1. Hu Y, Dan WH*. Development of collagen/polydopamine complexed matrix as mechanically enhanced and highly biocompatible semi-natural tissue engineering scaffold. ACTA BIOMATERIALIA, 2016, 47: 135-148. IF=6.319(通讯作者外单位)

2. Chen HY, Chen FS*. Vinegar Functions on Health: Constituents, Sources, and Formation Mechanisms. COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY, 2019, 15:6:1124-1138. IF=5.974

3. Li NN, Zhang BJ*. Effects of concurrent ball milling and octenyl succinylation on structure and physicochemical properties of starch. CARBOHYDRATE POLYMERS  卷: 155  页: 109-116. IF=4.811

4. Hu T, Huang QL*. A comb-like branched beta-D-glucan produced by a Cordyceps sinensis fungus and its protective effect against cyclophosphamide-induced immunosuppression in mice. CARBOHYDRATE POLYMERS  卷: 142  页: 259-267. IF=4.811

5. Huang JJ, Huang QL*. Steady, dynamic, and creep-recovery rheological properties of myofibrillar protein from grass carp muscle. FOOD HYDROCOLLOIDS  卷: 61  页: 48-56. IF=4.747

6. Huang Q, Li B*. Comparative studies of konjac flours extracted from Amorphophallus guripingensis and Amorphophallus rivirei: Based on chemical analysis and rheology. FOOD HYDROCOLLOIDS  卷: 57  页: 209-216. IF=4.747

7. Wang YT, Li B*. Chitin microspheres: A fascinating material with high loading capacity of anthocyanins for colon specific delivery. FOOD HYDROCOLLOIDS  卷: 63  页: 293-300. IF=4.747

8. Xiong WF，Li B*. Ovalbumin-chitosan complex coacervation: Phase behavior, thermodynamic and rheological properties. FOOD HYDROCOLLOIDS  卷: 61  页: 895-902. IF= 4.747

9. Li ZS, Li J*. Effect of substitution degree on carboxymethylcellulose interaction with lysozyme. FOOD HYDROCOLLOIDS  卷: 62  页: 222-229. IF=4.747

10. Chen HL, Li Y *. Preparation, characterization, and properties of chitosan films with cinnamaldehyde nanoemulsions. FOOD HYDROCOLLOIDS  卷: 61  页: 662-671. IF=4.747

11. Hou T, He H*. Desalted duck egg white peptides promote calcium uptake by counteracting the adverse effects of phytic acid. FOOD CHEMISTRY  卷: 219  页: 428-435. IF=4.529

12. Fan MC，Huang QL*. Gel characteristics and microstructure of fish myofibrillar protein/cassava starch composites. FOOD CHEMISTRY  卷: 218  页: 221-230. IF=4.529

13. Shen QY, Yang RJ*. Enhancement of isomerization activity and lactulose production of cellobiose 2-epimerase from Caldicellulosiruptor saccharolyticus. FOOD CHEMISTRY  卷: 207  页: 60-67. IF=4.529

14. Wang W, Yang H*. Effects of salts on the gelatinization and retrogradation properties of maize starch and waxy maize starch. FOOD CHEMISTRY  卷: 214  页: 319-327 IF=4.529

15. Wang B, Chen WP*. Global insights into acetic acid resistance mechanisms and genetic stability of Acetobacter pasteurianus strains by comparative genomics. SCIENTIFIC REPORTS  卷: 5  文献号: 18330 DOI: 10.1038/srep18330. IF=4.259

16. Tian, M, Pan SY*. Molecular Insight into Affinities of Gallated and Nongallated Proanthocyanidins Dimers to Lipid Bilayers. SCIENTIFIC REPORTS  卷: 6  文献号: 37680 DOI: 10.1038/srep37680. IF= 4.259

17. Zhu W, Li CM*. Insights into the rheological behaviors evolution of alginate dialdehyde crosslinked collagen solutions evaluated by numerical models. SCIENTIFIC REPORTS  卷: 6  文献号: 37680 DOI: 10.1038/srep37680. IF=4.259

18. Fang YJ, Xu XY*. 3D-QSAR and docking studies of flavonoids as potent Escherichia coli inhibitors. SCIENTIFIC REPORTS  卷: 6  文献号: 23634 DOI: 10.1038/srep23634. IF=4.259

