科研动态

您当前所在位置： 首页 > 正文

实验室2025年发表SCI收录论文（116篇）

发布者：任婧楠    发布时间：2026-04-02
序号第一作者通讯作者论文题目期刊卷文献类型2024影响因子收录年
1AHAMED MD SHABUDDEN1. Jafari, Seid Mahdi(外单位); 2. 李艳(食品科学技术学院)Recent progress on the application of imine-based surfactants in emulsion systems: from delivery systems to pH-responsive platformsADVANCES IN COLLOID AND INTERFACE SCIENCE347Article19.32025
2杨宇帆(食品科学技术学院)1. Zou, Geng(外单位); 2. 周洋(水产学院); 3. 李锦铨(生物医学与健康学院); 4. 宋智勇(化学学院)In situ gut microbiota editing: enhancing therapeutic efficacy for bacterial colitis by compatible oral hydrogel microspheres with phagesNATURE COMMUNICATIONS16Article15.72025
3Huang, Yunfei1. 李春美(食品科学技术学院)Unraveling the health contributions of five key bioactives in virgin olive oil: A dose-based comparative reviewTRENDS IN FOOD SCIENCE & TECHNOLOGY164Article15.42025
4麦锐杰(食品科学技术学院)1. 范刚(食品科学技术学院); 2. Yang, Jinchu(外单位)Machine learning in the citrus essential oil industry: A comprehensive review on process optimization, authentication, and flavor and bioactive compound developmentTRENDS IN FOOD SCIENCE & TECHNOLOGY165Article15.42025
5孔祥林(食品科学技术学院)1. 侯焘(食品科学技术学院); 2. 李凯凯(食品科学技术学院)Role of light irradiation in enhancing the aroma quality of green tea in spreading process: Regulatory strategies and practical applicationTRENDS IN FOOD SCIENCE & TECHNOLOGY165Article15.42025
6王徐悦(食品科学技术学院)1. 梁宏闪(食品科学技术学院)Prospects and Challenges of Umami in Edible Fungi: Biological Sources, Structure-Function Relationship, Production, Mechanism, and EvaluationCOMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY25Review14.12025
7刘希(食品科学技术学院)1. Ding, Yifeng(外单位); 2. 王小红(食品科学技术学院)Bifunctional phage@isoluminol microgels coupled with peroxidase-like activity phagomagnetic nanoparticles for ultrasensitive chemiluminescence detection and in-situ inactivation of Shewanella in seafood matricesCHEMICAL ENGINEERING JOURNAL512Article13.22025
8明梓欣(食品科学技术学院)1. 黄晨曦(食品科学技术学院); 2. 王小红(食品科学技术学院)Fusing bacteriophage specificity with MOF nanozyme catalysis to construct an AI-enhanced platform for simultaneous pathogen detection and eradicationCHEMICAL ENGINEERING JOURNAL525Article13.22025
9朱心怡(食品科学技术学院)1. 黄琪琳(食品科学技术学院)Neuroprotective effects of yeast β-glucan with different degrees of oxidation against Pb-induced toxicity in PC12 cells and cognitive impairment in miceCARBOHYDRATE POLYMERS374Article12.52025
101.李东慧2.胡杉杉1. 李艳(食品科学技术学院)Universality of in situ interfacial aldehyde-protein Schiff-based reaction in the construction of protein-stabilized emulsions: Formation, interfacial properties and digestion behaviorFOOD HYDROCOLLOIDS162Article12.42025
11陈雯欣(食品科学技术学院)1. 李斌(研究生院（党委研究生工作部）); 2. 梁宏闪(食品科学技术学院)Fabrication and characterization of a novel non-dairy whipping cream formed by only gliadin colloidal particles and shea butterFOOD HYDROCOLLOIDS163Article12.42025
12李莎1. 李斌(研究生院（党委研究生工作部）)Regulatory effects of konjac fiber on chyme digestion and microbiota and its satiety-enhancing mechanism in gastrointestinal tractFOOD HYDROCOLLOIDS166Article12.42025
131.杨晨；2.韩飞1. 陈义杰(食品科学技术学院)The air-water interfacial properties of bovine serum albumin with pH-shifting treatments by hydrogen-deuterium exchange mass spectrometryFOOD HYDROCOLLOIDS166Article12.42025
