| Characterization and Cellular Uptake of Peptides Derived from In Vitro Digestion of Meat Analogues Produced by a Sustainable Extrusion Process D Chen, D Rocha-Mendoza, S Shan, Z Smith, I García-Cano, J Prost, ... Journal of Agricultural and Food Chemistry 70 (26), 8124-8133, 2022 | 17 | 2022 |
| The effects of freeze-thaw cycles on the rheological properties of yeasted and non-yeasted frozen bread doughs S Shan, OH Campanella Journal of Cereal Science 112, 103691, 2023 | 5 | 2023 |
| The influence of operation parameters and product properties on time-to-temper for frozen raw meat based on simulation S Shan, DR Heldman Food Engineering Reviews 13, 225-235, 2021 | 5 | 2021 |
| Insights into protein digestion in plant-based meat analogs S Shan, C Teng, D Chen, O Campanella Current Opinion in Food Science, 101043, 2023 | 4 | 2023 |
| The effects of whey protein fibrils on the linear and non-linear rheological properties of a gluten-free dough S Shan, D Chen, E Federici, OG Jones, OH Campanella Frontiers in Nutrition 9, 909877, 2022 | 3 | 2022 |
| Effects of alkalinization and addition of pea protein as a co-protein to zein for the development of gluten-free doughs G Rolandelli, S Shan, OH Campanella Food Hydrocolloids 146, 109313, 2024 | 1 | 2024 |
| The Optimization of the Tempering Process for a Pork Belly Product on the Basis of Physical Property Simulation S Shan The Ohio State University, 2019 | 1 | 2019 |
| Specific Heat Smoothing Methods for Numerical Heat Transfer Analysis Involving Phase Change in a Model Food System S Shan, DR Heldman, OH Campanella Food Engineering Reviews 16 (1), 116-128, 2024 | | 2024 |
Osvaldo CampanellaDepartment of Food Science and Technology. The Ohio State University在 osu.edu 的电子邮件经过验证
