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2018年发表论文目录

发布者：任婧楠    发布时间：2019-06-03

 


  1. Fan X, Wang Y*, Pan SY**, Zhong WH***.Morphology engineering of protein fabrics for advanced and sustainable filtration. JOURNAL OF MATERIALS CHEMISTRY A, 2018, 43: 21585-21595. IF=9.931

  2. .Xu X, Ding X, Chen H*. Oxygen vacancy boosted photocatalytic decomposition of ciprofloxacin over Bi2MoO6: Oxygen vacancy engineering, biotoxicity evaluation and mechanism study. JOURNAL OF HAZARDOUS MATERIALS, 2018, 364: 691-699. IF=6.434

  3. Fan X, Wang Y*, Zhong WH**, Pan SY***. A hyperbranched beta-D-glucan with compact coil conformation from Lignosus rhinocerotis sclerotia. ACS SUSTAINABLE CHEMISTRY & ENGINEERING, 2018, 6:9:11606-11613. IF=6.14

  4. Taha A, Hu H*. Effect of different oils and ultrasound emulsification conditions on the physicochemical properties of emulsions stabilized by soy protein isolate. ULTRASONICS SONOCHEMISTRY, 2018, 49:283-293. IF=6.012

  5. Cai WF, Huang QL*. Effect of ultrasound on size, morphology, stability and antioxidant activity of selenium nanoparticles dispersed by a hyperbranched polysaccharide from Lignosus rhinocerotis. ULTRASONICS SONOCHEMISTRY, 2018, 823-831. IF=6.012

  6. Li CL, Jin GF*. Effect of irradiation modification on conformation and gelation properties of pork myofibrillar and sarcoplasmic protein. FOOD HYDROCOLLOIDS, 2018, 84: 181-192.IF=5.089

  7. Xiong WF, Li B*. Characterization and interfacial rheological properties of nanoparticles prepared by heat treatment of ovalbumin-carboxymethylcellulose complexes. FOOD HYDROCOLLOIDS, 2018, 82:355-362. IF=5.089

  8. Wan JW, Hu Y, Li J*. Preparation of thermo-reversible eugenol-loaded emulgel for refrigerated meat preservation. FOOD HYDROCOLLOIDS, 2018, 79:235-242. IF=5.089

  9. Xin C, Li J*.Effect of degree of substitution of carboxymethyl cellulose sodium on the state of water, rheological and baking performance of frozen bread dough. FOOD HYDROCOLLOIDS, 2018, 80:8-14. IF=5.089

  10. Pei YQ. Li B*. Impact of whey protein complexation with phytic acid on its emulsification and stabilization properties. FOOD HYDROCOLLOIDS, 2018, 87:90-96. IF=5.089

  11. Peng DF, Li B*.Foaming and surface properties of gliadin nanoparticles: Influence of pH and heating temperature. FOOD HYDROCOLLOIDS, 2018, 77:107-116. IF=5.089

  12. Miao LG, Zhang BJ *. Understanding the supramolecular structures and pasting features of adlay seed starches. FOOD HYDROCOLLOIDS, 2018, 3: 411-418 DOI: 10.1016/j.foodhyd.2018.05.034. IF=5.089

  13. Lv C, Yang J, Lu Q*. A comparative study on the adsorption and desorption characteristics of flavonoids from honey by six resins. FOOD CHEMISTRY, 2018, 268: 424-430. IF=4.946

  14. Deng JL, Lu Q*. Biochemical properties, antibacterial and cellular antioxidant activities of buckwheat honey in comparison to manuka honey. FOOD CHEMISTRY, 2018, 252:243-249.  IF=4.946

  15. Xiong WF, Li B*. Emulsion stability and dilatational viscoelasticity of ovalbumin/chitosan complexes at the oil-in-water interface. FOOD CHEMISTRY, 2018, 252:181-188.IF=4.946

  16. Fang YJ, Xu XY*. Study of Structure and Permeability Relationship of Flavonoids in Caco-2 Cells. NUTRIENTS, 2018, 9:12:1301  DOI: 10.3390/nu9121301.IF=4.196

  17. Huang, JJ, Huang QL*. Effect of phosphates on gelling characteristics and water mobility of myofibrillar protein from grass carp (Ctenopharyngodon idellus). FOOD CHEMISTRY, 2019, 272:84-92.IF=4.946

