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实验室2020年发表SCI收录论文（117篇）

发布者：任婧楠    发布时间：2021-04-25
序号 第一作者中文名 通讯作者中文名 论文题目 来源 ISSN 2019影响因子 文献类型 收录月 收录年 出版年 2018影响因子
1 徐骁 1.丁星; 2.陈浩 Highly Intensified Molecular Oxygen Activation on Bi@Bi2MoO6   via a Metallic Bi-Coordinated Facet-Dependent Effect ACS APPLIED MATERIALS & INTERFACES  卷: 12  期: 1  页: 1867-1876  DOI: 10.1021/acsami.9b17623  出版年: JAN 8 2020 1944-8244 8.758 Article 01-02月 2020 2020 8.456
2 吴迪 李晶 The influence of deacetylation degree of konjac glucomannan on   rheological and gel properties of konjac glucomannan/kappa-carrageenan mixed   system FOOD HYDROCOLLOIDS  卷: 101  文献号: 105523  DOI: 10.1016/j.foodhyd.2019.105523  出版年: APR 2020 0268-005X 7.053 Article 01-02月 2020 2020 5.839
3 周培源 李斌 Comparative study between cold and hot water extracted   polysaccharides from Plantago ovata seed husk by using rheological methods FOOD HYDROCOLLOIDS  卷: 101  文献号: 105465  DOI: 10.1016/j.foodhyd.2019.105465  出版年: APR 2020 0268-005X 7.053 Article 01-02月 2020 2020 5.839
4 陈银霞 马美湖 Foam and conformational changes of egg white as affected by   ultrasonic pretreatment and phenolic binding at neutral pH FOOD HYDROCOLLOIDS  卷: 102  文献号: 105568  DOI: 10.1016/j.foodhyd.2019.105568  出版年: MAY 2020 0268-005X 7.053 Article 01-02月 2020 2020 5.839
5 占福朝 李斌 Combining surface dilatational rheology and quantitative   proteomics as a tool for understanding microstructures of air/water   interfaces stabilized by sodium caseinate/tannic acid complex FOOD HYDROCOLLOIDS  卷: 102  文献号: 105627  DOI: 10.1016/j.foodhyd.2019.105627  出版年: MAY 2020 0268-005X 7.053 Article 01-02月 2020 2020 5.839
6 朱必洋 侯焘 Two novel calcium delivery systems fabricated by casein   phosphopeptides and chitosan oligosaccharides: Preparation, characterization,   and bioactive studies FOOD HYDROCOLLOIDS  卷: 102  文献号: 105567  DOI: 10.1016/j.foodhyd.2019.105567  出版年: MAY 2020 0268-005X 7.053 Article 01-02月 2020 2020 5.839
7 Sobhy, Remah 李斌 The noncovalent conjugations of bovine serum albumin with   three structurally different phytosterols exerted antiglycation effects: A   study with AGEs-inhibition, multispectral, and docking investigations BIOORGANIC CHEMISTRY  卷: 94  文献号: 103478  DOI: 10.1016/j.bioorg.2019.103478  出版年: JAN 2020 0045-2068 4.831 Article 01-02月 2020 2020 3.926
8 邓紫玙 梁宏闪 Carboxymethylpachymaran-zein coated plant microcapsules-based   beta-galactosidase encapsulation system for long-term effective delivery FOOD RESEARCH INTERNATIONAL  卷: 128  文献号: 108867  DOI: 10.1016/j.foodres.2019.108867  出版年: FEB 2020 0963-9969 4.972 Article 01-02月 2020 2020 3.579
9 吴迪 梁宏闪 Plant exine capsules based encapsulation strategy: A high   loading and long-term effective delivery system for nobiletin FOOD RESEARCH INTERNATIONAL  卷: 127  文献号: 108691  DOI: 10.1016/j.foodres.2019.108691  出版年: JAN 2020 0963-9969 4.972 Article 01-02月 2020 2020 3.579
10 张璐璐 范刚 Antidepressant-like Effect of Citrus sinensis (L.) Osbeck   Essential Oil and Its Main Component Limonene on Mice JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY  卷: 67  期: 50  页: 13817-13828  DOI: 10.1021/acs.jafc.9b00650  出版年: DEC 18 2019   0021-8561 4.192 Article 01-02月 2020 2019 3.571
11 1.张小凡; 2.赵丽丽 李秀娟 In Situ Real-Time Tracing of Organophosphorus Pesticides in   Apples by Solid-Phase Microextraction with Developed Sampling-Rate   Calibration MOLECULES  卷: 24  期: 24  文献号: 4444  DOI: 10.3390/molecules24244444  出版年: DEC 2019 3.267 Article 01-02月 2020 2019 3.06
12 1.阮瑶; 2. 徐焕焕 郭爱玲 A fluorescence immunoassay based on CdTe : Zn/ZnS quantum dots   for the rapid detection of bacteria, taking Delftia tsuruhatensis CM'13 as an   example RSC ADVANCES  卷: 10  期: 2  页: 1042-1049  DOI: 10.1039/c9ra08651j  出版年: JAN 6 2020 3.119 Article 01-02月 2020 2020 3.049
13 彭红 田静 Impact of Punicalagin on the Physicochemical and Structural   Properties of Wheat Flour Dough FOODS  卷: 8  期: 12  文献号: 606  DOI: 10.3390/foods8120606  出版年: DEC 2019 4.092 Article 01-02月 2020 2019 3.011
14 张晋 杜红英 Identification and characterization of novel antioxidant   peptides from crucian carp (Carassius auratus) cooking juice released in   simulated gastrointestinal digestion by UPLC-MS/MS and in silico analysis JOURNAL OF CHROMATOGRAPHY B-ANALYTICAL TECHNOLOGIES IN THE   BIOMEDICAL AND LIFE SCIENCES  卷: 1136  文献号: 121893  DOI: 10.1016/j.jchromb.2019.121893  出版年: JAN 1 2020 1570-0232 3.004 Article 01-02月 2020 2020 2.813
