Shi-ke Shen

发表

Effects of different salt concentrations and vacuum packaging on the shelf-stability of Russian sturgeon (Acipenser gueldenstaedti) stored at 4 °C

Yue‐wen Chen, Wen-qiang Cai, Yu-gang Shi, 2020 .

Insight into the molecular mechanism of texture improvement of sturgeon fillets treated by low temperature vacuum heating technology using label-free quantitative proteomics.

Shi-ke Shen, Hujun Xie, Zhiwen Ding, 2022, Food research international.

Changes in food quality and microbial composition of Russian sturgeon (Acipenser gueldenstaedti) fillets treated with low temperature vacuum heating method during storage at 4 °C.

Yue‐wen Chen, Wen-qiang Cai, Yu-gang Shi, 2020, Food research international.

The effect of different salt concentration and time combinations in physicochemical properties and microstructure of Russian sturgeon ( Acipenser gueldenstaedtii ) fillets under vacuum impregnation

Yue‐wen Chen, Wen-qiang Cai, Xiu‐ping Dong, 2020 .

Changes in the digestion properties and protein conformation of sturgeon myofibrillar protein treated by low temperature vacuum heating during in vitro digestion.

Wen-qiang Cai, Yu-gang Shi, Xiu‐ping Dong, 2021, Food & function.

Interaction and binding mechanism of lipid oxidation products to sturgeon myofibrillar protein in low temperature vacuum heating conditions: Multispectroscopic and molecular docking approaches

Shi-ke Shen, Wenjian Yu, Fei‐jian Liu, 2022, Food chemistry: X.

Impact of KCl and ultrasound on the structural properties of myofibrillar proteins in low sodium semi-dried large yellow croaker (Pseudosciaena croea)

Shi-ke Shen, Jingjing Fu, Yuewen Chen, 2023, LWT.

Quantitative proteomics reveals the relationship between protein changes and off-flavor in Russian sturgeon (Acipenser gueldenstaedti) fillets treated with low temperature vacuum heating.

Yue‐wen Chen, Xiu‐ping Dong, Shi-ke Shen, 2021, Food chemistry.

High internal phase Pickering emulsions stabilized by modified sturgeon myofibrillar protein for quercetin delivery

Yue‐wen Chen, Shi-ke Shen, Jingjuan Fu, 2023, Food Hydrocolloids.