Deyang Li

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...

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

Aquatic gel foods, including surimi, minced crustacean products, and algal gels, are important platforms for aquatic protein valorization. However, their production is constrained by uneven thermal gelation, endogenous enzyme-driven deterioration, nutrient loss, additive dependen...