Jieyu Shi - School of Food Science and Biotechnology, Zhejiang Gongshang University

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论文共 11 篇作者统计合作学者相似作者

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Improved Antioxidant Activity and Delivery of Peppermint Oil Pickering Emulsion Stabilized by Resveratrol-Grafted Zein Covalent Conjugate/quaternary Ammonium Chitosan Nanoparticles

Gerui Ren,Jiacheng Liu,Jieyu Shi,Ying He,Ying Zhu,Yujing Zhan,Junfei Lv, Lei Liu, Ying Huang,Min Huang,Wenjun Fang,Qunfang Lei,Hujun Xie

International Journal of Biological Macromolecules (2023): 127094-127094

引用0浏览0WOS引用

Preparation of zein-lecithin-EGCG complex nanoparticles stabilized peppermint oil emulsions: Physicochemical properties, stability and intelligent sensory analysis

Hujun Xie,Fangfang Ni,Jian Gao,Chengzhi Liu,Jieyu Shi,Gerui Ren,Shiyi Tian,Qunfang Lei,Wenjun Fang

Food Chemistry（2022）

引用10浏览0WOS引用

Fabrication of Antioxidant Pickering Emulsion Based on Resveratrol-Grafted Zein Conjugates: Enhancing the Physical and Oxidative Stability

Gerui Ren,Ying Zhu,Jieyu Shi,Jiacheng Liu,Ying He,Yufan Sun,Yujing Zhan,Junfei Lv,Min Huang,Hujun Xie

Foods (Basel, Switzerland)（2022）

引用1浏览0WOS引用

Encapsulation of Curcumin in ZEIN-HTCC Complexes: Physicochemical Characterization, in Vitro Sustained Release Behavior and Encapsulation Mechanism

Gerui Ren,Ying He,Chengzhi Liu,Fangfang Ni,Xin Luo,Jieyu Shi,Yuling Song,Ting Li,Min Huang,Qing Shen,Hujun Xie

LWT (2021): 112909-112909

引用27浏览0引用

The Fabrication of Novel Zein and Resveratrol Covalent Conjugates: Enhanced Thermal Stability, Emulsifying and Antioxidant Properties

Gerui Ren,Jieyu Shi, Sijie Huang,Chengzhi Liu,Fangfang Ni, Ying He, Xin Luo, Ting Li,Yuling Song,Min Huang,Hujun Xie

Food Chemistry（2021）

引用26浏览0WOS引用

Complexation of β-lactoglobulin with gum arabic: Effect of heat treatment and enhanced encapsulation efficiency

Mengna Cao,Jian Gao,Yang Li,Chengzhi Liu,Jieyu Shi,Fangfang Ni,Gerui Ren,Hujun Xie

Food science & nutrition（2021）

引用2浏览0WOS引用

Characterization and stability of peppermint oil emulsions using polyglycerol esters of fatty acids and milk proteins as emulsifiers

Hujun Xie,Fangfang Ni,Chengzhi Liu,Jieyu Shi,Gerui Ren,Zunyi Wu,Zhijun Song

JOURNAL OF FOOD SCIENCE（2021）

引用3浏览0WOS引用

Fabrication and Characterization of Oil-in-water Pickering Emulsions Stabilized by ZEIN-HTCC Nanoparticles As a Composite Layer

Mengna Cao,Chengzhi Liu,Jieyu Shi,Fangfang Ni, Jiaming Qi,Qing Shen,Min Huang,Gerui Ren,Shiyi Tian,Quanquan Lin, Xiaoxin Lu,Qunfang Lei,Wenjun Fang,Hujun Xie

Food research international（2021）

引用10浏览0WOS引用

The Regulation Of Sodium Alginate On The Stability Of Ovalbumin-Pectin Complexes For Vd3 Encapsulation And In Vitro Simulated Gastrointestinal Digestion Study

Jian Gao,Chengzhi Liu,Jieyu Shi,Fangfang Ni,Qing Shen,Hujun Xie,Kuiwu Wang,Qunfang Lei,Wenjun Fang,Gerui Ren

FOOD RESEARCH INTERNATIONAL（2021）

引用37浏览0WOS引用

Fabrication of Zein-Lecithin-EGCG complex nanoparticles: Characterization, controlled release in simulated gastrointestinal digestion

Hujun Xie,Chengzhi Liu,Jian Gao,Jieyu Shi,Fangfang Ni,Xin Luo,Ying He,Gerui Ren,Zisheng Luo

Food chemistry（2021）

引用43浏览0WOS引用

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