Shuang Bi

Impact of ultrasonic treatment on an emulsion system stabilized with soybean protein isolate and lecithin: Its emulsifying property and emulsion stability

Xiaonan Sui, Shuang Bi, Baokun Qi et al. · Food Hydrocolloids · 2016 · 325 citations

Soybean Protein Isolate, Food Engineering, Food Processing +5

Characterization of Key Aroma Compounds in Raw and Roasted Peas (<i>Pisum sativum</i> L.) by Application of Instrumental and Sensory Techniques

Shuang Bi, Xinxing Xu, Dongsheng Luo et al. · Journal of Agricultural and Food Chemistry · 2020 · 111 citations

Effect of cooking on aroma profiles of Chinese foxtail millet (Setaria italica) and correlation with sensory quality

Shuang Bi, Aojidong Wang, Yanping Wang et al. · Food Chemistry · 2019 · 102 citations

Food Chemistry, Chinese Foxtail Millet, Food Analysis +6

Non-covalent interactions of selected flavors with pea protein: Role of molecular structure of flavor compounds

Shuang Bi, Xin Pan, Wentao Zhang et al. · Food Chemistry · 2022 · 95 citations

Food Chemistry, Pea Protein, Biochemistry +7

Determination of umami compounds in edible fungi and evaluation of salty enhancement effect of Antler fungus enzymatic hydrolysate

Fan Yang, Shi Lv, Ye Liu et al. · Food Chemistry · 2022 · 89 citations

Food Chemistry, Salty Enhancement Effect, Bioanalysis +8