14徐港1. 潘思轶(食品科学技术学院)Aging alleviates the negative impact of citrus peel polysaccharides on the inhibitory effect of EGCG against α-AmylaseFOOD HYDROCOLLOIDS167Article12.42025
15安琪1. 范刚(食品科学技术学院)Valorization of citrus pomace for cellulose extraction and double-crosslinked cellulose hydrogel fabricationFOOD HYDROCOLLOIDS167Article12.42025
16陈雯欣(食品科学技术学院)1. 李斌(研究生院（党委研究生工作部）); 2. 梁宏闪(食品科学技术学院)Formation mechanism of whipped cream without low-molecular-weight emulsifiers: Fat partial coalescence dynamics and interfacial protein profilingFOOD HYDROCOLLOIDS172Article12.42025
17Yuan, Yuan1. 胡昊(食品科学技术学院)Thermal effects induced by high-intensity ultrasound cavitation on soy protein isolate: Structural modulations and gelation behaviorsFOOD HYDROCOLLOIDS173Article12.42025
18白称妹(食品科学技术学院)1. 李艳(食品科学技术学院)Demulsification of water-in-oil emulsions stabilized with glycerol monostearate-based oleogel by secondary surfactant to enhance saltiness perceptionFOOD HYDROCOLLOIDS173Article12.42025
19周鸣睿(工学院)1. Chen, Shuai(外单位); 2. 冯耀泽(工学院)Poly(vinyl alcohol)-based multifunctional smart packaging embedded with clove essential oil-loaded ZIF-8 and curcumin for fish freshness monitoringFOOD PACKAGING AND SHELF LIFE52Article10.62025
20陈文静(食品科学技术学院)梁宏闪Interaction mechanism, fabrication strategies, and advanced applications of konjac glucomannan-based mixed polysaccharide systemsFOOD CHEMISTRY468Review9.82025
21盛洁(食品科学技术学院)1. 李斌(研究生院（党委研究生工作部）)Sea buckthorn Flavonols extract co-loaded Zein/gum Arabic nanoparticles: Evaluating cellular absorption in Caco-2 cells and antioxidant activity in HepG2 cellsFOOD CHEMISTRY468Article9.82025
22洪泽翰1. 黄琪琳(食品科学技术学院)Collaborative stabilizing effect of trehalose and myofibrillar protein on high internal phase emulsions: Improved freeze-thaw stability and 3D printabilityFOOD CHEMISTRY469Article9.82025
23丁一峰(食品科学技术学院)1. 王小红(食品科学技术学院)An ultrasensitive fluorescence nano-biosensor based on RBP 41-quantum dot microspheres for rapid detection of Salmonella in the food matricesFOOD CHEMISTRY468Article9.82025
24关小燕(食品科学技术学院)1. 邵彦春(食品科学技术学院); 2. 吕优优(食品科学技术学院)Structural characteristics and antioxidant activity of binary compounds formed by covalent modification of plant derived recombinant lactoferrin (OsrhLF) with four typical carbohydratesFOOD CHEMISTRY467Article9.82025
25胡雪芹(食品科学技术学院)1. 李凯凯(食品科学技术学院)Construction of a beeswax-based olive oil bigels system encapusulation of β-carotene by xanthan gum/gellan gum/inulin and evaluation of extrusion spreading performance using finite element Abaqus simulationsFOOD CHEMISTRY479Article9.82025
26高雨(食品科学技术学院)1. Li, Wenlin(外单位); 2. 王承明(食品科学技术学院)Mechanisms of deodorizing rapeseed oil with ethanol steam at a low temperature: A focus on free fatty acids, tocopherols, and phytosterolsFOOD CHEMISTRY481Article9.82025
27李海燕(食品科学技术学院)1. 黄琪琳(食品科学技术学院)Selective adsorption for dimethyl trisulfide to remove fish off-odors by edible calcium-based metal-organic frameworks: Structure, adsorption behavior, and removal mechanismFOOD CHEMISTRY484Article9.82025
