序号 |
第一作者中文名 |
通訊作者中文名 |
論文題目 |
來源 |
影響因子 |
收錄年 |
1 |
1.董永貞; 2.何慧禹 |
1.陳翊平; 2.外單位 |
Magnetic Relaxation Switching Immunoassay Based on Hydrogen Peroxide-Mediated Assembly of Ag@Au-Fe3O4 Nanoprobe for Detection of Aflatoxin B1 |
SMALL 卷: 17 期: 51 文獻号: 2104596 DOI: 10.1002/smll.202104596 提前訪問日期: NOV 2021 出版年: DEC 2021 |
13.281 |
2021 |
2 |
Taha, Ahmed |
胡昊 |
Ultrasonic emulsification: An overview on the preparation of different emulsifiers-stabilized emulsions |
TRENDS IN FOOD SCIENCE & TECHNOLOGY 卷: 105 頁: 363-377 DOI: 10.1016/j.tifs.2020.09.024 出版年: NOV 2021 |
12.563 |
2021 |
3 |
李淇 |
1.外單位; 2.劉石林 |
Application of Nanocellulose as particle stabilizer in food Pickering emulsion: Scope, Merits and challenges |
TRENDS IN FOOD SCIENCE & TECHNOLOGY 卷: 110 頁: 573-583 DOI: 10.1016/j.tifs.2021.02.027 出版年: APR 2021 |
12.563 |
2021 |
4 |
丁士勇 |
丁士勇 |
The effects of sugar alcohols on rheological properties, functionalities, and texture in baked products & ndash; A review |
TRENDS IN FOOD SCIENCE & TECHNOLOGY 卷: 111 頁: 670-679 DOI: 10.1016/j.tifs.2021.03.009 出版年: MAY 2021 |
12.563 |
2021 |
5 |
張賓佳 |
1-2.外單位 |
Starch-based food matrices containing protein: Recent understanding of morphology, structure, and properties |
TRENDS IN FOOD SCIENCE & TECHNOLOGY 卷: 114 頁: 212-231 DOI: 10.1016/j.tifs.2021.05.033 出版年: AUG 2021 |
12.563 |
2021 |
6 |
1.董星星; 2.晁彥傑 |
1.外單位; 2.李錦铨 |
The global emergence of a novel Streptococcus suis clade associated with human infections |
EMBO MOLECULAR MEDICINE 卷: 13 期: 7 文獻号: e13810 DOI: 10.15252/emmm.202013810 提前訪問日期: JUN 2021 出版年: JUL 7 2021 |
12.137 |
2021 |
7 |
1.郭丹郡; 2.趙夢鴿 |
侯焘 |
Dietary interventions for better management of osteoporosis: An overview |
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION DOI: 10.1080/10408398.2021.1944975 提前訪問日期: JUN 2021 |
11.176 |
2021 |
8 |
洪鋒 |
1.陳翊平; 2.外單位 |
Highly sensitive magnetic relaxation sensing method for aflatoxin B1 detection based on Au NP-assisted triple self-assembly cascade signal amplification |
BIOSENSORS & BIOELECTRONICS 卷: 192 文獻号: 113489 DOI: 10.1016/j.bios.2021.113489 出版年: NOV 15 2021 |
10.618 |
2021 |
9 |
吳龍 |
1.外單位; 2.陳翊平 |
Double-enzymes-mediated Fe2+/Fe3+ conversion as magnetic relaxation switch for pesticide residues sensing |
JOURNAL OF HAZARDOUS MATERIALS 卷: 403 文獻号: 123619 DOI: 10.1016/j.jhazmat.2020.123619 出版年: FEB 5 2021 |
10.588 |
2021 |
10 |
1.趙俊朋; 2.王知龍 |
1.陳翊平; 2.彭大鵬3.外單位 |
Horseradish peroxidase-catalyzed formation of polydopamine for ultra-sensitive magnetic relaxation sensing of aflatoxin B1 |
JOURNAL OF HAZARDOUS MATERIALS 卷: 419 文獻号: 126403 DOI: 10.1016/j.jhazmat.2021.126403 出版年: OCT 5 2021 |
10.588 |
2021 |
11 |
餘奔 |
王魯峰 |
Preparation of nanofibrillated cellulose from grapefruit peel and its application as fat substitute in ice cream |
CARBOHYDRATE POLYMERS 卷: 254 文獻号: 117415 DOI: 10.1016/j.carbpol.2020.117415 出版年: FEB 15 2021 |
9.381 |
2021 |
12 |
苗蘭鴿 |
許燕 |
Structural changes of rice starch and activity inhibition of starch digestive enzymes by anthocyanins retarded starch digestibility |
CARBOHYDRATE POLYMERS 卷: 261 文獻号: 117841 DOI: 10.1016/j.carbpol.2021.117841 出版年: JUN 1 2021 |
9.381 |
2021 |
13 |
郭亞賓 |
1.張賓佳; 2.外單位 |
Starch-based materials encapsulating food ingredients: Recent advances in fabrication methods and applications |
CARBOHYDRATE POLYMERS 卷: 270 文獻号: 118358 DOI: 10.1016/j.carbpol.2021.118358 出版年: OCT 15 2021 |
9.381 |
2021 |
14 |
胡婷 |
黃琪琳 |
Structure, size and aggregated morphology of a beta-D-glucan from Lignosus rhinocerotis as affected by ultrasound |
CARBOHYDRATE POLYMERS 卷: 269 文獻号: 118344 DOI: 10.1016/j.carbpol.2021.118344 出版年: OCT 1 2021 |
9.381 |
2021 |
15 |
1.蔡吳丹; 2.胡婷 |
黃琪琳 |
A polysaccharide from Lignosus rhinocerotis sclerotia: Self-healing properties and the effect of temperature on its rheological behavior |
CARBOHYDRATE POLYMERS 卷: 267 文獻号: 118223 DOI: 10.1016/j.carbpol.2021.118223 出版年: SEP 1 2021 |
9.381 |
2021 |
16 |
鄭趙敏 |
黃琪琳 |
Different molecular sizes and chain conformations of water-soluble yeast beta-glucan fractions and their interactions with receptor Dectin-1 |
CARBOHYDRATE POLYMERS 卷: 273 文獻号: 118568 DOI: 10.1016/j.carbpol.2021.118568 出版年: DEC 1 2021 |
9.381 |
2021 |
17 |
吳逸岚 |
1-3.外單位（劉石林） |
Improvement of O/W emulsion performance by adjusting the interaction between gelatin and bacterial cellulose nanofibrils |
CARBOHYDRATE POLYMERS 卷: 276 文獻号: 118806 DOI: 10.1016/j.carbpol.2021.118806 出版年: JAN 15 2022 |
9.381 |
2021 |
18 |
1.萬力; 2.楊芷璇 |
劉鳳霞 |
Calcium-induced-gel properties for low methoxyl pectin in the presence of different sugar alcohols |
FOOD HYDROCOLLOIDS 卷: 112 文獻号: 106252 DOI: 10.1016/j.foodhyd.2020.106252 出版年: MAR 2021 |
9.147 |
2021 |
19 |
朱景松 |
李斌 |
Foaming and rheological properties of hydroxypropyl methylcellulose and welan gum composite system: The stabilizing mechanism |
FOOD HYDROCOLLOIDS 卷: 112 文獻号: 106275 DOI: 10.1016/j.foodhyd.2020.106275 出版年: MAR 2021 |
9.147 |
2021 |
20 |
張興中 |
1.外單位; 2.劉石林 |
Impact of pH on the interaction between soybean protein isolate and oxidized bacterial cellulose at oil-water interface: Dilatational rheological and emulsifying properties |
FOOD HYDROCOLLOIDS 卷: 115 文獻号: 106609 DOI: 10.1016/j.foodhyd.2021.106609 出版年: JUN 2021 |
9.147 |
2021 |
21 |
占福朝 |
李斌 |
Enhancement of foam stability parallel with foamability of the foam stabilized by sodium caseinate-based complex: Octenyl succinate starch acting a dual role |
FOOD HYDROCOLLOIDS 卷: 113 文獻号: 106479 DOI: 10.1016/j.foodhyd.2020.106479 出版年: APR 2021 |
9.147 |
2021 |
22 |
1.商龍臣; 2.吳岑琳 |
李晶 |
The influence of amylose and amylopectin on water retention capacity and texture properties of frozen-thawed konjac glucomannan gel |
FOOD HYDROCOLLOIDS 卷: 113 文獻号: 106521 DOI: 10.1016/j.foodhyd.2020.106521 出版年: APR 2021 |
9.147 |
2021 |
23 |
朱士臣 |
胡楊 |
Study of the thermodynamics and conformational changes of collagen molecules upon self-assembly |
FOOD HYDROCOLLOIDS 卷: 114 文獻号: 106576 DOI: 10.1016/j.foodhyd.2020.106576 出版年: MAY 2021 |
9.147 |
2021 |
24 |
敦惠瑜 |
李斌 |
Influence of an O/W emulsion on the gelatinization, retrogradation and digestibility of rice starch with varying amylose contents |
FOOD HYDROCOLLOIDS 卷: 113 文獻号: 106547 DOI: 10.1016/j.foodhyd.2020.106547 出版年: APR 2021 |
9.147 |
2021 |
25 |
張馨月 |
蔡朝霞 |
Enhancing the resistance of anthocyanins to environmental stress by constructing ovalbumin-propylene glycol alginate nanocarriers with novel configurations |
FOOD HYDROCOLLOIDS 卷: 118 文獻号: 106668 DOI: 10.1016/j.foodhyd.2021.106668 出版年: SEP 2021 |
9.147 |
2021 |
26 |
田燕 |
潘思轶 |
Effects of protein concentration, pH, and NaCl concentration on the physicochemical, interfacial, and emulsifying properties of beta-conglycinin |
FOOD HYDROCOLLOIDS 卷: 118 文獻号: 106784 DOI: 10.1016/j.foodhyd.2021.106784 出版年: SEP 2021 |
9.147 |
2021 |
27 |
吳逸岚 |
1.外單位; 2.劉石林 |
Effect of surface charge density of bacterial cellulose nanofibrils on the rheology property of O/W Pickering emulsions |
FOOD HYDROCOLLOIDS 卷: 120 文獻号: 106944 DOI: 10.1016/j.foodhyd.2021.106944 出版年: NOV 2021 |
9.147 |
2021 |
28 |
李閃閃 |
李斌 |
Sodium caseinate reduces the swelling of konjac flour: A further examination |