19. Xiong WF, Li B*.. High intensity ultrasound modified ovalbumin: Structure, interface and gelation properties. ULTRASONICS SONOCHEMISTRY  卷: 31  页: 302-309. IF=4.218

20. Tian J, Deng HB*. Antimicrobial application of nanofibrous mats self-assembled with chitosan and epigallocatechin gallate. COLLOIDS AND SURFACES B-BIOINTERFACES  卷: 145  页: 643-652. IF=3.887

21. Wang YT, Chen YJ*. Nanogels fabricated from bovine serum albumin and chitosan via self-assembly for delivery of anticancer drug. COLLOIDS AND SURFACES B-BIOINTERFACES  卷: 146  页: 107-113. IF=3.887

22. Liang HS, Li B*.Supramolecular design of coordination bonding architecture on zein nanoparticles for pH-responsive anticancer drug delivery. COLLOIDS AND SURFACES B-BIOINTERFACES  卷: 136  页: 1224-1233. IF=3.887

23. Su YT, Du HY*. Characterization of cationic starch flocculants synthesized by dry process with ball milling activating method. INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES  卷: 87  页: 34-40. IF=3.671

24. Ye SX, Li B*. KGM-based magnetic carbon aerogels matrix for the uptake of methylene blue and methyl orange. INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES  卷: 92  页: 1169-1174. IF=3.671

25. Wang YT, Li B*.. New photocatalyst based on graphene oxide/chitin for degradation of dyes under sunlight. INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES  卷: 81  页: 477-482. IF=3.671

26. Ye SX, Li B*. Development of Mag-FMBO in clay-reinforced KGM aerogels for arsenite removal. INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES  卷: 87  页: 77-84. IF=3.671

27. Wang MM, Liu FX*. Characterization and functional properties of mango peel pectin extracted by ultrasound assisted citric acid. INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES  卷: 91  页: 794-803. IF=3.671

28. Liu YL, Pan SY*. Anti-diabetic effect of citrus pectin in diabetic rats and potential mechanism via PI3K/Akt signaling pathway. INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES  卷: 89  页: 484-488. IF=3.671

29. Liu J, Chen FS*. Identification and role analysis of an intermediate produced by a polygenic mutant of Monascus pigments cluster in Monascus ruber M7. APPLIED MICROBIOLOGY AND BIOTECHNOLOGY  卷: 100  期: 16  页: 7037-7049.IF=3.42

30. Dong XX, Li JQ*. Characteristics of Vibrio parahaemolyticus isolates obtained from crayfish (Procambarus clarkii) in freshwater. INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY  卷: 238  页: 132-138. IF=3.339

31. Liang HS, Li B*. Engineering Multifunctional Films Based on Metal-Phenolic Networks for Rational pH-Responsive Delivery and Cell Imaging. ACS BIOMATERIALS-SCIENCE & ENGINEERING  卷: 2  期: 3  页: 317-325. IF=3.234

32. Zhu W, Li CM*. Structure-Dependent Membrane-Perturbing Potency of Four Proanthocyanidin Dimers on 3T3-L1 Preadipocytes. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY  卷: 64  期: 37  页: 7022-7032.IF= 3.154

33. Wang YT, Li B*. Nature-Inspired One-Step Green Procedure for Enhancing the Antibacterial and Antioxidant Behavior of a Chitin Film: Controlled Interfacial Assembly of Tannic Acid onto a Chitin Film. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY  卷: 64  期: 28  页: 5736-5741. IF=3.154

34. Chen JY, Li CM*. Novel proanthocyanidin dimer analogues with the C-ring-opened diaryl-propan-2-gallate structural unit and enhanced antioxidant activities. JOURNAL OF FUNCTIONAL FOODS  卷: 21  页: 290-300. IF=3.144

35. Ge ZZ. Li CM*. Persimmon tannin regulates the expression of genes critical for cholesterol absorption and cholesterol efflux by LXR alpha independent pathway. JOURNAL OF FUNCTIONAL FOODS  卷: 23  页: 283-293  DOI: 10.1016/j.jff.2016.02.033  出版年: MAY 2016. IF=3.144

