Yan Shi

发表

Development and evaluation of microencapsulated peony seed oil prepared by spray drying: Oxidative stability and its release behavior during in-vitro digestion

Lipeng Han, Shujie Wang, Yan Shi, 2018, Journal of Food Engineering.

Microencapsulation of borage oil with blends of milk protein, β-glucan and maltodextrin through spray drying: physicochemical characteristics and stability of the microcapsules.

Yan Shi, Ru-yi Li, 2018, Journal of the science of food and agriculture.

Physico-chemical properties of gelatin from bighead carp (Hypophthalmichthys nobilis) scales by ultrasound-assisted extraction

Z. Tu, Hui Wang, Xiaoqin Huang, 2015, Journal of Food Science and Technology.

Glycation promoted by dynamic high pressure microfluidisation pretreatment revealed by high resolution mass spectrometry.

Z. Tu, Hui Wang, Yue‐ming Hu, 2013, Food chemistry.

The role of English as a foreign language learners’ grit and foreign language anxiety in their willingness to communicate: Theoretical perspectives

Minqi Wang, Yan Shi, Hui Wang, 2022, Frontiers in Psychology.

Quality evaluation of peony seed oil spray-dried in different combinations of wall materials during encapsulation and storage

Z. Tu, Hui Wang, Shujie Wang, 2016, Journal of Food Science and Technology.

Characterization and emulsifying properties of octenyl succinate anhydride modified Acacia seyal gum (gum arabic)

Z. Tu, Hui Wang, Da Ma, 2017 .

Influence of ultrasonic treatment on the structure and emulsifying properties of peanut protein isolate

Z. Tu, Hui Wang, Guang-xian Liu, 2014 .

Influence of soy lecithin concentration on the physical properties of whey protein isolate-stabilized emulsion and microcapsule formation

Z. Tu, Hui Wang, Shujie Wang, 2017 .

Emulsion Properties during Microencapsulation of Cannabis Oil Based on Protein and Sucrose Esters as Emulsifiers: Stability and Rheological Behavior

Z. Tu, Yue‐ming Hu, Yan Shi, 2022, Foods.

Increase of ovalbumin glycation by the maillard reaction after disruption of the disulfide bridge evaluated by liquid chromatography and high resolution mass spectrometry.

Z. Tu, Hui Wang, Xiaoqin Huang, 2013, Journal of agricultural and food chemistry.

Effect of ammonium sulfate fractional precipitation on gel strength and characteristics of gelatin from bighead carp (Hypophthalmichthys nobilis) scale

Z. Tu, Hui Wang, Yan Shi, 2014 .

Probing the conformational changes of ovalbumin after glycation using HDX-MS.

Z. Tu, Hui Wang, Xiaoqin Huang, 2015, Food chemistry.

Improved glycation after ultrasonic pretreatment revealed by high-performance liquid chromatography-linear ion trap/Orbitrap high-resolution mass spectrometry.

Z. Tu, Hui Wang, Xiaoqin Huang, 2014, Journal of agricultural and food chemistry.

Effect of γ-irradiation on the physicochemical properties and structure of fish myofibrillar proteins

Z. Tu, Hui Wang, H. Xiaoqin, 2015 .

Protective effect of antioxidant peptides from grass carp scale gelatin on the H2O2-mediated oxidative injured HepG2 cells.

Z. Tu, Hui Wang, Yue‐ming Hu, 2021, Food chemistry.

Preparation and Properties on Gelatin from Fish Scale

Z. Tu, Hui Wang, Guang-xian Liu, 2013 .

Recent developments of mycotoxin-degrading enzymes: identification, preparation and application.

W. Mu, Wenli Zhang, Yan Shi, 2023, Critical reviews in food science and nutrition.