FOOD HYDROCOLLOIDS 卷: 120 文獻号: 106923 DOI: 10.1016/j.foodhyd.2021.106923 出版年: NOV 2021 |
9.147 |
2021 |
29 |
鄧紫玙 |
梁宏閃 |
Carboxymethylpachymaran/alginate gel entrapping of natural pollen capsules for the encapsulation, protection and delivery of probiotics with enhanced viability |
FOOD HYDROCOLLOIDS 卷: 120 文獻号: 106855 DOI: 10.1016/j.foodhyd.2021.106855 出版年: NOV 2021 |
9.147 |
2021 |
30 |
羅依倫 |
陳義傑 |
Adsorption kinetics and dilatational rheological properties of recombinant Pea Albumin-2 at the oil-water interface |
FOOD HYDROCOLLOIDS 卷: 120 文獻号: 106866 DOI: 10.1016/j.foodhyd.2021.106866 出版年: NOV 2021 |
9.147 |
2021 |
31 |
趙倩男 |
1.外單位; 2.蔡朝霞 |
Role of lysozyme on liquid egg white foaming properties: Interface behavior, physicochemical characteristics and protein structure |
FOOD HYDROCOLLOIDS 卷: 120 文獻号: 106876 DOI: 10.1016/j.foodhyd.2021.106876 出版年: NOV 2021 |
9.147 |
2021 |
32 |
彭登峰 |
李斌 |
Adsorption of microgel aggregates formed by assembly of gliadin nanoparticles and a beta-lactoglobulin fibril-peptide mixture at the air/water interface: Surface morphology and foaming behavior |
FOOD HYDROCOLLOIDS 卷: 122 文獻号: 107039 DOI: 10.1016/j.foodhyd.2021.107039 出版年: JAN 2022 |
9.147 |
2021 |
33 |
方夢雪 |
尤娟 |
In vivo digestion and absorption characteristics of surimi gels with different degrees of cross-linking induced by transglutaminase (TGase) |
FOOD HYDROCOLLOIDS 卷: 121 文獻号: 107007 DOI: 10.1016/j.foodhyd.2021.107007 出版年: DEC 2021 |
9.147 |
2021 |
34 |
1.郭小涵; 2.吳迪 |
梁宏閃 |
Reinforced pickering emulsions stabilized by desalted duck egg white nanogels with Ca2+as binding agents |
FOOD HYDROCOLLOIDS 卷: 121 文獻号: 106974 DOI: 10.1016/j.foodhyd.2021.106974 出版年: DEC 2021 |
9.147 |
2021 |
35 |
耿夢潔 |
胡昊 |
Effect of ultrasound and coagulant types on properties of beta-carotene bulk emulsion gels stabilized by soy protein |
FOOD HYDROCOLLOIDS 卷: 123 文獻号: 107146 DOI: 10.1016/j.foodhyd.2021.107146 出版年: FEB 2022 |
9.147 |
2021 |
36 |
靳皓博 |
盛龍 |
Adsorption kinetics of ovalbumin and lysozyme at the air-water interface and foam properties at neutral pH |
FOOD HYDROCOLLOIDS 卷: 124 文獻号: 107352 DOI: 10.1016/j.foodhyd.2021.107352 子輯: B 出版年: MAR 2022 |
9.147 |
2021 |
37 |
1.曹媛; 2.趙麗媛 |
1.黃琪琳; 2.外單位 |
Water migration, ice crystal formation, and freeze-thaw stability of silver carp surimi as affected by inulin under different additive amounts and polymerization degrees |
FOOD HYDROCOLLOIDS 卷: 124 文獻号: 107267 DOI: 10.1016/j.foodhyd.2021.107267 子輯: A 出版年: MAR 2022 |
9.147 |
2021 |
38 |
1.李楠楠; 2.外單位 |
1.張賓佳; 2.外單位 |
3D printing to innovate biopolymer materials for demanding applications: A review & nbsp; |
MATERIALS TODAY CHEMISTRY 卷: 20 文獻号: 100459 DOI: 10.1016/j.mtchem.2021.100459 出版年: JUN 2021 |
8.301 |
2021 |
39 |
孫格格 |
李豔 |
Chitin nanofibers improve the stability and functional performance of Pickering emulsions formed from colloidal zein |
JOURNAL OF COLLOID AND INTERFACE SCIENCE 卷: 589 頁: 388-400 DOI: 10.1016/j.jcis.2021.01.017 出版年: MAY 2021 |
8.128 |
2021 |
40 |
1.張賢莉; 2嶽曉潔 |
付星 |
Ultrasonic pretreatment enhanced the glycation of ovotransferrin and improved its antibacterial activity |
FOOD CHEMISTRY 卷: 346 文獻号: 128905 DOI: 10.1016/j.foodchem.2020.128905 出版年: JUN 1 2021 |
7.514 |
2021 |
41 |
王靜祎 |
孫智達 |
Anion carboxymethylated beta-glucan alleviates undesirable binding between procyanidins and beta-galactosidase |
FOOD CHEMISTRY 卷: 344 文獻号: 128686 DOI: 10.1016/j.foodchem.2020.128686 出版年: MAY 15 2021 |
7.514 |
2021 |
42 |
張晉 |
杜紅英 |
Identification of novel antioxidant peptides from snakehead (Channa argus) soup generated during gastrointestinal digestion and insights into the anti-oxidation mechanisms |
FOOD CHEMISTRY 卷: 337 文獻号: 127921 DOI: 10.1016/j.foodchem.2020.127921 出版年: FEB 1 2021 |
7.514 |
2021 |
43 |
李淇 |
劉石林 |
Coalescence behavior of eco-friendly Pickering-MIPES and HIPEs stabilized by using bacterial cellulose nanofibrils |
FOOD CHEMISTRY 卷: 349 文獻号: 129163 DOI: 10.1016/j.foodchem.2021.129163 出版年: JUL 1 2021 |
7.514 |
2021 |
44 |
高玉星 |
1.吳悅寒; 2.劉石林 |
Beeswax: A potential self-emulsifying agent for the construction of thermal-sensitive food W/O emulsion |
FOOD CHEMISTRY 卷: 349 文獻号: 129203 DOI: 10.1016/j.foodchem.2021.129203 出版年: JUL 1 2021 |
7.514 |
2021 |
45 |
Khalifa, Ibrahim |
李春美 |
Microencapsulated mulberry anthocyanins promote the in vitro-digestibility of whey proteins in glycated energy-ball models |
FOOD CHEMISTRY 卷: 345 文獻号: 128805 DOI: 10.1016/j.foodchem.2020.128805 出版年: MAY 30 2021 |
7.514 |
2021 |
46 |
李金玲 |
胡楊 |
Double-crosslinked effect of TGase and EGCG on myofibrillar proteins gel based on physicochemical properties and molecular docking |
FOOD CHEMISTRY 卷: 345 文獻号: 128655 DOI: 10.1016/j.foodchem.2020.128655 出版年: MAY 30 2021 |
7.514 |
2021 |
47 |
靳皓博 |
1.金永國; 2.盛龍 |
Effect of sodium tripolyphosphate on the interaction and aggregation behavior of ovalbumin-lysozyme complex |
FOOD CHEMISTRY 卷: 352 文獻号: 129457 DOI: 10.1016/j.foodchem.2021.129457 出版年: AUG 1 2021 |
7.514 |
2021 |
48 |
肖益東 |
黃琪琳 |
Selenium release kinetics and mechanism from Cordyceps sinensis exopolysaccharide-selenium composite nanoparticles in simulated gastrointestinal conditions |
FOOD CHEMISTRY 卷: 350 文獻号: 129223 DOI: 10.1016/j.foodchem.2021.129223 出版年: JUL 15 2021 |
7.514 |
2021 |
49 |
胡敢 |
馬美湖 |
Production of self-assembling acylated ovalbumin nanogels as stable delivery vehicles for curcumin |
FOOD CHEMISTRY 卷: 355 文獻号: 129635 DOI: 10.1016/j.foodchem.2021.129635 出版年: SEP 1 2021 |
7.514 |
2021 |
50 |
張婞 |
侯焘 |
Selenium-containing soybean antioxidant peptides: Preparation and comprehensive comparison of different selenium supplements |
FOOD CHEMISTRY 卷: 358 文獻号: 129888 DOI: 10.1016/j.foodchem.2021.129888 出版年: OCT 1 2021 |
7.514 |
2021 |
51 |
方夢雪 |
尤娟 |
In vitro trypsin digestion and identification of possible cross-linking sites induced by transglutaminase (TGase) of silver carp (Hypophthalmichthys molitrix) surimi gels with different degrees of cross-linking |
FOOD CHEMISTRY 卷: 364 文獻号: 130443 DOI: 10.1016/j.foodchem.2021.130443 出版年: DEC 1 2021 |
7.514 |
2021 |
52 |
趙莉 |
1.外單位; 2.劉睿 |
Comprehensive analysis of the anti-glycation effect of peanut skin extract |
FOOD CHEMISTRY 卷: 362 文獻号: 130169 DOI: 10.1016/j.foodchem.2021.130169 出版年: NOV 15 2021 |
7.514 |
2021 |
53 |
1.孫義; 2.王琪 |
盛龍 |
Impact of ozone-induced oxidation on the textural, moisture, micro-rheology and structural properties of egg yolk gels |
FOOD CHEMISTRY 卷: 361 文獻号: 130075 DOI: 10.1016/j.foodchem.2021.130075 出版年: NOV 1 2021 |
7.514 |
2021 |
54 |
餘小月 |
胡楊 |
Role of epigallocatechin gallate in collagen hydrogels modification based on physicochemical characterization and molecular docking |
FOOD CHEMISTRY 卷: 360 文獻号: 130068 DOI: 10.1016/j.foodchem.2021.130068 出版年: OCT 30 2021 |
7.514 |
2021 |
55 |
楊揚 |
張久亮 |
Inhibition mechanism of diacylated anthocyanins from purple sweet potato (Ipomoea batatas L.) against alpha-amylase and alpha-glucosidase |
FOOD CHEMISTRY 卷: 359 文獻号: 129934 DOI: 10.1016/j.foodchem.2021.129934 出版年: OCT 15 2021 |
7.514 |
2021 |
56 |
曾齊 |
1.金永國; 2.盛龍 |
Construction and evaluation of ovalbumin-pullulan nanogels as a potential delivery carrier for curcumin |
