Shang-yi Chi

Effect of gums on the multi-scale characteristics and 3D printing performance of potato starch gel

Haoze Yu, Shang-yi Chi, Dong Li et al. · Innovative Food Science & Emerging Technologies · 2022 · 61 citations

Potato Starch Gel, Edible Packaging, Printing Performance +7

Effect of flax gum on the functional properties of soy protein isolate emulsion gel

Chong‐hao Bi, Shang-yi Chi, Xueying Wang et al. · LWT · 2021 · 57 citations

Food Chemistry, Food Colloid, Biopolymer Gel +8

Effect of heat treatment on the nonlinear rheological properties of acid-induced soy protein isolate gels modified by high-pressure homogenization

Zhigang Huang, Xueying Wang, Jiayi Zhang et al. · LWT · 2022 · 46 citations · Full text

Food Packaging, Engineering, Food Biophysics +19

Effect of low-frequency high-intensity ultrasound (HIU) on the physicochemical properties of chickpea protein

Chong‐hao Bi, Shang-yi Chi, Tong Zhou et al. · Food Research International · 2022 · 41 citations

Medical Ultrasound, Low-frequency High-intensity Ultrasound, Engineering +7

High-pressure homogenization modified chickpea protein: Rheological properties, thermal properties and microstructure

Zhigang Huang, Xueying Wang, Jiayi Zhang et al. · Journal of Food Engineering · 2022 · 35 citations

High Hydrostatic Pressure, Engineering, High-pressure Homogenization +9