28张宵(食品科学技术学院)1. 黄琪琳(食品科学技术学院)Unveiling flavor formation and variation in fermented vinasse grass carp based on the dynamic correlation of microbiota with metabolites by multi-omics and bioinformatics approachesFOOD CHEMISTRY487Article9.82025
291.邹晓阳2.马文秀1. 梁宏闪(食品科学技术学院)The in situ stability of nobiletin in green tea infusion regulating by the assembly of small moleculesFOOD CHEMISTRY487Article9.82025
30张亚瑾(食品科学技术学院)1. 尤娟(食品科学技术学院)Effect of ice crystal formation on the mechanical and protein properties of grass carp (Ctenopharyngodon idella) flesh: Contributions of salt ions and freezing rateFOOD CHEMISTRY488Article9.82025
31贾潇(食品科学技术学院)1. 范刚(食品科学技术学院); 2. Cui, Hongli(外单位)Differences in odor-active compounds and non-volatile precursors between spray-dried and freeze-dried Spirulina platensis revealed by GCxGC-TOFMS-O and UPLC-MS/MSFOOD CHEMISTRY489Article9.82025
32孔雅秋1. 黄琪琳(食品科学技术学院)The role of yeast dietary fiber-derived proteins and polysaccharides in emulsion stabilization: Interfacial effects and stabilizing mechanismsFOOD CHEMISTRY489Article9.82025
33聂景贵(食品科学技术学院)1. 黄琪琳(食品科学技术学院)Nonlinear softening mechanism during inoculated fermentation of Zaoyu based on histology and 4D-DIA proteomicsFOOD CHEMISTRY489Article9.82025
34李海燕1. 黄琪琳(食品科学技术学院)Edible γ-cyclodextrin metal-organic frameworks constructed for adsorbing saturated and unsaturated aldehydes to remove off-odors in surimiFOOD CHEMISTRY489Article9.82025
35Cheng, Xi1. 胡昊(食品科学技术学院)A novel gelation method of food biomacromolecule protein induced by high-intensity ultrasound directlyFOOD CHEMISTRY491Article9.82025
36孔雅秋(食品科学技术学院)1. 黄琪琳(食品科学技术学院)Yeast protein as a sustainable fat replacer in reduced-fat mayonnaise: Impact on rheological properties, emulsion stability, and microstructureFOOD CHEMISTRY493Article9.82025
37蔡吴丹(食品科学技术学院)1. 黄琪琳(食品科学技术学院)Lignosus rhinocerotis polysaccharides degraded by ultrasound assisted H2O2/ Vc treatment enhances gut health in mice by promoting the proliferation of beneficial bacteriaFOOD CHEMISTRY493Article9.82025
38王徐悦(食品科学技术学院)1. 李斌(研究生院（党委研究生工作部）); 2. 梁宏闪(食品科学技术学院)Regulation of Na+ diffusion and retention in oral cavity by arabinogalactan-protein fraction from gum arabic and its mechanism of enhancing saltiness perceptionFOOD CHEMISTRY493Article9.82025
39Xu, Gang1. 胡婉峰(食品科学技术学院)Co-treatment of ethylene and methyl jasmonate synergistically enhances postharvest marketability and quality of lemons by regulating phenolic metabolism and antioxidant capacityFOOD CHEMISTRY494Article9.82025
40张亚瑾(食品科学技术学院)1. 尤娟(食品科学技术学院)Enhancing emulsion stability in pork bone soup: Exploring the synergistic effects of polysaccharides and high-pressure homogenizationFOOD CHEMISTRY497Article9.82025
41盛洁(食品科学技术学院)1. 李斌(研究生院（党委研究生工作部）); 2. 梁宏闪(食品科学技术学院)Fat content of milk modulates colloidal properties of sea buckthorn: In situ flavonol dissolution and migrationFOOD CHEMISTRY498Article9.82025
42胡杉杉(食品科学技术学院)1. Zhao, Yanrong(外单位); 2. 李艳(食品科学技术学院)Collagen peptides increase curcumin bioaccessibility in milk protein-stabilized emulsions by increasing mixed micelle solubilization capacityFOOD CHEMISTRY500Article9.82025
43钟强(食品科学技术学院)1. 徐晓云(食品科学技术学院)Comprehensive flavoromics and lipidomics analyses elucidate the mechanism of star anise in flavor improvement during braised duck leg processingFOOD CHEMISTRY500Article9.82025
