科研动态

您当前所在位置： 首页 > 正文

实验室2021年发表SCI收录论文（128篇）

发布者：任婧楠    发布时间：2022-02-25
序号 第一作者 通讯作者 论文题目 来源 ISSN 2020影响因子 2019影响因子 文献类型 收录年 出版年
1 余奔 王鲁峰 Preparation of nanofibrillated  cellulose from grapefruit peel and its application as fat substitute in ice  cream CARBOHYDRATE POLYMERS  卷: 254  文献号: 117415  DOI: 10.1016/j.carbpol.2020.117415  出版年: FEB 15 2021 0144-8617 9.381 7.182 Article 2021 2021
2 1.万力; 2. 杨芷璇 刘凤霞 Calcium-induced-gel properties for  low methoxyl pectin in the presence of different sugar alcohols FOOD HYDROCOLLOIDS  卷: 112  文献号: 106252  DOI: 10.1016/j.foodhyd.2020.106252  出版年: MAR 2021 0268-005X 9.147 7.053 Article 2021 2021
3 朱景松 李斌 Foaming and rheological properties  of hydroxypropyl methylcellulose and welan gum composite system: The  stabilizing mechanism FOOD HYDROCOLLOIDS  卷: 112  文献号: 106275  DOI: 10.1016/j.foodhyd.2020.106275  出版年: MAR 2021 0268-005X 9.147 7.053 Article 2021 2021
4 高霞 刘茹 Effect of high intensity  ultrasound on gelation properties of silver carp surimi with different salt  contents ULTRASONICS SONOCHEMISTRY  卷: 70  文献号: 105326  DOI: 10.1016/j.ultsonch.2020.105326  出版年: JAN 2021 1350-4177 7.491 6.513 Article 2021 2021
5 1.张贤莉; 2岳晓洁 付星 Ultrasonic pretreatment enhanced  the glycation of ovotransferrin and improved its antibacterial activity FOOD CHEMISTRY  卷: 346  文献号: 128905  DOI: 10.1016/j.foodchem.2020.128905  出版年: JUN 1 2021 0308-8146 7.514 6.306 Article 2021 2021
6 张晋 杜红英 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  文献号: 127921  DOI: 10.1016/j.foodchem.2020.127921  出版年: FEB 1 2021 0308-8146 7.514 6.306 Article 2021 2021
7 1.胡坦; 2.张卓 潘思轶 Coassembly of C-13-Dipeptides:  Gelations from Solutions and Precipitations BIOMACROMOLECULES  卷: 21  期: 12  页: 5256-5268  DOI: 10.1021/acs.biomac.0c01325  出版年: DEC 2020 1525-7797 6.988 6.092 Article 2021 2020
8 1.Youssef, Mahmoud; 2.Korin, Ali 李斌 Encapsulation of Lactobacillus  Salivarius in Single and Dual biopolymer JOURNAL OF FOOD ENGINEERING  卷: 294  文献号: 110398  DOI: 10.1016/j.jfoodeng.2020.110398  出版年: APR 2021 0260-8774 5.354 4.499 Article 2021 2021
9 1.Islam, Md Sharifull; 2.杨湘伟 李锦铨 Application of a novel phage ZPAH7  for controlling multidrug-resistant Aeromonas hydrophila on lettuce and  reducing biofilms FOOD CONTROL  卷: 122  文献号: 107785  DOI: 10.1016/j.foodcont.2020.107785  出版年: APR 2021 0956-7135 5.548 4.258 Article 2021 2021
10 邹典 1.外单位; 2.魏雪团 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  页: 267-274  DOI: 10.1021/acs.jafc.0c07143  出版年: JAN 13 2021 0021-8561 5.279 4.192 Article 2021 2021
11 邓紫玙 梁宏闪 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  页: 13990-14000  DOI: 10.1021/acs.jafc.0c05169  出版年: NOV 25 2020 0021-8561 5.279 4.192 Article 2021 2020
12 1.李子涵; 2.金润楠 刘凤霞 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  文献号: 103614  DOI: 10.1016/j.jfca.2020.103614  出版年: JAN 2021 0889-1575 4.556 3.721 Article 2021 2021
13 晏芳芳 1.鲁群; 2. 刘睿 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  文献号: 118908  DOI: 10.1016/j.lfs.2020.118908  出版年: FEB 1 2021 0024-3205 5.037 3.647 Article 2021 2021
14 袁熙 陈福生 Effects of Various Rice-Based Raw  Materials on Enhancement of Volatile Aromatic Compounds in Monascus Vinegar MOLECULES  卷: 26  期: 3  文献号: 687  DOI: 10.3390/molecules26030687  出版年: FEB 2021
4.411 3.267 Article 2021 2021
15 江洋 刘茹 Hydrocolloid effects on  N-epsilon-carboxymethyllysine and acrylamide of deep-fried fish nuggets FOOD BIOSCIENCE  卷: 39  文献号: 100797  DOI: 10.1016/j.fbio.2020.100797  出版年: FEB 2021 2212-4292 4.24 3.067 Article 2021 2021
