Professor

Education background

2011 to 2012      Visiting scholar, Department of Agricultural System Engineering, University of Minnesota-Twin Cities, USA

2008 to 2013      Ph.D., College of Engineering, China Agricultural University, Beijing

2004 to 2008      B.Sci., College of Food Science and Nutrition Engineering, China Agricultural University, Beijing, China

Research interests

1.Structural modification and functional improvement of Plant Protein, and its mechanism and applications in solubility and emulsification enhancement.
2.Construction and stabilization of Pickering emulsion based on plant protein, and its mechanism and applications in margarine replacement.
3.Design intelligent controlled release and delivery system based on plant protein, and its mechanism and applications in the bioavailability enhancement of polyphenols.

Selected publications

1.Z Zhao, A Shi (co-first author), Q Wang, et al. High Oleic Acid Peanut Oil and Extra Virgin Olive Oil Supplementation Attenuate Metabolic Syndrome in Rats by Modulating the Gut Microbiota[J]. Nutrients, 2019, 11(12): 3005.
2.N Li, A Shi (co-first author), Q Wang, et al. Multivesicular Liposomes for the Sustained Release of Angiotensin I-Converting Enzyme (ACE) Inhibitory Peptides from Peanuts: Design, Characterization, and In Vitro Evaluation[J]. Molecules, 2019, 24(9): 1746.
3.A Shi, B Jiao, H Liu, S Zhu, M Shen, X Feng, & B Adhikari. (2018). Effects of proteolysis and transglutaminase crosslinking on physicochemical characteristics of walnut protein isolate. LWT, 97, 662-667.
4.B Jiao, A Shi (co-first author), Q Wang, et al. High‐internal‐phase Pickering emulsions stabilized solely by peanut‐protein‐isolate microgel particles with multiple potential applications[J]. Angewandte Chemie International Edition, 2018, 57(30): 9274-9278.
5.B Jiao, A Shi (co-first author), H Liu, et al. Effect of electrostatically charged and neutral polysaccharides on the rheological characteristics of peanut protein isolate after high-pressure homogenization[J]. Food hydrocolloids, 2018, 77: 329-335.
6.A Gong, A Shi (co-first author), H Liu, et al. Relationship of chemical properties of different peanut varieties to peanut butter storage stability[J]. Journal of integrative agriculture, 2018, 17(5): 1003-1010.
7.A Shi, Q Wang, X Chen, et al. Calcium-induced peanut protein nanoparticles for resveratrol delivery[J]. Journal of Controlled Release, 2017, 259: e6-e7.
8.A Shi, X Chen, L Liu, et al. Synthesis and characterization of calcium-induced peanut protein isolate nanoparticles[J]. RSC advances, 2017, 7(84): 53247-53254.
9.J Wang, A Shi (co-first author), D Agyei, et al. Formulation of water-in-oil-in-water (W/O/W) emulsions containing trans-resveratrol[J]. RSC advances, 2017, 7(57): 35917-35927.
10.K Gong, L Deng, A Shi (co-corresponding author), et al. High-pressure microfluidisation pretreatment disaggregates peanut protein isolates to prepare antihypertensive peptide fractions[J]. International Journal of Food Science & Technology, 2017, 52(8): 1760-1769.
11.K Gong, A Shi (co-first author), H Liu, et al. Preparation of nanoliposome loaded with peanut peptide fraction: stability and bioavailability[J]. Food & function, 2016, 7(4): 2034-2042.
12.A Shi, Li D, Liu H.Z., et al. Effect of drying and loading methods on the release behavior of ciprofloxacin from starch nanoparticles[J]. International journal of biological macromolecules, 2016, 87: 55-61.
13.L Deng, A Shi (co-first author), H Liu, et al. Identification of chemical ingredients of peanut stems and leaves extracts using UPLC-QTOF-MS coupled with novel informatics UNIFI platform[J]. Journal of Mass Spectrometry, 2016, 51(12): 1157-1167.
14.K Gong, A Shi (co-first author), H Liu, et al. Emulsifying properties and structure changes of spray and freeze-dried peanut protein isolate[J]. Journal of food engineering, 2016, 170: 33-40.
15.A Shi, H Liu, L Liu, et al. Isolation, purification and molecular mechanism of a peanut protein-derived ACE-inhibitory peptide[J]. PloS one, 2014, 9(10).
16.A Shi, Z Du, X Ma, et al. Production and evaluation of biodiesel and bioethanol from high oil corn using three processing routes[J]. Bioresource technology, 2013, 128: 100-106.
17.A Shi, L Wang, D Li, et al. Characterization of starch films containing starch nanoparticles: Part 1: Physical and mechanical properties[J]. Carbohydrate polymers, 2013, 96(2): 593-601.
18.A Shi, L Wang, D Li, et al. Characterization of starch films containing starch nanoparticles. Part 2: Viscoelasticity and creep properties[J]. Carbohydrate polymers, 2013, 96(2): 602-610.
19.A Shi, W L Wang, D Li, et al. Suspensions of vacuum-freeze dried starch nanoparticles: Influence of NaCl on their rheological properties[J]. Carbohydrate polymers, 2013, 94(2): 782-790.
20.A Shi, L Wang, D Li, et al. The effect of annealing and cryoprotectants on the properties of vacuum-freeze dried starch nanoparticles[J]. Carbohydrate Polymers, 2012, 88(4): 1334-1341.
21.A Shi, L Wang, D Li, et al. Rheological properties of suspensions containing cross-linked starch nanoparticles prepared by spray and vacuum freeze drying methods[J]. Carbohydrate polymers, 2012, 90(4): 1732-1738.
22.A Shi, D Li, L Wang, et al. The effect of NaCl on the rheological properties of suspension containing spray dried starch nanoparticles[J]. Carbohydrate polymers, 2012, 90(4): 1530-1537.
23.A Shi, D Li, L Wang, et al. Spray drying of starch submicron particles prepared by high pressure homogenization and mini-emulsion cross-linking[J]. Journal of food engineering, 2012, 113(3): 399-407.
24.A Shi, D Li, L Wang, et al. Preparation of starch-based nanoparticles through high-pressure homogenization and miniemulsion cross-linking: Influence of various process parameters on particle size and stability[J]. Carbohydrate Polymers, 2011, 83(4): 1604-1610.
25.Q Wang., A Shi, F Shah. "Rheology instruments for food quality evaluation." Evaluation Technologies for Food Quality [M]. Woodhead Publishing, 2019. 465-490.
26.Q Wang. Peanut Processing Suitability Evaluation Standards[M], Springer, Singapore, 2018. (participate in writing)
27.Q Wang. Peanuts: Processing Technology and Product Development. Academic Press, 2016. (participate in writing)