44柳巧翠(食品科学技术学院)1. 侯焘(食品科学技术学院)Structural and functional characterization of Osborne-fractionated proteins from fusarium venenatum TB01 via enzymatic-ultrasonic cell disruption extractionFOOD CHEMISTRY498Article9.82025
45MOHAMMED MOHAMMED MANSOUR SALAMA(食品科学技术学院)1. 徐晓云(食品科学技术学院)Effect of ultrasonic degradation on the physicochemical property, structure characterization, and bioactivity of Houttuynia cordata polysaccharideULTRASONICS SONOCHEMISTRY116Article9.72025
46陈平1. 李凯凯(食品科学技术学院)Administration time modify the anxiolytic and antidepressant effects of inulin via gut-brain axisINTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES288Article8.52025
47陈文静(食品科学技术学院)1. 李斌(研究生院（党委研究生工作部）)Fenugreek gum improves the rheological properties of konjac glucomannan in dynamic simulated digestion system and delays its gastric emptyingINTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES288Article8.52025
48李敏1. 牛猛(食品科学技术学院)Wheat β-glucan reduces obesity and hyperlipidemia in mice with high-fat and high-salt diet by regulating intestinal floraINTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES288Article8.52025
49陈园园(食品科学技术学院)1. 李晶(食品科学技术学院)Oxygen promotes radical-mediated heterogeneous hygrothermal degradation of konjac glucomannan: Molecular structure and influence mechanismINTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES289Article8.52025
50陈帅1. 黄琪琳(食品科学技术学院)Oxidized yeast glucan alleviates lead-induced toxicity in mice by improving intestinal health to inhibit Pb absorption and reducing kidney oxidative stressINTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES292Article8.52025
51关鹏(食品科学技术学院)1. Ding, Yifeng(外单位); 2. 王小红(食品科学技术学院)Expression and characterization of a novel endolysin LysPFX32 as potential biological antimicrobial agent against Pseudomonas fluorescens for pork preservationINTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES294Article8.52025
52戴弘民(食品科学技术学院)1. 李晶(食品科学技术学院)Enhancing 3D food printing precision: Development and interaction behavior of soy protein isolate-konjac glucomannan-xanthan gum composite ink based on hot-melt extrusionINTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES304Article8.52025
53李莎1. 李斌(研究生院（党委研究生工作部）)Expandable konjac fiber modulates appetite and chyme digestion in vivo by stomach-intestine-brain axisINTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES307Article8.52025
54黎琼1. 牛猛(食品科学技术学院)Enhancement on the solubility of polyploid and diploid rice proteins by enzymatic hydrolysis: From structural and functional characteristics of rice protein hydrolysatesINTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES307Article8.52025
55罗晓宇1. 贾才华(食品科学技术学院)Revealing the indigestion mechanism of starch-γ-oryzanol complex to starch digestive enzymes: Insights from structural properties, molecular dynamics simulation and molecular dockingINTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES315Article8.52025
56庞丽丽(食品科学技术学院)1. 鲁群(食品科学技术学院); 2. 刘瑞(食品科学技术学院)Antioxidant and anti-aging effect of queen bee larvae (Apis mellifera) protein hydrolysates in Drosophila melanogasterINTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES318Article8.52025