16 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  文献号: 100716  DOI: 10.1016/j.fbio.2020.100716  出版年: DEC 2020 2212-4292 4.24 3.067 Article 2021 2020
17 张宇 王小红 Application of a Novel Lytic  Podoviridae Phage Pu20 for Biological Control of Drug-Resistant Salmonella in  Liquid Eggs PATHOGENS  卷: 10  期: 1  文献号: 34  DOI: 10.3390/pathogens10010034  出版年: JAN 2021
3.492 3.018 Article 2021 2021
18 杨琛 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  页: 394-403  DOI: 10.1111/1750-3841.15578  提前访问日期: JAN 2021   出版年: FEB 2021 0022-1147 3.167 2.479 Article 2021 2021
19 武玉群 侯焘 Purification, identification, and  computational analysis of xanthine oxidase inhibitory peptides from kidney  bean JOURNAL OF FOOD  SCIENCE  DOI: 10.1111/1750-3841.15603  提前访问日期: FEB 2021 0022-1147 3.167 2.478 Article; Early Access 2021
20 孟雅祺 邱宁 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  页: 54-62  DOI: 10.1016/j.jbiosc.2020.02.015  出版年: JUL 2020 1389-1723 2.894 2.366 Article 2021 2020
21 李晓 范刚 Catalytic condition optimization  in the conversion of nootkatone from valencene by Yarrowia lipolytica JOURNAL OF FOOD PROCESSING AND PRESERVATION  卷: 45  期: 2  文献号: e14962  DOI: 10.1111/jfpp.14962  提前访问日期: JAN 2021   出版年: FEB 2021 0145-8892 2.19 1.405 Article 2021 2021
22 牛猛 外单位 Increasing Whole Grain Consumption  in China: Processing and Sensory Challenges CEREAL FOODS WORLD  卷: 65  期: 5  文献号: 0058  DOI: 10.1094/CFW-65-5-0058  出版年: SEP-OCT 2020 0146-6283 0.538 0.724 Article 2021 2020
23 Taha, Ahmed 胡昊 Ultrasonic emulsification: An  overview on the preparation of different emulsifiers-stabilized emulsions TRENDS IN FOOD SCIENCE & TECHNOLOGY  卷: 105  页: 363-377  DOI: 10.1016/j.tifs.2020.09.024  出版年: NOV 2021 0924-2244 12.563 11.077 Review 2021 2021
24 孙格格 李艳 Chitin nanofibers improve the  stability and functional performance of Pickering emulsions formed from  colloidal zein JOURNAL OF COLLOID AND INTERFACE SCIENCE  卷: 589  页: 388-400  DOI: 10.1016/j.jcis.2021.01.017  出版年: MAY 2021 0021-9797 8.128 7.489 Article 2021 2021
25 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  文献号: 106479  DOI: 10.1016/j.foodhyd.2020.106479  出版年: APR 2021 0268-005X 9.147 7.053 Article 2021 2021
26 1.商龙臣; 2.吴岑琳 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  文献号: 106521  DOI: 10.1016/j.foodhyd.2020.106521  出版年: APR 2021 0268-005X 9.147 7.053 Article 2021 2021
27 朱士臣 胡杨 Study of the thermodynamics and  conformational changes of collagen molecules upon self-assembly FOOD HYDROCOLLOIDS  卷: 114  文献号: 106576  DOI: 10.1016/j.foodhyd.2020.106576  出版年: MAY 2021 0268-005X 9.147 7.053 Article 2021 2021
28 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  文献号: 106547  DOI: 10.1016/j.foodhyd.2020.106547  出版年: APR 2021 0268-005X 9.147 7.053 Article 2021 2021
29 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  文献号: 128805  DOI: 10.1016/j.foodchem.2020.128805  出版年: MAY 30 2021 0308-8146 7.514 6.306 Article 2021 2021
30 李金玲 胡杨 Double-crosslinked effect of TGase  and EGCG on myofibrillar proteins gel based on physicochemical properties and  molecular docking FOOD CHEMISTRY  卷: 345  文献号: 128655  DOI: 10.1016/j.foodchem.2020.128655  出版年: MAY 30 2021 0308-8146 7.514 6.306 Article 2021 2021
31 王静 张宾佳 Starch-protein interplay varies  the multi-scale structures of starch undergoing thermal processing INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES  卷: 175  页: 179-187  DOI: 10.1016/j.ijbiomac.2021.02.020  出版年: APR 1 2021 0141-8130 6.953 5.162 Article 2021 2021