FOOD CHEMISTRY 卷: 367 文獻号: 130716 DOI: 10.1016/j.foodchem.2021.130716 出版年: JAN 15 2022 |
7.514 |
2021 |
57 |
趙儒男 |
李豔 |
Structural modification of whey protein isolate by cinnamaldehyde and stabilization effect on beta-carotene-loaded emulsions and emulsion gels |
FOOD CHEMISTRY 卷: 366 文獻号: 130602 DOI: 10.1016/j.foodchem.2021.130602 出版年: JAN 1 2022 |
7.514 |
2021 |
58 |
李栩栩 |
黃琪琳 |
Effect of micro- and nano-starch on the gel properties, microstructure and water mobility of myofibrillar protein from grass carp |
FOOD CHEMISTRY 卷: 366 文獻号: 130579 DOI: 10.1016/j.foodchem.2021.130579 出版年: JAN 1 2022 |
7.514 |
2021 |
59 |
方夢雪 |
尤娟 |
Proteomic profiling and oxidation site analysis of gaseous ozone oxidized myosin from silver carp (Hypophthalmichthys molitrix) with different oxidation degrees |
FOOD CHEMISTRY 卷: 363 文獻号: 130307 DOI: 10.1016/j.foodchem.2021.130307 出版年: NOV 30 2021 |
7.514 |
2021 |
60 |
1.薛超; 2.尤娟 |
黃琪琳 |
Capacity of myofibrillar protein to adsorb characteristic fishy-odor compounds: Effects of concentration, temperature, ionic strength, pH and yeast glucan addition |
FOOD CHEMISTRY 卷: 363 文獻号: 130304 DOI: 10.1016/j.foodchem.2021.130304 出版年: NOV 30 2021 |
7.514 |
2021 |
61 |
羅小迎 |
1.安玥琦; 2.熊善柏 |
Differences in flavor characteristics of frozen surimi products reheated by microwave, water boiling, steaming, and frying |
FOOD CHEMISTRY 卷: 372 文獻号: 131260 DOI: 10.1016/j.foodchem.2021.131260 出版年: MAR 15 2022 |
7.514 |
2021 |
62 |
盛龍 |
蔡朝霞 |
Effect of high intensity ultrasound assisted glycosylation on the gel properties of ovalbumin: Texture, rheology, water state and microstructure |
FOOD CHEMISTRY 卷: 372 文獻号: 131215 DOI: 10.1016/j.foodchem.2021.131215 出版年: MAR 15 2022 |
7.514 |
2021 |
63 |
董宛宜 |
1.盛龍; 2.蔡朝霞 |
Preparation and characterization of egg yolk immunoglobulin loaded chitosan-liposome assisted by supercritical carbon dioxide |
FOOD CHEMISTRY 卷: 369 文獻号: 130934 DOI: 10.1016/j.foodchem.2021.130934 出版年: FEB 1 2022 |
7.514 |
2021 |
64 |
胡敢 |
馬美湖 |
Gel properties of heat-induced transparent hydrogels from ovalbumin by acylation modifications |
FOOD CHEMISTRY 卷: 369 文獻号: 130912 DOI: 10.1016/j.foodchem.2021.130912 出版年: FEB 1 2022 |
7.514 |
2021 |
65 |
王欣藝 |
1.王淩; 2.梁宏閃 |
Ultrasound-based one-step fabrication of nobiletin particle: A facile stabilization strategy |
FOOD CHEMISTRY 卷: 369 文獻号: 130896 DOI: 10.1016/j.foodchem.2021.130896 出版年: FEB 1 2022 |
7.514 |
2021 |
66 |
張敏 |
靳國鋒 |
Impact of salt content and hydrogen peroxide-induced oxidative stress on protein oxidation, conformational/morphological changes, and micro-rheological properties of porcine myofibrillar proteins |
FOOD CHEMISTRY 卷: 370 文獻号: 131074 DOI: 10.1016/j.foodchem.2021.131074 出版年: FEB 15 2022 |
7.514 |
2021 |
67 |
張馨月 |
蔡朝霞 |
Intelligent colorimetric film incorporated with anthocyanins-loaded ovalbumin-propylene glycol alginate nanocomplexes as a stable pH indicator of monitoring pork freshness |
FOOD CHEMISTRY 卷: 368 文獻号: 130825 DOI: 10.1016/j.foodchem.2021.130825 出版年: JAN 30 2022 |
7.514 |
2021 |
68 |
胡煜瑩 |
1.王魯峰; 2.李春美 |
Formation and characterization of starch-based spherulite: Effect of molecular weight of potato amylose starch |
FOOD CHEMISTRY 卷: 371 文獻号: 131060 DOI: 10.1016/j.foodchem.2021.131060 出版年: MAR 1 2022 |
7.514 |
2021 |
69 |
安玥琦 |
外單位 |
In vivo and in vitro aroma release in surimi gel with different cross-linking degrees by proton transfer reaction-mass spectrometry |
FOOD CHEMISTRY 卷: 373 文獻号: 131502 DOI: 10.1016/j.foodchem.2021.131502 子輯: B 出版年: MAR 30 2022 |
7.514 |
2021 |
70 |
劉延照 |
1.嚴守雷; 2.李斌 |
Sodium bicarbonate reduces the cooked hardness of lotus rhizome via side chain rearrangement and pectin degradation |
FOOD CHEMISTRY 卷: 370 文獻号: 130962 DOI: 10.1016/j.foodchem.2021.130962 出版年: FEB 15 2022 |
7.514 |
2021 |
71 |
耿夢潔 |
張卓 |
A comprehensive study on structures and characterizations of 7S protein treated by high intensity ultrasound at different pH and ionic strengths |
FOOD CHEMISTRY 卷: 373 文獻号: 131378 DOI: 10.1016/j.foodchem.2021.131378 子輯: B 出版年: MAR 30 2022 |
7.514 |
2021 |
72 |
武潤琳 |
劉茹 |
Study of the formation of food hazard factors in fried fish nuggets |
FOOD CHEMISTRY 卷: 373 文獻号: 131562 DOI: 10.1016/j.foodchem.2021.131562 子輯: B 出版年: MAR 30 2022 |
7.514 |
2021 |
73 |
高霞 |
劉茹 |
Effect of high intensity ultrasound on gelation properties of silver carp surimi with different salt contents |
ULTRASONICS SONOCHEMISTRY 卷: 70 文獻号: 105326 DOI: 10.1016/j.ultsonch.2020.105326 出版年: JAN 2021 |
7.491 |
2021 |
74 |
李樂天 |
胡昊 |
Ultrasound-assisted gelation of beta-carotene enriched oleogels based on candelilla wax-nut oils: Physical properties and in-vitro digestion analysis |
ULTRASONICS SONOCHEMISTRY 卷: 79 文獻号: 105762 DOI: 10.1016/j.ultsonch.2021.105762 出版年: NOV 2021 |
7.491 |
2021 |
75 |
張嬌 |
胡婉峰 |
Effect of high pressure carbon dioxide on the browning inhibition of sugar-preserved orange peel |
JOURNAL OF CO2 UTILIZATION 卷: 46 文獻号: 101467 DOI: 10.1016/j.jcou.2021.101467 出版年: APR 2021 |
7.132 |
2021 |
76 |
1.胡坦; 2.張卓 |
潘思轶 |
Coassembly of C-13-Dipeptides: Gelations from Solutions and Precipitations |
BIOMACROMOLECULES 卷: 21 期: 12 頁: 5256-5268 DOI: 10.1021/acs.biomac.0c01325 出版年: DEC 2020 |
6.988 |
2021 |
77 |
1.魏露雨; 2.王知龍 |
1.外單位; 2..陳翊平 |
Direct Transverse Relaxation Time Biosensing Strategy for Detecting Foodborne Pathogens through Enzyme-Mediated Sol-Gel Transition of Hydrogels |
ANALYTICAL CHEMISTRY 卷: 93 期: 17 頁: 6613-6619 DOI: 10.1021/acs.analchem.0c03968 出版年: MAY 4 2021 |
6.986 |
2021 |
78 |
王知龍 |
1.外單位; 2.陳翊平 |
Versatile Biosensing Toolkit Using an Electronic Particle Counter |
ANALYTICAL CHEMISTRY 卷: 93 期: 15 頁: 6178-6187 DOI: 10.1021/acs.analchem.1c00231 出版年: APR 20 2021 |
6.986 |
2021 |
79 |
何慧禹 |
陳翊平 |
Low-Cost and Convenient Microchannel Resistance Biosensing Platform by Directly Translating Biorecognition into a Current Signal |
ANALYTICAL CHEMISTRY 卷: 93 期: 45 頁: 15049-15057 DOI: 10.1021/acs.analchem.1c03006 出版年: NOV 16 2021 |
6.986 |
2021 |
80 |
王靜 |
張賓佳 |
Starch-protein interplay varies the multi-scale structures of starch undergoing thermal processing |
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES 卷: 175 頁: 179-187 DOI: 10.1016/j.ijbiomac.2021.02.020 出版年: APR 1 2021 |
6.953 |
2021 |
81 |
柳峰 |
黃文 |
Structure characterization and in vitro immunomodulatory activities of carboxymethyl pachymaran |
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES 卷: 178 頁: 94-103 DOI: 10.1016/j.ijbiomac.2021.02.046 出版年: MAY 1 2021 |
6.953 |
2021 |
82 |
杜紅英 |
1.杜紅英; 2.外單位 |
Development and characterization of fish myofibrillar protein/chitosan/ rosemary extract composite edible films and the improvement of lipid oxidation stability during the grass carp fillets storage |
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES 卷: 184 頁: 463-475 DOI: 10.1016/j.ijbiomac.2021.06.121 出版年: AUG 1 2021 |
6.953 |
2021 |
83 |
劉婷 |
1-2.外單位 |
Microwave reheating increases the resistant starch content in cooked rice with high water contents |
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES 卷: 184 頁: 804-811 DOI: 10.1016/j.ijbiomac.2021.06.136 出版年: AUG 1 2021 |
6.953 |
2021 |
84 |
嚴文莉 |
1.尹濤; 2.熊善柏 |