57李莎1. 李斌(研究生院（党委研究生工作部）)Konjac glucomannan fiber interferes with chyme digestion: Physical properties and freeze-thawing studyINTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES318Article8.52025
58马帅楠(食品科学技术学院)1. 徐晓云(食品科学技术学院)Multiscale comparative study of pectin extraction from broccoli stalk using alkaline and enzymatic modifications: Structural characterization and gelling propertiesINTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES330Article8.52025
59Liang, Yu1. Liu, Weiwei(外单位); 2. 侯焘(食品科学技术学院)Structural and functional modulation of rice protein hydrolysates: Influence of amylase pretreatment on extraction methodsINTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES335Article8.52025
60NIAZ NADIA(食品科学技术学院)1. 胡婉峰(食品科学技术学院)Combined treatment of heat shock and glycine betaine recovered chilling injury in banana fruit by reducing membrane damageFOOD CHEMISTRY-X28Article8.22025
61盛洁(食品科学技术学院)1. Zhang, Guoqiang(外单位); 2. 梁宏闪(食品科学技术学院)Household non-thermal processing for the dissolution of sea buckthorn flavonoids and the effects on its bioactive characteristicsFOOD CHEMISTRY-X30Article8.22025
62吴良基(食品科学技术学院)1. 侯焘(食品科学技术学院)Identification and quality evaluation of Fuyun 6 and Zhongcha 108 tea fresh leaves at different altitudes using non-targeted metabolomics combined with machine learningFOOD CHEMISTRY-X32Article8.22025
63肖紫柔(食品科学技术学院)1. 李晶(食品科学技术学院)Effects of oligosaccharides, sodium carboxymethyl cellulose and D-allulose on thermomechanical, rheological, fermentation properties of sugar-reduced doughFOOD RESEARCH INTERNATIONAL208Article82025
64刘若男(食品科学技术学院)1. 刘睿(食品科学技术学院)Metabolic characteristics of catechin (monomeric flavan-3-ols), B-type linkage flavan-3-ols and A-type linkage flavan-3-ols revealed by un-targeted and targeted metabolomicsFOOD RESEARCH INTERNATIONAL217Article82025
65韩高敏(食品科学技术学院)1. 刘茹(食品科学技术学院)Exploring the quality changes of carp roes: perspective from flavor characteristics and microstructureFOOD RESEARCH INTERNATIONAL218Article82025
66党美琪(食品科学技术学院)1. 尤娟(食品科学技术学院)Improvement of surimi gel quality by lotus leaf and its aqueous extract: Insights from gel properties, digestive characteristics, and functional activitiesFOOD RESEARCH INTERNATIONAL224Article82025
67赵正卓(食品科学技术学院)1. 陈义杰(食品科学技术学院); 2. Guo, Jun(外单位)The fabrication of yolk immunoglobulin and encapsulation by W1/O/W2 double emulsionFOOD RESEARCH INTERNATIONAL224Article82025
68吕程(食品科学技术学院)1. 王承明(食品科学技术学院); 2. 刘睿(食品科学技术学院)Identification of phenolamine in rape bee pollen and its protective effect and mechanism on alcoholic liver injuryFOOD SCIENCE AND HUMAN WELLNESS14Article7.42025
69陈璇璇(食品科学技术学院)1. 李二虎(食品科学技术学院)Moderate red wine alleviates high-fat diet-induced atherosclerosis in ApoE-/- mice via modulations of liver metabolism through gut microbiota remodelingFOOD SCIENCE AND HUMAN WELLNESS14Article7.42025
70康会林(食品科学技术学院)1. 杨书珍; 2. 彭丽桃Dual inhibition of vacuolar ATPase subunit H and iron availability induces intrinsic apoptosis in Penicillium digitatum from citrus fruitPOSTHARVEST BIOLOGY AND TECHNOLOGY221Article6.82025
