Shuang Li
State Key Laboratory Of Catalysis
Dalian, China
Dalian, China
Last Updated: 09/26/2026
Save publications for later
Sign Up
Not sure about your diagnosis?
Check Your Symptoms
Found 8 publications
Hydrogen Bonding-Driven Microenvironment Regulation of a Wet-Spun Sulfonated Polyacrylonitrile-Polyvinylpyrrolidone Blend Catalyst for 5-Hydroxymethylfurfural Production.
Journal: ChemSusChem
Published: November 20, 2025
The dynamic changes of flavor characteristics of sea cucumber (Apostichopus japonicus) during puffing revealed by GC-MS combined with HS-GC-IMS.
Journal: Food chemistry: X
Published: June 20, 2024
Characterization of volatile flavor compounds from fish maw soaked in five different seasonings.
Journal: Food chemistry: X
Published: April 15, 2023
Effects of Storage Method on the Quality of Processed Sea Cucumbers (Apostichopus japonicus).
Journal: Foods (Basel, Switzerland)
Published: November 29, 2022
Ready-to-Eat Fish Cake Processing Methods and the Impacts on Quality and Flavor.
Journal: Foods (Basel, Switzerland)
Published: September 25, 2022
Insight into the Gel Properties of Antarctic Krill and Pacific White Shrimp Surimi Gels and the Feasibility of Polysaccharides as Texture Enhancers of Antarctic Krill Surimi Gels.
Journal: Foods (Basel, Switzerland)
Published: July 22, 2022
Control on moisture distribution and protein changes of Antarctic krill meat by antifreeze protein during multiple freeze-thaw cycles.
Journal: Journal of food science
Published: June 03, 2022
Showing 1-8 of 8
Last Updated: 09/26/2026