Insight into muscle quality of white shrimp (Litopenaeus vannamei) frozen with static magnetic-assisted freezing at different intensities
2022 · Food Chemistry X · 50 citations
https://doi.org/10.1016/j.fochx.2022.100518
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Shucheng Liu
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Shucheng Liu is an academic researcher from Dalian Ocean University. The author has contributed to research in topics: Meat and Animal Product Quality & Protein Hydrolysis and Bioactive Peptides & Aquaculture Nutrition and Growth. The author has an h-index of 44, co-authored 290 publications.
ORCID: 0000-0002-1775-8470Papers by this author
worksQuality and volatile compound analysis of shrimp heads during different temperature storage
2021 · Food Chemistry X · 44 citations
https://doi.org/10.1016/j.fochx.2021.100156
Effect of MDA-mediated oxidation on the protein structure and digestive properties of golden pomfret
2024 · Food Chemistry · 34 citations
https://doi.org/10.1016/j.foodchem.2024.138563
Effect of protein structure changes during different power ultrasound thawing on emulsification properties of common carp (Cyprinus carpio) myofibrillar protein
2023 · Ultrasonics Sonochemistry · 31 citations
https://doi.org/10.1016/j.ultsonch.2023.106719
Effects of ultrasound-assisted chitosan grafted caffeic acid coating on the quality and microbial composition of pompano during ice storage
2022 · Ultrasonics Sonochemistry · 27 citations
https://doi.org/10.1016/j.ultsonch.2022.106032
Insight into the microorganisms, quality, and protein structure of golden pompano (Trachinotus ovatus) treated with cold plasma at different voltages
2023 · Food Chemistry X · 24 citations
https://doi.org/10.1016/j.fochx.2023.100695
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