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实验室2022年发表SCI收录论文（152篇）

发布者：任婧楠    发布时间：2023-02-28
序号 第一作者中文名 通讯作者中文名 论文题目 来源 ISSN 2021影响因子 2020影响因子 文献类型 收录年
1 孙文浩 1.汪圣尧; 2.滕怀龙; 3.陈浩 Designed polymeric conjugation   motivates tunable activation of molecular oxygen in heterogeneous organic   photosynthesis SCIENCE BULLETIN  卷: 67  期: 1  页: 61-70  DOI: 10.1016/j.scib.2021.07.016  出版年: JAN 2022   2095-9273 20.577 11.78 Article 2022
2 洪锋 陈翊平 Kill three birds with one stone:   Zr-MOF-mediated composite multi-functional materials to enhance the   efficiency for fluorescent and colorimetric dual-signal readout bioassay CHEMICAL ENGINEERING   JOURNAL  卷: 452  文献号: 139149  DOI: 10.1016/j.cej.2022.139149  子辑: 3  出版年: JAN   15 2023 1385-8947 16.744
Article 2022
3 叶树芯 李斌 A critical review on interplay   between dietary fibers and gut microbiota TRENDS IN FOOD SCIENCE &   TECHNOLOGY  卷: 124  页: 237-249  DOI: 10.1016/j.tifs.2022.04.010  出版年: JUN   2022 0924-2244 16.002
Review 2022
4 邹典 魏雪团 A comprehensive review of   spermidine: Safety, health effects, absorption and metabolism, food materials   evaluation, physical and chemical processing, and bioprocessing COMPREHENSIVE REVIEWS IN FOOD   SCIENCE AND FOOD   SAFETY  卷: 21  期: 3  页: 2820-2842  DOI: 10.1111/1541-4337.12963  提前访问日期: APR   2022   出版年: MAY 2022 1541-4337 15.786 12.811 Review 2022年
5 程子航 1.张宾佳; 2.外单位 Whole grain rice: Updated   understanding of starch digestibility and the regulation of glucose and lipid   metabolism COMPREHENSIVE REVIEWS IN FOOD   SCIENCE AND FOOD   SAFETY  DOI: 10.1111/1541-4337.12985  提前访问日期: JUN   2022 1541-4337 15.786
Review; Early Access 2022
6 占福朝 李斌 Beyond particle stabilization of   emulsions and foams: Proteins in liquid-liquid and liquid-gas interfaces ADVANCES IN COLLOID AND INTERFACE   SCIENCE  卷: 308  文献号: 102743  DOI: 10.1016/j.cis.2022.102743  出版年: OCT   2022 0001-8686 15.19
Article 2022
7 洪锋 1.陈翊平; 2.杨宏 A universal, portable, and   ultra-sensitive pipet immunoassay platform for deoxynivalenol detection based   on dopamine self-polymerization-mediated bioconjugation and signal   amplification JOURNAL OF HAZARDOUS   MATERIALS  卷: 436  文献号: 129257  DOI: 10.1016/j.jhazmat.2022.129257  出版年: AUG   15 2022 0304-3894 14.224
Article 2022
8 江莎 李晶 Preparation of konjac   glucomannan/xanthan gum/sodium alginate composite gel by freezing combining   moisture regulation FOOD   HYDROCOLLOIDS  卷: 127  文献号: 107499  DOI: 10.1016/j.foodhyd.2022.107499  出版年: JUN   2022 0268-005X 11.504 9.147 Article 2022
9 占福朝 李斌 Overview of foam system: Natural   material-based foam, stabilization, characterization, and applications FOOD   HYDROCOLLOIDS  卷: 125  文献号: 107435  DOI: 10.1016/j.foodhyd.2021.107435  出版年: APR   2022 0268-005X 11.504 9.147 Article 2022年
10 贾洋洋 李春美 Emulsification mechanism of   persimmon pectin with promising emulsification capability and stability FOOD   HYDROCOLLOIDS  卷: 131  文献号: 107727  DOI: 10.1016/j.foodhyd.2022.107727  出版年: OCT   2022 0268-005X 11.504 9.147 Article 2022年
11 周培源 李斌 A novel emulsion gel solely   stabilized by the hot water extracted polysaccharide from psyllium husk:   Self-healing plays a key role FOOD   HYDROCOLLOIDS  卷: 130  文献号: 107718  DOI: 10.1016/j.foodhyd.2022.107718  出版年: SEP   2022 0268-005X 11.504 9.147 Article 2022年