15 尹凯静 范刚 Effects of different sweeteners on behavior and   neurotransmitters release in mice JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE  卷: 57  期: 1  页: 113-121  DOI: 10.1007/s13197-019-04036-6  出版年: JAN 2020 0022-1155 1.946 Article 01-02月 2020 2020 1.85
16 苏佳 鲁群 Antioxidant and anti-tyrosinase activities of bee pollen and   identification of active components JOURNAL OF APICULTURAL   RESEARCH  DOI: 10.1080/00218839.2020.1722356  提前访问日期: FEB 2020   0021-8839 1.818 Article; Early Access 01-02月 2020 2020 1.752
17 李金玲 1.尹涛; 2. 熊善柏 Mechanism on releasing and solubilizing of fish bone calcium   during nano-milling JOURNAL OF FOOD PROCESS ENGINEERING  文献号: e13354  DOI: 10.1111/jfpe.13354  提前访问日期: DEC 2019   0145-8876 1.703 Article; Early Access 01-02月 2020 2019 1.448
18 李璐 魏雪团 Multilevel Metabolic Engineering of Bacillus amyloliquefaciens   for Production of the Platform Chemical Putrescine from Sustainable Biomass   Hydrolysates ACS SUSTAINABLE CHEMISTRY & ENGINEERING  卷: 8  期: 5  页: 2147-2157  DOI: 10.1021/acssuschemeng.9b05484  出版年: FEB 10 2020 2168-0485 7.632 Article 3月 2020 2020 6.97
19 Eid, Mohamed 李斌 beta-cyclodextrin- soy soluble polysaccharide based core-shell   bionanocomposites hydrogel for vitamin E swelling controlled delivery FOOD HYDROCOLLOIDS  卷: 104  文献号: 105751  DOI: 10.1016/j.foodhyd.2020.105751  出版年: JUL 2020 0268-005X 7.053 Article 3月 2020 2020 5.839
20 敦惠瑜 李斌 Influence of O/W emulsion on gelatinization and retrogradation   properties of rice starch FOOD HYDROCOLLOIDS  卷: 103  文献号: 105652  DOI: 10.1016/j.foodhyd.2020.105652  出版年: JUN 2020 0268-005X 7.053 Article 3月 2020 2020 5.839
21 1.李楠楠; 2.王丽丽 张宾佳 An insight into starch slowly digestible features enhanced by   microwave treatment FOOD HYDROCOLLOIDS  卷: 103  文献号: 105690  DOI: 10.1016/j.foodhyd.2020.105690  出版年: JUN 2020 0268-005X 7.053 Article 3月 2020 2020 5.839
22 1.胡坦; 2.张卓 潘思轶 A Comprehensive Study on Self-Assembly and Gelation of   C-13-Dipeptides-From Design Strategies to Functionalities BIOMACROMOLECULES  卷: 21  期: 2  页: 670-679  DOI: 10.1021/acs.biomac.9b01386  出版年: FEB 2020 1525-7797 6.092 Article 3月 2020 2020 5.667
23 1.李楠楠; 2.郭亚宾 张宾佳 Amylose content and molecular-order stability synergistically   affect the digestion rate of indica rice starches INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES  卷: 144  页: 373-379  DOI: 10.1016/j.ijbiomac.2019.12.095  出版年: FEB 1 2020 0141-8130 5.162 Article 3月 2020 2020 4.784
24 赵莉 刘睿 Interaction mechanism between alpha-glucosidase and A-type   trimer procyanidin revealed by integrated spectroscopic analysis techniques INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES  卷: 143  页: 173-180  DOI: 10.1016/j.ijbiomac.2019.12.021  出版年: JAN 15 2020 0141-8130 5.162 Article 3月 2020 2020 4.784
25 Virk, Muhammad Safiullah 陈福生 Transfigured Morphology and Ameliorated Production of Six   Monascus Pigments by Acetate Species Supplementation in Monascus ruber M7 MICROORGANISMS  卷: 8  期: 1  文献号: 81  DOI: 10.3390/microorganisms8010081  出版年: JAN 2020 4.152 Article 3月 2020 2020 4.167
26 杜芸 李牧 Engineering Saccharomyces cerevisiae Coculture Platform for   the Production of Flavonoids JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY  卷: 68  期: 7  页: 2146-2154  DOI: 10.1021/acs.jafc.9b07916  出版年: FEB 19 2020 0021-8561 4.192 Article 3月 2020 2020 3.571
27 刘小洁 靳国锋 Effect of different doses of Co-60 gamma-ray irradiation   treatment on the micro-rheological and emulsifying properties of liquid egg   white COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING   ASPECTS  卷: 589  文献号: 124461  DOI: 10.1016/j.colsurfa.2020.124461  出版年: FEB 20 2020 0927-7757 3.99 Article 3月 2020 2020 3.131
28 向孝哲 李秀娟 Multifiber solid-phase microextraction using different   molecularly imprinted coatings for simultaneous selective extraction and   sensitive determination of organophosphorus pesticides JOURNAL OF SEPARATION SCIENCE  卷: 43  期: 4  页: 756-765  DOI: 10.1002/jssc.201900994  出版年: FEB 2020 1615-9306 2.878 Article 3月 2020 2020 2.516
