Shangbai Xiong

9PUBLICATIONS
12CO-AUTHORS
Food technologyChemical and thermal processes in energy and combustionAnimal protection (incl. pests and pathogens)Colloid and surface chemistryFood engineering
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Publications (9)

|Jun 18, 2026
Warmed-Over Flavor in High-Protein Ready-to-Eat Foods: Divergent Mechanisms and Tailored Mitigation Strategies.

|Mar 25, 2025
Analysis of Key Aroma Compound Changes in Grass Carp Fillets during Cold Storage Using Two-Dimensional Gas Chromatography-Olfactometry-Mass Spectrometry and Odor Activity Value.

Huifang Yang, Wenhao Yang, Yuting Zhang

|Nov 04, 2024
Antioxidant peptides from silver carp steak by alkaline protease and flavor enzyme hydrolysis: Characterization of their structure and cytoprotective effects against H2O2-induced oxidative stress.

Wei Yue, Junhong Xie, Hong Ran

|Oct 28, 2024
Water-soluble chlorogenic acid-chitosan and polydatin-chitosan conjugates: antibacterial activity and inhibition of lipid and protein oxidation.

Tianfang Duan, Zeru Xu, Shanbai Xiong

|Sep 17, 2024
Effect of refrigeration and reheating on the lipid oxidation and volatile compounds in silver carp surimi gels.

Jingjing Huang, Tao Yin, Shanbai Xiong

|Aug 14, 2024
Yeast extracts weakened warmed-over flavor in surimi gels made from silver carp due to the masking effect by high concentrations of pyrazines and esters.

Yueqi An, Wenrong Li, Shuo Shen

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Frequent Collaborators

3 joint publications

Yueqi An

3 joint publications

Tao Yin

3 joint publications

Yang Hu

2 joint publications

Juan You