32 1.李俊杰; 2. 李亚萌 王小红 Characterization of a novel  Siphoviridae Salmonella bacteriophage T156 and its microencapsulation  application in food matrix FOOD RESEARCH INTERNATIONAL  卷: 140  文献号: 110004  DOI: 10.1016/j.foodres.2020.110004  出版年: FEB 2021 0963-9969 6.475 4.972 Article 2021 2021
33 胡艳 李艳 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  页: 730-740  DOI: 10.1021/acs.jafc.0c03635  出版年: JAN 20 2021 0021-8561 5.279 4.192 Article 2021 2021
34 赵梦蝶 黄茜 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  页: 527-536  DOI: 10.1016/j.psj.2020.10.053  出版年: FEB 2021
3.352 2.659 Article 2021 2021
35 肖益东 黄琪琳 Selenium release kinetics and  mechanism from Cordyceps sinensis exopolysaccharide-selenium composite  nanoparticles in simulated gastrointestinal conditions FOOD CHEMISTRY  卷: 350  文献号: 129223  DOI: 10.1016/j.foodchem.2021.129223  出版年: JUL 15 2021 0308-8146 7.514 6.306 Article 2021 2021
36 张娇 胡婉峰 Effect of high pressure carbon  dioxide on the browning inhibition of sugar-preserved orange peel JOURNAL OF CO2 UTILIZATION  卷: 46  文献号: 101467  DOI: 10.1016/j.jcou.2021.101467  出版年: APR 2021 2212-9820 7.132 5.993 Article 2021 2021
37 段雅丽 李牧 Aspergillus oryzae Biosynthetic  Platform for de Novo Iridoid Production JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY  卷: 69  期: 8  页: 2501-2511  DOI: 10.1021/acs.jafc.0c06563  出版年: MAR 3 2021 0021-8561 5.279 4.192 Article 2021 2021
38 黄彩平 彭帮柱 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  文献号: 110726  DOI: 10.1016/j.lwt.2020.110726  出版年: APR 2021 0023-6438 4.952 4.006 Article 2021 2021
39 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  文献号: 110698  DOI: 10.1016/j.lwt.2020.110698  出版年: APR 2021 0023-6438 4.952 4.006 Article 2021 2021
40 黄晨曦 王小红 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  文献号: 111075  DOI: 10.1016/j.lwt.2021.111075  出版年: MAY 2021 0023-6438 4.952 4.006 Article 2021 2021
41 Salah, Mahmoud 徐晓云 Anthocyanin-beta-lactoglobulin  nanoparticles in acidic media: synthesis, characterization and interaction  study JOURNAL OF MOLECULAR STRUCTURE  卷: 1232  文献号: 129995  DOI: 10.1016/j.molstruc.2021.129995  出版年: MAY 15 2021 0022-2860 3.196 2.463 Article 2021 2021
42 郭亚宾 1-2.外单位 Plasticized Starch/Agar Composite  Films: Processing, Morphology, Structure, Mechanical Properties and Surface  Hydrophilicity COATINGS  卷: 11  期: 3  文献号: 311  DOI: 10.3390/coatings11030311  出版年: MAR 2021
2.881 2.436 Article 2021 2021
43 张馨月 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  文献号: 106668  DOI: 10.1016/j.foodhyd.2021.106668  出版年: SEP 2021   0268-005X 9.147 7.053 Article 2021 2021
44 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  文献号: 106784  DOI: 10.1016/j.foodhyd.2021.106784  出版年: SEP 2021   0268-005X 9.147 7.053 Article 2021 2021
45 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  文献号: 115401  DOI: 10.1016/j.molliq.2021.115401  出版年: APR 15 2021   0167-7322 6.165 5.065 Article 2021 2021
46 王瑞丰 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  页: 5216-5225  DOI: 10.1021/acs.jafc.1c00364  出版年: MAY 5 2021   0021-8561 5.279 4.192 Article 2021 2021
47 艾廷阳 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  页: 4412-4422  DOI: 10.1021/acs.jafc.0c07839  出版年: APR 21 2021   0021-8561 5.279 4.192 Article 2021 2021
48 张瑜 田静 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  文献号: 1127  DOI: 10.3390/foods10051127  出版年: MAY 2021  
4.35 4.092 Article 2021 2021
