1

*合作（生命科学技术学院&食品科技学院）

环境食品学教育部重点实验室

Gao, HF   (Gao, Hongfei)

1. Tian, J   (Tian, Jing); 2. Lin, YJ (Lin, Yongjun)

Highly   sensitive immunosensing platform for one-step detection of genetically   modified crops

SCIENTIFIC   REPORTS  卷: 9  文献号: 16117  DOI: 10.1038/s41598-019-52651-2  出版年: NOV 6 2019

2045-2322

4.011

Article

2

食品科技学院

环境食品学教育部重点实验室

1. Zhan, FC   (Zhan, Fuchao) ; 2. Hu, JN (Hu, Jiangnan)

Li, B (Li,   Bin)

Complexation   between sodium caseinate and gallic acid: Effects on foam properties and   interfacial properties of foam

FOOD   HYDROCOLLOIDS  卷: 99  文献号: UNSP 105365  DOI: 10.1016/j.foodhyd.2019.105365  出版年: FEB 2020

0268-005X

1873-7137

5.839

Article

3

食品科技学院

环境食品学教育部重点实验室

Shi, WK   (Shi, Wen-Ke)

Zhang, XY   (Zhang, Xiuyan)

Effect of   Issatchenkia terricola and Pichia kudriavzevii on wine flavor and quality   through simultaneous and sequential co-fermentation with Saccharomyces   cerevisiae

LWT-FOOD   SCIENCE AND TECHNOLOGY  卷: 116  文献号: 108477  DOI: 10.1016/j.lwt.2019.108477  出版年: DEC 2019

0023-6438

1096-1127

3.714

Article

4

食品科技学院

环境食品学教育部重点实验室

Hu, HJ (Hu,   Haijuan)

Pan, SY   (Pan, Siyi)

Role of the   Gut Microbiota and Their Metabolites in Modulating the Cholesterol-Lowering   Effects of Citrus Pectin Oligosaccharides in C57BL/6 Mice

JOURNAL OF   AGRICULTURAL AND FOOD CHEMISTRY  卷: 67  期: 43  页: 11922-11930  DOI: 10.1021/acs.jafc.9b03731  出版年: OCT 30 2019

0021-8561

1520-5118

3.571

Article

5

食品科技学院

环境食品学教育部重点实验室

Zhu, FL   (Zhu, Fangli)

Qiu, N (Qiu,   Ning)

Integrated   Proteomic and N-Glycoproteomic Analyses of Chicken Egg during Embryonic   Development

JOURNAL OF   AGRICULTURAL AND FOOD CHEMISTRY  卷: 67  期: 42  页: 11675-11683  DOI: 10.1021/acs.jafc.9b05133  出版年: OCT 23 2019

0021-8561

1520-5118

3.571

Article

6

食品科技学院

环境食品学教育部重点实验室; 国家大宗淡水鱼加工技术研发分中心（武汉）

Jia, CH   (Jia, Caihua)

Liu, R (Liu,   Ru)

Physical   Properties of Fish Oil Microcapsules Prepared with Octenyl Succinic   Anhydride-Linked Starch and Maltodextrin

FOOD AND   BIOPROCESS TECHNOLOGY  卷: 12  期: 11  页: 1887-1894  DOI: 10.1007/s11947-019-02342-7  提前访问日期: OCT   2019   出版年: NOV   2019

1935-5130

1935-5149

3.032

Article

7

食品科技学院

环境食品学教育部重点实验室

Jia, CH   (Jia, Cai-Hua)

Lee, KT   (Lee, Ki-Teak)

Evaluation   model for cocoa butter equivalents based on fatty acid compositions and   triacylglycerol patterns

FOOD SCIENCE   AND BIOTECHNOLOGY  卷: 28  期: 6  页: 1649-1658  DOI: 10.1007/s10068-019-00630-8  出版年: DEC 2019

1226-7708

2092-6456

0.888

Article