12 胡煜莹 1.外单位; 2.李春美 Study of dextrin addition on the   formation and physicochemical properties of whey protein-stabilized emulsion:   Effect of dextrin molecular dimension FOOD   HYDROCOLLOIDS  卷: 128  文献号: 107569  DOI: 10.1016/j.foodhyd.2022.107569  出版年: JUL   2022 0268-005X 11.504 9.147 Article 2022年
13 贾洋洋 李春美 Confirmation and understanding   the potential emulsifying characterization of persimmon pectin: From   structural to diverse rheological aspects FOOD   HYDROCOLLOIDS  卷: 131  文献号: 107738  DOI: 10.1016/j.foodhyd.2022.107738  出版年: OCT   2022 0268-005X 11.504
Article 2022
14 陈晓娟 梁宏闪 Interfacial decoration of   desalted duck egg white nanogels as stabilizer for Pickering emulsion FOOD   HYDROCOLLOIDS  卷: 132  文献号: 107858  DOI: 10.1016/j.foodhyd.2022.107858  出版年: NOV   2022 0268-005X 11.504
Article 2022
15 丁娇娇 黄琪琳 Effects of different recovered   sarcoplasmic proteins on the gel performance, water distribution and network   structure of silver carp surimi FOOD   HYDROCOLLOIDS  卷: 131  文献号: 107835  DOI: 10.1016/j.foodhyd.2022.107835  出版年: OCT   2022 0268-005X 11.504
Article 2022
16 1.来昊; 2.沈谦 李晶 Effect of Hofmeister series   anions on freeze-thaw stability of emulsion stabilized with whey protein   isolates FOOD   HYDROCOLLOIDS  卷: 134  文献号: 108015  DOI: 10.1016/j.foodhyd.2022.108015  出版年: JAN   2023 0268-005X 11.504
Article 2022
17 尹晓平 张卓 Structural and rheological   behavior of beta-lactoglobulins influenced by high hydrostatic pressure -   From a single molecule to the aggregates FOOD   HYDROCOLLOIDS  卷: 133  文献号: 107622  DOI: 10.1016/j.foodhyd.2022.107622  出版年: DEC   2022 0268-005X 11.504
Article 2022
18 崔冰 李斌 Development and characterization   of edible plant-based fibers using a wet-spinning technique FOOD   HYDROCOLLOIDS  卷: 133  文献号: 107965  DOI: 10.1016/j.foodhyd.2022.107965  出版年: DEC   2022 0268-005X 11.504
Article 2022
19 毛伟泽 李斌 Improvement on Ca2+ tolerance of   insect-based milk based on pH-shifting treatment combined with dynamic high   pressure microfluidization FOOD   HYDROCOLLOIDS  卷: 133  文献号: 107954  DOI: 10.1016/j.foodhyd.2022.107954  出版年: DEC   2022 0268-005X 11.504
Article 2022
20 贾洋洋 李春美 Persimmon tannin can enhance the   emulsifying properties of persimmon pectin via promoting the network and   forming a honeycomb-structure FOOD   HYDROCOLLOIDS  卷: 135  文献号: 108157  DOI: 10.1016/j.foodhyd.2022.108157  出版年: FEB   2023 0268-005X 11.504
Article 2022
21 1.沈谦; 2. 罗依伦 陈义杰 Nonlinear rheological behavior   and quantitative proteomic analysis of pea protein isolates at the air-water   interface FOOD   HYDROCOLLOIDS  卷: 135  文献号: 108115  DOI: 10.1016/j.foodhyd.2022.108115  出版年: FEB   2023 0268-005X 11.504
Article 2022
22 董宛宜 蔡朝霞 Enhancement of emulsification   properties by modulation of egg white protein fibril structure with different   heating times FOOD   HYDROCOLLOIDS  卷: 135  文献号: 108203  DOI: 10.1016/j.foodhyd.2022.108203  出版年: FEB   2023 0268-005X 11.504
Article 2022
23 郭宇洁 黄琪琳 Oxidized yeast ?-glucan:   Rheological behaviors and the formation of entanglement network at different   oxidation degree FOOD   HYDROCOLLOIDS  卷: 137  文献号: 108363  DOI: 10.1016/j.foodhyd.2022.108363  出版年: APR   2023 0268-005X 11.504
Article 2022
