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Cuiping Shi

Showing results (11-20 of 34) with videos related to

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Food Science & Nutrition|July 1, 2026
Effects of Composition and Baking Temperature on the Properties of Low-Protein CookiesCuiping Shi, Ye Zi, Zhenfeng Liu, et al.
Food Chemistry|July 2, 2019
Effect of three types of thermal processing methods on the lipidomics profile of tilapia fillets by UPLC-Q-Extractive Orbitrap mass spectrometryCuiping Shi, Hao Guo, Tingting Wu, et al.
Intractable & Rare Diseases Research|February 26, 2026
Foods for special medical purposes for the dietary therapy of rare diseases: Current status and future prospectsTing Zhang, Yun Wang, Cuiping Shi, et al.
Food Chemistry|May 11, 2023
Gelatin as a bioactive nanodelivery system for functional food applicationsYang Tan, Ye Zi, Jiawei Peng, et al.
Technology in Cancer Research & Treatment|October 1, 2020
A Potential Tumor Suppressor Gene Named miR-508-5p Inhibited the Proliferation and Invasion of Human Melanoma Cells by Targeting KITLin Dang, Yan Wang, Cuiping Shi, et al.
Advances in Food and Nutrition Research|May 26, 2023
Development and application of lipidomics for food researchCuiping Shi, Ye Zi, Shudan Huang, et al.
NPJ Science of Food|February 2, 2024
Effects of gelatin type and concentration on the preparation and properties of freeze-dried fish oil powdersMengyang Yang, Jiawei Peng, Cuiping Shi, et al.
Frontiers in Nutrition|November 24, 2022
Effect of β-cyclodextrin deodorization on the volatile chemicals and functional properties of three types of gelatinsLili Yang, Ye Zi, Cuiping Shi, et al.
NPJ Science of Food|June 27, 2023
Tween emulsifiers improved alginate-based dispersions and ionic crosslinked milli-sized capsulesYulu Zheng, Ye Zi, Cuiping Shi, et al.
Food Chemistry|October 15, 2023
Preparation of food-grade EDC/NHS-crosslinked gelatin nanoparticles and their application for Pickering emulsion stabilizationHuan Gong, Ye Zi, Guangyi Kan, et al.
Pageof 4

Showing results (11-20 of 34) with videos related to

Sort By:
Pageof 4
Food Science & Nutrition|July 1, 2026
Effects of Composition and Baking Temperature on the Properties of Low-Protein CookiesCuiping Shi, Ye Zi, Zhenfeng Liu, et al.
Food Chemistry|July 2, 2019
Effect of three types of thermal processing methods on the lipidomics profile of tilapia fillets by UPLC-Q-Extractive Orbitrap mass spectrometryCuiping Shi, Hao Guo, Tingting Wu, et al.
Intractable & Rare Diseases Research|February 26, 2026
Foods for special medical purposes for the dietary therapy of rare diseases: Current status and future prospectsTing Zhang, Yun Wang, Cuiping Shi, et al.
Food Chemistry|May 11, 2023
Gelatin as a bioactive nanodelivery system for functional food applicationsYang Tan, Ye Zi, Jiawei Peng, et al.
Technology in Cancer Research & Treatment|October 1, 2020
A Potential Tumor Suppressor Gene Named miR-508-5p Inhibited the Proliferation and Invasion of Human Melanoma Cells by Targeting KITLin Dang, Yan Wang, Cuiping Shi, et al.
Advances in Food and Nutrition Research|May 26, 2023
Development and application of lipidomics for food researchCuiping Shi, Ye Zi, Shudan Huang, et al.
NPJ Science of Food|February 2, 2024
Effects of gelatin type and concentration on the preparation and properties of freeze-dried fish oil powdersMengyang Yang, Jiawei Peng, Cuiping Shi, et al.
Frontiers in Nutrition|November 24, 2022
Effect of β-cyclodextrin deodorization on the volatile chemicals and functional properties of three types of gelatinsLili Yang, Ye Zi, Cuiping Shi, et al.
NPJ Science of Food|June 27, 2023
Tween emulsifiers improved alginate-based dispersions and ionic crosslinked milli-sized capsulesYulu Zheng, Ye Zi, Cuiping Shi, et al.
Food Chemistry|October 15, 2023
Preparation of food-grade EDC/NHS-crosslinked gelatin nanoparticles and their application for Pickering emulsion stabilizationHuan Gong, Ye Zi, Guangyi Kan, et al.
Pageof 4