Deyang Li

4PUBLICATIONS
3CO-AUTHORS
GlassFood packaging, preservation and processingAquacultureFood engineering
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Publications (4)

|Oct 28, 2026
Structural Reconfiguration of Antarctic Krill Protein by Ultrasound-Assisted Inulin Glycosylation for Improved Resveratrol Incorporation and Emulsion Stability.

|Sep 27, 2026
Shrimp Processing By-Products as Food Ingredients: Sensory-Functional Co-Optimization, Ingredient Readiness, and Design Strategies.

|Aug 15, 2026
Physical Processing of Aquatic Gel Foods: From Protein Structure Regulation to Health, Sustainability, and Personalized Design.

|Jun 29, 2026
Multimodal Artificial Intelligence for Precision Oil Reduction and Sensory Reconstruction in Traditional Chinese Foods: Mechanisms, Strategies, and Future Perspectives.

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Frequent Collaborators

4 joint publications

Dayong Zhou

1 joint publications

Yu Fu

1 joint publications

Fawen Yin