Shuo Shen

Qinghai University — China

Agricultural and Biological Sciences · Life Sciences

13h-index455citations23works8.42yr avg
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Research Topics

Proteins in Food Systems(10), Meat and Animal Product Quality(9), Food composition and properties(6), Electrocatalysts for Energy Conversion(2), Face and Expression Recognition(2)

Publications22 total

Natural yeast proteins as pickering particles: structural features driving their emulsification behavior
Food Hydrocolloids·2025
Hydrogen spillover in CoNi/CoNiMo3O8 Mott-Schottky heterostructure facilitates ampere-level hydrogen generation
Nano Energy·2025· 15 cited
A Biselection Method Based on Consistent Matrix for Large-Scale Datasets
IEEE Transactions on Fuzzy Systems·2025· 2 cited
Hydrogen spillover in superwetting Ni/NiMoN Mott-Schottky heterostructures for boosting ampere-level hydrogen evolution
Applied Physics Letters·2025· 14 cited
Elucidation of potential lipid precursors and formation pathways for the warmed-over flavor (WOF) in precooked Chinese stewed beef through lipid oxidation mechanisms
Food Chemistry·2025· 17 cited
Efficient biodegradation of flurochloridone herbicide by Streptomyces parvus strain F-G-2 and its degradation mechanism
Bioresource Technology·2025· 1 citedOpen Access
Feature selection based on consistent granulation
Information Sciences·2024· 1 cited
Structure and flavor properties of meat analogues from yeast and soy protein prepared via high-moisture extrusion
LWT·2024· 7 citedOpen Access
A mechanistic investigation into combined influences of NaCl and extrusion temperature on fibrous structures of high-moisture textured yeast protein
Food Chemistry·2024· 17 cited
Elucidating the adsorption mechanisms of yeast extract on trimethylamine and dimethylamine based on multi-spectroscopic techniques and molecular docking
Journal of Molecular Liquids·2024· 2 cited
Exploring the mechanism of amylose/amylopectin improving formation of yeast-soy protein high-moisture extrudates based on small and large amplitude oscillatory shear rheology
Food Hydrocolloids·2024· 15 cited
Yeast protein as a novel protein source: Processing, functional properties, and potential applications in foods
Innovative Food Science & Emerging Technologies·2024· 33 cited
Efficient Biodegradation of Flurochloridone Herbicide by Streptomyces Parvus Strain F-G-2 and its Degradation Mechanism
SSRN Electronic Journal·2024Open Access
Event Driven Model for Dynamic Deduction of Transmission Line Safety Under Wildfire Disasters Based on Multi-Source Data
IEEE Access·2024· 1 citedOpen Access
Feature Selection Based on Consistent Granulation
SSRN Electronic Journal·2024· 1 citedOpen Access
Ultrasound-assisted pH shift-induced interfacial remodeling for enhancing soluble yeast protein content: Effects on structure and interfacial properties of proteins under different treatment conditions
Food Hydrocolloids·2023· 40 cited
Effects of moisture content and processing temperature on the strength and orientation regulation of fibrous structures in meat analogues
Food Hydrocolloids·2023· 48 cited
Formation mechanism of yeast-soy protein extrudates during high-moisture extrusion and their digestive properties
Food Hydrocolloids·2023· 43 cited
Yeast protein-based meat analogues: Konjac glucomannan induces the fibrous structure formation by modifying protein structure
Food Hydrocolloids·2023· 61 cited
Yeast protein as a novel dietary protein source: Comparison with four common plant proteins in physicochemical properties
Current Research in Food Science·2023· 25 citedOpen Access
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Frequent Co-authors

Ku Li(10), Songgang Xia(9), Xiaoming Jiang(9), Jian Song(8), Changhu Xue(8), Chengxin Ma(8), Tingting Hao(7), Yong Xue(5), Yukun Hou(4), Tian Yang(3), Yinghan Zhao(2), Jianghua Li(2), Xiao Liu(2), Ping Yang(2), Hongru Hao(2), Zhe Wang(2), Zhe Lv(2), Bo Wei(2), Jie Liang(2), Yuhua Qian(2)