Ying Shi

机构：Zhejiang A & F University, Zhejiang University · ORCID：0000-0003-4307-6972

发表论文 61 篇 · 总被引 1447 次 · h-index 21

代表论文

• A critical review of fungal proteins: Emerging preparation technology, active efficacy and food application (2023 · Trends in Food Science & Technology · 被引 85)
• Alleviative effects of mannosylerythritol lipid-A on the deterioration of internal structure and quality in frozen dough and corresponding steamed bread (2023 · Food Chemistry · 被引 55)
• Synthesis and characterization of Neurospora intermedia-based composite mycoprotein gel meat: Insight into the effect of pH and soluble starch on water-holding capacity and texture properties (2024 · Food Hydrocolloids · 被引 38)
• Critical Review of Food Colloidal Delivery System for Bioactive Compounds: Physical Characterization and Application (2024 · Foods · 被引 25)
• Improvement of kefir fermentation on rheological and microstructural properties of soy protein isolate gels (2023 · Food Research International · 被引 22)
• A Novel In Situ Biosynthesized Bacterial Cellulose/MoS2/TiO2 Composite Film for Efficient Removal of Dyes and Pathogenic Bacteria from Industrial Wastewater under Sunlight Illumination (2025 · ACS Applied Materials & Interfaces · 被引 21)