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
11.
Zhao H, He X, Lv Y, Xu Y, Yi S, Li J, et al.
Food Chem
. 2024 Jun;
455:139903.
PMID: 38824733
The effects of oat β-glucan (OG) combined with ultrasound-assisted treatment on thermal aggregation behavior of silver carp myofibrillar protein (MP) under low salt concentration were investigated. The particle size and...
12.
Zheng J, Li Y, Zhao S, Dong G, Yi S, Li X
Int J Biol Macromol
. 2024 Jan;
261(Pt 2):129794.
PMID: 38296148
Inhibition of acid phosphatase, which significantly contributes to inosine 5'-monophosphate (IMP) degradation, is crucial for preventing flavor deterioration of aquatic products during storage. In this study, the inhibitory effect of...
13.
Liang F, Li X, Zhang Y, Wu Y, Bai K, Agusti R, et al.
Molecules
. 2023 Dec;
28(24).
PMID: 38138638
With the proposal of replacing toxic solvents with non-toxic solvents in the concept of green chemistry, the development and utilization of new green extraction techniques have become a research hotspot....
14.
Lv Y, Zhao H, Xu Y, Yi S, Li X, Li J
Food Chem
. 2023 Sep;
434:137322.
PMID: 37713759
Effects of diacylglycerol (DAG) emulsions with different particle sizes on gel properties, microstructures and chemical forces of myofibrillar protein (MP) gels were investigated. DAG emulsions addition significantly improved the whiteness...
15.
Lv Y, Zhen X, Liang Q, Zhang D, Yi S, Li X, et al.
Food Funct
. 2023 Jul;
14(14):6624-6635.
PMID: 37395469
Polyphenols could inhibit the freezing-induced denaturation of myosin, and affect its nutritional and functional properties, which have rarely been studied to date. Therefore, the effects of interactions between polyphenols and...
16.
Tong S, Liu R, Wang W, Lv X, Xu Y, Mi H, et al.
J Food Sci
. 2023 May;
88(7):3007-3021.
PMID: 37248780
The synergistic effects of the combination of ultrahigh pressure (UHP) with allicin on the gel properties, flavor characteristics, and myosin structure of scallops were investigated. The results indicated that chewiness...
17.
He X, Zhao H, Xu Y, Yi S, Li J, Li X
Ultrason Sonochem
. 2023 Apr;
95:106406.
PMID: 37088028
The effect of oat β-glucan (OG) combined with ultrasound treatment on the gelation properties of silver carp surimi with different salt contents was investigated. The results demonstrated that the gelation...
18.
Li Y, Li Y, Zhao N, Shi D, Yi S, Li J
Food Chem
. 2023 Mar;
418:135945.
PMID: 36989640
Acid phosphatase (ACP) is a key enzyme that hydrolyzes inosinic acid. The mechanisms underlying the interaction between rosmarinic acid (RA) and ACP and the inhibition of the enzyme were investigated...
19.
Wang H, Zhang J, Xu Y, Mi H, Yi S, Gao R, et al.
Food Chem
. 2023 Mar;
417:135821.
PMID: 36934711
The effects of different amount (0-12%) of chickpea protein-stabilized Pickering emulsion (CPE) on the gelling properties, intermolecular interactions, microstructure, and physicochemical stability of hairtail fish myosin gels were investigated. The...
20.
He X, Lv Y, Li X, Yi S, Zhao H, Xu Y, et al.
J Sci Food Agric
. 2023 Feb;
103(7):3367-3375.
PMID: 36840432
Background: Polysaccharides are the most widely used additives to enhance the quality of surimi gels. Oat β-glucan (OG), a functional polysaccharide, is known to affect the gelation characteristics of surimi....