29 郭丹郡 侯焘 Desalted duck egg white peptides promoted osteogenesis via   wnt/beta-catenin signal pathway JOURNAL OF FOOD   SCIENCE  DOI: 10.1111/1750-3841.15067  提前访问日期: FEB 2020 0022-1147 2.478 Article; Early Access 3月 2020 2020 2.081
30 田佳鑫 1.荣建华; 2.胡杨 Structural characteristics and physicochemical properties of   fresh-water fish gelatins with different molecular weights and their   potential application to food capsule film fabrication MATERIALS EXPRESS  卷: 10  期: 3  页: 419-429  DOI: 10.1166/mex.2020.1676  出版年: MAR 2020 2158-5849 1.65 Article 3月 2020 2020 1.465
31 1.鲜于运雷; 2.董永贞 陈翊平 Gd3+-nanoparticle-enhanced multivalent biosensing that   combines magnetic relaxation switching and magnetic separation BIOSENSORS & BIOELECTRONICS  卷: 155  文献号: 112106  DOI: 10.1016/j.bios.2020.112106  出版年: MAY 1 2020 0956-5663 10.257 Article 4月 2020 2020 9.518
32 Mansour, M 徐晓云 Effect of microencapsulation using soy protein isolate and gum   arabic as wall material on red raspberry anthocyanin stability,   characterization, and simulated gastrointestinal conditions ULTRASONICS SONOCHEMISTRY  卷: 63  文献号: 104927  DOI: 10.1016/j.ultsonch.2019.104927  出版年: MAY 2020 1350-4177 6.513 Article 4月 2020 2020 7.279
33 李牧 1.外单位; 2.陈福生 Monasone Naphthoquinone Biosynthesis and Resistance in   Monascus Fungi MBIO  卷: 11  期: 1  文献号: e02676-19  DOI: 10.1128/mBio.02676-19  出版年: JAN-FEB 2020 2150-7511 6.784 Article 4月 2020 2020 6.747
34 刘亚平 1.邱宁; 2.外单位 Quantitative phosphoproteomic analysis of fertilized egg   derived from Tibetan and lowland chickens INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES  卷: 149  页: 522-531  DOI: 10.1016/j.ijbiomac.2020.01.211  出版年: APR 15 2020 0141-8130 5.162 Article 4月 2020 2020 4.784
35 胡兰兰 张秀艳 The Sensory Quality Improvement of Citrus Wine through   Co-Fermentations with Selected Non-Saccharomyces Yeast Strains and   Saccharomyces cerevisiae MICROORGANISMS  卷: 8  期: 3  文献号: 323  DOI: 10.3390/microorganisms8030323  出版年: MAR 2020 4.152 Article 4月 2020 2020 4.167
36 晏婷 李锦铨 Application of a Novel Phage LPSEYT for Biological Control of   Salmonella in Foods MICROORGANISMS  卷: 8  期: 3  文献号: 400  DOI: 10.3390/microorganisms8030400  出版年: MAR 2020 4.152 Article 4月 2020 2020 4.167
37 Islam, Md. Sharifull 李锦铨 Application of a Broad Range Lytic Phage LPST94 for Biological   Control of Salmonella in Foods MICROORGANISMS  卷: 8  期: 2  文献号: 247  DOI: 10.3390/microorganisms8020247  出版年: FEB 2020 4.152 Review 4月 2020 2020 4.167
38 Khalifa, Ibrahim 李春美 Mulberry anthocyanins exert anti-AGEs effects by selectively   trapping glyoxal and structural-dependently blocking the lysyl residues of   beta-lactoglobulins BIOORGANIC CHEMISTRY  卷: 96  文献号: 103615  DOI: 10.1016/j.bioorg.2020.103615  出版年: MAR 2020 0045-2068 4.831 Article 4月 2020 2020 3.926
39 程玉鑫 徐晓云 Fermented blueberry pomace with antioxidant properties   improves fecal microbiota community structure and short chain fatty acids   production in an in vitro mode LWT-FOOD SCIENCE AND TECHNOLOGY  卷: 125  文献号: 109260  DOI: 10.1016/j.lwt.2020.109260  出版年: MAY 2020 0023-6438 4.006 Article 4月 2020 2020 3.714
40 Murtaza, Ayesha 胡婉峰 Enzymatic, Phyto-, and Physicochemical Evaluation of Apple   Juice under High-Pressure Carbon Dioxide and Thermal Processing FOODS  卷: 9  期: 2  文献号: 243  DOI: 10.3390/foods9020243  出版年: FEB 2020 4.092 Article 4月 2020 2020 3.011
41 朱维 李春美 Persimmon highly galloylated-tannins in vitro mitigated   alpha-amylase and alpha-glucosidase via statically binding with their   catalytic-closed sides and altering their secondary structure elements JOURNAL OF FOOD BIOCHEMISTRY  文献号: e13234  DOI: 10.1111/jfbc.13234  提前访问日期: APR 2020 0145-8884 1.662 Article; Early Access 4月 2020 2020 1.358
42 1.孟雅祺; 2. 孙浩浩 邱宁 Comparative proteomic analysis of hen egg yolk plasma proteins   during embryonic development JOURNAL OF FOOD BIOCHEMISTRY  卷: 43  期: 12  文献号: e13045  DOI: 10.1111/jfbc.13045  出版年: DEC 2019 0145-8884 1.662 Article 4月 2020 2019 1.358
43 孟雅祺 邱宁 N-glycoproteomic analysis of duck egg yolk proteins:   Implications for biofunctions and evolution INTERNATIONAL JOURNAL   OF BIOLOGICAL MACROMOLECULES  卷: 151  页: 19-26  DOI:   10.1016/j.ijbiomac.2020.02.038  出版年: MAY 15 2020   0141-8130 5.162 Article 5月 2020 2020 4.784