Gelling properties of silver carp surimi incorporated with konjac glucomannan: Effects of deacetylation degree |
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES 卷: 191 頁: 925-933 DOI: 10.1016/j.ijbiomac.2021.09.167 出版年: NOV 30 2021 |
6.953 |
2021 |
85 |
夏民權 |
1.盛龍; 2.蔡朝霞 |
Positive response to surfactants on the interfacial behavior and aggregation stability of Fab fragments from yolk immunoglobulin |
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES 卷: 193 頁: 1078-1085 DOI: 10.1016/j.ijbiomac.2021.11.073 子輯: B 出版年: DEC 15 2021 |
6.953 |
2021 |
86 |
靳宇 |
1.袁超; 2.李錦铨 |
In situ reduction triggers the highly sensitive detection of pesticide by classic gold nanoparticle and quantum dots nanocomposite |
ANALYTICA CHIMICA ACTA 卷: 1172 文獻号: 338679 DOI: 10.1016/j.aca.2021.338679 出版年: AUG 8 2021 |
6.558 |
2021 |
87 |
胡春 |
1.外單位; 2.熊漢國 |
Effects of dynamic high-pressure microfluidization treatment on the functional and structural properties of potato protein isolate and its complex with chitosan |
FOOD RESEARCH INTERNATIONAL 卷: 140 文獻号: 109868 DOI: 10.1016/j.foodres.2020.109868 出版年: FEB 2021 |
6.475 |
2021 |
88 |
1.李俊傑; 2.李亞萌 |
王小紅 |
Characterization of a novel Siphoviridae Salmonella bacteriophage T156 and its microencapsulation application in food matrix |
FOOD RESEARCH INTERNATIONAL 卷: 140 文獻号: 110004 DOI: 10.1016/j.foodres.2020.110004 出版年: FEB 2021 |
6.475 |
2021 |
89 |
杜紅英 |
熊善柏 |
Comprehensive analysis of transcriptomics and metabolomics to understand the flesh quality regulation of crucian carp (Carassius auratus) treated with short term micro-flowing water system |
FOOD RESEARCH INTERNATIONAL 卷: 147 文獻号: 110519 DOI: 10.1016/j.foodres.2021.110519 出版年: SEP 2021 |
6.475 |
2021 |
90 |
1.郭亞婷; 2.黎潔 |
李錦铨 |
Application of a novel phage vB_SalS-LPSTLL for the biological control of Salmonella in foods |
FOOD RESEARCH INTERNATIONAL 卷: 147 文獻号: 110492 DOI: 10.1016/j.foodres.2021.110492 出版年: SEP 2021 |
6.475 |
2021 |
91 |
郭成 |
李斌 |
Complexation of caffeine and theophylline with epigallocatechin gallate in aqueous solution: Nuclear magnetic resonance, molecular docking and thermodynamics studies |
FOOD RESEARCH INTERNATIONAL 卷: 148 文獻号: 110587 DOI: 10.1016/j.foodres.2021.110587 出版年: OCT 2021 |
6.475 |
2021 |
92 |
王曼 |
王承明 |
Effects of Lactobacillus plantarum C7 and Staphylococcus warneri S6 on flavor quality and bacterial diversity of fermented meat rice, a traditional Chinese food |
FOOD RESEARCH INTERNATIONAL 卷: 150 文獻号: 110745 DOI: 10.1016/j.foodres.2021.110745 子輯: A 出版年: DEC 2021 |
6.475 |
2021 |
93 |
周璇 |
胡婉峰 |
Changes in Browning Degree and Reducibility of Polyphenols during Autoxidation and Enzymatic Oxidation |
ANTIOXIDANTS 卷: 10 期: 11 文獻号: 1809 DOI: 10.3390/antiox10111809 出版年: NOV 2021 |
6.313 |
2021 |
94 |
Eid, Mohamed |
李斌 |
Selective capture and separation of cationic/anionic guest dyes using crosslinked soy polysaccharide-based hydrogel nanostructure |
JOURNAL OF MOLECULAR LIQUIDS 卷: 328 文獻号: 115401 DOI: 10.1016/j.molliq.2021.115401 出版年: APR 15 2021 |
6.165 |
2021 |
95 |
張璇 |
李斌 |
Influence of solvent polarity of ethonal/water binary solvent on the structural, emulsifying, interfacial rheology properties of gliadin nanoparticles |
JOURNAL OF MOLECULAR LIQUIDS 卷: 344 文獻号: 117976 DOI: 10.1016/j.molliq.2021.117976 出版年: DEC 15 2021 |
6.165 |
2021 |
96 |
方雅靜 |
1.吳婷; 2.徐曉雲 |
Structure-activity relationship and mechanism of flavonoids on the inhibitory activity of P-glycoprotein (P-gp)-mediated transport of rhodamine123 and daunorubicin in P-gp overexpressed human mouth epidermal carcinoma (KB/MDR) cells |
FOOD AND CHEMICAL TOXICOLOGY 卷: 155 文獻号: 112381 DOI: 10.1016/j.fct.2021.112381 出版年: SEP 2021 |
6.023 |
2021 |
97 |
1.Youssef, Mahmoud; 2.外單位 |
1.外單位; 2.李斌 |
Probiotic Supplements: Their Strategies in the Therapeutic and Prophylactic of Human Life-Threatening Diseases |
INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES 卷: 22 期: 20 文獻号: 11290 DOI: 10.3390/ijms222011290 出版年: OCT 2021 |
5.924 |
2021 |
98 |
楊樹燕 |
陳福生 |
Effect of Static Magnetic Field on Monascus ruber M7 Based on Transcriptome Analysis |
JOURNAL OF FUNGI 卷: 7 期: 4 文獻号: 256 DOI: 10.3390/jof7040256 出版年: APR 2021 |
5.816 |
2021 |
99 |
張新帥 |
郭愛玲 |
Whole genome sequencing and genome annotation of Dermacoccus abyssi strain HZAU 226 isolated from spoiled eggs |
GENOMICS 卷: 113 期: 1 頁: 1199-1206 DOI: 10.1016/j.ygeno.2020.12.005 子輯: 2 出版年: JAN 2021 |
5.736 |
2021 |
100 |
1.王潔; 2.黃玥妍 |
邵彥春 |
From Traditional Application to Genetic Mechanism: Opinions on Monascus Research in the New Milestone |
FRONTIERS IN MICROBIOLOGY 卷: 12 文獻号: 659907 DOI: 10.3389/fmicb.2021.659907 出版年: MAR 31 2021 |
5.64 |
2021 |
101 |
袁熙 |
陳福生 |
Cocultivation Study of Monascus spp. and Aspergillus niger Inspired From Black-Skin-Red-Koji by a Double-Sided Petri Dish |
FRONTIERS IN MICROBIOLOGY 卷: 12 文獻号: 670684 DOI: 10.3389/fmicb.2021.670684 出版年: JUN 9 2021 |
5.64 |
2021 |
102 |
秦濤 |
張秀豔 |
Oenological Characteristics of Four Non-Saccharomyces Yeast Strains With beta-Glycosidase Activity |
FRONTIERS IN MICROBIOLOGY 卷: 12 文獻号: 626920 DOI: 10.3389/fmicb.2021.626920 出版年: SEP 3 2021 |
5.64 |
2021 |
103 |
1.Islam, Md Sharifull; 2.楊湘偉 |
李錦铨 |
Application of a novel phage ZPAH7 for controlling multidrug-resistant Aeromonas hydrophila on lettuce and reducing biofilms |
FOOD CONTROL 卷: 122 文獻号: 107785 DOI: 10.1016/j.foodcont.2020.107785 出版年: APR 2021 |
5.548 |
2021 |
104 |
陳倩 |
郭愛玲 |
Transcriptome analysis of suspended aggregates formed by Listeria monocytogenes co-cultured with Ralstonia insidiosa |
FOOD CONTROL 卷: 130 文獻号: 108237 DOI: 10.1016/j.foodcont.2021.108237 出版年: DEC 2021 |
5.548 |
2021 |
105 |
鄭雲凡 |
邵彥春 |
Histone deacetylase MrRpd3 plays a major regulational role in the mycotoxin production of Monascus ruber |
FOOD CONTROL 卷: 132 文獻号: 108457 DOI: 10.1016/j.foodcont.2021.108457 出版年: FEB 2022 |
5.548 |
2021 |
106 |
胡凱 |
孫智達 |
Effect of mild high hydrostatic pressure treatments on physiological and physicochemical characteristics and carotenoid biosynthesis in postharvest mango |
POSTHARVEST BIOLOGY AND TECHNOLOGY 卷: 172 文獻号: 111381 DOI: 10.1016/j.postharvbio.2020.111381 出版年: FEB 2021 |
5.537 |
2021 |
107 |
孔夢潔 |
胡婉峰 |
Effect of high-pressure carbon dioxide treatment on browning inhibition of fresh-cut Chinese water chestnut (Eleocharis tuberosa): Based on the comparison of damaged tissue and non-damaged tissue |
POSTHARVEST BIOLOGY AND TECHNOLOGY 卷: 179 文獻号: 111557 DOI: 10.1016/j.postharvbio.2021.111557 出版年: SEP 2021 |
5.537 |
2021 |
108 |
張嬌 |
胡婉峰 |
High pressure CO2 treatment alleviates lignification and browning of fresh-cut water-bamboo shoots (Zizania latifolia) |
POSTHARVEST BIOLOGY AND TECHNOLOGY 卷: 182 文獻号: 111690 DOI: 10.1016/j.postharvbio.2021.111690 出版年: DEC 2021 |
5.537 |
2021 |
109 |
許丹雲 |
馬愛民 |
Identification of hydrophobin genes and their physiological functions related to growth and development in Pleurotus ostreatus |
MICROBIOLOGICAL RESEARCH 卷: 247 文獻号: 126723 DOI: 10.1016/j.micres.2021.126723 出版年: JUN 2021 |
5.415 |
2021 |
110 |
郭小 |
李二虎 |
Inhibitory effects of fermented Ougan (Citrus reticulata cv. Suavissima) juice on high-fat diet-induced obesity associated with white adipose tissue browning and gut microbiota modulation in mice |
