Aimin Shi

机构：Nanjing University of Finance and Economics, Qingdao Agricultural University, Institute of Food Science and Technology, Ministry of Agriculture, Chinese Academy of Agricultural Sciences, Zhongkai University of Agriculture and Engineering · ORCID：0000-0001-8275-3185

发表论文 185 篇 · 总被引 5932 次 · h-index 42

代表论文

• Advances in emulsion stability: A review on mechanisms, role of emulsifiers, and applications in food (2025 · Food Chemistry X · 被引 83)
• Effect of oil and particles content on microstructure, rheology, and thermosensitive 3D printability of particles -stabilized high internal phase Pickering emulsions (2024 · Food Hydrocolloids · 被引 26)
• Application of foodomics technologies in the study of peanut quality: A review (2024 · Trends in Food Science & Technology · 被引 18)
• Effect of protease species on structure, interfacial behavior, and foaming properties of limited enzyme hydrolysis products of soybean protein isolate and mung bean protein (2025 · Food Chemistry · 被引 17)
• A generative zero-shot learning method for compound fault intelligent diagnosis of rolling bearings (2025 · Measurement Science and Technology · 被引 6)
• Effects of ethanol addition on the quality and stability of Pickering emulsions: Developing Baijiu-infused ice cream (2024 · International Journal of Biological Macromolecules · 被引 6)