Shumin Yi
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Explore the profile of Shumin Yi including associated specialties, affiliations and a list of published articles.
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46
Citations
220
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Recent Articles
1.
Wang X, Liu X, Li J, Yi S, Li X, Li Z, et al.
J Food Sci
. 2025 Mar;
90(3):e70105.
PMID: 40052497
The objective of this work was to investigate the impact of calcium hydrogen phosphate (CHP), curdlan gum (CUR), and TGase (TG) on the digestion and absorption of surimi gel. In...
2.
Feng S, Liu C, Liu Y, Yi S, Li J, Zhang B, et al.
Food Chem
. 2025 Mar;
478:143610.
PMID: 40049125
The study investigated the effects of incorporating varying doses (0 %-10 %) of soy protein isolate-stabilized Pickering emulsion (SPE) on the rheological behavior, gel properties, intermolecular interactions, microstructure, and digestive...
3.
Zhang D, Li J, Yi S, Li X, Xu Y, Mi H, et al.
Ultrason Sonochem
. 2025 Mar;
115:107287.
PMID: 40023901
In order to improve the problem of low quality in unwashed surimi gels, this study prepared soybean protein isolate-inulin (SPI-inulin) conjugates using ultrasonic-assisted treatment and investigated their potential applications in...
4.
Shao Q, Wang Z, Yi S
Foods
. 2025 Feb;
14(3).
PMID: 39942035
The inhibitory effect of compound soaking solution on the quality deterioration of fish fillets during storage and its repair effect on a cell oxidative damage model were investigated. Water holding...
5.
Zong D, Zhao H, Li X, Yi S, Li J, Xu Y
Int J Biol Macromol
. 2025 Jan;
298:139942.
PMID: 39824410
The self-assembly of rice glutelin (RG) into RG fibrils (RGFs) represents a promising strategy for enhancing its functional properties. In this study, we investigated the effects of ultrasonic pretreatment on...
6.
Wu Y, Zhao H, Lv Y, Xu Y, Yi S, Li X, et al.
Int J Biol Macromol
. 2024 Oct;
282(Pt 2):136833.
PMID: 39461647
This study aimed to improve the gel properties of emulsion gels prepared by physical complex of fish protein and polysaccharide. The effects of Konjac glucomannan (KGM) on the structure, emulsibility...
7.
Wang W, Yan L, Yi S
Foods
. 2024 Oct;
13(20).
PMID: 39456282
How to improve the gel properties of protein has become a research focus in the field of seafood processing. In this paper, a fucoidan (FU)-vegetable oil emulsion was prepared, and...
8.
Lv X, Wu W, Liu S, Ding L, Ren A, An L, et al.
Food Funct
. 2024 Oct;
15(22):11060-11071.
PMID: 39422191
Spanish mackerel is an important economic fish species in China, but corruption undermines its overall economic value. Fermentation serves as a crucial technique for preserving perishable fish in developing countries....
9.
Wang W, Ma S, Shao Q, Yi S
Foods
. 2024 Sep;
13(18).
PMID: 39335849
The gel properties and molecular conformation of Spanish mackerel myofibrillar protein (MP) induced by soy protein isolate-inulin conjugates (SPI-inulin conjugates) were investigated. The addition of SPI-inulin conjugates significantly enhanced the...
10.
Mi H, Yang Y, Yi S, Li J, Chen J, Li X
J Sci Food Agric
. 2024 Jun;
104(13):8120-8129.
PMID: 38872574
Background: The effect of oleogels prepared with peanut oil and different concentrations of γ-oryzanol and β-sitosterol mixture (γ/β; 20, 40, 60, 80 and 100 g kg) on the physicochemical and...