36. Nie RZ, Li CM*. A-type dimeric epigallocatechin-3-gallate (EGCG) is a more potent inhibitor against the formation of insulin amyloid fibril than EGCG monomer. BIOCHIMIE  卷: 125  页: 204-212. IF=3.112

37. Zhu SC, Hu Y*. Fabrication of a novel bio-inspired collagen-polydopamine hydrogel and insights into the formation mechanism for biomedical applications. RSC ADVANCES  卷: 6  期: 70  页: 66180-66190. IF=3.108

38. Liang HS, Li B*.pH-Degradable antioxidant nanoparticles based on hydrogen-bonded tannic acid assembly. RSC ADVANCES  卷: 6  期: 37  页: 31374-31385.IF=3. 108

39. Liang HS, Li B*. Engineering functional alginate beads for encapsulation of Pickering emulsions stabilized by colloidal particles. RSC ADVANCES  卷: 6  期: 103  页: 101267-101276. IF=3. 108

40. Liang HS, Li B*. Coordination-driven multilayer of phosvitin-polyphenol functional nanofibrous membranes: antioxidant and biomineralization applications for tissue engineering. RSC ADVANCES  卷: 6  期: 101  页: 98935-98944. IF=3. 108

41. Chen HL, Tian J*. Investigation into the physical stability of a eugenol nanoemulsion in the presence of a high content of triglyceride. RSC ADVANCES  卷: 6  期: 93  页: 91060-91067. IF=3. 108

42. Zhang J, Yin T*. Thermal treatments affect breakage kinetics and calcium release of fish bone particles during high-energy wet ball milling. JOURNAL OF FOOD ENGINEERING  卷: 183  页: 74-80. IF=3.099

43. Liu BH, Hu H*. Ball-milling changed the physicochemical properties of SPI and its cold-set gels. JOURNAL OF FOOD ENGINEERING  卷: 195  页: 158-165. IF=3.099

44. Shah BR, Li B*. Bioaccessibility and antioxidant activity of curcumin after encapsulated by nano and Pickering emulsion based on chitosan-tripolyphosphate nanoparticles. FOOD RESEARCH INTERNATIONAL  卷: 89  页: 399-407. IF=3.086

45. Zhang CL, Li B*. Influence of anionic alginate and cationic chitosan on physicochemical stability and carotenoids bioaccessibility of soy protein isolate-stabilized emulsions. FOOD RESEARCH INTERNATIONAL  卷: 77  页: 419-425. IF=3.086

46. Wang C, Zhang JL *. High performance liquid chromatography (HPLC) fingerprints and primary structure identification of corn peptides by HPLC-diode array detection and HPLC-. JOURNAL OF FOOD AND DRUG ANALYSIS  卷: 24  期: 1  页: 95-104. IF=3.048

47. Peng BZ, Peng BZ *. Study on growth characteristic and microbial desulfurization activity of the bacterial stain MP12. BIOCHEMICAL ENGINEERING JOURNAL  卷: 112  页: 202-207. IF=2.892

48. Li M, Wu JP *. Highly diastereoselective acylation of L-menthol by a lipase from Stenotrophomonas maltophilia CGMCC 4254. BIOCHEMICAL ENGINEERING JOURNAL  卷: 109  页: 81-87. IF=2.892

49. Li JJ, Fan G *. Effect of Food Emulsifiers on Aroma Release. MOLECULES  卷: 21  期: 4  文献号: 511  DOI: 10.3390/molecules21040511. IF=2.861

50. Zhang LL, Fan G *. Proteins differentially expressed during limonene biotransformation by Penicillium digitatum DSM 62840 were examined using iTRAQ labeling coupled with 2D-LC-MS/MS. JOURNAL OF INDUSTRIAL MICROBIOLOGY & BIOTECHNOLOGY  卷: 43  期: 10  页: 1481-1495.IF=2.81

51. Sui Y, Sun ZD*. Characterization and preparation of oligomeric procyanidins from Litchi chinensis pericarp. FITOTERAPIA  卷: 112  页: 168-174. IF=2.698

52. Li M, Wu JP *. Cloning and characterization of a novel lipase from Stenotrophomonas maltophilia GS11: The first member of a new bacterial lipase family XVI. JOURNAL OF BIOTECHNOLOGY  卷: 228  页: 30-36. IF=2.599