24 赵梦鸽 侯焘 Sources, chemical synthesis,   functional improvement and applications of food-derived   protein/peptide-saccharide covalent conjugates: a review CRITICAL REVIEWS IN FOOD SCIENCE   AND   NUTRITION  DOI: 10.1080/10408398.2022.2026872  提前访问日期: JAN   2022 1040-8398 11.208 11.176 Review; Early Access 2022
25 1.贾潇; 2.任婧楠 范刚 Citrus juice off-flavor during   different processing and storage: Review of odorants, formation pathways, and   analytical techniques CRITICAL REVIEWS IN FOOD SCIENCE   AND   NUTRITION  DOI: 10.1080/10408398.2022.2129581  提前访问日期: SEP   2022 1040-8398 11.208
Review; Early Access 2022
26 吴迪 梁宏闪 Coordination-Driven   Metal-Polyphenolic Nanoparticles toward Effective Anticancer Therapy ADVANCED HEALTHCARE   MATERIALS  文献号: 2200559  DOI: 10.1002/adhm.202200559  提前访问日期: JUN   2022 2192-2640 11.092
Article; Early Access 2022
27 朱婷 李春美 Ionic liquid and   ultrasound-assisted extraction of chestnut shell pigment with good hair   dyeing capability JOURNAL OF CLEANER   PRODUCTION  卷: 335  文献号: 130195  DOI: 10.1016/j.jclepro.2021.130195  出版年: FEB   10 2022 0959-6526 11.072 9.297 Article 2022年
28 1.镇翊远; 2.王科读 张宾佳 Increasing the pH value during   thermal processing suppresses the starch digestion of the resulting   starch-protein-lipid complexes CARBOHYDRATE   POLYMERS  卷: 278  文献号: 118931  DOI: 10.1016/j.carbpol.2021.118931  出版年: FEB   15 2022 0144-8617 10.723 9.381 Article 2022
29 李栩栩 黄琪琳 Effects of wet-media milling on   multi-scale structures and in vitro digestion of tapioca starch and the   structure-digestion relationship CARBOHYDRATE   POLYMERS  卷: 284  文献号: 119176  DOI: 10.1016/j.carbpol.2022.119176  出版年: MAY   15 2022 0144-8617 10.723 9.381 Article 2022
30 张会芳 1.鲁群; 2. 刘睿 Widely targeted metabolomics   analysis reveals the effect of fermentation on the chemical composition of   bee pollen FOOD   CHEMISTRY  卷: 375  文献号: 131908  DOI: 10.1016/j.foodchem.2021.131908  出版年: MAY   1 2022 0308-8146 9.231 7.514 Article 2022
31 崔欢欢 李艳 Fabrication of   chitosan-cinnamaldehyde-glycerol monolaurate bigels with dual gelling effects   and application as cream analogs FOOD   CHEMISTRY  卷: 384  文献号: 132589  DOI: 10.1016/j.foodchem.2022.132589  出版年: AUG   1 2022 0308-8146 9.231 7.514 Article 2022年
32 徐泽如 杜红英 Analysis of the binding   selectivity and inhibiting mechanism of chlorogenic acid isomers and their   interaction with grass carp endogenous lipase using multi-spectroscopic,   inhibition kinetics and modeling methods FOOD   CHEMISTRY  卷: 382  文献号: 132106  DOI: 10.1016/j.foodchem.2022.132106  出版年: JUL   15 2022 0308-8146 9.231 7.514 Article 2022年
33 木其尔 胡昊 Effect of ultrasound on   functional properties, flavor characteristics, and storage stability of   soybean milk FOOD   CHEMISTRY  卷: 381  文献号: 132158  DOI: 10.1016/j.foodchem.2022.132158  出版年: JUL   1 2022 0308-8146 9.231 7.514 Article 2022年
34 秦瑞珂 刘茹 Formation of AGEs in fish cakes   during air frying and other traditional heating methods FOOD   CHEMISTRY  卷: 391  文献号: 133213  DOI: 10.1016/j.foodchem.2022.133213  出版年: OCT   15 2022 0308-8146 9.231
Article 2022
35 赵小云 黄琪琳 Effect of oil modification on the   multiscale structure and gelatinization properties of crosslinked starch and   their relationship with the texture and microstructure of surimi/starch   composite gels FOOD   CHEMISTRY  卷: 391  文献号: 133236  DOI: 10.1016/j.foodchem.2022.133236  出版年: OCT   15 2022 0308-8146 9.231
Article 2022
