Shah Faisal - Concepedia

Author

Shah Faisal

Institute of Food Science and Technology ORCID

Also Known As

Faisal SHAH, Faisal Shah, Qiang Wang, S FAISAL, S. Faisal, SHAH Faisal, Sadzali Perdana Faisal, Shah Faisal, Shah Md. Wasif Faisal

Publications

1.1K

Citations

H-Index

Concepts

All Affiliations

Institute of Food Science and Technology Chinese Academy of Agricultural Sciences Ministry of Agriculture and Rural Affairs RMIT University Hefei University of Technology

About

Shah Faisal is an author at Institute of Food Science and Technology specializing in biomolecular engineering, engineering, and food engineering.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Engineering	7	7	474
2	Health Sciences	4	4	294
3	Medicine	2	2	156
4	Natural Sciences	1	1	79
5	Allergy	1	1	20

Shah Faisal

Publications

949

Citations

H-Index

Page 1

	Year	Citations
High-moisture extrusion of peanut protein-/carrageenan/sodium alginate/wheat starch mixtures: Effect of different exogenous polysaccharides on the process forming a fibrous structure Jinchuang Zhang, Li Liu, Yuanrong Jiang, Food Hydrocolloids BiomanufacturingEngineeringBiotechnologyFood MicrostructurePolysaccharide	2019	207
Converting Peanut Protein Biomass Waste into “Double Green” Meat Substitutes Using a High-Moisture Extrusion Process: A Multiscale Method to Explore a Process for Forming a Meat-Like Fibrous Structure Jinchuang Zhang, Li Liu, Yuanrong Jiang, Journal of Agricultural and Food Chemistry BioenergyFood BiophysicsFriendly Meat SubstitutesAnalytical UltracentrifugationProtein Refolding	2019	136
Edible mayonnaise-like Pickering emulsion stabilized by pea protein isolate microgels: Effect of food ingredients in commercial mayonnaise recipe Sisheng Li, Bo Jiao, Shi Meng, Food Chemistry Food ColloidBiomanufacturingCommercial Mayonnaise RecipeMicro-encapsulationFood Engineering	2021	112
A new insight into the high-moisture extrusion process of peanut protein: From the aspect of the orders and amount of energy input Jinchuang Zhang, Li Liu, Yuanrong Jiang, Journal of Food Engineering EngineeringBiotechnologyNew InsightHigh-moisture Extrusion ProcessAlternative Protein Source	2019	91
Effects of proteolysis and transglutaminase crosslinking on physicochemical characteristics of walnut protein isolate Aimin Shi, Bo Jiao, Hongzhi Liu, LWT Food ChemistryProtein ChemistryEngineeringBiochemistryNatural Sciences	2018	79
Antihyperlipidemic and hepatoprotective properties of selenium modified polysaccharide from Lachnum sp. Maheen Mahwish Surhio, Yufen Wang, Ping Xu, International Journal of Biological Macromolecules Hepatoprotective PropertiesLachnum SpPolysaccharideChemistryHemicellulose	2017	69
Peanut Allergy: Characteristics and Approaches for Mitigation Shah Faisal, Aimin Shi, Jon Ashley, Comprehensive Reviews in Food Science and Food Safety	2019	60
50/50 oil/water emulsion stabilized by pea protein isolate microgel particles/xanthan gum complexes and co-emulsifiers Sisheng Li, Bo Jiao, Shah Faisal, Food Hydrocolloids Food ChemistryFood ColloidBiopolymer GelEngineeringPolymer Science	2022	54
Dissolution, regeneration and characterization of curdlan in the ionic liquid 1-ethyl-3-methylimidazolium acetate Wenqiang Bai, Shah Faisal, Qiang Wang, International Journal of Biological Macromolecules Solid-state IonicChemical EngineeringIonic ConductorChemistryDeep Eutectic Solvent	2019	23
The preparation of Diacylglycerol-rich soybean oil by acetylated modification of arachin nanoparticles for W/O Pickering emulsion system Wei Li, Shah Faisal, Xin Guo, Food Chemistry Food ChemistryLipid PreparationChemical EngineeringMicroemulsionAcetylated Modification	2023	22

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