44 1.李志伟; 2.马文娟 王小红 A broad-spectrum phage controls multidrug-resistant Salmonella   in liquid eggs FOOD RESEARCH   INTERNATIONAL  卷:   132  文献号:   109011  DOI: 10.1016/j.foodres.2020.109011  出版年: JUN 2020   0963-9969 4.972 Article 5月 2020 2020 3.579
45 赵梦鸽 侯焘 Desalted duck egg white peptides-chitosan oligosaccharide   copolymers as calcium delivery systems: Preparation, characterization and   calcium release evaluation in vitro and vivo FOOD RESEARCH   INTERNATIONAL  卷:   131  文献号:   108974  DOI: 10.1016/j.foodres.2019.108974  出版年: MAY 2020   0963-9969 4.972 Article 5月 2020 2020 3.579
46 胡思 刘莹 Effects of drying methods on non-volatile taste components of   Stropharia rugoso-annulata mushrooms LWT-FOOD SCIENCE AND   TECHNOLOGY  卷:   127  文献号:   109428  DOI: 10.1016/j.lwt.2020.109428  出版年: JUN 2020   0023-6438 4.006 Article 5月 2020 2020 3.714
47 谢宛霖 杜红英 Insights into the Binding Mechanism of Polyphenols and Fish   Myofibrillar Proteins Explored Using Multi-spectroscopic Methods FOOD AND BIOPROCESS   TECHNOLOGY  卷:   13  期:   5  页:   797-806  DOI: 10.1007/s11947-020-02439-4  出版年: MAY 2020   1935-5130 3.356 Article 5月 2020 2020 3.032
48 张会芳 鲁群 Separation and Characterization of Phenolamines and Flavonoids   from Rape Bee Pollen, and Comparison of Their Antioxidant Activities and   Protective Effects Against Oxidative Stress MOLECULES  卷: 25  期: 6  文献号: 1264  DOI: 10.3390/molecules25061264  出版年: MAR 2 2020   3.267 Article 5月 2020 2020 3.06
49 1.贾才华; 2.张明星 李晓华 Evaluation of antioxidant properties of the different tissues   of vine tea (Ampelopsis grossedentata) in stripped canola oil and sunflower   oil JOURNAL OF FOOD   SCIENCE  卷:   85  期:   4  页:   1082-1089  DOI: 10.1111/1750-3841.15092  出版年: APR 2020   0022-1147 2.478 Article 5月 2020 2020 2.081
50 成柯 袁方 Volatile composition of eight blueberry cultivars and their   relationship with sensory attributes FLAVOUR AND FRAGRANCE   JOURNAL  DOI: 10.1002/ffj.3583  提前访问日期: APR 2020   0882-5734 1.598 Article; Early Access 5月 2020 2020 1.377
51 杜红英 熊善柏 The mechanism for improving the flesh quality of grass carp   (Ctenopharyngodon idella) following the micro-flowing water treatment using a   UPLC-QTOF/MS based metabolomics method FOOD CHEMISTRY  卷: 327  文献号: 126777  DOI:   10.1016/j.foodchem.2020.126777  出版年: OCT 15 2020 0308-8146 6.306 Article 6月 2020 2020
52 赵世林 靳国锋 Effect of salt promote the muscle triglyceride hydrolysis   during dry-salting by inducing the phosphorylation of adipose tissue   triglyceride lipase (ATGL) and hormone-sensitive lipase (HSL) and lipid   droplets splitting FOOD CHEMISTRY  卷: 327  文献号: 127061  DOI:   10.1016/j.foodchem.2020.127067  出版年: OCT 15 2020 0308-8146 6.306 Article 6月 2020 2020
53 王丽丽 1.张宾佳; 2.贾才华 Changing cooking mode can slow the starch digestion of colored   brown rice: A view of starch structural changes during cooking INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES  卷: 155  页: 226-232  DOI:   10.1016/j.ijbiomac.2020.03.203  出版年: JUL 15 2020 0141-8130 5.162 Article 6月 2020 2020
54 朱必洋 1.侯焘; 2.何慧 Calcium-binding casein phosphopeptides-loaded chitosan   oligosaccharides core-shell microparticles for controlled calcium delivery:   Fabrication, characterization, and in vivo release studies INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES  卷: 154  页: 1347-1355  DOI:   10.1016/j.ijbiomac.2019.11.014  出版年: JUL 1 2020 0141-8130 5.162 Article 6月 2020 2020
55 陈欢乐 李艳 One-Step Dynamic Imine Chemistry for Preparation of   Chitosan-Stabilized Emulsions Using a Natural Aldehyde: Acid Trigger   Mechanism and Regulation and Gastric Delivery JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY  卷: 68  期: 19  页: 5412-5425  DOI:   10.1021/acs.jafc.9b08301  出版年: MAY 13 2020 0021-8561 4.192 Article 6月 2020 2020
56 杨书珍 彭丽桃 Physiological and iTRAQ-based proteomic analyses reveal the   mechanism of pinocembrin against Penicillium italicum through targeting   mitochondria PESTICIDE BIOCHEMISTRY AND PHYSIOLOGY  卷: 167  文献号: UNSP 104534  DOI:   10.1016/j.pestbp.2020.01.015  出版年: JUL 2020 0048-3575 2.751 Article 6月 2020 2020