36 1.魏露雨; 2.外单位 1.外单位; 2.陈翊平 Enzyme-modulated photothermal   immunoassay of chloramphenicol residues in milk and egg using a   self-calibrated thermal imager FOOD   CHEMISTRY  卷: 392  文献号: 133232  DOI: 10.1016/j.foodchem.2022.133232  出版年: OCT   30 2022 0308-8146 9.231
Article 2022
37 张星星 鲁群 Metabolomics reveals that   phenolamides are the main chemical components contributing to the   anti-tyrosinase activity of bee pollen FOOD   CHEMISTRY  卷: 389  文献号: 133071  DOI: 10.1016/j.foodchem.2022.133071  出版年: SEP   30 2022 0308-8146 9.231
Article 2022
38 孟雅祺 邱宁 Unveiling and application of the   chicken egg proteome: An overview on a two-decade achievement FOOD   CHEMISTRY  卷: 393  文献号: 133403  DOI: 10.1016/j.foodchem.2022.133403  出版年: NOV   1 2022 0308-8146 9.231
Review 2022
39 李彩云 李洁 Effects of different   concentrations of ascorbic acid on the stability of (+)-Catechin under   enzymatic conditions FOOD   CHEMISTRY  卷: 399  文献号: 133933  DOI: 10.1016/j.foodchem.2022.133933  出版年: JAN   15 2023 0308-8146 9.231
Article 2022
40 黄晨曦 1.陈翊平; 2.王小红 A phage-based magnetic relaxation   switching biosensor using bioorthogonal reaction signal amplification for   Salmonella detection in foods FOOD   CHEMISTRY  卷: 400  文献号: 134035  DOI: 10.1016/j.foodchem.2022.134035  出版年: JAN   30 2023 0308-8146 9.231
Article 2022
41 王玉栋 杨宏 The influence of pH and   monovalent/divalent cations on the structural and physicochemical properties   of myofibrillar protein from silver carp FOOD   CHEMISTRY  卷: 404  文献号: 134519  DOI: 10.1016/j.foodchem.2022.134519  子辑: A  出版年: MAR   15 2023 0308-8146 9.231
Article 2022
42 1.Ullah, Ikram; 2.Khoder, Ramy M. 尹涛 Gelation properties of tofu   induced by different coagulants: Effects of molecular interactions between   nano-sized okara dietary fiber and soybean proteins FOOD   CHEMISTRY  卷: 403  文献号: 134056  DOI: 10.1016/j.foodchem.2022.134056  出版年: MAR   1 2023 0308-8146 9.231
Article 2022
43 1.蔡然; 2.潘丝瑜 刘凤霞 Curcumin loading and colon   release of pectin gel beads: Effect of different de-esterification method FOOD   CHEMISTRY  卷: 389  文献号: 133130  DOI: 10.1016/j.foodchem.2022.133130  出版年: SEP   30 2022 0308-8146 9.231
Article 2022
44 程睿 张学振 Parental exposure to waterborne   selenite induces transgenerational development toxicity in zebrafish   offspring CHEMOSPHERE  卷: 303  文献号: 134838  DOI: 10.1016/j.chemosphere.2022.134838  子辑: 1  出版年: SEP   2022 0045-6535 8.943
Article 2022
45 周璇 胡婉峰 High-pressure carbon dioxide   treatment and vacuum packaging alleviate the yellowing of peeled Chinese   water chestnut (Eleocharis tuberosa) FOOD PACKAGING AND SHELF   LIFE  卷: 34  文献号: 100927  DOI: 10.1016/j.fpsl.2022.100927  出版年: DEC   2022 2214-2894 8.749
Article 2022
46 蔡吴丹 黄琪琳 Rheological properties and   critical concentrations of a hyperbranched polysaccharide from Lignosus   rhinocerotis sclerotia INTERNATIONAL JOURNAL OF   BIOLOGICAL   MACROMOLECULES  卷: 202  页: 46-54  DOI: 10.1016/j.ijbiomac.2022.01.051  出版年: MAR   31 2022 0141-8130 8.025 6.953 Article 2022年
47 伍卓婷 1.张宾佳; 2.外单位 Nonthermal physical modification   of starch: An overview of recent research into structure and property   alterations INTERNATIONAL JOURNAL OF   BIOLOGICAL   MACROMOLECULES  卷: 203  页: 153-175  DOI: 10.1016/j.ijbiomac.2022.01.103  出版年: APR   1 2022 0141-8130 8.025 6.953 Article 2022年
