Xiaoguo Ying

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...