57 赵儒男 李艳 Cutoff Ostwald ripening stability of eugenol-in-water emulsion   by co-stabilization method and antibacterial activity evaluation FOOD HYDROCOLLOIDS  卷: 107  文献号: 105925  DOI: 10.1016/j.foodhyd.2020.105925  出版年: OCT 2020 0268-005X 7.053 Article 7-8月 2020年 2020年
58 魏先领 李斌 Fabrication and characterization of emulsions stabilized by   tannic acid-wheat starch complexes FOOD HYDROCOLLOIDS  卷: 107  文献号: 105728  DOI: 10.1016/j.foodhyd.2020.105728  出版年: OCT 2020 0268-005X 7.053 Article 7-8月 2020年 2020年
59 张璇 李斌 Improving the emulsifying property of gliadin nanoparticles as   stabilizer of Pickering emulsions: Modification with sodium carboxymethyl   cellulose FOOD HYDROCOLLOIDS  卷: 107  文献号: 105936  DOI: 10.1016/j.foodhyd.2020.105936  出版年: OCT 2020 0268-005X 7.053 Article 7-8月 2020年 2020年
60 彭登峰 李斌 Foaming and surface rheological behaviors of gliadin   particles: Effect of solvent and concentration of gliadin stock solution FOOD HYDROCOLLOIDS  卷: 106  文献号: 105868  DOI: 10.1016/j.foodhyd.2020.105868  出版年: SEP 2020 0268-005X 7.053 Article 7-8月 2020年 2020年
61 1.占福朝; 2.丁爽 陈义杰 Towards understanding the interaction of beta-lactoglobulin   with capsaicin: Multi-spectroscopic, thermodynamic, molecular docking and   molecular dynamics simulation approaches FOOD HYDROCOLLOIDS  卷: 105  文献号: 105767  DOI: 10.1016/j.foodhyd.2020.105767  出版年: AUG 2020 0268-005X 7.053 Article 7-8月 2020年 2020年
62 Sobhy, Remah 李斌 Phytosterols disaggregate bovine serum albumin under the   glycation conditions through interacting with its glycation sites and   altering its secondary structure elements BIOORGANIC CHEMISTRY  卷: 101  文献号: 104047  DOI: 10.1016/j.bioorg.2020.104047  出版年: AUG 2020 0045-2068 4.831 Article 7-8月 2020年 2020年
63 周弘毅 陈福生 The Magnetic Receptor ofMonascus ruberM7: Gene Clone and Its   Heterologous Expression inEscherichia coli FRONTIERS IN MICROBIOLOGY  卷: 11  文献号: 1112  DOI: 10.3389/fmicb.2020.01112  出版年: JUN 19 2020 1664-302X 4.235 Article 7-8月 2020年 2020年
64 曹琼琚 杜红英 H-1-NMR based metabolomics reveals the nutrient differences of   two kinds of freshwater fish soups before and after simulated   gastrointestinal digestion FOOD & FUNCTION  卷: 11  期: 4  页: 3095-3104  DOI: 10.1039/c9fo02661d  出版年: APR 1 2020 2042-6496 4.171 Article 7-8月 2020年 2020年
65 程玉鑫 徐晓云 Fermented blueberry pomace ameliorates intestinal barrier   function through the NF-kappa B-MLCK signaling pathway in high-fat diet mice FOOD & FUNCTION  卷: 11  期: 4  页: 3167-3179  DOI: 10.1039/c9fo02517k  出版年: APR 1 2020 2042-6496 4.171 Article 7-8月 2020年 2020年
66 张婞 侯焘 Molecular mechanisms of selenium-biofortified soybean protein   and polyphenol conjugates in protecting mouse skin damaged by UV-B FOOD & FUNCTION  卷: 11  期: 4  页: 3563-3573  DOI: 10.1039/c9fo02560j  出版年: APR 1 2020 2042-6496 4.171 Article 7-8月 2020年 2020年
67 程玉鑫 1.吴婷; 2.徐晓云 Lactobacillus casei-fermented blueberry pomace augments sIgA   production in high-fat diet mice by improving intestinal microbiota FOOD & FUNCTION  卷: 11  期: 7  页: 6552-6564  DOI: 10.1039/d0fo01119c  出版年: JUL 1 2020 2042-6496 4.171 Article 7-8月 2020年 2020年
68 张文霞 张秀艳 Effects of Crude beta-Glucosidases from Issatchenkia   terricola, Pichia kudriavzevii, Metschnikowia pulcherrima on the Flavor   Complexity and Characteristics of Wines MICROORGANISMS  卷: 8  期: 6  文献号: 953  DOI: 10.3390/microorganisms8060953  出版年: JUN 2020 4.152 Article 7-8月 2020年 2020年
69 丁一峰 王小红 An Endolysin LysSE24 by Bacteriophage LPSE1 Confers Specific   Bactericidal Activity against Multidrug-Resistant Salmonella Strains MICROORGANISMS  卷: 8  期: 5  文献号: 737  DOI: 10.3390/microorganisms8050737  出版年: MAY 2020 4.152 Article 7-8月 2020年 2020年
70 夏文杰 黄行健 High-Intensity Ultrasound Treatment on Soy Protein after   Selectively Proteolyzing Glycinin Component: Physical, Structural, and   Aggregation Properties FOODS  卷: 9  期: 6  文献号: 839  DOI: 10.3390/foods9060839  出版年: JUN 2020 4.092 Article 7-8月 2020年 2020年
71 朱春华 潘思轶 Metabolic variations of organic acids, amino acids, fatty   acids and aroma compounds in the pulp of different pummelo varieties LWT-FOOD SCIENCE AND TECHNOLOGY  卷: 130  文献号: 109445  DOI: 10.1016/j.lwt.2020.109445  出版年: AUG 2020 0023-6438 4.006 Review 7-8月 2020年 2020年
