Songyi Lin

79PUBLICATIONS
16CO-AUTHORS
Food chemistry and food sensory scienceMining engineeringFood packaging, preservation and processingBiofabricationGenetically modified animals
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Publications (79)

|Aug 04, 2026
Key odorants and pretreatment-driven aroma changes in canned Antarctic krill: sensory validation toward pretreatment optimization.

|Jun 25, 2026
Fibrous and Amorphous Antarctic Krill Protein Aggregates for Iron Delivery: High Efficacy and Low Gastric Irritation in Iron Deficiency Anemia.

|Jun 19, 2026
Exploring the Quality Commonality and Correlation of Flavor and Texture in Scallion-Braised Sea Cucumber: Implications for the Standardized Production of Prepared Sea Cucumber Foods.

|May 14, 2026
Ultrasonic modulation of amyloid fibrillization in Antarctic krill protein for enhanced iron delivery.

|Apr 18, 2026
Cell-Cultured Fish Fillets Exhibit Relatively Low Allergenic Risks.

|Mar 25, 2026
Multiomics Perspective to Analyze the Mechanism by Which Dietary Sugar Aggravates Tropomyosin-Induced Allergic Reactions: The Key Role of Intestinal Microbiota Imbalance and Metabolic Disorders.

Shuqi Jia, Songyi Lin, Qiaozhen Liu

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Frequent Collaborators

35 joint publications

Na Sun

5 joint publications

Yue Tang

5 joint publications

Simin Zhang

3 joint publications

Zhijie Bao