Shen Yang

5PUBLICATIONS
4CO-AUTHORS
Food chemistry and food sensory scienceOral implantologyFish pests and diseasesFood technologyPhysical properties of materials
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Publications (5)

|May 11, 2026
Differences in flavor characteristics between Chinese traditionally fermented soy sauce and commercial soy sauce.

|Jun 09, 2025
Antimicrobial Peptide CFH3 from Human Saliva: A Novel Inhibitor of Staphylococcus hemolyticus and Its Application in Chewing Gum.

Jing Wu, Xuenan Fan, Rong Lin

|Dec 26, 2024
Dynamic gastrointestinal digestion of tilapia (Oreochromis mossambicus) skin gelatin: changes of hydrolysate properties and dipeptidyl peptidase IV inhibitory activity.

Ritian Jin, Chang Liu, Jing Song

|Jun 12, 2024
Synthetic microbial communities: Novel strategies to enhance the quality of traditional fermented foods.

Ritian Jin, Jing Song, Chang Liu

|Sep 15, 2023
Structure and characterization of Tremella fuciformis polysaccharides/whey protein isolate nanoparticles for sustained release of curcumin.

Jiaqi Shang, Yang Liu, Jiaxin Kang

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Frequent Collaborators

3 joint publications

Ritian Jin

2 joint publications

Duo Liang

1 joint publications

Zhongyang Ren

1 joint publications

Wuyin Weng