Tong Shi

Suppression mechanism of l-arginine in the heat-induced aggregation of bighead carp (Aristichthys nobilis) myosin: The significance of ionic linkage effects and hydrogen bond effects

Tong Shi, Zhiyu Xiong, Wengang Jin et al. · Food Hydrocolloids · 2019 · 97 citations

Biochemistry, Heat-induced Aggregation, Cytoskeleton +4

Effect of glutamic acid on the preparation and characterization of Pickering emulsions stabilized by zein

Teng Song, Zhiyu Xiong, Tong Shi et al. · Food Chemistry · 2021 · 95 citations

Food Chemistry, Food Colloid, Chemical Engineering +10

Effect of l-histidine on the heat-induced aggregation of bighead carp (Aristichthys nobilis) myosin in low/high ionic strength solution

Ruichang Gao, Yanmin Wang, Jianlou Mu et al. · Food Hydrocolloids · 2017 · 92 citations

Bighead Carp, Biophysics, Heat-induced Aggregation +1

Improvement of gel properties of low salt surimi using low-dose l-arginine combined with oxidized caffeic acid

Zhiyu Xiong, Tong Shi, Wei Zhang et al. · LWT · 2021 · 85 citations

Medicinal Chemistry, Medicine, Gel Properties +4

Mechanism of low-salt surimi gelation induced by microwave heating combined with l-arginine and transglutaminase: On the basis of molecular docking between l-arginine and myosin heavy chain

Tong Shi, Xin Wang, Mengzhe Li et al. · Food Chemistry · 2022 · 83 citations

Biochemistry, Low-salt Surimi Gelation, Protein Folding +4