53. Zhou MX, Hu H*. Effect of high intensity ultrasound on physicochemical and functional properties of soybean glycinin at different ionic strengths. INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES  卷: 34  页: 205-213. IF=2.573

54. Ma ZL, Hu H*. Purification and identification of corn peptides that facilitate alcohol metabolism by semi-preparative high-performance liquid chromatography and nano liquid. JOURNAL OF SEPARATION SCIENCE  卷: 39  期: 21  页: 4234-4242. IF=2.557

55. Shao YC, Chen FS*. mrskn7, a putative response regulator gene of Monascus ruber M7, is involved in oxidative stress response, development, and mycotoxin production.  MYCOLOGIA  卷: 108  期: 5  页: 851-859. IF=2.55

56. Chen WF, Wang XH*. Rapid detection of ochratoxin A on membrane by dot immunogold filtration assay. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE  卷: 96  期: 2  页: 610-614. IF=2.463

57. Tai YN, Fan G *. Optimisation of alpha-terpineol production by limonene biotransformation using Penicillium digitatum DSM 62840. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE  卷: 96  期: 3  页: 954-961. IF=2.463

58. Yang SZ, Peng LT*. Effects of poplar buds as an alternative to propolis on postharvest diseases control of strawberry fruits. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE  卷: 96  期: 6  页: 2136-2141. IF=2.463

59. Wen Y, Niu M*.Structural characteristics and functional properties of rice bran dietary fiber modified by enzymatic and enzyme-micronization treatments. LWT-FOOD SCIENCE AND TECHNOLOGY  卷: 75  页: 344-351. IF=2.329

60. Zhang LL, Fan G *. Effects of modified starches on the processing properties of heat-resistant blueberry jam. LWT-FOOD SCIENCE AND TECHNOLOGY  卷: 72  页: 447-456. IF=2.329

61. Peng BZ, Peng BZ *. Monitoring of alcohol strength and titratable acidity of apple wine during fermentation using near-infrared spectroscopy. LWT-FOOD SCIENCE AND TECHNOLOGY  卷: 66  页: 86-92. IF=2.329

62. Guo HL, Li M*. Cloning, expression and characterization of a novel cold-active and organic solvent-tolerant esterase from Monascus ruber M7. EXTREMOPHILES  卷: 20  期: 4  页: 451-459. IF=2.236

63. Mo QR, Li M*. A novel thermostable and organic solvent-tolerant lipase from Xanthomonas oryzae pv. oryzae YB103: screening, purification and characterization. EXTREMOPHILES  卷: 20  期: 2  页: 157-165.IF=2.236

64. Liu QP, Wang XH*. Inactivation of the global regulator LaeA in Monascus ruber results in a species-dependent response in sporulation and secondary metabolism. FUNGAL BIOLOGY  卷: 120  期: 3  页: 297-305. IF=2.184

65. Yu XY, Gu ZP*. Modification of Collagen for Biomedical Applications: A Review of Physical and Chemical Methods. CURRENT ORGANIC CHEMISTRY  卷: 20  期: 17  页: 1797-1812.IF=1.924

66. Khan SA, Liu XY*. H-1 NMR-based serum metabolic profiling of Carassius auratus gibelio under the toxicity of Pb2+ and Cd2+. INTERNATIONAL JOURNAL OF ENVIRONMENTAL SCIENCE AND TECHNOLOGY  卷: 13  期: 11  页: 2597-2608. IF=1.915

67. Zhu SC, Hu Y*. Evaluation of alginate dialdehyde as a suitable crosslinker on modifying porcine acellular dermal matrix: The aggregation of collagenous fibers. JOURNAL OF APPLIED POLYMER SCIENCE  卷: 133  期: 25  文献号: 43550  DOI: 10.1002/app.43550. IF=1.86

68. Peng BZ, Peng BZ *.Effects of Fermentation Temperature on Key Aroma Compounds and Sensory Properties of Apple Wine. JOURNAL OF FOOD SCIENCE  卷: 80  期: 12  页: S2937-S2943. IF=1.815