FOOD & FUNCTION 卷: 12 期: 19 頁: 9300-9314 DOI: 10.1039/d0fo03423a 提前訪問日期: AUG 2021 出版年: OCT 4 2021 |
5.396 |
2021 |
111 |
李蓉 |
徐曉雲 |
A promising strategy for investigating the anti-aging effect of natural compounds: a case study of caffeoylquinic acids |
FOOD & FUNCTION 卷: 12 期: 18 頁: 8583-8593 DOI: 10.1039/d1fo01383a 提前訪問日期: JUL 2021 出版年: SEP 21 2021 |
5.396 |
2021 |
112 |
陶明芳 |
徐曉雲 |
Flavonoids from the mung bean coat promote longevity and fitness in Caenorhabditis elegans |
FOOD & FUNCTION 卷: 12 期: 17 頁: 8196-8207 DOI: 10.1039/d1fo01322j 提前訪問日期: JUL 2021 出版年: SEP 7 2021 |
5.396 |
2021 |
113 |
安琪 |
範剛 |
Recent updates on bioactive properties of linalool |
FOOD & FUNCTION 卷: 12 期: 21 頁: 10370-10389 DOI: 10.1039/d1fo02120f 提前訪問日期: SEP 2021 出版年: NOV 1 2021 |
5.396 |
2021 |
114 |
1.王瑞豐; 2. Khalifa, Ibrahim |
1.外單位; 2.李春美 |
Effects of anthocyanins on beta-lactoglobulin glycoxidation: a study of mechanisms and structure-activity relationship |
FOOD & FUNCTION 卷: 12 期: 21 頁: 10550-10562 DOI: 10.1039/d1fo01665b 提前訪問日期: SEP 2021 出版年: NOV 1 2021 |
5.396 |
2021 |
115 |
晏芳芳 |
1.王承明; 2.劉睿 |
Procyanidin A(1) and its digestive products prevent acrylamide-induced intestinal barrier dysfunction via the MAPK-mediated MLCK pathway |
FOOD & FUNCTION 卷: 12 期: 23 頁: 11956-11965 DOI: 10.1039/d1fo01918j 提前訪問日期: OCT 2021 出版年: NOV 29 2021 |
5.396 |
2021 |
116 |
1.李蓉; 2.陶明芳 |
吳婷 |
Small berries as health-promoting ingredients: a review on anti-aging effects and mechanisms in Caenorhabditis elegans |
FOOD & FUNCTION 卷: 13 期: 2 頁: 478-500 DOI: 10.1039/d1fo02184b 提前訪問日期: NOV 2021 出版年: JAN 24 2022 |
5.396 |
2021 |
117 |
1.Youssef, Mahmoud; 2.Korin, Ali |
李斌 |
Encapsulation of Lactobacillus Salivarius in Single and Dual biopolymer |
JOURNAL OF FOOD ENGINEERING 卷: 294 文獻号: 110398 DOI: 10.1016/j.jfoodeng.2020.110398 出版年: APR 2021 |
5.354 |
2021 |
118 |
鄒典 |
1.外單位; 2.魏雪團 |
Biosynthesis of a Novel Bioactive Metabolite of Spermidine from Bacillus amyloliquefaciens: Gene Mining, Sequence Analysis, and Combined Expression |
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 卷: 69 期: 1 頁: 267-274 DOI: 10.1021/acs.jafc.0c07143 出版年: JAN 13 2021 |
5.279 |
2021 |
119 |
鄧紫玙 |
梁宏閃 |
Designable Carboxymethylpachymaran/Metal Ion Architecture on Sunflower Sporopollenin Exine Capsules as Delivery Vehicles for Bioactive Macromolecules |
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 卷: 68 期: 47 頁: 13990-14000 DOI: 10.1021/acs.jafc.0c05169 出版年: NOV 25 2020 |
5.279 |
2021 |
120 |
張婞 |
侯焘 |
Selenium-Containing Proteins/Peptides from Plants: A Review on the Structures and Functions |
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 卷: 68 期: 51 頁: 15061-15073 DOI: 10.1021/acs.jafc.0c05594 出版年: DEC 23 2020 |
5.279 |
2021 |
121 |
周玉 |
邱甯 |
Comparative N-Glycoproteomic Analysis Provides Novel Insights into the Deterioration Mechanisms in Chicken Egg Vitelline Membrane during High-Temperature Storage |
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 卷: 69 期: 7 頁: 2354-2363 DOI: 10.1021/acs.jafc.0c07557 出版年: FEB 24 2021 |
5.279 |
2021 |
122 |
胡豔 |
李豔 |
Biopolymer Additives Enhance Tangeretin Bioavailability in Emulsion-Based Delivery Systems: An In Vitro and In Vivo Study |
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 卷: 69 期: 2 頁: 730-740 DOI: 10.1021/acs.jafc.0c03635 出版年: JAN 20 2021 |
5.279 |
2021 |
123 |
段雅麗 |
李牧 |
Aspergillus oryzae Biosynthetic Platform for de Novo Iridoid Production |
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 卷: 69 期: 8 頁: 2501-2511 DOI: 10.1021/acs.jafc.0c06563 出版年: MAR 3 2021 |
5.279 |
2021 |
124 |
王瑞豐 |
李春美 |
Galloyl Group in B-type Proanthocyanidin Dimers Was Responsible for Its Differential Inhibitory Activity on 3T3-L1 Preadipocytes due to the Strong Lipid Raft-Perturbing Potency |
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 卷: 69 期: 17 頁: 5216-5225 DOI: 10.1021/acs.jafc.1c00364 出版年: MAY 5 2021 |
5.279 |
2021 |
125 |
艾廷陽 |
李晶 |
Konjac Oligosaccharides Modulate the Gut Environment and Promote Bone Health in Calcium-Deficient Mice |
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 卷: 69 期: 15 頁: 4412-4422 DOI: 10.1021/acs.jafc.0c07839 出版年: APR 21 2021 |
5.279 |
2021 |
126 |
周欣 |
1.外單位; 2.蔡朝霞 |
Fab Fragment of Immunoglobulin Y Modulates NF-kappa B and MAPK Signaling through TLR4 and alpha V beta 3 Integrin and Inhibits the Inflammatory Effect on R264.7 Macrophages |
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 卷: 69 期: 31 頁: 8747-8757 DOI: 10.1021/acs.jafc.1c03330 出版年: AUG 11 2021 |
5.279 |
2021 |
127 |
胡海娟 |
潘思轶 |
Characterization of Citrus Pectin Oligosaccharides and Their Microbial Metabolites as Modulators of Immunometabolism on Macrophages |
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 卷: 69 期: 30 頁: 8403-8414 DOI: 10.1021/acs.jafc.1c01445 出版年: AUG 4 2021 |
5.279 |
2021 |
128 |
萬佳玮 |
1.李斌; 2.外單位 |
Effects of Differences in Resistant Starch Content of Rice on Intestinal Microbial Composition |
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 卷: 69 期: 28 頁: 8017-8027 DOI: 10.1021/acs.jafc.0c07887 出版年: JUL 21 2021 |
5.279 |
2021 |
129 |
孟雅祺 |
邱甯 |
Comparative Lipidomics of Chick Yolk Sac during the Embryogenesis Provides Insight into Understanding the Development-Related Lipid Supply |
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 卷: 69 期: 26 頁: 7467-7477 DOI: 10.1021/acs.jafc.1c01728 出版年: JUL 7 2021 |
5.279 |
2021 |
130 |
吳迪 |
梁宏閃 |
Pickering Emulsion Stabilized by Metal-Phenolic Architectures: A Straightforward In Situ Assembly Strategy |
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 卷: 69 期: 39 頁: 11709-11719 DOI: 10.1021/acs.jafc.1c02066 出版年: OCT 6 2021 |
5.279 |
2021 |
131 |
葉樹芯 |
李斌 |
Konjac Glucomannan (KGM), Deacetylated KGM (Da-KGM), and Degraded KGM Derivatives: A Special Focus on Colloidal Nutrition |
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 卷: 69 期: 44 頁: 12921-12932 DOI: 10.1021/acs.jafc.1c03647 出版年: NOV 10 2021 |
5.279 |
2021 |
132 |
孟雅祺 |
邱甯 |
Omics as a Window To Unravel the Dynamic Changes of Egg Components during Chicken Embryonic Development |
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 卷: 69 期: 44 頁: 12947-12955 DOI: 10.1021/acs.jafc.1c05883 出版年: NOV 10 2021 |
5.279 |
2021 |
133 |
張書會 |
馬愛民 |
Bioactive Peptides: A Promising Alternative to Chemical Preservatives for Food Preservation |
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 卷: 69 期: 42 頁: 12369-12384 DOI: 10.1021/acs.jafc.1c04020 出版年: OCT 27 2021 |
5.279 |
2021 |
134 |
Mohammed, Hammad Hamed Hammad |
靳國鋒 |
Effect of frozen and refrozen storage of beef and chicken meats on inoculated microorganisms and meat quality |
MEAT SCIENCE 卷: 175 文獻号: 108453 DOI: 10.1016/j.meatsci.2021.108453 出版年: MAY 2021 |
5.209 |
2021 |
135 |
李志偉 |
王小紅 |
Characterization and Application of a Lytic Phage D10 against Multidrug-Resistant Salmonella |
VIRUSES-BASEL 卷: 13 期: 8 文獻号: 1626 DOI: 10.3390/v13081626 出版年: AUG 2021 |
5.048 |
2021 |
136 |
晏芳芳 |
1.魯群; 2.劉睿 |
Protective effect of procyanidin A-type dimers against H2O2-induced oxidative stress in prostate DU145 cells through the MAPKs signaling pathway |
LIFE SCIENCES 卷: 266 文獻号: 118908 DOI: 10.1016/j.lfs.2020.118908 出版年: FEB 1 2021 |
