Shanshan Shui

A review on food spoilage mechanisms, food borne diseases and commercial aspects of food preservation and processing

Dual enhancement effects of different yeast extract on gel properties and saltiness perception of low-salt surimi gel from silver carp

Cold-induced denaturation of muscle proteins in hairtail (Trichiurus lepturus) during storage: Physicochemical and label-free based proteomics analyses

Kappa‐carrageenan and its oligosaccharides maintain the physicochemical properties of myofibrillar proteins in shrimp mud (Xia‐Hua) during frozen storage