69. Liu R, Xiong SB*. Gelling Properties of Fish/Pork Mince Mixtures. JOURNAL OF FOOD SCIENCE  卷: 81  期: 2  页: C301-C307. IF=1.815

70. .Huo YQ, Zhao SM*.Cadmium Removal from Rice by Separating and Washing Protein Isolate. JOURNAL OF FOOD SCIENCE  卷: 81  期: 6  页: T1576-T1584. IF=1.815

71. .Ye Y, Wang XH*. Spectra analysis of coating antigen: A possible explanation for difference in anti-AFB1 polyclonal antibody sensitivity. JOURNAL OF MOLECULAR STRUCTURE  卷: 1121  页: 74-79. IF=1.753

72. Si TL, Li EH*. Enhanced anti-inflammatory effects of DHA and quercetin in lipopolysaccharide-induced RAW264.7 macrophages by inhibiting NF-kappa B and MAPK activation. MOLECULAR MEDICINE REPORTS  卷: 14  期: 1  页: 499-508. IF=1.692

73. Xu W, Zhang JL*.Inhibitory effect of Gardenblue blueberry (Vaccinium ashei Reade) anthocyanin extracts on lipopolysaccharide-stimulated inflammatory response in RAW 264.7 cells. JOURNAL OF ZHEJIANG UNIVERSITY-SCIENCE B  卷: 17  期: 6  页: 425-436. IF=1.676

74. Huang Q, Chen YJ*.Significant improvement for the functional properties of konjac glucomannan based on phase separation. INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY  卷: 51  期: 11  页: 2396-2405. IF=1.64

75. Chen HY, Chen FS*.Phenolic acids inhibit the formation of advanced glycation end products in food simulation systems depending on their reducing powers and structures. INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION  卷: 67  期: 4  页: 400-411. IF=1.44

76. Zhang Y, Li CM*. Comparison of the carotenoid compositions and protection of in-season and anti-season tomato extracts against d-galactose-induced cognition deficits and oxidative. INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION  卷: 67  期: 8  页: 983-994. IF=1.44

77. Chen HY, Chen FS*.Free Phenolic Acids in Shanxi Aged Vinegar: Changes During Aging and Synergistic Antioxidant Activities. INTERNATIONAL JOURNAL OF FOOD PROPERTIES  卷: 19  期: 6  页: 1183-1193.IF=1.427

78. Chang T, Yang H*.Effects of the Acid- and Alkali-Aided Processes on Bighead Carp (Aristichthys nobilis) Muscle Proteins. INTERNATIONAL JOURNAL OF FOOD PROPERTIES  卷: 19  期: 8  页: 1863-1873. IF=1.427

79. Yin JJ, Zhang JL*. Protective effect of extract of Mauremys mutica against cyclophosphamide (CY)-induced suppression of immune function in mice. FOOD AND AGRICULTURAL IMMUNOLOGY  卷: 27  期: 4  页: 577-588. 1.392

80. Tian WL, Li Y*. PHYSICAL STABILITY AND ANTIMICROBIAL ACTIVITY OF ENCAPSULATED CINNAMALDEHYDE BY SELF-EMULSIFYING NANOEMULSION. JOURNAL OF FOOD PROCESS ENGINEERING  卷: 39  期: 5  页: 462-471. IF=1.37

81. Wang W, Yang H*. Effects of salts on the freeze-thaw stability, gel strength and rheological properties of potato starch. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE  卷: 53  期: 9  页: 3624-3631. IF=1.262

82. Chen JY, Li CM*. Comparison of sensory and compositions of five selected persimmon cultivars (Diospyros kaki L.) and correlations between chemical components and processing characteristics. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE  卷: 53  期: 3  页: 1597-1607. IF=1.262

83. Ismaiel M, Yang H*.Dietary fiber role in type 2 diabetes prevention. BRITISH FOOD JOURNAL  卷: 118  期: 4  页: 961-975. IF=1.206

84. Liu YL, Wang LF*.Effect of Grinding Methods on Structural, Physicochemical, and Functional Properties of Insoluble Dietary Fiber from Orange Peel. INTERNATIONAL JOURNAL OF POLYMER SCIENCE  文献号: 6269302  DOI: 10.1155/2016/6269302. IF=1.077