48 杨金艳 刘凤霞 Potential low-calorie model that   inhibits free fatty acid release and helps curcumin deliver in vitro:   Ca2+-induced emulsion gels from low methyl-esterified pectin with the   presence of erythritol INTERNATIONAL JOURNAL OF   BIOLOGICAL   MACROMOLECULES  卷: 200  页: 449-457  DOI: 10.1016/j.ijbiomac.2022.01.069  出版年: MAR   1 2022 0141-8130 8.025 6.953 Article 2022年
49 曹雪珂 田静 Impacts of konjac glucomannan   with different degree of degradation or deacetylation on the stress   resistance and fitness in Caenorhabditis elegans INTERNATIONAL JOURNAL OF   BIOLOGICAL   MACROMOLECULES  卷: 204  页: 397-409  DOI: 10.1016/j.ijbiomac.2022.01.161  出版年: APR   15 2022 0141-8130 8.025 6.953 Article 2022年
50 崔冰 李斌 Properties of soybean protein   isolate/curdlan based emulsion gel for fat analogue: Comparison with pork   backfat INTERNATIONAL JOURNAL OF   BIOLOGICAL   MACROMOLECULES  卷: 206  页: 481-488  DOI: 10.1016/j.ijbiomac.2022.02.157  出版年: MAY   1 2022 0141-8130 8.025 6.953 Article 2022年
51 郭宇洁 黄琪琳 Yeast beta-glucan with different   degrees of oxidation: Capability of adsorbing lead ions and protective effect   against lead-induced PC12 cytotoxicity INTERNATIONAL JOURNAL OF   BIOLOGICAL   MACROMOLECULES  卷: 208  页: 1063-1071  DOI: 10.1016/j.ijbiomac.2022.03.210  出版年: MAY   31 2022 0141-8130 8.025
Article 2022
52 1.肖益东; 2.张宵 黄琪琳 Protective effects of Cordyceps   sinensis exopolysaccharide-selenium nanoparticles on H2O2-induced oxidative   stress in HepG2 cells INTERNATIONAL JOURNAL OF   BIOLOGICAL   MACROMOLECULES  卷: 213  页: 339-351  DOI: 10.1016/j.ijbiomac.2022.05.173  出版年: JUL   31 2022 0141-8130 8.025
Article 2022
53 陈园园 李晶 Air packaging is obviously   beneficial to the heterogeneous hygrothermal degradation of konjac   glucomannan INTERNATIONAL JOURNAL OF   BIOLOGICAL   MACROMOLECULES  卷: 220  页: 13-21  DOI: 10.1016/j.ijbiomac.2022.08.044  出版年: NOV   1 2022 0141-8130 8.025
Article 2022
54 李晓 范刚 Differential proteomic analysis   of citrus flavor (+)-valencene biotransformation to (+)-nootkatone by   Yarrowia lipolytica INTERNATIONAL JOURNAL OF   BIOLOGICAL   MACROMOLECULES  卷: 220  页: 1031-1048  DOI: 10.1016/j.ijbiomac.2022.08.020  出版年: NOV   1 2022 0141-8130 8.025
Article 2022
55 来昊 李晶 Influence of particle size and   ionic strength on the freeze-thaw stability of emulsions stabilized by whey   protein isolate FOOD SCIENCE AND HUMAN   WELLNESS  卷: 11  期: 4  页: 922-932  DOI: 10.1016/j.fshw.2022.03.018  出版年: JUL   2022
8.022
Article 2022
56 李玲玉 邱宁 Preserved egg white alleviates   DSS-induced colitis in mice through the reduction of oxidative stress,   modulation of inflammatory cytokines, NF-?B, MAPK and gut microbiota   composition FOOD SCIENCE AND HUMAN   WELLNESS  卷: 12  期: 1  页: 312-323  DOI: 10.1016/j.fshw.2022.07.021  出版年: JAN   2023
8.022
Article 2022
57 王知龙 陈翊平 Click Chemistry-Mediated Particle   Counting Sensing via Cu(II)-Polyglutamic Acid Coordination Chemistry and   Enzymatic Reaction br ANALYTICAL   CHEMISTRY  卷: 94  期: 13  页: 5293-5300  DOI: 10.1021/acs.analchem.1c05127  出版年: APR   5 2022 0003-2700 8.008 6.986 Article 2022年
58 陶叶杏 徐晓云 Identification of Crucial   Polymethoxyflavones Tangeretin and 3,5,6,7,8,3 ',4 '-Heptamethoxyflavone and   Evaluation of Their Contribution to Anticancer Effects of Pericarpium Citri   Reticulatae 'Chachi' during Storage ANTIOXIDANTS  卷: 11  期: 10  文献号: 1922  DOI: 10.3390/antiox11101922  出版年: OCT   2022
