Xinyue Shi

Comparative Study of Heat- and Enzyme-Induced Emulsion Gels Formed by Gelatin and Whey Protein Isolate: Physical Properties and Formation Mechanism

Siqi Li, Guipan Chen, Xinyue Shi et al. · Gels · 2022 · 32 citations · Full text

Agriculture, Food Science, Materials Science +17

High internal phase double emulsions stabilized by modified pea protein-alginate complexes: Application for co-encapsulation of riboflavin and β-carotene

Xiaojia Yan, Jun Yan, Xinyue Shi et al. · International Journal of Biological Macromolecules · 2024 · 24 citations

Agriculture, Biochemistry, Food Science +14

Effects of different polyphenols on the structure and properties of sodium caseinate films mediated by tyrosinase

Wenzhang Chen, Xinyue Shi, Wenhan Xu et al. · Journal of Agriculture and Food Research · 2022 · 21 citations · Full text

Agriculture, Chemistry, Food Science +13