71张娇(食品科学技术学院)1. 胡婉峰(食品科学技术学院)Comprehensive widely targeted metabolomics unveils the regulatory mechanisms of high-pressure CO2 in preserving fresh-cut water bamboo shoots (Zizania latifolia) qualityPOSTHARVEST BIOLOGY AND TECHNOLOGY227Article6.82025
72Li, Sha1. 李斌(研究生院（党委研究生工作部）)Improving the edible quality of deacetylated konjac glucomannan gel: Synergistic ethanol immersion and low-temperature pretreatmentINNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES104Article6.82025
73陈杰灵(食品科学技术学院)1. 黄琪琳(食品科学技术学院)Improving heat conduction efficiency to enhance surimi gel performance by precise model structure design in 3D printingINNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES105Article6.82025
74李文博(食品科学技术学院)1. Zhao, Yanrong(外单位); 2. 李艳(食品科学技术学院)Hydrolysis behavior evaluation of sports protein supplements with different composition and dosage forms: In vitro dynamic gastric digestionLWT-FOOD SCIENCE AND TECHNOLOGY215Article6.62025
75苏瑞(食品科学技术学院)1. 贾才华(食品科学技术学院)Study on the formation and molecular structure of amylose-γ-oryzanolLWT-FOOD SCIENCE AND TECHNOLOGY225Article6.62025
76郭程1. 尤娟(食品科学技术学院)Exploration of flavor profile and stability of pork skull soup under different high pressure boiling timesLWT-FOOD SCIENCE AND TECHNOLOGY225Article6.62025
77An, Ding1. Zhou, Peiyuan(外单位); 2. 李斌(研究生院（党委研究生工作部）)Efficient extraction of psyllium seed husk polysaccharide by utilizing the viscosity-reducing effect of low-concentration ethanol at high temperaturesLWT-FOOD SCIENCE AND TECHNOLOGY233Article6.62025
78刘梦醒(食品科学技术学院)1. 胡婉峰(食品科学技术学院)Controlled atmosphere treatment inhibits browning and maintains the storage quality of fresh-cut Chinese water chestnutsFOOD CONTROL180Article6.32025
79Wang, Di1. 徐晓云(食品科学技术学院)Hyperspectral imaging-based non-destructive detection of freshness changes in MAP stew-braised duck neck during refrigerated storageFOOD CONTROL181Article6.32025
80麦锐杰(食品科学技术学院)1. 范刚(食品科学技术学院)Advances in the machine learning construction process for citrus quality and disease detectionFOOD CONTROL182Article6.32025
81金红1. 李晶(食品科学技术学院); 2. 李斌(研究生院（党委研究生工作部）)Konjac Glucomannan and Its Degradation Products Inhibit Intestinal Lipid Absorption by Regulating Gut Microbiota and the Production of Short-Chain Fatty AcidsJOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY73Article6.22025
82彭万芬(植物科学技术学院)1. 王晶(植物科学技术学院); 2. 何菡子(植物科学技术学院)Optimizing harvest timing in rapeseed (Brassica napus L.): Balancing oil yield, metabolic quality, and field efficiencyINDUSTRIAL CROPS AND PRODUCTS236Article6.22025
83明梓欣(食品科学技术学院)1. 王小红(食品科学技术学院); 2. 邵彦春(食品科学技术学院)Characterization of a novel phage PFX2 and its preliminary application in the biocontrol of Pseudomonas fluorescens biofilms on fresh beefMEAT SCIENCE229Article6.12025
84张景艳1. 尤娟(食品科学技术学院)Recycled fish oil and lard: Influences on the textural and structural properties of Surimi GelsFOOD STRUCTURE-NETHERLANDS43Article5.92025
85胡坦1. 潘思轶(食品科学技术学院)Co-assembled C13-dipeptide hydrogels by Gallic Acid (CA) and epigallocatechin gallate (EGCG) with antibacterial activity ( vol 49, 101962, 2022)FOOD BIOSCIENCE64Correction5.92025