72 晏芳芳 1.王承明; 2.刘睿 Comparison of the inhibitory effects of procyanidins with   different structures and their digestion products against acrylamide-induced   cytotoxicity in IPEC-J2 cells JOURNAL OF FUNCTIONAL FOODS  卷: 72  文献号: 104073  DOI: 10.1016/j.jff.2020.104073  出版年: SEP 2020 1756-4646 3.701 Article 7-8月 2020年 2020年
73 陈璇璇 李二虎 Comparative analysis of chemical constituents and   bioactivities of the extracts from leaves, seed coats and embryoids of Ginkgo   biloba L. NATURAL PRODUCT   RESEARCH  DOI: 10.1080/14786419.2020.1788020  提前访问日期: JUN 2020 1478-6419 2.158 Article; Early Access 7-8月 2020年 2020年
74 姜聪 1.魏雪团; 2.郭爱玲 Enhancement of S-adenosylmethionine production by   deletingthrBgene and overexpressingSAM2gene inBacillus amyloliquefaciens BIOTECHNOLOGY   LETTERS  DOI: 10.1007/s10529-020-02945-7  提前访问日期: JUN 2020 0141-5492 1.977 Article; Early Access 7-8月 2020年 2020年
75 Sobhy, Remah 李斌 In vitro evaluation of anti-methylglyoxal/glyoxal activity of   three phytosterols using glycated bovine serum albumin models STEROIDS  卷: 161  文献号: 108678  DOI: 10.1016/j.steroids.2020.108678  出版年: SEP 2020 0039-128X 1.948 Article 7-8月 2020年 2020年
76 龚云霞 齐小保 A study revealing volatile aroma produced by Pediococcus   pentosaceus in dough fermentation FOOD SCIENCE &   NUTRITION  DOI: 10.1002/fsn3.1807  提前访问日期: AUG 2020 2048-7177 1.797 Article; Early Access 7-8月 2020年 2020年
77 Arshad, Rida 邱宁 Phosphoproteomic analysis of duck egg white and insight into   the biological functions of identified phosphoproteins JOURNAL OF FOOD BIOCHEMISTRY  文献号: e13367  DOI: 10.1111/jfbc.13367  提前访问日期: JUL 2020 0145-8884 1.662 Article; Early Access 7-8月 2020年 2020年
78 齐小保 郭爱玲 Development of a rapidFLISAdetection ofSalmonellaspp. based   onCdTe/ZnSquantum dots JOURNAL OF FOOD SAFETY  文献号: e12830  DOI: 10.1111/jfs.12830  提前访问日期: JUL 2020 0149-6085 1.133 Article; Early Access 7-8月 2020年 2020年
79 1.李栩栩; 2.樊明聪 黄琪琳 Effect of wet-media milling on the physicochemical properties   of tapioca starch and their relationship with the texture of myofibrillar   protein gel FOOD HYDROCOLLOIDS  卷: 109  文献号: 106082  DOI: 10.1016/j.foodhyd.2020.106082  出版年: DEC 2020 0268-005X 7.053 Article 9月 2020年 2020年
80 田燕 潘思轶 Interfacial and emulsifying properties of   beta-conglycinin/pectin mixtures at the oil/water interface: Effect of pH FOOD HYDROCOLLOIDS  卷: 109  文献号: 106145  DOI: 10.1016/j.foodhyd.2020.106145  出版年: DEC 2020 0268-005X 7.053 Article 9月 2020年 2020年
81 陈致君 李晶 An efficient and simple approach for the controlled   preparation of partially degraded konjac glucomannan FOOD HYDROCOLLOIDS  卷: 108  文献号: 106017  DOI: 10.1016/j.foodhyd.2020.106017  出版年: NOV 2020 0268-005X 7.053 Article 9月 2020年 2020年
82 胡灵 李斌 A novel strategy to maintain the long-term viscosity stability   of konjac glucomannan hydrosol by using zinc ion FOOD HYDROCOLLOIDS  卷: 108  文献号: 106000  DOI: 10.1016/j.foodhyd.2020.106000  出版年: NOV 2020 0268-005X 7.053 Article 9月 2020年 2020年
83 Khoder, Ramy M. 1.尹涛; 2.刘茹 Effects of nano fish bone on gelling properties of tofu gel   coagulated by citric acid FOOD CHEMISTRY  卷: 332  文献号: 127401  DOI: 10.1016/j.foodchem.2020.127401  出版年: DEC 1 2020 0308-8146 6.306 Article 9月 2020年 2020年
84 岳帅 侯焘 Hydrogel as a Biomaterial for Bone Tissue Engineering: A   Review NANOMATERIALS  卷: 10  期: 8  文献号: 1511  DOI: 10.3390/nano10081511  出版年: AUG 2020 4.324 Review 9月 2020年 2020年
85 Noman, Abeer Essam 1.Noman, Abeer Essam; 2.陈福生 A novel strain of acetic acid bacteria Gluconobacter oxydans   FBFS97 involved in riboflavin production SCIENTIFIC REPORTS  卷: 10  期: 1  文献号: 13527  DOI: 10.1038/s41598-020-70404-4  出版年: AUG 11 2020 2045-2322 3.998 Article 9月 2020年 2020年
86 郭小 李二虎 Biotransformation of two citrus flavanones by lactic acid   bacteria in chemical defined medium BIOPROCESS AND BIOSYSTEMS   ENGINEERING  DOI: 10.1007/s00449-020-02437-y  提前访问日期: SEP 2020 1615-7591 2.419 Article; Early Access 9月 2020年 2020年
87 1.任婧楠; 2.尹凯静 范刚 Effect of short-term intake of four sweeteners on feed intake,   solution consumption and neurotransmitters release on mice JOURNAL OF FOOD SCIENCE AND   TECHNOLOGY-MYSORE  DOI: 10.1007/s13197-020-04733-7  提前访问日期: AUG 2020 0022-1155 1.946 Article; Early Access 9月 2020年 2020年