85. Cao LW, Liu R*. CONFORMATIONAL CHANGES AND KINETIC STUDY OF ACTOMYOSIN FROM SILVER CARP SURIMI WITH MODIFIED STARCH-SUCROSE MIXTURES DURING FROZEN STORAGE. JOURNAL OF FOOD QUALITY  卷: 39  期: 1  页: 54-63. IF=0.968

86. Yang ZY, Fan G *.CHANGES IN THE PHYSICOCHEMICAL CHARACTERISTICS, FREE AND BOUND AROMA COMPOUNDS IN THE RASPBERRY JUICE DURING STORAGE. JOURNAL OF FOOD PROCESSING AND PRESERVATION  卷: 39  期: 6  页: 2834-2843. IF=0.791

87. Li XD, Li XD*. Copigmentation effects and thermal degradation kinetics of purple sweet potato anthocyanins with metal ions and sugars. APPLIED BIOLOGICAL CHEMISTRY  卷: 59  期: 1  页: 15-24. IF= 0.75

88. Feng YL, Chen FS*.A Monascus pilosus MS-1 strain with high-yield monacolin K but no citrinin. FOOD SCIENCE AND BIOTECHNOLOGY  卷: 25  期: 4  页: 1115-1122. IF=0.699

89. Wang YT, Wang L*. Crayfish Carapace Powder Adsorbing Heavy Metal Ions from Aqueous Solution: Capacity, Characterization, Mechanism. JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY  卷: 25  期: 1  页: 122-130. IF=0.478

90. Wang SY, Chen H*.A plate-on-plate sandwiched Z-scheme heterojunction photocatalyst: BiOBr-Bi2MoO6with enhanced photocatalytic performance. Applied Surface Science, v 391, p 194-201.(EI)

91. Ren JN, Fan G *Suspension stability of an orange juice beverage containing sacs. Modern Food Science and Technology, v 31, n 11, p 277-283. (EI)

92. 郭丹君，何慧*.生物活性肽促钙吸收机制与钙离子通道. 食品安全质量检测学报，2016，32:49-56

93. 刘维维，何慧*.大豆分离蛋白及7S、11S蛋白对肝脏的保护作用. 中国粮油学报，2017，31(11):2154 -2163

94. 田晶，刘睿*.高粱外种皮原花青素四聚体对远缘链球菌6715粘附的影响.现代食品科技， 2017，36：15-20

95. 尤亚林，徐晓云*. 细香葱提取物对人胃癌细胞SGC7901抑制作用. 食品科学，2017,38：176-181

96. 胡燕，李斌*.美拉德反应产物的功能特性和安全性研究进展. 食品工业，2017,36：258-262

97. 王驰，何慧*.恩施鱼塘坝玉米硒富集及玉米肽抗氧化活性研究. 中国粮油学报，2016, 9: 75-80

98. 周婷，刘睿*.花生红衣中B型二聚体原花青素对丙烯酰胺的抑制效果. 食品工业科技，2016，10：66-71

99. 胡婉峰，彭帮柱*.芒果中褐变相关酶的酶学性质及结构表征. 华中农业大学学报，2016,4：106-112

100. 胡婷，黄琪琳*.脉冲微波处理对大米理化指标和流变特性的影响. 食品工业科技，2017网络预发表

101. 王宁宁，张秀艳*.分泌表达苹果酸乳酸酶的大肠杆菌系统的构建. 食品与生物技术学报，2016,5：498-503

102. 李宝丽，刘睿*.顶空固相微萃取-气质联用结合主成分分析研究纯葡萄汁的香气成. 中国食品学报，2016,4：258-270

103. 黄行健，潘思轶*.红肉桃皮中多酚氧化酶的酶学特性及结构表征. 华中农业大学学报，2016,3：114-121

104. 李宏，刘晓宇*.“Cocktail”法研究辛硫磷对鲫鱼细胞色素P450酶活性的影响. 食品安全质量检测学报，2016,4：1599-1606

105. 汪薇，严守雷*. 超高压处理对鲜切莲藕品质及其贮藏性的影响. 华中农业大学学报，2016,2：101-107

106. 傅虹飞，潘思轶*.紫粒小麦麸皮花色苷提取工艺优化及其抗氧化活性研究. 食品工业科技，2016,1：278-283