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Search research articles

ABOUT JoVE

Overview Leadership Blog JoVE Help Center

AUTHORS

Publishing Process Editorial Board Scope & Policies Peer Review FAQ Submit

LIBRARIANS

Testimonials Subscriptions Access Resources Library Advisory Board FAQ

RESEARCH

JoVE Journal Methods Collections JoVE Encyclopedia of Experiments Archive

EDUCATION

JoVE Core JoVE Business JoVE Science Education JoVE Lab Manual Faculty Resource Center Faculty Site

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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)

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|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 <i>Staphylococcus hemolyticus</i> 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

Ritian Jin

Duo Liang

Zhongyang Ren

Wuyin Weng