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Sponsored Artificial Intelligence: A Modern Approach, Global Edition Artificial Intelligence: A Modern Approach, Global Edition

Author

Dayong Zhou

h-index 5 View on Semantic Scholar

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Review Sep 2026

Shrimp Processing By-Products as Food Ingredients: Sensory-Functional Co-Optimization, Ingredient Readiness, and Design Strategies.

Shrimp processing side streams are increasingly considered circular resources, yet their food use remains limited by a gap between compound recovery and ingredient-level validation in target food systems. This review examines how head and cephalothorax fractions, shells, trimming residues, hepatopancreas-associated mat...

Yang Liu, Hong Lei, Ce-Wen Yang et al. · 0 citations
Aug 2026

Food-grade phosphorylation enhances calcium binding in salmon peptides: Structural insights and bone health improvement for functional foods.

Phosphorylated salmon bone collagen peptides (P-CP) were developed via hydrolysis and food-grade sodium tripolyphosphate modification, resulting in a peptide-loaded phosphorus content of 334.3 mg/100 g, exhibiting high calcium-chelating capacity (91.21%). Structural analyses (FTIR, XRD, UV-Vis, fluorescence) confirmed...

Yuewen Xu, Xuening Yu, Guang Li et al. · 0 citations
Review Open access Aug 2026

Physical Processing of Aquatic Gel Foods: From Protein Structure Regulation to Health, Sustainability, and Personalized Design.

This review synthesizes recent advances in physical processing of aquatic gel systems from a process-structure-function perspective, comparing the mechanisms, benefits, and limitations of major technologies.

Yantong Li, Ce-Wen Yang, Xin-Yi Zhang et al. · 0 citations

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