7.675
Article 2022
59 赵莉 刘睿 Effects of A-type oligomer   procyanidins on protein glycation using two glycation models coupled with   spectroscopy, chromatography, and molecular docking FOOD RESEARCH   INTERNATIONAL  卷: 155  文献号: 111068  DOI: 10.1016/j.foodres.2022.111068  出版年: MAY   2022 0963-9969 7.425 6.475 Article 2022年
60 许铭娟 1.; 2.刘睿 Peanut skin extract ameliorates   high-fat diet-induced atherosclerosis by regulating lipid metabolism,   inflammation reaction and gut microbiota in ApoE(-/-) mice FOOD RESEARCH   INTERNATIONAL  卷: 154  文献号: 111014  DOI: 10.1016/j.foodres.2022.111014  出版年: APR   2022 0963-9969 7.425 6.475 Article 2022年
61 黄晨曦 1.王佳; 2.陈翊平 Phage amplification-based   technologies for simultaneous quantification of viable Salmonella in   foodstuff and rapid antibiotic susceptibility testing FOOD RESEARCH   INTERNATIONAL  卷: 156  文献号: 111279  DOI: 10.1016/j.foodres.2022.111279  出版年: JUN   2022 0963-9969 7.425
Article 2022
62 1.王吉; 2. 李慧慧 王小红 EIS biosensor based on a novel   Myoviridae bacteriophage SEP37 for rapid and specific detection of Salmonella   in food matrixes FOOD RESEARCH   INTERNATIONAL  卷: 158  文献号: 111479  DOI: 10.1016/j.foodres.2022.111479  出版年: AUG   2022 0963-9969 7.425
Article 2022
63 赵小云 黄琪琳 Effects of oil-modified   crosslinked/acetylated starches on silver carp surimi gel: Texture   properties, water mobility, microstructure, and related mechanisms FOOD RESEARCH   INTERNATIONAL  卷: 158  文献号: 111521  DOI: 10.1016/j.foodres.2022.111521  出版年: AUG   2022 0963-9969 7.425
Article 2022
64 1.沈谦; 2.熊婷 陈义杰 The effects of thermal treatment   on emulsifying properties of soy protein isolates: Interfacial rheology and   quantitative proteomic analysis FOOD RESEARCH   INTERNATIONAL  卷: 157  文献号: 111326  DOI: 10.1016/j.foodres.2022.111326  出版年: JUL   2022 0963-9969 7.425
Article 2022
65 1.胡筱波; 2.赵俊朋 陈翊平 Polydopamine-mediated   quantity-based magnetic relaxation sensing for the rapid and sensitive   detection of chloramphenicol in fish samples FOOD RESEARCH   INTERNATIONAL  卷: 162  文献号: 111919  DOI: 10.1016/j.foodres.2022.111919  子辑: A  出版年: DEC   2022 0963-9969 7.425
Article 2022
66 张娜威 李二虎 Combined high-throughput and   fractionation approaches reveal changes of polysaccharides in blueberry skin   cell walls during fermentation for wine production FOOD RESEARCH   INTERNATIONAL  卷: 162  文献号: 112027  DOI: 10.1016/j.foodres.2022.112027  子辑: A  出版年: DEC   2022 0963-9969 7.425
Article 2022
67 腾霖 李锦铨 Phage controlling method against   novel freshwater-derived Vibrio parahaemolyticus in ready-to-eat crayfish   (Procambarus clarkii) FOOD RESEARCH   INTERNATIONAL  卷: 162  文献号: 111986  DOI: 10.1016/j.foodres.2022.111986  子辑: A  出版年: DEC   2022 0963-9969 7.425
Article 2022
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87 Zongo, Abel Wend-Soo 李斌 Senegalia macrostachya seed   polysaccharides attenuate inflammation-induced intestinal epithelial barrier   dysfunction in a Caco-2 and RAW264.7 macrophage co-culture model by   inhibiting the NF-kappa B/MLCK pathway FOOD &   FUNCTION  DOI: 10.1039/d2fo02377f  提前访问日期: OCT   2022 2042-6496 6.317