86胡杉杉(食品科学技术学院)1. 李艳(食品科学技术学院)Influence of whey protein types on the bioaccessibility of β-carotene in different formulations: Emulsions vs microcapsulesFOOD BIOSCIENCE66Article5.92025
871.皮霞2.卢宇涵1. 李春美(食品科学技术学院)Protective effect of A-type ECG dimer on oxidative damage of retinal pigment epithelial cellFOOD BIOSCIENCE68Article5.92025
88牛柯鑫(食品科学技术学院)1. 牛猛(食品科学技术学院)Wheat bran insoluble fiber with varying particle distributions orchestrates microbial metabolism to counteract obesity and hyperlipidemiaFOOD BIOSCIENCE68Article5.92025
89吴丹1. 黄琪琳(食品科学技术学院)Comprehensive characterization of aroma profiles and key aroma compounds in five yeast extracts using sensomics approach and convolutional neural networkFOOD BIOSCIENCE68Article5.92025
90杨博宇(食品科学技术学院)1. 范刚(食品科学技术学院); 2. Yang, Jinchu(外单位)Studies on the key enzyme for the conversion of limonene to α-terpineol by Penicillium digitatum DSM62840FOOD BIOSCIENCE71Article5.92025
91许茹一(食品科学技术学院)1. 田静(食品科学技术学院)The synergistic antibacterial effect and mechanism of c-polylysine and punicalagin in microorganism inhibitionFOOD BIOSCIENCE72Article5.92025
92杜洋(食品科学技术学院)1. 吴仁蔚(食品科学技术学院)Antimicrobial activity and safety profile of Lactiplantibacillus plantarum LY-21: Genomic and phenotypic insightsFOOD BIOSCIENCE74Article5.92025
93杨锟(食品科学技术学院)刘茹Mathematical modelling the variation of sodium chloride (NaCl) diffusion behavior and quality of grass carp fillets during saltingJOURNAL OF FOOD ENGINEERING391Article5.82025
94Chen, Xiaojuan1. 梁宏闪(食品科学技术学院)Mechanistic Insights into Tannic Acid-Polyethylene Glycol-Induced Self-Assembly of Nobiletin: From Molecular Binding to Enhanced BioavailabilityACS BIOMATERIALS SCIENCE & ENGINEERING
Article; Early Access5.52025
95TAJ MUHAMMAD IMRAN(食品科学技术学院)1. 王小红(食品科学技术学院)Antibacterial activity and mechanism of novel phage endolysin lysSEP21 against dual-species biofilm of Salmonella and Escherichia coli and its application in food preservationINTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY441Article5.22025
96董溢洋(食品科学技术学院)1. 王承明(食品科学技术学院)Bleaching of Idesia polycarpa Maxim. Oil Using a Metal-Organic Framework-Based Adsorbent: Kinetics and Adsorption IsothermsFOODS14Article5.12025
97麦锐杰(食品科学技术学院)1. 范刚(食品科学技术学院); 2. Yang, Jinchu(外单位)Mechanism and Multilayer Perceptron prediction model of the removal of α-terpineol, terpinen-4-ol and carvone from pasteurized citrus juices by β-cyclodextrin encapsulationFRONTIERS IN NUTRITION12Article5.12025
98牛爱风(食品科学技术学院)1. 王承明(食品科学技术学院)Mechanism and Regulation of Tea Saponin Extraction from C. oleifera Seed Meal in Subcritical WaterFOODS14Article5.12025
99胡金玲(食品科学技术学院)1. 贾才华(食品科学技术学院); 2. Huang, Fenghong(外单位)Secoisolariciresinol Diglucoside with Antioxidant Capacity from Flaxseed: A Study on Microwave-Assisted Germination OptimizationFOODS14Article5.12025
100刘芳蓉(食品科学技术学院)1. 王承明(食品科学技术学院)Effects of Supplemental Antioxidative Substances on Micronutrient Retention and Antioxidative Capacity in Rapeseed Oil During Low-Temperature Ethanol Steam DeodorizationFOODS14Article5.12025
1011.王琦2.李倩茹李斌Effects of Illumination Color on Hypothalamic Appetite-Regulating Gene Expression and Glycolipid MetabolismNUTRIENTS16Article52025