49 Mohammed, Hammad Hamed Hammad 靳国锋 Effect of frozen and refrozen  storage of beef and chicken meats on inoculated microorganisms and meat  quality MEAT SCIENCE  卷: 175  文献号: 108453  DOI: 10.1016/j.meatsci.2021.108453  出版年: MAY 2021   0309-1740 5.209 3.644 Article 2021 2021
50 1.陈力; 2.张璐璐 1.范刚; 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  文献号: 2432  DOI: 10.3390/molecules26092432  出版年: MAY 2021  
4.411 3.267 Article 2021 2021
51 1.董星星; 2.晁彦杰 1.外单位; 2.李锦铨 The global emergence of a novel  Streptococcus suis clade associated with human infections EMBO MOLECULAR MEDICINE  文献号: e13810  DOI: 10.15252/emmm.202013810  提前访问日期: JUN 2021 1757-4676 12.137 8.821 Article; Early Access 2021
52 1.魏露雨; 2.王知龙 1.外单位; 2..陈翊平 Direct Transverse Relaxation Time  Biosensing Strategy for Detecting Foodborne Pathogens through Enzyme-Mediated  Sol-Gel Transition of Hydrogels ANALYTICAL CHEMISTRY  卷: 93  期: 17  页: 6613-6619  DOI: 10.1021/acs.analchem.0c03968  出版年: MAY 4 2021 0003-2700 6.986 6.785 Article 2021 2021
53 王知龙 1.外单位; 2.陈翊平 Versatile Biosensing Toolkit Using  an Electronic Particle Counter ANALYTICAL CHEMISTRY  卷: 93  期: 15  页: 6178-6187  DOI: 10.1021/acs.analchem.1c00231  出版年: APR 20 2021 0003-2700 6.986 6.785 Article 2021 2021
54 唐舒鑫 徐晓云 Effect of Lactobacillus  plantarum-fermented mulberry pomace on antioxidant properties and fecal  microbial community LWT-FOOD SCIENCE AND TECHNOLOGY  卷: 147  文献号: 111651  DOI: 10.1016/j.lwt.2021.111651  出版年: JUL 2021 0023-6438 4.952 4.006 Article 2021 2021
55 何婉莺 1.外单位; 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  文献号: 111349  DOI: 10.1016/j.lwt.2021.111349  出版年: JUN 2021 0023-6438 4.952 4.006 Article 2021 2021
56 吕彦帛 张久亮 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  文献号: 114047  DOI: 10.1016/j.jep.2021.114047  出版年: JUN 28 2021 0378-8741 4.36 3.69 Article 2021 2021
57 何玲玲 田静 Preparation and Characterization  of Emulsions Stabilized with Defatted Sesame Meal FOOD SCIENCE AND TECHNOLOGY RESEARCH  卷: 26  期: 5  页: 655-663  DOI: 10.3136/fstr.26.655  出版年: 2020 1344-6606 0.668 0.553 Article 2021 2020
58 张宾佳 1-2.外单位 Starch-based food matrices  containing protein: Recent understanding of morphology, structure, and  properties TRENDS IN FOOD SCIENCE & TECHNOLOGY  卷: 114  页: 212-231  DOI: 10.1016/j.tifs.2021.05.033  出版年: AUG 2021 0924-2244 12.563
Article 2021 2021
59 郭亚宾 1.张宾佳; 2.外单位 Starch-based materials  encapsulating food ingredients: Recent advances in fabrication methods and  applications CARBOHYDRATE POLYMERS  卷: 270  文献号: 118358  DOI: 10.1016/j.carbpol.2021.118358  出版年: OCT 15 2021 0144-8617 9.381
Review 2021 2021
60 胡婷 黄琪琳 Structure, size and aggregated  morphology of a beta-D-glucan from Lignosus rhinocerotis as affected by  ultrasound CARBOHYDRATE POLYMERS  卷: 269  文献号: 118344  DOI: 10.1016/j.carbpol.2021.118344  出版年: OCT 1 2021 0144-8617 9.381
Article 2021 2021
61 1.蔡吴丹; 2.胡婷 黄琪琳 A polysaccharide from Lignosus  rhinocerotis sclerotia: Self-healing properties and the effect of temperature  on its rheological behavior CARBOHYDRATE POLYMERS  卷: 267  文献号: 118223  DOI: 10.1016/j.carbpol.2021.118223  出版年: SEP 1 2021 0144-8617 9.381
Article 2021 2021
62 李闪闪 李斌 Sodium caseinate reduces the  swelling of konjac flour: A further examination FOOD HYDROCOLLOIDS  卷: 120  文献号: 106923  DOI: 10.1016/j.foodhyd.2021.106923  出版年: NOV 2021 0268-005X 9.147
Article 2021 2021
