Xiaodan Shi

发表

Polysaccharides from Pachyrhizus erosus roots: Extraction optimization and functional properties.

Xiaodan Shi, Jing-Jing Huang, Shaoyun Wang, 2022, Food chemistry.

Acid-free preparation and characterization of kelp (Laminaria japonica) nanocelluloses and their application in Pickering emulsions.

Xiaodan Shi, Shaoyun Wang, Yong-qi Tian, 2020, Carbohydrate polymers.

Ice-binding proteins: a remarkable ice crystal regulator for frozen foods

Xixi Cai, Xiaodan Shi, Shaoyun Wang, 2020, Critical reviews in food science and nutrition.

Primary structure, physicochemical properties, and digestive properties of four sequentially extracted polysaccharides from Tremella fuciformis

Jiawen Feng, Xiaodan Shi, Shaoyun Wang, 2023, Journal of Food Composition and Analysis.

Synergistic antibacterial activity and mechanism of action of nisin/carvacrol combination against Staphylococcus aureus and their application in the infecting pasteurized milk.

Xiaodan Shi, Lijun You, Jiulin Wu, 2022, Food chemistry.

Physical properties and bioactivities of fish gelatin films incorporated with cinnamaldehyde-loaded nanoemulsions and vitamin C

Xiaodan Shi, Shaoyun Wang, Wenjin Zhu, 2021, LWT.

Fabrication, interaction mechanism, functional properties, and applications of fish gelatin-polysaccharide composites: a review

Xixi Cai, Xiaodan Shi, Shaoyun Wang, 2022 .

Interaction between fish gelatin and tremella polysaccharides from aqueous solutions to complex coacervates: Structure and rheological properties

Jiawen Feng, Xixi Cai, Xiaodan Shi, 2022, Food Hydrocolloids.

Occurrence and risk assessment of antibiotics in the surface water of Chaohu Lake and its tributaries in China.

Guijian Liu, Xiaodan Shi, Muhammad Arif, 2021, The Science of the total environment.

Multiscale structures, physicochemical properties, and in vitro digestibility of oat starch complexes co-gelatinized with jicama non-starch polysaccharides

Xiaodan Shi, Lianxin Peng, Hongmei Yin, 2023, Food Hydrocolloids.