1021.刘天旭2.马牧原1. 李斌(研究生院（党委研究生工作部）); 2. 王凌(食品科学技术学院)Protective Effects of Fucoidan on Iodoacetamide-Induced Functional Dyspepsia via Modulation of 5-HT Metabolism and MicrobiotaINTERNATIONAL JOURNAL OF MOLECULAR SCIENCES26Article4.92025
103陆佳欣1. 范刚(食品科学技术学院)Nutritional compositions, phytochemical components, functional activities, and food applications of Lycium ruthenicum Murr.: A comprehensive reviewJOURNAL OF FOOD COMPOSITION AND ANALYSIS140Review4.62025
104林聪聪(食品科学技术学院)1. 鲁群(食品科学技术学院)Kynurenic acid: A potential characteristic marker of Rhus chinensis Mill. honeyJOURNAL OF FOOD COMPOSITION AND ANALYSIS149Article4.62025
105NZOYISABA DESIRE(食品科学技术学院)1. 张秀艳(食品科学技术学院)Improvement of flavor and quality of chardonnay wine by using co-fermentation of non-Saccharomyces yeasts and Saccharomyces cerevisiaeWORLD JOURNAL OF MICROBIOLOGY & BIOTECHNOLOGY41Article4.22025
106孙格格(食品科学技术学院)1. 李凯凯(食品科学技术学院); 2. 李艳(食品科学技术学院)Amelioration of Colitis Using Colonic Microbiota-Stimulated Release of Tributyrin from Pickering Emulsion-Filled Alginate BeadsLANGMUIR
Article; Early Access3.92025
1071.金慧媛；2.张亚瑾1. 尤娟(食品科学技术学院)Impact of freezing technologies on the quality of catfish (Ictalurus punctatus) fillets: Insights from protein properties and ice crystal analysisINTERNATIONAL JOURNAL OF REFRIGERATION173Article3.82025
108李东慧(食品科学技术学院)1. 李艳(食品科学技术学院)Fabrication of cinnamaldehyde-shellac nanoparticle-filled chitosan packaging material and application in chilled beef preservationJOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
Article; Early Access3.52025
109梁煜1. Jin, Guofeng(外单位); 2. 侯焘(食品科学技术学院)Selenium- and zinc-biofortified bean sprouts improve cognitive dysfunction in aging mice by reducing oxidative stressJOURNAL OF FOOD SCIENCE90Article3.42025
110李纹纹(食品科学技术学院)1. 徐晓云(食品科学技术学院)Extraction and Activity Mechanism of α-Glucosidase Inhibitory Peptides From Seabuckthorn Seed MealJOURNAL OF FOOD SCIENCE90Article3.42025
111杜俊怡(食品科学技术学院)1. 贾才华(食品科学技术学院)Mechanical Analysis of Twin-Screw Extrusion of Grain GelJOURNAL OF FOOD SCIENCE90Article3.42025
112林聪聪(食品科学技术学院)1. 鲁群(食品科学技术学院)Characterization and discrimination of Rhus chinensis Mill. honeys from different geographical origins based on physicochemical parameters, minerals, volatile compounds and antioxidant activitiesJOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION19Article3.32025
113吕优优(食品科学技术学院)1. 胡昊(食品科学技术学院)High-pressure-microfluidization Homogenization (HPMH): an Effective Technology Optimization Strategy for Yeast Extract PreparationFOOD BIOPHYSICS20Article3.22025
114王心悦(食品科学技术学院)1. 潘思轶(食品科学技术学院)Effects of different drying methods on the drying kinetics and quality characteristics of Orah (Citrus reticulata) slicesFOOD SCIENCE AND BIOTECHNOLOGY34Article3.12025
115王鑫培(食品科学技术学院)1. 李艳(食品科学技术学院)Improvement Effect of Soy Lecithin on the Stability and Delivery Efficiency of Ternary Interfacial Stabilized EmulsionsJOURNAL OF FOOD PROCESS ENGINEERING48Article2.92025
116张兰兰(食品科学技术学院)1. 徐晓云(食品科学技术学院)Enzymatic Hydrolysis of Polysaccharide from Houttuynia cordata and Structure Characterization of the Degradation Products and Their α-Glucosidase Inhibitory ActivityAPPLIED SCIENCES-BASEL15Article2.52025


【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