyImmobilized Enzyme	2022	289
Optimization of process parameters for supercritical carbon dioxide extraction of Passiflora seed oil by response surface methodology Shucheng Liu, Feng Yang, Chaohua Zhang, The Journal of Supercritical Fluids Solvent ExtractionChemical EngineeringEngineeringProcess ParametersSupercritical Fluid Chromatography	2008	213
Effect of vacuum impregnation of red sea bream (Pagrosomus major) with herring AFP combined with CS@Fe3O4 nanoparticles during freeze-thaw cycles Linyu Nian, Ailing Cao, Luyun Cai, Food Chemistry Red Sea BreamChemical EngineeringEngineeringVacuum ImpregnationNanomanufacturing	2019	115
Concentration of docosahexaenoic acid (DHA) and eicosapentaenoic acid (EPA) of tuna oil by urea complexation: optimization of process parameters Shucheng Liu, Chaohua Zhang, Pengzhi Hong, Journal of Food Engineering Food ChemistryDocosahexaenoic AcidUrea ComplexationEngineeringEnvironmental Engineering	2005	103
Ultrasound-assisted thawing accelerates the thawing of common carp (Cyprinus carpio) and improves its muscle quality Qinxiu Sun, Baohua Kong, Shucheng Liu, LWT EngineeringUltrasound-assisted ThawingPhysiologyBiomechanicsAnatomy	2021	103
Comparison of the Proximate Composition and Nutritional Profile of Byproducts and Edible Parts of Five Species of Shrimp Zhenyang Liu, Qiumei Liu, Di Zhang, Foods	2021	96
Changes in the myosin secondary structure and shrimp surimi gel strength induced by dense phase carbon dioxide Minghui Guo, Shucheng Liu, Marliya Ismail, Food Chemistry MechanobiologyMyosin Secondary StructureBiochemistryCytoskeletonMedicine	2017	91
Insight into muscle quality of golden pompano (Trachinotus ovatus) frozen with liquid nitrogen at different temperatures Zuomiao Yang, Shucheng Liu, Qinxiu Sun, Food Chemistry Animal PhysiologyBiologyLiquid NitrogenPhysiologyGolden Pompano	2021	91
MAGIC: A distributed MAx-Gain In-network Caching strategy in information-centric networks Jing Ren, Wen Qi, Cédric Westphal, Cluster ComputingEngineeringComputer ArchitectureNetwork AnalysisInformation-centric Networking	2014	90
Effects of magnetic field-assisted immersion freezing at different magnetic field intensities on the muscle quality of golden pompano (Trachinotus ovatus) Jieqian Zhou, Xiuping Dong, Baohua Kong, Food Chemistry Muscle FunctionKinesiologyPhysiologyMagnetic Field-assisted ImmersionBiomechanics	2022	87

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