63 邓紫玙 梁宏闪 Carboxymethylpachymaran/alginate  gel entrapping of natural pollen capsules for the encapsulation, protection  and delivery of probiotics with enhanced viability FOOD HYDROCOLLOIDS  卷: 120  文献号: 106855  DOI: 10.1016/j.foodhyd.2021.106855  出版年: NOV 2021 0268-005X 9.147
Article 2021 2021
64 罗依伦 陈义杰 Adsorption kinetics and  dilatational rheological properties of recombinant Pea Albumin-2 at the  oil-water interface FOOD HYDROCOLLOIDS  卷: 120  文献号: 106866  DOI: 10.1016/j.foodhyd.2021.106866  出版年: NOV 2021 0268-005X 9.147
Article 2021 2021
65 1.李楠楠; 2.外单位 1.张宾佳; 2.外单位 3D printing to innovate biopolymer  materials for demanding applications: A review & nbsp; MATERIALS TODAY CHEMISTRY  卷: 20  文献号: 100459  DOI: 10.1016/j.mtchem.2021.100459  出版年: JUN 2021 2468-5194 8.301
Review 2021 2021
66 方梦雪 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  文献号: 130443  DOI: 10.1016/j.foodchem.2021.130443  出版年: DEC 1 2021 0308-8146 7.514
Article 2021 2021
67 赵莉 1.外单位; 2.刘睿 Comprehensive analysis of the  anti-glycation effect of peanut skin extract FOOD CHEMISTRY  卷: 362  文献号: 130169  DOI: 10.1016/j.foodchem.2021.130169  出版年: NOV 15 2021 0308-8146 7.514
Article 2021 2021
68 杨扬 张久亮 Inhibition mechanism of diacylated  anthocyanins from purple sweet potato (Ipomoea batatas L.) against  alpha-amylase and alpha-glucosidase FOOD CHEMISTRY  卷: 359  文献号: 129934  DOI: 10.1016/j.foodchem.2021.129934  出版年: OCT 15 2021 0308-8146 7.514
Article 2021 2021
69 杜红英 1.杜红英; 2.外单位 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  页: 463-475  DOI: 10.1016/j.ijbiomac.2021.06.121  出版年: AUG 1 2021 0141-8130 6.953
Article 2021 2021
70 杜红英 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  文献号: 110519  DOI: 10.1016/j.foodres.2021.110519  出版年: SEP 2021 0963-9969 6.475
Article 2021 2021
71 1.郭亚婷; 2.黎洁 李锦铨 Application of a novel phage  vB_SalS-LPSTLL for the biological control of Salmonella in foods FOOD RESEARCH INTERNATIONAL  卷: 147  文献号: 110492  DOI: 10.1016/j.foodres.2021.110492  出版年: SEP 2021 0963-9969 6.475
Article 2021 2021
72 方雅静 1.吴婷; 2.徐晓云 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  文献号: 112381  DOI: 10.1016/j.fct.2021.112381  出版年: SEP 2021 0278-6915 6.023
Article 2021 2021
73 孔梦洁 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  文献号: 111557  DOI: 10.1016/j.postharvbio.2021.111557  出版年: SEP 2021 0925-5214 5.537
Article 2021 2021
74 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  DOI: 10.1039/d0fo03423a  提前访问日期: AUG 2021 2042-6496 5.396
Article; Early Access 2021
75 李蓉 徐晓云 A promising strategy for  investigating the anti-aging effect of natural compounds: a case study of  caffeoylquinic acids FOOD &  FUNCTION  DOI: 10.1039/d1fo01383a  提前访问日期: JUL 2021 2042-6496 5.396
Article; Early Access 2021
76 陶明芳 徐晓云 Flavonoids from the mung bean coat  promote longevity and fitness in Caenorhabditis elegans FOOD &  FUNCTION  DOI: 10.1039/d1fo01322j  提前访问日期: JUL 2021 2042-6496 5.396
Article; Early Access 2021
77 周欣 1.外单位; 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  页: 8747-8757  DOI: 10.1021/acs.jafc.1c03330  出版年: AUG 11 2021 0021-8561 5.279
Article 2021 2021
78 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  页: 8403-8414  DOI: 10.1021/acs.jafc.1c01445  出版年: AUG 4 2021 0021-8561 5.279
Article 2021 2021
79 万佳玮 1.李斌; 2.外单位 Effects of Differences in  Resistant Starch Content of Rice on Intestinal Microbial Composition JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY  卷: 69  期: 28  页: 8017-8027  DOI: 10.1021/acs.jafc.0c07887  出版年: JUL 21 2021 0021-8561 5.279
Article 2021 2021
