Concepedia

Author

Jieyu Shi

Zhejiang Gongshang University

Also Known As

Jieyu (Jade) Shi, Jieyu Jade Shi, Jieyu Shi

14

Publications

446

Citations

9

H-Index

15

Concepts

All Affiliations

Zhejiang Gongshang UniversityZhejiang University
JS

About

Jieyu Shi is an author at Zhejiang Gongshang University specializing in engineering, food chemistry, and chemistry.

Top Concepts

#ConceptH-IndexPublicationsCitations

1

Engineering

4

4

259

2

Biomolecular Engineering

3

3

265

3

Chemical Engineering

3

3

114

4

Health Sciences

2

2

91

5

Biochemistry

1

1

61

Jieyu Shi

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9

Publications

432

Citations

9

H-Index

YearCitations

Fabrication of Zein-Lecithin-EGCG complex nanoparticles: Characterization, controlled release in simulated gastrointestinal digestion

Hujun Xie, Chengzhi Liu, Jian Gao,

Food Chemistry

2021

117

The fabrication of novel zein and resveratrol covalent conjugates: Enhanced thermal stability, emulsifying and antioxidant properties

Gerui Ren, Jieyu Shi, Sijie Huang,

Food Chemistry

2021

87

The regulation of sodium alginate on the stability of ovalbumin-pectin complexes for VD3 encapsulation and in vitro simulated gastrointestinal digestion study

Jian Gao, Chengzhi Liu, Jieyu Shi,

Food Research International

2020

61

Encapsulation of curcumin in ZEIN-HTCC complexes: Physicochemical characterization, in vitro sustained release behavior and encapsulation mechanism

Gerui Ren, Ying He, Chengzhi Liu,

LWT

2021

58

Preparation of zein-lecithin-EGCG complex nanoparticles stabilized peppermint oil emulsions: Physicochemical properties, stability and intelligent sensory analysis

Hujun Xie, Fangfang Ni, Jian Gao,

Food Chemistry

2022

33

Improved antioxidant activity and delivery of peppermint oil Pickering emulsion stabilized by resveratrol-grafted zein covalent conjugate/quaternary ammonium chitosan nanoparticles

Gerui Ren, Jia‐Cheng Liu, Jieyu Shi,

International Journal of Biological Macromolecules

2023

25

Fabrication and characterization of oil-in-water pickering emulsions stabilized by ZEIN-HTCC nanoparticles as a composite layer

Mengna Cao, Chengzhi Liu, Jieyu Shi,

Food Research International

2021

23

Fabrication of Antioxidant Pickering Emulsion Based on Resveratrol-Grafted Zein Conjugates: Enhancing the Physical and Oxidative Stability

Gerui Ren, Ying Zhu, Jieyu Shi,

Foods

2022

16

Complexation of β‐lactoglobulin with gum arabic: Effect of heat treatment and enhanced encapsulation efficiency

Mengna Cao, Jian Gao, Yang Li,

Food Science & Nutrition

2021

12

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