  18. Li CL, Jin GF*. Emulsifying properties development of pork myofibrillar and sacroplasmic protein irradiated at different dose: A combined FT-IR spectroscopy and low-field NMR. FOOD CHEMISTRY, 2018, 252:108-114. IF=4.946

  19. Zhu SC, Xiong SB*, Hu Y**. Self-assembly of collagen-based biomaterials: preparation, characterizations and biomedical applications. JOURNAL OF MATERIALS CHEMISTRY B, 2018, 6:18:2650-2676. IF=4.776

  20. Murtaza A, Hu WF*, Pan SY**. Aggregation and Conformational Changes in Native and Thermally Treated Polyphenol Oxidase From Apple Juice (Malus domestica). FRONTIERS IN CHEMISTRY, 2018, 23:1742-1757. IF=4.155

  21. Liu SY, Hu WF*. Catalytic and Structural Characterization of a Browning-Related Protein in Oriental Sweet Melon (Cucumis Melo var. Makuwa Makino). FRONTIERS IN CHEMISTRY, 2018, 6:354 DOI:10.3389/fchem.2018.00354. IF=4.155

  22. Li L, Wei XT*. Biogenic amines analysis and microbial contribution in traditional fermented food of Douchi. SCIENTIFIC REPORTS, 2018, 8:12567DOI:10.1038/s41598-018-30456-z. IF=4.122

  23. Huang CX, Virk SM, Li JQ*, Wang XH**. Isolation, Characterization, and Application of Bacteriophage LPSE1 Against Salmonella enterica in Ready to Eat (RTE) Foods. FRONTIERS IN MICROBIOLOGY, 2018, 9:1046. IF=4.019

  24. Muhammad Z, Ramzan R, Muhammad Z*, Pan SY**. Comparative Assessment of the Bioremedial Potentials of Potato Resistant Starch-Based Microencapsulated and Non-encapsulated Lactobacillus plantarum to Alleviate. FRONTIERS IN MICROBIOLOGY. 2018, 9: 1306 DOI: 10.3389/fmicb.2018.01306. IF= 4.019

  25. Li L, Wang L*,Wei XT**.Evaluation of the Biogenic Amines Formation and Degradation Abilities of Lactobacillus curvatus From Chinese Bacon. FRONTIERS IN MICROBIOLOGY, 2018,9: 1015DOI:10.3389/fmicb.2018.01015. IF=4.019

  26. Xiong T, Chen YJ*. Identification and quantification of proteins at adsorption layer of emulsion stabilized by pea protein isolates. COLLOIDS AND SURFACES B-BIOINTERFACES, 2018, 171:1-9. IF=3.997

  27. Wei JY, Peng BZ*. Effects of high hydrostatic pressure on structural and physical properties of nisin-SPI film. INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES, 2018, 111:976-982 IF=3.909

  28. Zhao L, Wang F, Lu Q*, Liu R**. Study on interaction between human salivary alpha-amylase and sorghum procyanidin tetramer: Binding characteristics and structural analysis. INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES, 2018, 118:1136-1141.IF=3.909

  29. Khalifa I, Li CM*. Understanding the shielding effects of whey protein on mulberry anthocyanins: Insights from multispectral and molecular modelling investigations. INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES, 2018, 119:116-124. IF=3.909

  30. Huo YQ, Zhang BJ*, Zhao SM**.An insight into the multi-scale structures and pasting behaviors of starch following citric acid treatment. INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES, 2018, 116: 793-800.IF=3.909

  31. Li NN, Zhang BJ*, Zhao SM**. Influence of Lactobacillus/Candida fermentation on the starch structure of rice and the related noodle features. INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES, 2018, 121: 882-888. IF=3.909

  32. Chen HL, Li Y*. In Situ Interfacial Conjugation of Chitosan with Cinnamaldehyde during Homogenization Improves the Formation and Stability of Chitosan-Stabilized Emulsions. LANGMUIR, 2018, 33:51:14608-14617. IF=3.789

  33. Ye SX, Li J*. Da-KGM based GO-reinforced FMBO-loaded aerogels for efficient arsenic removal in aqueous solution. International journal of biological macromolecules, 2017, 94: 527-543. IF=3.671

  34. Xiao YD, Huang QL*. Construction of a Cordyceps sinensis exopolysaccharide-conjugated selenium nanoparticles and enhancement of their antioxidant activities. International journal of biological macromolecules, 2017, 99:483-491. IF=3.671