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89 何雅婷 陈福生 Oxidative Fermentation of Acetic   Acid Bacteria and Its Products FRONTIERS IN   MICROBIOLOGY  卷: 13  文献号: 879246  DOI: 10.3389/fmicb.2022.879246  出版年: MAY   24 2022
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102 白婷婷 胡婉峰 Scavenging of ROS After Eugenol   Treatment as Mechanism of Slowing Down Membrane Lipid Metabolism to Maintain   the Surface Color of Fresh-Cut Yam FOOD AND BIOPROCESS   TECHNOLOGY  DOI: 10.1007/s11947-022-02833-0  提前访问日期: JUN   2022 1935-5130 5.581
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103 吴婷 徐晓云 Modulation of Gut Microbiota by   Lactobacillus casei Fermented Raspberry Juice In Vitro and In Vivo FOODS  卷: 10  期: 12  文献号: 3055  DOI: 10.3390/foods10123055  出版年: DEC   2021
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133 Elkhedir, Abdeen 徐晓云 Capsaicinoid-Glucosides of Fresh   Hot Pepper Promotes Stress Resistance and Longevity in Caenorhabditis elegans PLANT FOODS FOR HUMAN   NUTRITION  DOI: 10.1007/s11130-021-00939-y  提前访问日期: FEB   2022 0921-9668 4.124 3.921 Article; Early Access 2022
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135 李静 杜红英 Evaluation of the Effect of   Different Cooking Methods on the Heavy Metal Levels in Crayfish Muscle BIOLOGICAL TRACE ELEMENT   RESEARCH  DOI: 10.1007/s12011-022-03476-0  提前访问日期: NOV   2022 0163-4984 4.081
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136 冯兰杰 张久亮 Black rice anthocyanins alleviate   hyperuricemia in mice: Possible inhibitory effects on xanthine oxidase   activity by cyanidin 3-O-glucoside JOURNAL OF CEREAL   SCIENCE  卷: 104  文献号: 103406  DOI: 10.1016/j.jcs.2021.103406  出版年: MAR   2022 0733-5210 4.075 3.616 Article 2022
137 王瑞丰 李春美 Change in membrane fluidity   induced by polyphenols is highly dependent on the position and number of   galloyl groups BIOCHIMICA ET BIOPHYSICA   ACTA-BIOMEMBRANES  卷: 1864  期: 11  文献号: 184015  DOI: 10.1016/j.bbamem.2022.184015  出版年: NOV   1 2022 0005-2736 4.019
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138 李祖悦 黄茜 Immunomodulatory effects of   chicken soups prepared with the native cage-free chickens and the commercial   caged broilers POULTRY   SCIENCE  卷: 101  期: 10  文献号: 102053  DOI: 10.1016/j.psj.2022.102053  出版年: OCT   2022 0032-5791 4.014
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139 李小萌 1.盛龙; 2.蔡朝霞 Encapsulation efficiency and oral   delivery stability of chitosan-liposome-encapsulated immunoglobulin Y JOURNAL OF FOOD   SCIENCE  DOI: 10.1111/1750-3841.16116  提前访问日期: MAR   2022 0022-1147 3.693 3.167 Article; Early Access 2022
140 黄碧君 刘睿 The underlying mechanism of   A-type procyanidins from peanut skin on DSS-induced ulcerative colitis mice   by regulating gut microbiota and metabolism JOURNAL OF FOOD   BIOCHEMISTRY  文献号: e14103  DOI: 10.1111/jfbc.14103  提前访问日期: FEB   2022 0145-8884 3.654 2.72 Article; Early Access 2022
141 曹伟伟 徐晓云 Protective effects of   di-caffeoylquinic acids from Artemisia selengensis Turcz leaves against   monosodium urate-induced inflammation via the modulation of NLRP3   inflammasome and Nrf2 signaling pathway in THP-1 macrophages JOURNAL OF FOOD   BIOCHEMISTRY  文献号: e14252  DOI: 10.1111/jfbc.14252  提前访问日期: JUL   2022 0145-8884 3.654