5.037 |
2021 |
137 |
王靜祎 |
孫智達 |
Quality parameters and bioactive compound bioaccessibility changes in probiotics fermented mango juice using ultraviolet-assisted ultrasonic pre-treatment during cold storage |
LWT-FOOD SCIENCE AND TECHNOLOGY 卷: 137 文獻号: 110438 DOI: 10.1016/j.lwt.2020.110438 出版年: FEB 2021 |
4.952 |
2021 |
138 |
王靜祎 |
孫智達 |
The improvement of carboxymethyl beta-glucan on the antibacterial activity and intestinal flora regulation ability of lotus seedpod procyanidins |
LWT-FOOD SCIENCE AND TECHNOLOGY 卷: 137 文獻号: 110441 DOI: 10.1016/j.lwt.2020.110441 出版年: FEB 2021 |
4.952 |
2021 |
139 |
1.肖凡; 2.張栩 |
1.牛猛; 2.唐翠娥 |
Gluten development and water distribution in bread dough influenced by bran components and glucose oxidase |
LWT-FOOD SCIENCE AND TECHNOLOGY 卷: 137 文獻号: 110427 DOI: 10.1016/j.lwt.2020.110427 出版年: FEB 2021 |
4.952 |
2021 |
140 |
1.劉武康; 2.張璟 |
郭愛玲 |
The specific biological characteristics of spoilage microorganisms in eggs |
LWT-FOOD SCIENCE AND TECHNOLOGY 卷: 135 文獻号: 110069 DOI: 10.1016/j.lwt.2020.110069 出版年: JAN 2021 |
4.952 |
2021 |
141 |
Walayat, Noman |
1.外單位; 2.熊漢國 |
The effect of egg white protein and beta-cyclodextrin mixture on structural and functional properties of silver carp myofibrillar proteins during frozen storage |
LWT-FOOD SCIENCE AND TECHNOLOGY 卷: 135 文獻号: 109975 DOI: 10.1016/j.lwt.2020.109975 出版年: JAN 2021 |
4.952 |
2021 |
142 |
袁岚玉 |
陳加平 |
Effect of potato starch-based antibacterial composite films with thyme oil microemulsion or microcapsule on shelf life of chilled meat |
LWT-FOOD SCIENCE AND TECHNOLOGY 卷: 139 文獻号: 110462 DOI: 10.1016/j.lwt.2020.110462 出版年: MAR 2021 |
4.952 |
2021 |
143 |
黃彩平 |
彭幫柱 |
Photocatalytic degradation of patulin in apple juice based on nitrogen-doped chitosan-TiO2 nanocomposite prepared by a new approach |
LWT-FOOD SCIENCE AND TECHNOLOGY 卷: 140 文獻号: 110726 DOI: 10.1016/j.lwt.2020.110726 出版年: APR 2021 |
4.952 |
2021 |
144 |
田燕 |
潘思轶 |
Interaction between pH-shifted beta-conglycinin and flavonoids hesperetin/hesperidin: Characterization of nanocomplexes and binding mechanism |
LWT-FOOD SCIENCE AND TECHNOLOGY 卷: 140 文獻号: 110698 DOI: 10.1016/j.lwt.2020.110698 出版年: APR 2021 |
4.952 |
2021 |
145 |
黃晨曦 |
王小紅 |
Development of a rapid Salmonella detection method via phage-conjugated magnetic bead separation coupled with real-time PCR quantification |
LWT-FOOD SCIENCE AND TECHNOLOGY 卷: 142 文獻号: 111075 DOI: 10.1016/j.lwt.2021.111075 出版年: MAY 2021 |
4.952 |
2021 |
146 |
唐舒鑫 |
徐曉雲 |
Effect of Lactobacillus plantarum-fermented mulberry pomace on antioxidant properties and fecal microbial community |
LWT-FOOD SCIENCE AND TECHNOLOGY 卷: 147 文獻号: 111651 DOI: 10.1016/j.lwt.2021.111651 出版年: JUL 2021 |
4.952 |
2021 |
147 |
何婉莺 |
1.外單位; 2.潘思轶 |
A novel method to prepare protein-polysaccharide conjugates with high grafting and low browning: Application in encapsulating curcumin |
LWT-FOOD SCIENCE AND TECHNOLOGY 卷: 145 文獻号: 111349 DOI: 10.1016/j.lwt.2021.111349 出版年: JUN 2021 |
4.952 |
2021 |
148 |
高霞 |
劉茹 |
Effect of ultrasound pre-treatment modes on gelation properties of silver carp surimi |
LWT-FOOD SCIENCE AND TECHNOLOGY 卷: 150 文獻号: 111945 DOI: 10.1016/j.lwt.2021.111945 出版年: OCT 2021 |
4.952 |
2021 |
149 |
楊超 |
彭幫柱 |
Transcriptomic analysis reveals the metabolic mechanism of patulin by Saccharomyces cerevisiae during fermentation |
LWT-FOOD SCIENCE AND TECHNOLOGY 卷: 149 文獻号: 111808 DOI: 10.1016/j.lwt.2021.111808 出版年: SEP 2021 |
4.952 |
2021 |
150 |
謝雲霄 |
1.外單位; 2.劉石林 |
Physico-chemical properties of reduced-fat biscuits prepared using O/W cellulose-based pickering emulsion |
LWT-FOOD SCIENCE AND TECHNOLOGY 卷: 148 文獻号: 111745 DOI: 10.1016/j.lwt.2021.111745 出版年: AUG 2021 |
4.952 |
2021 |
151 |
丁禮賢 |
1.蔡朝霞; 2.祝志慧 |
Foaming properties and aggregation mechanism of egg white protein with different physical treatments |
LWT-FOOD SCIENCE AND TECHNOLOGY 卷: 153 文獻号: 112505 DOI: 10.1016/j.lwt.2021.112505 出版年: JAN 2022 |
4.952 |
2021 |
152 |
鐘武 |
李二虎 |
Effect of selected yeast on physicochemical and oenological properties of blueberry wine fermented with citrate-degrading Pichia fermentans |
LWT-FOOD SCIENCE AND TECHNOLOGY 卷: 145 文獻号: 111261 DOI: 10.1016/j.lwt.2021.111261 出版年: JUN 2021 |
4.952 |
2021 |
153 |
鄒典 |
魏雪團 |
Production of a novel lycopene-rich soybean food by fermentation with Bacillus amyloliquefaciens |
LWT-FOOD SCIENCE AND TECHNOLOGY 卷: 153 文獻号: 112551 DOI: 10.1016/j.lwt.2021.112551 出版年: JAN 2022 |
4.952 |
2021 |
154 |
張興中 |
1.外單位; 2.劉石林 |
Edible oil powders based on spray-dried Pickering emulsion stabilized by soy protein/cellulose nanofibrils |
LWT-FOOD SCIENCE AND TECHNOLOGY 卷: 154 文獻号: 112605 DOI: 10.1016/j.lwt.2021.112605 出版年: JAN 15 2022 |
4.952 |
2021 |
155 |
崔冰 |
李斌 |
A novel kappa-carrageenan/konjac gum thermo-irreversible gel improved by gellan gum and Ca2+ |
LWT-FOOD SCIENCE AND TECHNOLOGY 卷: 154 文獻号: 112645 DOI: 10.1016/j.lwt.2021.112645 出版年: JAN 15 2022 |
4.952 |
2021 |
156 |
羅璐 |
馬愛民 |
Heat stress in macrofungi: effects and response mechanisms |
APPLIED MICROBIOLOGY AND BIOTECHNOLOGY 卷: 105 期: 20 頁: 7567-7576 DOI: 10.1007/s00253-021-11574-7 提前訪問日期: SEP 2021 出版年: OCT 2021 |
4.813 |
2021 |
157 |
1.李子涵; 2.金潤楠 |
劉鳳霞 |
Comparative study on physicochemical, nutritional and enzymatic properties of two Satsuma mandarin (Citrus unshiu Marc.) varieties from different regions |
JOURNAL OF FOOD COMPOSITION AND ANALYSIS 卷: 95 文獻号: 103614 DOI: 10.1016/j.jfca.2020.103614 出版年: JAN 2021 |
4.556 |
2021 |
158 |
賈才華 |
劉茹 |
Storage stability and in-vitro release behavior of microcapsules incorporating fish oil by spray drying |
COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS 卷: 628 文獻号: 127234 DOI: 10.1016/j.colsurfa.2021.127234 出版年: NOV 5 2021 |
4.539 |
2021 |
159 |
陳婉冰 |
劉睿 |
Metabolomic profiles of A-type procyanidin dimer and trimer with gut microbiota in vitro |
JOURNAL OF FUNCTIONAL FOODS 卷: 85 文獻号: 104637 DOI: 10.1016/j.jff.2021.104637 出版年: OCT 2021 |
4.451 |
2021 |
160 |
1.柳峰; 2.張莉佳 |
劉瑩 |
Immunomodulatory Activity of Carboxymethyl Pachymaran on Immunosuppressed Mice Induced by Cyclophosphamide |
MOLECULES 卷: 26 期: 19 文獻号: 5733 DOI: 10.3390/molecules26195733 出版年: OCT 2021 |
4.412 |
2021 |
161 |
袁熙 |
陳福生 |
Effects of Various Rice-Based Raw Materials on Enhancement of Volatile Aromatic Compounds in Monascus Vinegar |
MOLECULES 卷: 26 期: 3 文獻号: 687 DOI: 10.3390/molecules26030687 出版年: FEB 2021 |
4.411 |
2021 |
162 |
1.陳力; 2.張璐璐 |
1.範剛; 2.潘思轶 |
Screening a Strain of Klebsiella sp. O852 and the Optimization of Fermentation Conditions for Trans-Dihydrocarvone Production |
MOLECULES 卷: 26 期: 9 文獻号: 2432 DOI: 10.3390/molecules26092432 出版年: MAY 2021 |
4.411 |
2021 |
163 |
呂彥帛 |
張久亮 |
Enzymolysis peptides from Mauremys mutica plastron improve the disorder of neurotransmitter system and facilitate sleep-promoting in the PCPA-induced insomnia mice |
JOURNAL OF ETHNOPHARMACOLOGY 卷: 274 文獻号: 114047 DOI: 10.1016/j.jep.2021.114047 出版年: JUN 28 2021 |
4.36 |
2021 |
164 |
張瑜 |
田靜 |
Construction and Application of EGCG-Loaded Lysozyme/Pectin Nanoparticles for Enhancing the Resistance of Nematodes to Heat and Oxidation Stresses |