88 杨扬 1.张久亮; 2.外单位 Targets and mechanisms of dietary anthocyanins to combat   hyperglycemia and hyperuricemia: a comprehensive review CRITICAL REVIEWS IN FOOD SCIENCE AND   NUTRITION  DOI: 10.1080/10408398.2020.1835819  提前访问日期: OCT 2020 1040-8398 7.862 Review; Early Access 10月 2020年 2020年
89 王瑞丰 李春美 Lipid rafts as potential mechanistic targets underlying the   pleiotropic actions of polyphenols CRITICAL REVIEWS IN FOOD SCIENCE AND   NUTRITION  DOI: 10.1080/10408398.2020.1815171  提前访问日期: SEP 2020 1040-8398 7.862 Review; Early Access 10月 2020年 2020年
90 马会雨 黄琪琳 Structure characteristics, solution properties and morphology   of oxidized yeast beta-glucans derived from controlled TEMPO-mediated   oxidation CARBOHYDRATE POLYMERS  卷: 250  文献号: 116924  DOI: 10.1016/j.carbpol.2020.116924  出版年: DEC 15 2020 0144-8617 7.182 Article 10月 2020年 2020年
91 占福朝 李斌 Encapsulation of tangeretin in PVA/PAA crosslinking   electrospun fibers by emulsion-electrospinning: Morphology characterization,   slow-release, and antioxidant activity assessment FOOD CHEMISTRY  卷: 337  文献号: 127763  DOI: 10.1016/j.foodchem.2020.127763  出版年: FEB 1 2021 0308-8146 6.306 Article 10月 2020年 2021年
92 胡俊杰 李艳 Influence of pH on property and lipolysis behavior of   cinnamaldehyde conjugated chitosan-stabilized emulsions INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES  卷: 161  页: 587-595  DOI: 10.1016/j.ijbiomac.2020.06.073  出版年: OCT 15 2020 0141-8130 5.162 Article 10月 2020年 2020年
93 商龙臣 李斌 In vitrogastric emptying characteristics of konjac glucomannan   with different viscosity and its effects on appetite regulation FOOD & FUNCTION  卷: 11  期: 9  页: 7596-7610  DOI: 10.1039/d0fo01104e  出版年: SEP 1 2020 2042-6496 4.171 Article 10月 2020年 2020年
94 郭小 李二虎 Intestinal absorption and distribution of naringin,   hesperidin, and their metabolites in mice JOURNAL OF FUNCTIONAL FOODS  卷: 74  文献号: 104158  DOI: 10.1016/j.jff.2020.104158  出版年: NOV 2020 1756-4646 3.701 Article 10月 2020年 2020年
95 耿梦杰 胡昊 Effects of different nut oils on the structures and properties   of gel-like emulsions induced by ultrasound using soy protein as an   emulsifier INTERNATIONAL JOURNAL OF FOOD SCIENCE AND   TECHNOLOGY  DOI: 10.1111/ijfs.14786  提前访问日期: OCT 2020 0950-5423 2.773 Article; Early Access 10月 2020年 2020年
96 程玉鑫 1.吴婷; 2.徐晓云 Cardamine hupingshanensisaqueous extract improves intestinal   redox status and gut microbiota in Se-deficient rats JOURNAL OF THE SCIENCE OF FOOD AND   AGRICULTURE  DOI: 10.1002/jsfa.10707  提前访问日期: OCT 2020 0022-5142 2.614 Article; Early Access 10月 2020年 2020年
97 尹凯静 范刚 Effect and mechanism of high-fat diet on the preference for   sweeteners on mice JOURNAL OF THE SCIENCE OF FOOD AND   AGRICULTURE  DOI: 10.1002/jsfa.10798  提前访问日期: SEP 2020 0022-5142 2.614 Article; Early Access 10月 2020年 2020年
98 Khalifa, Ibrahim 1.外单位; 2.李春美 Multiple co-pigments of quercetin and chlorogenic acid blends   intensify the color of mulberry anthocyanins: insights from hyperchromicity,   kinetics, and molecular modeling investigations JOURNAL OF THE SCIENCE OF FOOD AND   AGRICULTURE  DOI: 10.1002/jsfa.10777  提前访问日期: SEP 2020 0022-5142 2.614 Article; Early Access 10月 2020年 2020年
99 曹伟伟 徐晓云 Insights from multispectral and molecular docking   investigation on the xanthine oxidase inhibition by 1,4-dicaffeoylquinic acid JOURNAL OF MOLECULAR STRUCTURE  卷: 1219  文献号: 128475  DOI: 10.1016/j.molstruc.2020.128475  出版年: NOV 5 2020 0022-2860 2.463 Article 10月 2020年 2020年
100 胡灵 李斌 Inhibit the intrinsic bacteria from konjac glucomannan   hydrosol for its improved viscosity stability FOOD HYDROCOLLOIDS  卷: 111  文献号: 106197  DOI: 10.1016/j.foodhyd.2020.106197  出版年: FEB 2021 0268-005X 7.053 Article 11月 2020 2020
101 1黄晴; 2.刘忠思 李斌 Gelation behaviors of the konjac gum from different origins:   A.guripingensis and A.rivirei FOOD HYDROCOLLOIDS  卷: 111  文献号: 106152  DOI: 10.1016/j.foodhyd.2020.106152  出版年: FEB 2021 0268-005X 7.053 Article 11月 2020 2020
102 郭城 李斌 Role of green tea nanoparticles in process of tea cream   formation - A new perspective FOOD CHEMISTRY  卷: 339  文献号: 128112  DOI: 10.1016/j.foodchem.2020.128112  出版年: MAR 1 2021 0308-8146 6.306 Article 11月 2020 2020