  35. Yu JN, Yan FF, Lu Q*, Liu R**. Interaction between sorghum procyanidin tetramers and the catalytic region of glucosyltransferases-I from Streptococcus mutans UA159. FOOD RESEARCH INTERNATIONAL, 2018, 112:152-159.IF=3.52

  36. Xiong T, Xiong WF, Chen YJ*. FEffect of high intensity ultrasound on structure and foaming properties of pea protein isolate. FOOD RESEARCH INTERNATIONAL,2 018, 109:260-267. IF=3.52

  37. Fang YJ, Xu XY*. Structure characteristics for intestinal uptake of flavonoids in Caco-2 cells. FOOD RESEARCH INTERNATIONAL, 2018, 105:353-360. IF=3.52

  38. Ren C, Li B*. Effects of thermal sterilization on soy protein isolate/polyphenol complexes: Aspects of structure, in vitro digestibility and antioxidant activity. FOOD RESEARCH INTERNATIONAL, 2018,12: 284-290. IF=3.52

  39. Huang CX, Wang XH*. Isolation, characterization, and application of a novel specific Salmonella bacteriophage in different food matrices. FOOD RESEARCH INTERNATIONAL, 2018, 111:631-641 IF=3.52

  40. Hou T, He H*. A pivotal peptide (Val-Ser-Glu-Glu) from duck egg white promotes calcium uptake and structure-activity relationship study. JOURNAL OF FUNCTIONAL FOODS, 2018, 48: 448-456. IF=3.47

  41. Wang RD, Su GH, Zhang JL*. Identification and mechanism of effective components from rape (Brassica napus L.) bee pollen on serum uric acid level and xanthine oxidase activity. JOURNAL OF FUNCTIONAL FOODS, 2018, 47: 241-251.IF=3.47

  42. Khalifa I, Li CM*. Polyphenols of mulberry fruits as multifaceted compounds: Compositions, metabolism, health benefits, and stability-A structural review. JOURNAL OF FUNCTIONAL FOODS, 2018, 40:28-43.IF=3.47

  43. Liu WW, He H*. Hepatoprotective effects of selenium-biofortified soybean peptides on liver fibrosis induced by tetrachloromethane. JOURNAL OF FUNCTIONAL FOODS, 2018, 50:183-191. IF=3.47

  44. Zhan FC, Li B*. Bulk, Foam, and Interfacial Properties of Tannic Acid/Sodium Caseinate Nanocomplexes. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 2018, 66:6832-6839. IF=3.412

  45. Liang HS. Li B*. Engineering Multifunctional Coatings on Nanoparticles Based on Oxidative Coupling Assembly of Polyphenols for Stimuli-Responsive Drug Delivery. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 2018, 66: 26: 6897-6905.IF=3.412

  46. Li KK, Yao F, Li CM*. Persimmon Tannin Decreased the Glycemic Response through Decreasing the Digestibility of Starch and Inhibiting alpha-Amylase, alpha-Glucosidase, and Intestinal. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 2018,66 7:1629-1637.IF=3.412

  47. Liang FQ, Xu XY *. Attenuation of tert-Butyl Hydroperoxide (t-BHP)-Induced Oxidative Damage in HepG2 Cells by Tangeretin: Relevance of the Nrf2-ARE and MAPK Signaling Pathways. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 2018, 66: 25: 6317-6325. IF=3.412

  48. Zhu W, Li CM*. Inhibitory Effect of Persimmon Tannin on Pancreatic Lipase and the Underlying Mechanism in Vitro. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 2018, 66: 24: 6013-6021. IF=3.412

  49. Xiong WF, Li B*. Enhancing the photostability and bioaccessibility of resveratrol using ovalbumin-carboxymethylcellulose nanocomplexes and nanoparticles. FOOD & FUNCTION, 2018, 7:3788-3797.IF=3.289

  50. Peng SQ, Wei P, Lu Q*, Liu R**. Beneficial Effects of Poplar Buds on Hyperglycemia, Dyslipidemia, Oxidative Stress, and Inflammation in Streptozotocin-Induced Tune-2 Diabetes. JOURNAL OF IMMUNOLOGY RESEARCH, 2018: 7245956 DOI:10.1155/2018/7245956. IF=3.298

  51. Wu D, Liang HS*. Leveraging plant exine capsules as pH-responsive delivery vehicles for hydrophobic nutraceutical encapsulation. FOOD & FUNCTION, 2018, 9: 10: 5436-5442. IF=3.289