80 孟雅祺 邱宁 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  页: 7467-7477  DOI: 10.1021/acs.jafc.1c01728  出版年: JUL 7 2021 0021-8561 5.279
Article 2021 2021
81 杨超 彭帮柱 Transcriptomic analysis reveals  the metabolic mechanism of patulin by Saccharomyces cerevisiae during  fermentation LWT-FOOD SCIENCE AND TECHNOLOGY  卷: 149  文献号: 111808  DOI: 10.1016/j.lwt.2021.111808  出版年: SEP 2021 0023-6438 4.952
Article 2021 2021
82 1.Arshad, Rida; 2.孟雅祺 邱宁 Phosphoproteomic analysis of duck  egg yolk provides novel insights into its characteristics and biofunctions JOURNAL OF THE SCIENCE OF FOOD AND  AGRICULTURE  DOI: 10.1002/jsfa.11453  提前访问日期: AUG 2021 0022-5142 3.638
Article; Early Access 2021
83 周文燕 黄琪琳 Fabrication and characterization  of electrospun nanofibers of Hypophthalmichthys molitrix sarcoplasmic protein  recovered by acid-chitosan flocculation coupling treatment JOURNAL OF APPLIED POLYMER SCIENCE  文献号: e51472  DOI: 10.1002/app.51472  提前访问日期: AUG 2021 0021-8995 3.125
Article; Early Access 2021
84 王强 李春美 Effects of turmeric on reducing  heterocyclic aromatic amines in Chinese tradition braised meat products and  the underlying mechanism FOOD SCIENCE &  NUTRITION  DOI: 10.1002/fsn3.2518  提前访问日期: AUG 2021 2048-7177 2.863
Article; Early Access 2021
85 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  文献号: 107039  DOI: 10.1016/j.foodhyd.2021.107039  出版年: JAN 2022 0268-005X 9.147
Article 2021 2022
86 方梦雪 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  文献号: 107007  DOI: 10.1016/j.foodhyd.2021.107007  出版年: DEC 2021 0268-005X 9.147
Article 2021 2021
87 1.郭小涵; 2.吴迪 梁宏闪 Reinforced pickering emulsions  stabilized by desalted duck egg white nanogels with Ca2+as binding agents FOOD HYDROCOLLOIDS  卷: 121  文献号: 106974  DOI: 10.1016/j.foodhyd.2021.106974  出版年: DEC 2021 0268-005X 9.147
Article 2021 2021
88 赵儒男 李艳 Structural modification of whey  protein isolate by cinnamaldehyde and stabilization effect on  beta-carotene-loaded emulsions and emulsion gels FOOD CHEMISTRY  卷: 366  文献号: 130602  DOI: 10.1016/j.foodchem.2021.130602  出版年: JAN 1 2022 0308-8146 7.514
Article 2021 2022
89 李栩栩 黄琪琳 Effect of micro- and nano-starch  on the gel properties, microstructure and water mobility of myofibrillar  protein from grass carp FOOD CHEMISTRY  卷: 366  文献号: 130579  DOI: 10.1016/j.foodchem.2021.130579  出版年: JAN 1 2022 0308-8146 7.514
Article 2021 2022
90 1.薛超; 2.尤娟 黄琪琳 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  文献号: 130304  DOI: 10.1016/j.foodchem.2021.130304  出版年: NOV 30 2021 0308-8146 7.514
Article 2021 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  文献号: 110587  DOI: 10.1016/j.foodres.2021.110587  出版年: OCT 2021 0963-9969 6.475
Article 2021 2021
92 李志伟 王小红 Characterization and Application  of a Lytic Phage D10 against Multidrug-Resistant Salmonella VIRUSES-BASEL  卷: 13  期: 8  文献号: 1626  DOI: 10.3390/v13081626  出版年: AUG 2021
5.048
Article 2021 2021
93 陈婉冰 刘睿 Metabolomic profiles of A-type  procyanidin dimer and trimer with gut microbiota in vitro JOURNAL OF FUNCTIONAL FOODS  卷: 85  文献号: 104637  DOI: 10.1016/j.jff.2021.104637  出版年: OCT 2021 1756-4646 4.451
Article 2021 2021
94 崔欢欢 李艳 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  文献号: 1868  DOI: 10.3390/foods10081868  出版年: AUG 2021
4.35
Article 2021 2021
95 赵梦鸽 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  提前访问日期: SEP 2021 0950-5423 3.713
Article; Early Access 2021 2021
