Ruijie Shi

Gelling, microstructure and water-holding properties of alpha-lactalbumin emulsion gel: Impact of combined ultrasound pretreatment and laccase cross-linking

Abdul Qayum, Muhammad Hussain, Meng Li et al. · Food Hydrocolloids · 2020 · 79 citations

Laccase Cross-linking, Food Colloid, Alpha-lactalbumin Emulsion Gel +5

Combination of high-pressure homogenization and ultrasound improves physiochemical, interfacial and gelation properties of whey protein isolate

Ruijie Shi, Yue Liu, Jialun Hu et al. · Innovative Food Science & Emerging Technologies · 2020 · 74 citations

Whey Protein Isolate, Engineering, High-pressure Homogenization +9

Characterization of the binding behavior, structure and foaming properties of bovine α-lactalbumin combined with saponin by the multi-spectroscopic and silico approaches

Ruijie Shi, Wei Chen, Fei Pan et al. · Food Hydrocolloids · 2021 · 72 citations

Biochemistry, Silico Approaches, Functional Property +5

Interaction mechanism of flavonoids with whey protein isolate: A spectrofluorometric and theoretical investigation

Jiaqi Li, Ran Tian, Guizhao Liang et al. · Food Chemistry · 2021 · 62 citations

Whey Protein Isolate, Biochemistry, Theoretical Investigation +7

Structural, functional, and physicochemical characterization of fermented whey protein concentrates recovered from various fermented-distilled whey

Munkh‐Amgalan Gantumur, Narantuya Sukhbaatar, Ruijie Shi et al. · Food Hydrocolloids · 2022 · 61 citations

Food Chemistry, Physicochemical Characterization, Biomanufacturing +12