Xiaodi Shi

Changes in physiochemical properties and stability of peanut oil body emulsions by applying gum arabic

Rujira Sukhotu, Shiwen Guo, Jiyun Xing et al. · LWT · 2015 · 81 citations

Food Chemistry, Food Colloid, Biomanufacturing +7

Gel properties of SPI modified by enzymatic cross-linking during frozen storage

Zhenjia Chen, Xiaodi Shi, Jingting Xu et al. · Food Hydrocolloids · 2016 · 58 citations

Biopolymer Gel, Engineering, Cross-link +6

Flavor characteristic analysis of soymilk prepared by different soybean cultivars and establishment of evaluation method of soybean cultivars suitable for soymilk processing

Xiaodi Shi, Jingyan Li, Shuming Wang et al. · Food Chemistry · 2015 · 57 citations

Food Chemistry, Different Soybean Cultivars, Food Composition +10

Yield and textural properties of tofu as affected by soymilk coagulation prepared by a high-temperature pressure cooking process

Feng Zuo, Zhenjia Chen, Xiaodi Shi et al. · Food Chemistry · 2016 · 55 citations

Food Analysis, Agricultural Economics, Soymilk Coagulation +7

Evaluation of the aroma quality of Chinese traditional soy paste during storage based on principal component analysis

Xingyun Peng, Xin Li, Xiaodi Shi et al. · Food Chemistry · 2013 · 51 citations

Food Composition, Chemical Composition, Food Analysis +7