96 1.陈泽; 2.崔冰 梁宏闪 Fabrication and characterization  of Pickering emulsions stabilized by desalted duck egg white nanogels and  sodium alginate JOURNAL OF THE SCIENCE OF FOOD AND  AGRICULTURE  DOI: 10.1002/jsfa.11427  提前访问日期: AUG 2021 0022-5142 3.638
Article; Early Access 2021 2021
97 李晓 范刚 Advances on (+)-nootkatone  microbial biosynthesis and its related enzymes JOURNAL OF INDUSTRIAL MICROBIOLOGY &  BIOTECHNOLOGY  卷: 48  期: 7-8  文献号: kuab046  DOI: 10.1093/jimb/kuab046  出版年: AUG 2021 1367-5435 3.346
Review 2021 2021
98 骆林松 1.张久亮; 2.外单位 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  文献号: e13932  DOI: 10.1111/jfbc.13932  提前访问日期: SEP 2021 0145-8884 2.72
Article; Early Access 2021 2021
99 洪锋 1.陈翊平; 2.外单位 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  文献号: 113489  DOI: 10.1016/j.bios.2021.113489  出版年: NOV 15 2021 0956-5663 10.618
Article 2021 2021
100 耿梦洁 胡昊 Effect of ultrasound and coagulant  types on properties of beta-carotene bulk emulsion gels stabilized by soy  protein FOOD HYDROCOLLOIDS  卷: 123  文献号: 107146  DOI: 10.1016/j.foodhyd.2021.107146  出版年: FEB 2022 0268-005X 9.147
Article 2021 2022
101 洪锋 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  文献号: 131260  DOI: 10.1016/j.foodchem.2021.131260  出版年: MAR 15 2022 0308-8146 7.514
Article 2021 2022
102 耿梦洁 1.盛龙; 2.蔡朝霞 Preparation and characterization  of egg yolk immunoglobulin loaded chitosan-liposome assisted by supercritical  carbon dioxide FOOD CHEMISTRY  卷: 369  文献号: 130934  DOI: 10.1016/j.foodchem.2021.130934  出版年: FEB 1 2022 0308-8146 7.514
Article 2021 2022
103 王欣艺 1.王凌; 2.梁宏闪 Ultrasound-based one-step  fabrication of nobiletin particle: A facile stabilization strategy FOOD CHEMISTRY  卷: 369  文献号: 130896  DOI: 10.1016/j.foodchem.2021.130896  出版年: FEB 1 2022 0308-8146 7.514
Article 2021 2022
104 王欣艺 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  文献号: 130825  DOI: 10.1016/j.foodchem.2021.130825  出版年: JAN 30 2022 0308-8146 7.514
Article 2021 2022
105 胡敢 1.王鲁峰; 2.李春美 Formation and characterization of  starch-based spherulite: Effect of molecular weight of potato amylose starch FOOD CHEMISTRY  卷: 371  文献号: 131060  DOI: 10.1016/j.foodchem.2021.131060  出版年: MAR 1 2022 0308-8146 7.514
Article 2021 2022
106 李乐天 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  文献号: 105762  DOI: 10.1016/j.ultsonch.2021.105762  出版年: NOV 2021 1350-4177 7.491
Article 2021 2021
107 张娇 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  文献号: 111690  DOI: 10.1016/j.postharvbio.2021.111690  出版年: DEC 2021 0925-5214 5.537
Article 2021 2021
108 安琪 范刚 Recent updates on bioactive  properties of linalool FOOD &  FUNCTION  DOI: 10.1039/d1fo02120f  提前访问日期: SEP 2021 2042-6496 5.396
Review; Early Access 2021
109 1.王瑞丰; 2.  Khalifa, Ibrahim 1.外单位; 2.李春美 Effects of anthocyanins on  beta-lactoglobulin glycoxidation: a study of mechanisms and  structure-activity relationship FOOD &  FUNCTION  DOI: 10.1039/d1fo01665b  提前访问日期: SEP 2021 2042-6496 5.396
Article; Early Access 2021
110 吴迪 梁宏闪 Pickering Emulsion Stabilized by  Metal-Phenolic Architectures: A Straightforward In Situ Assembly Strategy JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY  卷: 69  期: 39  页: 11709-11719  DOI: 10.1021/acs.jafc.1c02066  出版年: OCT 6 2021 0021-8561 5.279
Article 2021 2021
111 贾才华 刘茹 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  文献号: 127234  DOI: 10.1016/j.colsurfa.2021.127234  出版年: NOV 5 2021 0927-7757 4.539
Article 2021 2021
112 龚云霞 1.外单位; 2.齐小保 A strain of Saccharomyces  cerevisiae with high production of butanol EUROPEAN FOOD RESEARCH AND  TECHNOLOGY  DOI: 10.1007/s00217-021-03874-z  提前访问日期: SEP 2021 1438-2377 2.998