FOODS 卷: 10 期: 5 文獻号: 1127 DOI: 10.3390/foods10051127 出版年: MAY 2021 |
4.35 |
2021 |
165 |
崔歡歡 |
李豔 |
Development of Salt- and Gastric-Resistant Whey Protein Isolate Stabilized Emulsions in the Presence of Cinnamaldehyde and Application in Salad Dressing |
FOODS 卷: 10 期: 8 文獻号: 1868 DOI: 10.3390/foods10081868 出版年: AUG 2021 |
4.35 |
2021 |
166 |
張仲李 |
1.外單位; 2.熊漢國 |
Effects of the Mixture of Xylooligosaccharides and Egg White Protein on the Physicochemical Properties, Conformation, and Gel-Forming Ability of Culter alburnus Myofibrillar Protein during Multiple Freeze-Thaw Cycles |
FOODS 卷: 10 期: 9 文獻号: 2007 DOI: 10.3390/foods10092007 出版年: SEP 2021 |
4.35 |
2021 |
167 |
項朝陽 |
劉鳳霞 |
Structural and Emulsifying Properties of Citric Acid Extracted Satsuma Mandarin Peel Pectin |
FOODS 卷: 10 期: 10 文獻号: 2459 DOI: 10.3390/foods10102459 出版年: OCT 2021 |
4.35 |
2021 |
168 |
張莉佳 |
劉瑩 |
Effects of Drying Process on the Volatile and Non-Volatile Flavor Compounds of Lentinula edodes |
FOODS 卷: 10 期: 11 文獻号: 2836 DOI: 10.3390/foods10112836 出版年: NOV 2021 |
4.35 |
2021 |
169 |
江洋 |
劉茹 |
Hydrocolloid effects on N-epsilon-carboxymethyllysine and acrylamide of deep-fried fish nuggets |
FOOD BIOSCIENCE 卷: 39 文獻号: 100797 DOI: 10.1016/j.fbio.2020.100797 出版年: FEB 2021 |
4.24 |
2021 |
170 |
滕永欣 |
胡婉峰 |
Eugenol emulsions affect the browning processes, and microbial and chemical qualities of fresh-cut Chinese water chestnut |
FOOD BIOSCIENCE 卷: 38 文獻号: 100716 DOI: 10.1016/j.fbio.2020.100716 出版年: DEC 2020 |
4.24 |
2021 |
171 |
Batool, Zahra |
馬美湖 |
A comprehensive review on functional properties of preserved eggs as an excellent food ingredient with anti-inflammatory and anti-cancer aspects |
FOOD BIOSCIENCE 卷: 44 文獻号: 101347 DOI: 10.1016/j.fbio.2021.101347 子輯: A 出版年: DEC 2021 |
4.24 |
2021 |
172 |
Batool, Zahra |
馬美湖 |
Dietary therapeutic treatment of renal carcinoma cell lines by down-regulating cFlip, Mcl-1, Bcl-XL and STAT3 gene expression under the influence of up-regulated Bax and intrinsic apoptotic pathway |
FOOD BIOSCIENCE 卷: 43 文獻号: 101319 DOI: 10.1016/j.fbio.2021.101319 出版年: OCT 2021 |
4.24 |
2021 |
173 |
張靜 |
邵彥春 |
MrGcn5 is required for the mycotoxin production, sexual and asexual development in Monascus ruber |
FOOD BIOSCIENCE 卷: 43 文獻号: 101304 DOI: 10.1016/j.fbio.2021.101304 出版年: OCT 2021 |
4.24 |
2021 |
174 |
時浩楠 |
劉茹 |
Effect of cryoprotectants on the formation of advanced glycation end products and acrylamide in fried fish cakes |
FOOD BIOSCIENCE 卷: 44 文獻号: 101433 DOI: 10.1016/j.fbio.2021.101433 子輯: B 出版年: DEC 2021 |
4.24 |
2021 |
175 |
代尉華 |
陳福生 |
Production of Monacolin K in Monascus pilosus: Comparison between Industrial Strains and Analysis of Its Gene Clusters |
MICROORGANISMS 卷: 9 期: 4 文獻号: 747 DOI: 10.3390/microorganisms9040747 出版年: APR 2021 |
4.128 |
2021 |
176 |
李傑 |
1.楊書珍; 2.彭麗桃 |
Active compound identification by screening 33 essential oil monomers against Botryosphaeria dothidea from postharvest kiwifruit and its potential action mode |
PESTICIDE BIOCHEMISTRY AND PHYSIOLOGY 卷: 179 文獻号: 104957 DOI: 10.1016/j.pestbp.2021.104957 出版年: NOV 2021 |
3.963 |
2021 |
177 |
1.孫格格; 2.劉飛 |
李豔 |
Enhanced stability and bioaccessibility of nobiletin in whey protein/ cinnamaldehyde-stabilized microcapsules and application in yogurt |
FOOD STRUCTURE-NETHERLANDS 卷: 30 文獻号: 100217 DOI: 10.1016/j.foostr.2021.100217 出版年: OCT 2021 |
3.769 |
2021 |
178 |
張海萍 |
劉友明 |
Gelatin hydrolysates from sliver carp (Hypophthalmichthys molitrix) improve the antioxidant and cryoprotective properties of unwashed frozen fish mince |
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY DOI: 10.1111/ijfs.15121 提前訪問日期: MAY 2021 |
3.713 |
2021 |
179 |
1.程婷婷; 2.董方翔 |
侯焘 |
Preparation and evaluation of protein-based fat substitute on the stuffing properties of Chinese Dumpling |
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 卷: 56 期: 12 特刊: SI 頁: 6214-6224 DOI: 10.1111/ijfs.15131 提前訪問日期: JUN 2021 出版年: DEC 2021 |
3.713 |
2021 |
180 |
陳悅 |
1.邱甯; 2.付星 |
Effect of thermal treatment on the antioxidant activity of egg white hydrolysate and the preparation of novel antioxidant peptides |
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY DOI: 10.1111/ijfs.15036 提前訪問日期: JUL 2021 |
3.713 |
2021 |
181 |
趙夢鴿 |
侯焘 |
In vitro caecum fermentation and in vivo (Gallus gallus) of calcium delivery systems fabricated by desalted duck egg white peptides and chitosan oligosaccharide on gut health |
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY DOI: 10.1111/ijfs.15336 提前訪問日期: SEP 2021 |
3.713 |
2021 |
182 |
1.占福朝; 2.唐曉敏 |
陳義傑 |
Structural and rheology properties of pea protein isolate-stabilised emulsion gel: Effect of crosslinking with transglutaminase |
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 卷: 57 期: 2 特刊: SI 頁: 974-982 DOI: 10.1111/ijfs.15446 提前訪問日期: DEC 2021 出版年: FEB 2022 |
3.713 |
2021 |
183 |
張嬌 |
胡婉峰 |
Synergistic effect of high-intensity ultrasound and beta-cyclodextrin treatments on browning control in apple juice |
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 卷: 57 期: 2 特刊: SI 頁: 963-973 DOI: 10.1111/ijfs.15443 提前訪問日期: NOV 2021 出版年: FEB 2022 |
3.713 |
2021 |
184 |
吳迪 |
1.李晶; 2.外單位 |
An innovative konjac glucomannan/kappa-carrageenan mixed tensile gel |
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 卷: 101 期: 12 頁: 5067-5074 DOI: 10.1002/jsfa.11151 提前訪問日期: FEB 2021 出版年: SEP 2021 |
3.638 |
2021 |
185 |
安玥琦 |
胡楊 |
The effect of cross-linking degree on physicochemical properties of surimi gel as affected by MTGase |
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 卷: 101 期: 15 頁: 6228-6238 DOI: 10.1002/jsfa.11274 提前訪問日期: MAY 2021 出版年: DEC 2021 |
3.638 |
2021 |
186 |
1.Arshad, Rida; 2.孟雅祺 |
邱甯 |
Phosphoproteomic analysis of duck egg yolk provides novel insights into its characteristics and biofunctions |
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 卷: 102 期: 3 頁: 1165-1173 DOI: 10.1002/jsfa.11453 提前訪問日期: AUG 2021 出版年: FEB 2022 |
3.638 |
2021 |
187 |
1.陳澤; 2.崔冰 |
梁宏閃 |
Fabrication and characterization of Pickering emulsions stabilized by desalted duck egg white nanogels and sodium alginate |
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 卷: 102 期: 3 頁: 949-956 DOI: 10.1002/jsfa.11427 提前訪問日期: AUG 2021 出版年: FEB 2022 |
3.638 |
2021 |
188 |
賈離離 |
陳萬平 |
Characterization of the asexual developmental genes brlA and wetA in Monascus ruber M7 |
FUNGAL GENETICS AND BIOLOGY 卷: 151 文獻号: 103564 DOI: 10.1016/j.fgb.2021.103564 出版年: JUN 2021 |
3.495 |
2021 |
189 |
張宇 |
王小紅 |
Application of a Novel Lytic Podoviridae Phage Pu20 for Biological Control of Drug-Resistant Salmonella in Liquid Eggs |
PATHOGENS 卷: 10 期: 1 文獻号: 34 DOI: 10.3390/pathogens10010034 出版年: JAN 2021 |
3.492 |
2021 |
190 |
趙夢蝶 |
黃茜 |
Phosvitin phosphopeptides produced by pressurized hea-trypsin hydrolysis promote the differentiation and mineralization of MC3T3-E1 cells via the OPG/RANKL signaling pathways |
POULTRY SCIENCE 卷: 100 期: 2 頁: 527-536 DOI: 10.1016/j.psj.2020.10.053 出版年: FEB 2021 |
3.352 |
2021 |
191 |
李曉 |
範剛 |
Advances on (+)-nootkatone microbial biosynthesis and its related enzymes |
JOURNAL OF INDUSTRIAL MICROBIOLOGY & BIOTECHNOLOGY 卷: 48 期: 7-8 文獻号: kuab046 DOI: 10.1093/jimb/kuab046 出版年: AUG 2021 |