103 1.齐小保; 2.王知龙 陈翊平 One-step and DNA amplification-free detection of Listeria   monocytogenes in ham samples: Combining magnetic relaxation switching and DNA   hybridization reaction FOOD CHEMISTRY  卷: 338  文献号: 127837  DOI: 10.1016/j.foodchem.2020.127837  出版年: FEB 15 2021 0308-8146 6.306 Article 11月 2020 2020
104 袁方 袁方 Comparative transcriptome analysis of genes involved in   volatile compound synthesis in blueberries (Vaccinium virgatum) during   postharvest storage POSTHARVEST BIOLOGY AND TECHNOLOGY  卷: 170  文献号: 111327  DOI: 10.1016/j.postharvbio.2020.111327  出版年: DEC 2020 0925-5214 4.303 Article 11月 2020 2020
105 1.任婧楠; 2.尹凯静 范刚 Effect of short-term intake of high- and low-concentrations of   sucrose solution on the neurochemistry of male and female mice FOOD & FUNCTION  卷: 11  期: 10  页: 9103-9113  DOI: 10.1039/d0fo02214d  出版年: OCT 1 2020 2042-6496 4.171 Article 11月 2020 2020
106 严晓雪 袁方 Changes of the Aroma Composition and Other Quality Traits of   Blueberry 'Garden Blue' during the Cold Storage and Subsequent Shelf Life FOODS  卷: 9  期: 9  文献号: 1223  DOI: 10.3390/foods9091223  出版年: SEP 2020 4.092 Article 11月 2020 2020
107 杨扬 1.张久亮; 2.外单位 Hypouricemic effect in hyperuricemic mice and xanthine oxidase   inhibitory mechanism of dietary anthocyanins from purple sweet potato   (Ipomoea batatas L.) JOURNAL OF FUNCTIONAL FOODS  卷: 73  文献号: 104151  DOI: 10.1016/j.jff.2020.104151  出版年: OCT 2020 1756-4646 3.701 Article 11月 2020 2020
108 赵儒男 Li, Y (Li, Yan) Structure and Rheological Properties of Glycerol   Monolaurate-Induced Organogels: Influence of Hydrocolloids with Different   Surface Charge MOLECULES  卷: 25  期: 21  文献号: 5117  DOI: 10.3390/molecules25215117  出版年: NOV 2020 3.267 Article 11月 2020 2020
109 杜静 1.外单位; 2.李春美 Persimmon tannin changes the properties and the morphology of   wheat gluten by altering the cross-linking, and the secondary structure in a   dose-dependent manner FOOD RESEARCH INTERNATIONAL  卷: 137  文献号: 109536  DOI: 10.1016/j.foodres.2020.109536  出版年: NOV 2020 0963-9969 4.972 Article 12月 2020 2020
110 Salah, Mahmoud 徐晓云 Nanoencapsulation of anthocyanins-loaded beta-lactoglobulin   nanoparticles: Characterization, stability, and bioavailability in vitro FOOD RESEARCH INTERNATIONAL  卷: 137  文献号: 109635  DOI: 10.1016/j.foodres.2020.109635  出版年: NOV 2020 0963-9969 4.972 Article 12月 2020 2020
111 李金玲 胡杨 Effects of Rice with Different Amounts of Resistant Starch on   Mice Fed a High-Fat Diet: Attenuation of Adipose Weight Gain JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY  卷: 68  期: 46  页: 13046-13055  DOI: 10.1021/acs.jafc.9b05505  出版年: NOV 18 2020 0021-8561 4.192 Article 12月 2020 2020
112 付星 马美湖 Enhancement of Monascus yellow pigments production by   activating the cAMP signalling pathway in Monascus purpureus HJ11 MICROBIAL CELL   FACTORIES  卷: 19  期: 1  文献号: 224  DOI: 10.1186/s12934-020-01486-y  出版年: DEC 7 2020 4.187 Article 12月 2020 2020
113 李金玲 胡杨 Interaction of myofibrillar proteins and epigallocatechin   gallate in the presence of transglutaminase in solutions FOOD & FUNCTION  卷: 11  期: 11  页: 9560-9572  DOI: 10.1039/d0fo02294b  出版年: NOV 1 2020 2042-6496 4.171 Article 12月 2020 2020
114 宋蓉 陈义杰 Effect of D-glucose on the chemical characteristics and   irradiation off-odor performance in porcine meat emulsion system LWT-FOOD SCIENCE AND TECHNOLOGY  卷: 133  文献号: 110138  DOI: 10.1016/j.lwt.2020.110138  出版年: NOV 2020 0023-6438 4.006 Article 12月 2020 2020
115 1.刘佳玮; 2.杜芸 李牧 The optimization of production and characterization of   antioxidant peptides from protein hydrolysates of Agrocybe aegerita LWT-FOOD SCIENCE AND TECHNOLOGY  卷: 134  文献号: 109987  DOI: 10.1016/j.lwt.2020.109987  出版年: DEC 2020 0023-6438 4.006 Article 12月 2020 2020
116 张黎萍 杨书珍 Comparative transcriptome analysis reveals fruit discoloration   mechanisms in postharvest strawberries in response to high ambient   temperature FOOD CHEMISTRY-X  卷: 2  文献号: 100025  DOI: 10.1016/j.fochx.2019.100025  出版年: JUN 30 2019 2590-1575 0 Article 12月 2020 2019
117 钟武 李二虎 Isolation and Selection of Non-Saccharomyces Yeasts Being   Capable of Degrading Citric acid and Evaluation Its Effect on Kiwifruit Wine   Fermentation FERMENTATION-BASEL  卷: 6  期: 1  文献号: 25  DOI: 10.3390/fermentation6010025  出版年: MAR 2020 0 Article 12月 2020 2020


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