Awards

1.Second prize of Chinese Agricultural Science and Technology Award, Ranking 3rd, 2019.
2.Youth Science and Technology Award of China Grain and Oil Society, Ranking 1st, 2018.
3.Youth Talent Support Project of China Association for Science and Technology, Ranking 1st, 2018.
4.Special prize of Science and Technology Award of China Federation of Commerce, Ranking 2nd, 2017.
5.Outstanding Innovation Team Award of China Agricultural Science and Technology Award, Ranking 8th, 2015.
6.Ten Scientific and technological innovations and promotion achievements in Agricultural Product Processing, Ranking 7th, 2014.
7.Second prize of Science and Technology Award of China Grain and Oil Society, Ranking 4th, 2014.

Patents

1.Q Wang, H Liu, A Shi, L Liu, H Hu, & L Wang. (2018). U.S. Patent No. 10,031,118. Washington, DC: U.S. Patent and Trademark Office.
2.Q Wang, H Liu, L Liu, A Shi, H Hu, Y Li, & X Liu. (2018). U.S. Patent No. 10,093,952. Washington, DC: U.S. Patent and Trademark Office.
3.Q Wang, H Hu, X Xia, A Shi, H Liu, L Liu, & B Jiao. (2018). U.S. Patent No. 10,024,827. Washington, DC: U.S. Patent and Trademark Office.
4.Q Wang, A Shi, B Jiao, H Liu, L Liu, & H Hu. (2020). U.S. Patent Application No. 16/473,140.
5.Q Wang, L Liu, J Zhang, S Zhu, A Shi, H Hu, & Y Zhang. (2020). U.S. Patent Application No. 16/491,824.

Address: No 2, Yuanmingyuan West Rd., Beijing, P.R. China

Tel: +86-10-62818455

Fax: +86-10-62818455

E-mail: shiaimin@caas.cn, shiaimin@outlook.com