3.346 |
2021 |
192 |
Salah, Mahmoud |
徐曉雲 |
Anthocyanin-beta-lactoglobulin nanoparticles in acidic media: synthesis, characterization and interaction study |
JOURNAL OF MOLECULAR STRUCTURE 卷: 1232 文獻号: 129995 DOI: 10.1016/j.molstruc.2021.129995 出版年: MAY 15 2021 |
3.196 |
2021 |
193 |
楊琛 |
王承明 |
A novel deodorization method of edible oil by using ethanol steam at low temperature |
JOURNAL OF FOOD SCIENCE 卷: 86 期: 2 頁: 394-403 DOI: 10.1111/1750-3841.15578 提前訪問日期: JAN 2021 出版年: FEB 2021 |
3.167 |
2021 |
194 |
武玉群 |
侯焘 |
Purification, identification, and computational analysis of xanthine oxidase inhibitory peptides from kidney bean |
JOURNAL OF FOOD SCIENCE 卷: 86 期: 3 頁: 1081-1088 DOI: 10.1111/1750-3841.15603 提前訪問日期: FEB 2021 出版年: MAR 2021 |
3.167 |
2021 |
195 |
周文燕 |
黃琪琳 |
Fabrication and characterization of electrospun nanofibers of Hypophthalmichthys molitrix sarcoplasmic protein recovered by acid-chitosan flocculation coupling treatment |
JOURNAL OF APPLIED POLYMER SCIENCE 卷: 138 期: 48 特刊: SI 文獻号: e51472 DOI: 10.1002/app.51472 提前訪問日期: AUG 2021 出版年: DEC 20 2021 |
3.125 |
2021 |
196 |
龔雲霞 |
1.外單位; 2.齊小保 |
A strain of Saccharomyces cerevisiae with high production of butanol |
EUROPEAN FOOD RESEARCH AND TECHNOLOGY 卷: 248 期: 1 頁: 207-217 DOI: 10.1007/s00217-021-03874-z 提前訪問日期: SEP 2021 出版年: JAN 2022 |
2.998 |
2021 |
197 |
孟雅祺 |
邱甯 |
Modulation of gut microbiota in rats fed whole egg diets by processing duck egg to preserved egg |
JOURNAL OF BIOSCIENCE AND BIOENGINEERING 卷: 130 期: 1 頁: 54-62 DOI: 10.1016/j.jbiosc.2020.02.015 出版年: JUL 2020 |
2.894 |
2021 |
198 |
郭亞賓 |
1-2.外單位 |
Plasticized Starch/Agar Composite Films: Processing, Morphology, Structure, Mechanical Properties and Surface Hydrophilicity |
COATINGS 卷: 11 期: 3 文獻号: 311 DOI: 10.3390/coatings11030311 出版年: MAR 2021 |
2.881 |
2021 |
199 |
王強 |
李春美 |
Effects of turmeric on reducing heterocyclic aromatic amines in Chinese tradition braised meat products and the underlying mechanism |
FOOD SCIENCE & NUTRITION 卷: 9 期: 10 頁: 5575-5582 DOI: 10.1002/fsn3.2518 提前訪問日期: AUG 2021 出版年: OCT 2021 |
2.863 |
2021 |
200 |
駱林松 |
1.張久亮; 2.外單位 |
Triterpenoid acids from medicinal mushroom Inonotus obliquus (Chaga) alleviate hyperuricemia and inflammation in hyperuricemic mice: Possible inhibitory effects on xanthine oxidase activity |
JOURNAL OF FOOD BIOCHEMISTRY 文獻号: e13932 DOI: 10.1111/jfbc.13932 提前訪問日期: SEP 2021 |
2.72 |
2021 |
201 |
1.孟雅祺; 2.陳迪奧 |
邱甯 |
Comparative N-glycoproteomic analysis of Tibetan and lowland chicken fertilized eggs: Implications on proteins biofunction and species evolution |
JOURNAL OF FOOD BIOCHEMISTRY 卷: 46 期: 1 文獻号: e14006 DOI: 10.1111/jfbc.14006 提前訪問日期: DEC 2021 出版年: JAN 2022 |
2.72 |
2021 |
202 |
王淇 |
劉瑩 |
Effects of drying on the structural characteristics and antioxidant activities of polysaccharides from Stropharia rugosoannulata |
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE 卷: 58 期: 9 頁: 3622-3631 DOI: 10.1007/s13197-021-05120-6 提前訪問日期: MAY 2021 出版年: SEP 2021 |
2.701 |
2021 |
203 |
Ahmad, Ishtiaq |
1.外單位; 2.熊漢國 |
Formulation and characterization of yogurt prepared with enzymatically hydrolyzed potato powder and whole milk powder |
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE 卷: 59 期: 3 頁: 1087-1096 DOI: 10.1007/s13197-021-05112-6 提前訪問日期: MAY 2021 出版年: MAR 2022 |
2.701 |
2021 |
204 |
張歡 |
陳福生 |
Highland Barley Replaces Sorghum as Raw Material to Make Shanxi Aged Vinegar |
APPLIED SCIENCES-BASEL 卷: 11 期: 13 文獻号: 6039 DOI: 10.3390/app11136039 出版年: JUL 2021 |
2.679 |
2021 |
205 |
劉夢蝶 |
李潔 |
Effects of air discharge on surface charges and cell walls of Fusarium oxysporum |
INTERNATIONAL MICROBIOLOGY 卷: 24 期: 3 頁: 415-425 DOI: 10.1007/s10123-020-00157-7 提前訪問日期: MAY 2021 出版年: AUG 2021 |
2.479 |
2021 |
206 |
錢虹 |
外單位 |
Air filtration improvement of konjac glucomannan-based aerogel air filters through physical structure design |
INTERNATIONAL JOURNAL OF LOW-CARBON TECHNOLOGIES 卷: 16 期: 3 頁: 867-872 DOI: 10.1093/ijlct/ctab011 出版年: SEP 2021 |
2.455 |
2021 |
207 |
張雪 |
孫智達 |
Influence of Lactic Acid Bacteria Fermentation on Physicochemical Properties and Antioxidant Activity of Chickpea Yam Milk |
JOURNAL OF FOOD QUALITY 卷: 2021 文獻号: 5523356 DOI: 10.1155/2021/5523356 出版年: APR 27 2021 |
2.45 |
2021 |
208 |
李二虎 |
外單位 |
Acetaldehyde metabolism in industrial strains of Saccharomyces cerevisiae inhibited by SO2 and cooling during alcoholic fermentation |
OENO ONE 卷: 54 期: 2 頁: 351-358 DOI: 10.20870/oeno-one.2020.54.2.2391 出版年: 2020 |
2.305 |
2021 |
209 |
李曉 |
範剛 |
Catalytic condition optimization in the conversion of nootkatone from valencene by Yarrowia lipolytica |
JOURNAL OF FOOD PROCESSING AND PRESERVATION 卷: 45 期: 2 文獻号: e14962 DOI: 10.1111/jfpp.14962 提前訪問日期: JAN 2021 出版年: FEB 2021 |
2.19 |
2021 |
210 |
1.JJaved, Miral; 2.于五美 |
劉友明 |
Characteristics of hemoglobin and its pro-oxidative activity in washed silver carp (Hypophthalmichthys molitrix) mince as affected by pH |
JOURNAL OF FOOD PROCESSING AND PRESERVATION 卷: 45 期: 6 文獻号: e15463 DOI: 10.1111/jfpp.15463 提前訪問日期: MAY 2021 出版年: JUN 2021 |
2.19 |
2021 |
211 |
Ahmad, Ishtiaq |
1.外單位; 2.熊漢國 |
Effect of enzymatically hydrolyzed potato powder on quality characteristics of stirred yogurt during cold storage |
JOURNAL OF FOOD PROCESSING AND PRESERVATION 卷: 45 期: 9 文獻号: e15690 DOI: 10.1111/jfpp.15690 提前訪問日期: JUL 2021 出版年: SEP 2021 |
2.19 |
2021 |
212 |
李群 |
郭愛玲 |
Formation of Multispecies Biofilms and Their Resistance to Disinfectants in Food Processing Environments: A Review |
JOURNAL OF FOOD PROTECTION 卷: 84 期: 12 頁: 2071-2083 DOI: 10.4315/JFP-21-071 出版年: DEC 2021 |
2.077 |
2021 |
213 |
Javed, Miral |
劉友明 |
Influence of Rosmarinic Acid on Biochemical and Structural Properties of Silver Carp Myofibrillar Protein under MetHemoglobin Catalyzed Docosahexaenoic Acid Oxidative Stress |
JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 卷: 30 期: 9 頁: 1048-1061 DOI: 10.1080/10498850.2021.1973635 提前訪問日期: SEP 2021 出版年: OCT 21 2021 |
1.767 |
2021 |
214 |
宋翠娜 |
邵彥春 |
Enhancement of GABA content in Hongqu wine by optimisation of fermentation conditions using response surface methodology |
CZECH JOURNAL OF FOOD SCIENCES 卷: 39 期: 4 頁: 297-304 DOI: 10.17221/47/2021-CJFS 出版年: 2021 |
1.279 |
2021 |
215 |
許丹雲 |
馬愛民 |
Identification and physiological function of one microRNA (Po-MilR-1) in oyster mushroom Pleurotus ostreatus |
MYCOSCIENCE 卷: 62 期: 3 頁: 182-188 DOI: 10.47371/mycosci.2021.01.004 出版年: 2021 |
1.223 |
2021 |
216 |
何玲玲 |
田靜 |
Preparation and Characterization of Emulsions Stabilized with Defatted Sesame Meal |
FOOD SCIENCE AND TECHNOLOGY RESEARCH 卷: 26 期: 5 頁: 655-663 DOI: 10.3136/fstr.26.655 出版年: 2020 |
0.668 |
2021 |
217 |
王喆 |
1.外單位; 2.楊宏 |
Characterizing Relationship of Microbial Community in Xiaoqu and Volatiles of Light-aroma-type Xiaoqu Baijiu |
FOOD SCIENCE AND TECHNOLOGY RESEARCH 卷: 26 期: 6 頁: 749-+ DOI: 10.3136/fstr.26.749 出版年: 2020 |
0.668 |
2021 |
218 |
牛猛 |
外單位 |
Increasing Whole Grain Consumption in China: Processing and Sensory Challenges |
CEREAL FOODS WORLD 卷: 65 期: 5 文獻号: 0058 DOI: 10.1094/CFW-65-5-0058 出版年: SEP-OCT 2020 |
0.538 |
2021 |