  52. Zhu W, Li CM*. Reshaped fecal gut microbiota composition by the intake of high molecular weight persimmon tannin in normal and high-cholesterol diet-fed rats. FOOD & FUNCTION, 2018, 9:1:541-551. IF=3.289

  53. Ullah I, Yin T*, Xiong SB**.Effects of thermal pre-treatment on physicochemical properties of nano-sized okara (soybean residue) insoluble dietary fiber prepared by wet media milling. JOURNAL OF FOOD ENGINEERING, 2018, 237: 18-26. IF=3.179

  54. Liu B, Peng BZ*. Kinetic and isotherm studies on the adsorption of tenuazonic acid from fruit juice using inactivated LAB. JOURNAL OF FOOD ENGINEERING, 2018, 224:45-52. IF=3.197

  55. Hou T, He H*. Collagen Peptides from Crucian Skin Improve Calcium Bioavailability and Structural Characterization by HPLC-ESI-MS/MS. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 2017, 65:8847-8854. IF=3.154

  56. Li M, Peng BZ*. Fermentative degradation of Patulin by Saccharomyces cerevisiae in aqueous solution. LWT-FOOD SCIENCE AND TECHNOLOGY, 2018, 97:427-433. IF=3.129

  57. Niu M, Niu M*, Zhao SM**. Comparative study on protein polymerization in whole-wheat dough modified by transglutaminase and glucose oxidase. LWT-FOOD SCIENCE AND TECHNOLOGY, 2018, 90:323-330. IF=3.129

  58. Huang BH, Zhao KL, Liu FX*.Changes on the rheological properties of pectin-enriched mango nectar by high intensity ultrasound. LWT-FOOD SCIENCE AND TECHNOLOGY, 2018, 91:414-422. IF=3.129

  59. Zhu W, Li CM*. Position and orientation of gallated proanthocyanidins in lipid bilayer membranes: influence of polymerization degree and linkage type. JOURNAL OF BIOMOLECULAR STRUCTURE & DYNAMICS, 2018, 36:11:2862-2875. IF=3.107

  60. Zhang GN, Du HY*. Changes in Nutrient Profile and Antioxidant Activities of Different Fish Soups, Before and After Simulated Gastrointestinal Digestion. MOLECULES, 2018, 23:8:1965 DOI: 10.3390/molecules23081965. IF=3.098

  61. Yuan F, Yuan F*. Characterization of Cultivar Differences of Blueberry Wines Using GC-QTOF-MS and Metabolic Profiling Methods. MOLECULES, 2018, 23:92376DOI:10.3390/molecules23092376. IF=3.098

  62. Iqbal A, Xu XY *. Inactivation, Aggregation and Conformational Changes of Polyphenol Oxidase from Quince (Cydonia oblonga Miller) Juice Subjected to Thermal and High-Pressure Carbon. MOLECULES, 2018, 23:7: 1743DOI:10.3390/molecules23071743. IF=3.098

  63. Peng JM, Li CM*. Separation and purification of four phenolic compounds from persimmon by high-speed counter-current chromatography. JOURNAL OF CHROMATOGRAPHY B-ANALYTICAL TECHNOLOGIES IN THE BIOMEDICAL AND LIFE SCIENCES, 2018, 1072:78-85. IF=2.441

  64. Li D, Li Y*. Impact of whey protein isolates and concentrates on the formation of protein nanoparticles-stabilised Pickering emulsions. INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 2018, 53:3:644-653. IF=2.383

  65. Zhang JL, Luo CL, Zhang JL*, Zhou Q**.Isolation and identification of two major acylated anthocyanins from purple sweet potato (Ipomoea batatas L. cultivar Eshu No. 8) by UPLC-QTOF-MS/MS and NMR. INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 2018, 53: 8: 1932-1941. IF=2.383

  66. Wang XF, Qiu N*. Effect of Different Heat Treatments on In Vitro Digestion of Egg White Proteins and Identification of Bioactive Peptides in Digested Products. JOURNAL OF FOOD SCIENCE, 2018, 83:4页:1140-1148.IF=2.018

  67. Li XR, Wang, LF*. Effect of ohmic heating on fundamental properties of protein in soybean milk. JOURNAL OF FOOD PROCESS ENGINEERING, 2018, 41:3:e12660DOI:10.1111/jfpe.12660. IF=1.955

