Tong Shi

发表

Incorporation of gelatin and Fe2+ increases the pH-sensitivity of zein-anthocyanin complex films used for milk spoilage detection

Yulong Bao, W. Jin, Quancai Sun, 2022, Current research in food science.

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

Ruichang Gao, Tong Shi, Li Yuan, 2021 .

Use of l-arginine-assisted ultrasonic treatment to change the molecular and interfacial characteristics of fish myosin and enhance the physical stability of the emulsion.

D. Mcclements, W. Jin, Hui Liu, 2020, Food chemistry.

Improvement of Storage Stability of Zein-Based Pickering Emulsions by the Combination of Konjac Glucomannan and L-Lysine

Hui Liu, Ruichang Gao, Tong Shi, 2022, Frontiers in Nutrition.

Recent developments in maintaining gel properties of surimi products under reduced salt conditions and use of additives

Jianrong Li, W. Jin, Mengzhe Li, 2021, Critical reviews in food science and nutrition.

Enhanced physical properties of reduced‐salt surimi gels from Amur sturgeon ( Acipenser schrenckii ) by l ‐arginine and l ‐histidine

Fan Bai, W. Jin, Xin Wang, 2021, Journal of Food Processing and Preservation.

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.

Yulong Bao, D. Julian Mcclements, W. Jin, 2022, Food chemistry.

Gel properties of Amur sturgeon (Acipenser schrenckii) surimi improved by lecithin at reduced and regular-salt concentrations

Fan Bai, Quancai Sun, Ruichang Gao, 2020, RSC advances.

Screening of aPlanococcusbacterium producing a cold‐adapted protease and its application in low‐salt fish sauce fermentation

W. Jin, Ruichang Gao, Tong Shi, 2020, Journal of Food Processing and Preservation.

Plasma-activated water promoted the aggregation of Aristichthys nobilis myofibrillar protein and the effects on gelation properties

Yulong Bao, W. Jin, Mengzhe Li, 2022, Current research in food science.

Oxidation affects dye binding of myofibrillar proteins via alteration in net charges mediated by a reduction in isoelectric point.

Yulong Bao, Hui Hong, Ruichang Gao, 2022, Food research international.

Novel Fabrication of Zein-Soluble Soybean Polysaccharide Nanocomposites Induced by Multifrequency Ultrasound, and Their Roles on Microstructure, Rheological Properties and Stability of Pickering Emulsions

Ruichang Gao, Tong Shi, Li Yuan, 2021, Gels.

Effects of deacetylation of konjac glucomannan on the physico-chemical properties of surimi gels from silver carp (Hypophthalmichthys molitrix)

Jiamei Yu, W. Jin, Jianlou Mu, 2019, RSC advances.

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

Ruichang Gao, Tong Shi, Li Yuan, 2021, Food chemistry.

Gel performance of surimi induced by various thermal technologies: A review.

Yulong Bao, W. Jin, Ruichang Gao, 2022, Critical reviews in food science and nutrition.

Purification and characterisation of a salt-stable protease from the halophilic archaeon Halogranum rubrum.

Ruichang Gao, Heng-Lin Cui, Tong Shi, 2017, Journal of the science of food and agriculture.

Study on antibacterial properties of mucus extract of snakehead (Channa argus) against Escherichia coli and its application in chilled fish fillets preservation

Quancai Sun, Ruichang Gao, Tong Shi, 2022, LWT.

Untargeted Metabolomics on Skin Mucus Extract of Channa argus against Staphylococcus aureus: Antimicrobial Activity and Mechanism

W. Jin, Ruichang Gao, Tong Shi, 2021, Foods.

Effects of l-arginine and l-histidine on heat-induced aggregation of fish myosin: Bighead carp (Aristichthys nobilis).

D. Mcclements, Xiuting Li, Quancai Sun, 2019, Food chemistry.

On the gelation of Premna microphylla turcz extracts: The effects of supernatant and precipitate of plant ash suspension.

Yulong Bao, Ruichang Gao, Qingqing Yu, 2022, Food research international.

Ameliorative effects of L-arginine? On heat-induced phase separation of Aristichthys nobilis myosin are associated with the absence of ordered secondary structures of myosin.

D. Mcclements, W. Jin, Jianlou Mu, 2021, Food research international.

The effect of Arginine, Lysine and Histidine in the myosin secondary structure by circular dichroism and Raman spectroscopy

Jianlou Mu, Ruichang Gao, Tong Shi, 2019, CyTA - Journal of Food.

α-tocopherol stabilization by soybean oil and glyceryl monostearate made oleogel: Dynamic changes and characterization for food application

Ruichang Gao, Tong Shi, Li Yuan, 2023, LWT.