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142 王晨艳 1.邱宁; 2.外单位 Identification of preserved egg   white protein glycation and insight into the bioactivity INTERNATIONAL JOURNAL OF FOOD   SCIENCE AND   TECHNOLOGY  DOI: 10.1111/ijfs.15711  提前访问日期: JUN   2022 0950-5423 3.612
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143 戴弘民 李斌 Improvement of the solubility and   emulsification of rice protein isolate by the pH shift treatment INTERNATIONAL JOURNAL OF FOOD   SCIENCE AND   TECHNOLOGY  DOI: 10.1111/ijfs.15834  提前访问日期: MAY   2022 0950-5423 3.612
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144 李雨豪 李秀娟 Rapid assessment of citrus fruits   freshness by fuzzy mathematics combined with E-tongue and GC-MS EUROPEAN FOOD RESEARCH AND   TECHNOLOGY  DOI: 10.1007/s00217-022-04177-7  提前访问日期: NOV   2022 1438-2377 3.498
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145 王玉栋 杨宏 Quality characteristics of silver   carp surimi gels as affected by okara INTERNATIONAL JOURNAL OF FOOD   PROPERTIES  卷: 26  期: 1  页: 49-64  DOI: 10.1080/10942912.2022.2153863  出版年: DEC   31 2023 1094-2912 3.388
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146 李晓 范刚 Separation and purification of   nootkatone from fermentation broth of Yarrowia lipolytica with high-speed   counter-current chromatography JOURNAL OF FOOD SCIENCE AND   TECHNOLOGY-MYSORE  DOI: 10.1007/s13197-022-05529-7  提前访问日期: JUN   2022 0022-1155 3.117
Article; Early Access 2022
147 杨书珍 1.杨书珍; 2.彭丽桃 Ergosterol depletion under   bifonazole treatment induces cell membrane damage and triggers a ROS-mediated   mitochondrial apoptosis in Penicillium expansum FUNGAL   BIOLOGY  卷: 126  期: 1  页: 1-10  DOI: 10.1016/j.funbio.2021.09.002  提前访问日期: DEC   2021   出版年: JAN 2022 1878-6146 2.91 3.099 Article 2022
148 朱文娟 王小红 Genomic characterization of a   novel bacteriophage STP55 revealed its prominent capacity in disrupting the   dual-species biofilm formed by Salmonella Typhimurium and Escherichia coli   O157: H7 strains ARCHIVES OF   MICROBIOLOGY  卷: 204  期: 10  文献号: 597  DOI: 10.1007/s00203-022-03208-x  出版年: OCT   2022 0302-8933 2.667
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149 丰雪影 王鲁峰 Effect of particle size on   composition, physicochemical, functional, and structural properties of   insoluble dietary fiber concentrate from citrus peel FOOD SCIENCE AND TECHNOLOGY   INTERNATIONAL  文献号: 10820132211063973  DOI: 10.1177/10820132211063973  提前访问日期: JAN   2022 1082-0132 2.638 2.023 Article; Early Access 2022
150 赵儒男 李艳 Performance of eugenol   emulsion/chitosan edible coating and application in fresh meat preservation JOURNAL OF FOOD PROCESSING AND   PRESERVATION  卷: 46  期: 3  文献号: e16407  DOI: 10.1111/jfpp.16407  提前访问日期: FEB   2022   出版年: MAR 2022 0145-8892 2.609 2.19 Article 2022
151 1.张娇; 2.苑祥昊 胡婉峰 Effects of sucrose substitutes   and hydrocolloids on the texture of low-sugared orange peels as a moist   filling for baked products JOURNAL OF FOOD PROCESSING AND   PRESERVATION  文献号: e16625  DOI: 10.1111/jfpp.16625  提前访问日期: APR   2022 0145-8892 2.609 2.19 Article; Early Access 2022年
152 滕振雷 张学振 Dietary selenium requirement of   triploid rainbow trout (Oncorhynchus mykiss) based on selenium yeast   supplementation AQUACULTURE   RESEARCH  卷: 53  期: 9  页: 3365-3378  DOI: 10.1111/are.15844  提前访问日期: APR   2022   出版年: JUN 2022 1355-557X 2.184 2.082 Article 2022年


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