  68. Liu YP, Qiu N*, Ma MH**. Comparative proteomic analysis of chicken, duck, and quail egg yolks. INTERNATIONAL JOURNAL OF FOOD PROPERTIES, 2018, 21: 1311-1321. IF=1.845

  69. Wang W, Yang H*, Cui M**. Textural and rheological properties of potato starch as affected by amino acids. INTERNATIONAL JOURNAL OF FOOD PROPERTIES, 2018, 20: S3123-S3134. IF=1.845

  70. Gu RJ, Yang H*. Effects of rice residue on physicochemical properties of silver carp surimi gels. INTERNATIONAL JOURNAL OF FOOD PROPERTIES, 2018, 21:1743-1754. IF=1.845

  71. Pan P, Qiu N*. Identification of candidate proteins interacted with ovalbumin during the early phase of embryonic development. INTERNATIONAL JOURNAL OF FOOD PROPERTIES, 2018, 20:S2305-S2312. IF=1.845Li X, Fan G*. Changes of aroma compounds and qualities of freshly-squeezed orange juice during storage. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE, 2018, 55:11:4530-4543. IF=1.797

  72. Ren JN, Fan G*. Effect of olive oil on the preparation of nanoemulsions and its effect on aroma release. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE, 2018, 55: 10:4223-4231. IF=1.797

  73. Hu LL, Zhang XY*. Selection of non-Saccharomyces yeasts for orange wine fermentation based on their enological traits and volatile compounds formation. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE, 2018,55:4001-4012. IF=1.797

  74. Zhou Y, Li JQ*. GntR is involved in the expression of virulence in strain Streptococcus suis P1/7. FEMS MICROBIOLOGY LETTERS, 2018, 365: 14 fny091 DOI: 10.1093/femsle/fny091.IF=1.735

  75. Hu YY, Wang, LF*. Influence of ethylene and ethephon treatments on the peel color and carotenoids of Gannan Newhall navel orange during postharvest storage. JOURNAL OF FOOD BIOCHEMISTRY, 2018, 42:5e12534 DOI: 10.1111/jfbc.12534. IF=1.552

  76. Ren JN, Fan G*. Study on the optimization of the decolorization of orange essential oil. FOOD SCIENCE AND BIOTECHNOLOGY, 2018, 27: 4: 929-938. IF=0.786

  77. Wu FR, Du HY*. Rheology and Texture Properties of Surimi Gels of Northern Snakehead (Channa Argus) as Affected by Angelica Sinensis (Oliv.) Diels. (Danggui) Powder. JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY, 2018, 27:4:486-495. IF=0.682

  78. Liu YS, He H*.Effect of Collagen Peptides from Skin of Carassius auratus on Promoting Calcium Absorption in Mice. Shipin Kexue/Food Science, v 39, n 13, p 241-245.（EI）

  79. Zhao JJ, He H*. Protective Effects of Selenium-Enriched Corn Peptides on Liver Injury Induced by Acetaminophen in Mice. Shipin Kexue/Food Science, v 39, n 11, p 201-206. （EI）

  80. Guo KH, Hu XB. Preparation and Properties of Silver Carp Skin Gelatin-Sodium Alginate Composite Films. Shipin Kexue/Food Science, v 39, n 7, p 243-248.（EI）

  81. Li ML, Li CM*. Identification of Anthocyanins in Red Raspberry and Mulberry Juices and Effects of Different Sterilization Treatments on the Quality of Juices. Shipin Kexue/Food Science, v 39, n 11, p 75-82.（EI）

  82. Zhao L, Liu R*.Isolation and Identification of Procyanidin A1from Peanut Skins and Its Inhibitory Effect on the Formation of Acrylamide. Shipin Kexue/Food Science, v 39, n 20, p 1-6. （EI）

  83. Li H, Xu XY*. Effect of Vacuum Impregnation on Quality Changes of Turnip during the Pickling Process. Shipin Kexue/Food Science, v 39, n 14, p 36-41. （EI）

  84. Li H, Xu XY*.Structures of Flavones in Lotus Plumule Water Extract and the Effect on RAW264.7 Mouse' Macrophage Producing NO. Journal of Chinese Institute of Food Science and Technology, v 18, n 2, p 44-54. （EI）

  85. Wang JJ, Xu XY*. Analysis of Schaftoside and It's Anti-inflammatory Activity in the Water Extracts from 8 Lotus Plumule. Journal of Chinese Institute of Food Science and Technology, v 18, n 3, p 291-298. （EI）

