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Ruijie Shi

Combination of high-pressure homogenization and ultrasound improves physiochemical, interfacial and gelation properties of whey protein isolate
2020 · Ruijie Shi, Yue Liu, et al. · Innovative Food Science & Emerging Technologies · 91
Characterization of the binding behavior, structure and foaming properties of bovine α-lactalbumin combined with saponin by the multi-spectroscopic and silico approaches
2021 · Ruijie Shi, Wei Chen, et al. · Food Hydrocolloids · 87
Gelling, microstructure and water-holding properties of alpha-lactalbumin emulsion gel: Impact of combined ultrasound pretreatment and laccase cross-linking
2020 · Abdul Qayum, Muhammad Hussain, et al. · Food Hydrocolloids · 85
Interaction mechanism of flavonoids with whey protein isolate: A spectrofluorometric and theoretical investigation
2021 · Jiaqi Li, Ran Tian, et al. · Food Chemistry · 78
Structural, functional, and physicochemical characterization of fermented whey protein concentrates recovered from various fermented-distilled whey
2022 · Munkh-Amgalan Gantumur, Narantuya Sukhbaatar, et al. · Food Hydrocolloids · 66
Consequences of dynamic high-pressure homogenization pretreatment on the physicochemical and functional characteristics of citric acid-treated whey protein isolate
2020 · Ruijie Shi, Tong Li, et al. · LWT · 63
Insight into binding behavior, structure, and foam properties of α-lactalbumin/glycyrrhizic acid complex in an acidic environment
2021 · Ruijie Shi, Yue Liu, et al. · Food Hydrocolloids · 55
Comparison in bioactivity and characteristics of Ginkgo biloba seed polysaccharides from four extract pathways
2020 · Jialun Hu, Yue Liu, et al. · International Journal of Biological Macromolecules · 53
Binding interaction and stability of alpha-lactalbumin and retinol: Effects of pre- or post-acidification
2022 · Wei Chen, Jinzhe Li, et al. · Food Hydrocolloids · 42
Characterization of TGase-induced whey protein isolate: Impact of HPHP pretreatment
2020 · Ruijie Shi, Chenglong Ma, et al. · Journal of Food Engineering · 42
Insight into the physicochemical characteristics, functionalities and digestion behavior of protein isolate derived from Lactarius volemus (L.volemus): Impacts of microwave-assisted extraction
2023 · Ruijie Shi, Yanting He, et al. · Food Chemistry · 38
Comparison of carrying mechanism between three fat-soluble vitamins and alpha-lactalbumin: Effects on structure and physicochemical properties of alpha-lactalbumin
2021 · Wei Chen, Haiying Yu, et al. · Food Hydrocolloids · 37
Laccase cross-linking of sonicated α-Lactalbumin improves physical and oxidative stability of CLA oil in water emulsion
2020 · Abdul Qayum, Meng Li, et al. · Ultrasonics Sonochemistry · 29
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Research on the physicochemical and digestive properties of Pleurotus eryngii protein
2018 · Rui-jie Shi, Zhen-jia Chen, et al. · International Journal of Food Properties · 29
Interfacial dynamic adsorption behaviour of the bovine alpha- Lactalbumin at the oil-water interface: Evaluating the role of glycyrrhizin
2024 · Ruijie Shi, Zengli Gao, et al. · Food Hydrocolloids · 21
Microwave irradiation treatment improved the structure, emulsifying properties and cell proliferation of laccase-crosslinked α-lactalbumin
2021 · Zhanmei Jiang, Ruijie Shi, et al. · Food Hydrocolloids · 19
Evaluating the role of glycyrrhizic acid on the dynamic stabilization mechanism of the emulsion prepared by α-Lactalbumin: Experimental and silico approaches
2023 · Ruijie Shi, Munkh-Amgalan Gantumur, et al. · Food Chemistry · 13
Unveiling the rheological and thermal behavior of a novel Salecan and whey protein isolate composite gel
2024 · Guangming Zhang, Ping Cheng, et al. · International Journal of Biological Macromolecules · 12
Investigation of the consequences of ultrasound on the physicochemical, emulsification, and gelatinization characteristics of citric acid–treated whey protein isolate
2021 · Ruijie Shi, Tong Li, et al. · Journal of Dairy Science · 11
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Non-thermal techniques as an approach to modify the structure of milk proteins and improve their functionalities: a review of novel preparation
2023 · Ruijie Shi, Zhishen Mu, et al. · Critical Reviews in Food Science and Nutrition · 10
pH-Dependent Binding Behavior of the α-Lactalbumin/Glycyrrhizic Acid Complex in Relation to Their Foaming Characteristics in Bulk
2022 · Ruijie Shi, Yue Liu, et al. · Journal of Agricultural and Food Chemistry · 9
Impacts of preliminary isolation and enzymatic treatment on antioxidant activities of glycosylated whey protein isolate with inulin
2020 · Ruijie Shi, Tianqi Li, et al. · Journal of Food Measurement & Characterization · 4
NADES-mediated glycation of casein with mannose and mannose-oligosaccharides: conformation, antioxidant activity, and antimicrobial activity of gastrointestinal digests
2026 · Yiyun Yang, Huimin Liu, et al. · Food Research International · 1
Conformational remodeling of α-Lactalbumin by glycyrrhizin under acidic pH for enhanced emulsion stabilization: Unravelling the mechanisms by integrated experimental and computational approaches
2026 · Ruijie Shi, Zengli Gao, et al. · International Dairy Journal · 1
Magnetic Fields as a Non-Thermal Physical Tool for Food Processing: From Mechanisms to Multidimensional Regulation of Food Components and Quality
2026 · Ruijie Shi, Lixia Yuan, et al. · Food Engineering Reviews
Works count: 26
Citation count: 896
H-index: 16
I10-index: 20
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