Article; Early Access 2021
113 1.曹媛; 2.赵丽媛 1.黄琪琳; 2.外单位 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  文献号: 107267  DOI: 10.1016/j.foodhyd.2021.107267  子辑: A  出版年: MAR 2022 0268-005X 9.147
Article 2021 2022
114 严文莉 1.尹涛; 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  页: 925-933  DOI: 10.1016/j.ijbiomac.2021.09.167  出版年: NOV 30 2021 0141-8130 6.953
Article 2021 2021
115 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  文献号: 110745  DOI: 10.1016/j.foodres.2021.110745  子辑: A  出版年: DEC 2021 0963-9969 6.475
Article 2021 2021
116 晏芳芳 1.王承明; 2.刘睿 Procyanidin A(1) and its digestive  products prevent acrylamide-induced intestinal barrier dysfunction via the  MAPK-mediated MLCK pathway FOOD &  FUNCTION  DOI: 10.1039/d1fo01918j  提前访问日期: OCT 2021 2042-6496 5.396
Article; Early Access 2021
117 叶树芯 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  页: 12921-12932  DOI: 10.1021/acs.jafc.1c03647  出版年: NOV 10 2021 0021-8561 5.279
Review 2021 2021
118 孟雅祺 邱宁 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  页: 12947-12955  DOI: 10.1021/acs.jafc.1c05883  出版年: NOV 10 2021 0021-8561 5.279
Review 2021 2021
119 钟武 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  文献号: 111261  DOI: 10.1016/j.lwt.2021.111261  出版年: JUN 2021 0023-6438 4.952
Article 2021 2021
120 项朝阳 刘凤霞 Structural and Emulsifying  Properties of Citric Acid Extracted Satsuma Mandarin Peel Pectin FOODS  卷: 10  期: 10  文献号: 2459  DOI: 10.3390/foods10102459  出版年: OCT 2021
4.35
Article 2021 2021
121 李洁 1.杨书珍; 2.彭丽桃 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  文献号: 104957  DOI: 10.1016/j.pestbp.2021.104957  出版年: NOV 2021 0048-3575 3.963
Article 2021 2021
122 1.孙格格; 2.刘飞 李艳 Enhanced stability and  bioaccessibility of nobiletin in whey protein/ cinnamaldehyde-stabilized  microcapsules and application in yogurt FOOD STRUCTURE-NETHERLANDS  卷: 30  文献号: 100217  DOI: 10.1016/j.foostr.2021.100217  出版年: OCT 2021 2213-3291 3.769
Article 2021 2021
123 周璇 胡婉峰 Changes in Browning Degree and  Reducibility of Polyphenols during Autoxidation and Enzymatic Oxidation ANTIOXIDANTS  卷: 10  期: 11  文献号: 1809  DOI: 10.3390/antiox10111809  出版年: NOV  2021
6.313
Article 2021 2021
124 1.李蓉; 2.陶明芳 吴婷 Small berries as health-promoting  ingredients: a review on anti-aging effects and mechanisms in Caenorhabditis  elegans FOOD &  FUNCTION  DOI: 10.1039/d1fo02184b  提前访问日期: NOV  2021 2042-6496 5.396
Review; Early Access 2021 2022
125 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  文献号: 112645  DOI: 10.1016/j.lwt.2021.112645  出版年: JAN  15 2022 0023-6438 4.952
Article 2021 2022
126 时浩楠 刘茹 Effect of cryoprotectants on the  formation of advanced glycation end products and acrylamide in fried fish  cakes FOOD  BIOSCIENCE  卷: 44  文献号: 101433  DOI: 10.1016/j.fbio.2021.101433  子辑: B  出版年: DEC  2021 2212-4292 4.24
Article 2021 2021
127 1.占福朝; 2.唐晓敏 陈义杰 Structural and rheology properties  of pea protein isolate-stabilised emulsion gel: Effect of crosslinking with  transglutaminase INTERNATIONAL JOURNAL OF FOOD SCIENCE AND  TECHNOLOGY  DOI: 10.1111/ijfs.15446  提前访问日期: DEC  2021 0950-5423 3.713
Article; Early Access 2021 2022
128 张娇 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  DOI: 10.1111/ijfs.15443  提前访问日期: NOV  2021 0950-5423 3.713
Article; Early Access 2021 2022


【关闭】

中国·湖北·武汉南湖狮子山街一号华中农业大学 430070 Tel:+86-027-87282111

Copyright © 2012 食品科学技术学院 All Rights Resereved