  86. Zhao WF, Xu XY*. Effect of Membrane's Compound Mode on Separation of Active Constituents from Lotus Plumule (Nelumbo nucifera Gaertn) Water Extraction. Journal of Chinese Institute of Food Science and Technology, v 17, n 8, p 165-169.（EI）

  87. 刘方甜，袁芳*. 酶促增香对2个品种蓝莓酒理化性质及香气物质的影响. 食品与发酵工业,2018,5：108-114

  88. 吴潇扬，胡杨*. 梯度升温法”提取鱼鳞明胶及其理化特性的研究. 现代食品科技，2018, 35:118-125

  89. 汪雪瑞，王承明*.山桐子压榨油软脱胶的响应面优化研究. 食品科技，2018,43：218-223

  90. 张亚珍，王凌*.盐离子对花生粕分离蛋白纳米粒子及其稳定皮克林乳液特性的影响. 食品工业科技，2018网络预发表

  91. 汪薇，杨宏*.斑点叉尾鮰鱼皮明胶制备及其胶凝性能优化研究. 轻工学报，2018，33：9-19

  92. 陈倩茜，刘凤霞*.高场强超声处理对柑橘果胶分子结构及其功能特性的影响. 食品与发酵工业，2018网络预发表

  93. 任婧楠，范刚*.锦橙中β-葡萄糖苷酶的提取纯化及其结构表征. 食品工业科技，2018网络预发表

  94. 滕永新，胡婉峰*.鲜切荸荠变色机理及控制方法研究进展. 食品工业科技，2018，40：321-325

  95. 赵莉，刘睿*.花生红衣中原花青素A1的分离鉴定及其对丙烯酰胺的抑制效果. 食品科学，2018，39:1-9

  96. 贾洋洋，李春美*.不同包装方式对恒温贮藏柿子脆片品质影响的比较. 现代食品科技，2018，34：196-204

  97. 任婧楠，范刚*.甜橙精油纳米乳液的制备及其抑菌作用研究. 食品工业科技，2018，23:80-104

  98. 曹雪丹，李二虎*.宽皮橘精油挥发性成分的电子鼻和GC-MS分析. 食品与机械，2018,34：48-53

  99. 李晓，范刚*.瓦伦西亚橘烯生物转化生成圆柚酮. 食品科学，2019,40：77-84

  100. 张瑶，王承明*.鲊肉粉发酵过程中理化指标动态变化.食品工业科技，2018，20:6-17

  101. 张瑶，王承明*.鲊肉粉发酵过程中细菌动态变化研究. 中国酿造，2018，37:51-55

  102. 张瑶，王承明*.菜籽清蛋白的主要成分分析及急性毒性试验研究. 中国油脂，2018，43:23-26

  103. 胡兰兰，张秀艳*.樱桃仁的小鼠饲喂安全性评价. 现代食品科技，2018，34:218-223

  104. 王佳，张秀艳*.具有α-淀粉酶分泌活性而低产氨基甲酸乙酯的酵母菌构建. 食品工业科技，2018,9：106-110

  105. 魏萍，刘睿*. 蜂胶和杨树胶中黄酮类成分及其抑制α-葡萄糖苷酶活性研究. 华中农业大学学报，2018，37:92-99

  106. 钱秋红，谢定源*. 紫薯鲜料非油炸方便面的研制. 食品科技，2018，43:159-165

  107. 王晶晶，徐晓云*. 8种莲子心水提物中夏佛塔苷含量及其抗炎活性分析. 中国食品学报， 2018，18：291-298

  108. 张高楠，杜红英*. 4种甜米酒主要营养成分与滋味特征对比及分析. 华中农业大学学报， 2018，37：89-95

  109. 李慧，徐晓云*.莲子心水提物中黄酮类化合物的结构_省略_4_7小鼠巨噬细胞NO生成的影响. 中国食品学报， 2018，18:44-54

  110. 刘程玲，王鲁峰*. 普鲁兰酶酶解处理红薯淀粉及其性质研究. 中国粮油学报. 2018，33：6-11

  111. 商龙臣，李斌*. 膳食纤维饱腹感的研究进展. 食品质量安全检测学报，2018，9:372-379

  112. 孙晓雯，潘思轶*.星点设计-效应面法优化枳雀内果皮柠檬苦素提取工艺. 食品工业科技，2018，39:169-173


 

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