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2018年SCI收录文章

作者:发布:2022-11-17点击量:

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影响因子

收录年

1

范鑫

1.外单位; 2.潘思轶; 3.外单位

Morphology engineering of protein fabrics for advanced and sustainable filtration

JOURNAL OF MATERIALS CHEMISTRY A卷: 6期: 43页: 21585-21595 DOI: 10.1039/c8ta08717b出版年: NOV 21 2018

9.931

2018

2

范鑫

1-2.外单位; 3.潘思轶

A Nanoprotein-Functionalized Hierarchical Composite Air Filter

ACS SUSTAINABLE CHEMISTRY & ENGINEERING 卷: 6 期: 9 页: 11606-11613 DOI: 10.1021/acssuschemeng.8b01827 出版年: SEP 2018

6.14

2018

3

Taha, A (Taha, Ahmed)

胡昊

Effect of different oils and ultrasound emulsification conditions on the physicochemical properties of emulsions stabilized by soy protein isolate

ULTRASONICS SONOCHEMISTRY 卷: 49 页: 283-293 DOI: 10.1016/j.ultsonch.2018.08.020 出版年: DEC 2018

6.012

2018

4

蔡文斐

黄琪琳

Effect of ultrasound on size, morphology, stability and antioxidant activity of selenium nanoparticles dispersed by a hyperbranched polysaccharide from Lignosus rhinocerotis

ULTRASONICS SONOCHEMISTRY 卷: 42 页: 823-831 DOI: 10.1016/j.ultsonch.2017.12.022 出版年: APR 2018

6.012

2018

5

付玄

1.蔡朝霞; 2.黄茜

Rapid and universal detection of ovalbumin based on N,O,P-co-doped carbon dots-fluorescence resonance energy transfer technology

SENSORS AND ACTUATORS B-CHEMICAL 卷: 269 页: 278-287 DOI: 10.1016/j.snb.2018.04.134 出版年: SEP 15 2018

5.667

2018

6

陈磊

1.外单位; 2.熊汉国

Effects of nano-TiO2 on bonding performance, structure stability and film-forming properties of starch-g-VAc based wood adhesive

CARBOHYDRATE POLYMERS 卷: 200 页: 477-486 DOI: 10.1016/j.carbpol.2018.08.023 出版年: NOV 15 2018

5.158

2018

7

李淇

1-2.外单位; 3.刘石林

Flexible cellulose nanofibrils as novel pickering stabilizers: The emulsifying property and packing behavior

FOOD HYDROCOLLOIDS卷: 88页: 180-189 DOI: 10.1016/j.foodhyd.2018.09.039出版年: MAR 2019

5.089

2018

8

Gouda, M (Gouda, Mostafa)

1.盛龙; 2.马美湖

Influence of bio-active terpenes on the characteristics and functional properties of egg yolk

FOOD HYDROCOLLOIDS 卷: 80 页: 222-230 DOI: 10.1016/j.foodhyd.2018.02.009 出版年: JUL 2018

5.089

2018

9

1.张慧敏; 2.熊怡婷

黄琪琳

Effect of yeast beta-glucan on gel properties, spatial structure and sensory characteristics of silver carp surimi

FOOD HYDROCOLLOIDS卷: 88页: 256-264 DOI: 10.1016/j.foodhyd.2018.10.010出版年: MAR 2019

5.089

2018

10

李成梁

靳国锋

Effect of irradiation modification on conformation and gelation properties of pork myofibrillar and sarcoplasmic protein

FOOD HYDROCOLLOIDS卷: 84页: 181-192 DOI: 10.1016/j.foodhyd.2018.05.047出版年: NOV 2018

5.089

2018

11

裴亚琼

李斌

Impact of whey protein complexation with phytic acid on its emulsification and stabilization properties

FOOD HYDROCOLLOIDS 卷: 87 页: 90-96 DOI: 10.1016/j.foodhyd.2018.07.034 出版年: FEB 2019

5.089

2018

12

彭登峰

李斌

Foaming and surface properties of gliadin nanoparticles: Influence of pH and heating temperature

FOOD HYDROCOLLOIDS 卷: 77 页: 107-116 DOI: 10.1016/j.foodhyd.2017.09.026 出版年: APR 2018

5.089

2018

13

熊文飞

李斌

Characterization and interfacial rheological properties of nanoparticles prepared by heat treatment of ovalbumin-carboxymethylcellulose complexes

FOOD HYDROCOLLOIDS 卷: 82 页: 355-362 DOI: 10.1016/j.foodhyd.2018.03.048 出版年: SEP 2018

5.089

2018

14

1.万佳玮; 2.胡颖

李晶

Preparation of thermo-reversible eugenol-loaded emulgel for refrigerated meat preservation

FOOD HYDROCOLLOIDS 卷: 79 页: 235-242 DOI: 10.1016/j.foodhyd.2018.01.002 出版年: JUN 2018

5.089

2018

15

忻晨

李晶

Effect of degree of substitution of carboxymethyl cellulose sodium on the state of water, rheological and baking performance of frozen bread dough

FOOD HYDROCOLLOIDS 卷: 80 页: 8-14 DOI: 10.1016/j.foodhyd.2018.01.030 出版年: JUL 2018

5.089

2018

16

苗兰鸽

张宾佳

Understanding the supramolecular structures and pasting features of adlay seed starches

FOOD HYDROCOLLOIDS卷: 83页: 411-418 DOI: 10.1016/j.foodhyd.2018.05.034出版年: OCT 2018

5.089

2018

17

黄晶晶

黄琪琳

Effect of phosphates on gelling characteristics and water mobility of myofibrillar protein from grass carp (Ctenopharyngodon idellus)

FOOD CHEMISTRY 卷: 272 页: 84-92 DOI: 10.1016/j.foodchem.2018.08.028 出版年: JAN 30 2019

4.946

2018

18

李成梁

靳国锋

Emulsifying properties development of pork myofibrillar and sacroplasmic protein irradiated at different dose: A combined FT-IR spectroscopy and low-field NMR study

FOOD CHEMISTRY 卷: 252 页: 108-114 DOI: 10.1016/j.foodchem.2018.01.104 出版年: JUN 30 2018

4.946

2018

19

熊文飞

李斌

Emulsion stability and dilatational viscoelasticity of ovalbumin/chitosan complexes at the oil-in-water interface

FOOD CHEMISTRY 卷: 252 页: 181-188 DOI: 10.1016/j.foodchem.2018.01.067 出版年: JUN 30 2018

4.946

2018

20

1.吕程; 2.杨洁

鲁群

A comparative study on the adsorption and desorption characteristics of flavonoids from honey by six resins

FOOD CHEMISTRY卷: 268页: 424-430 DOI: 10.1016/j.foodchem.2018.06.100出版年: DEC 1 2018

4.946

2018

21

邓建玲

鲁群

Biochemical properties, antibacterial and cellular antioxidant activities of buckwheat honey in comparison to manuka honey

FOOD CHEMISTRY 卷: 252 页: 243-249 DOI: 10.1016/j.foodchem.2018.01.115 出版年: JUN 30 2018

4.946

2018

22

卢琪

潘思轶

Effect of thermal treatment on carotenoids, flavonoids and ascorbic acid in juice of orange cv. Cara Cara

FOOD CHEMISTRY 卷: 265 页: 39-48 DOI: 10.1016/j.foodchem.2018.05.072 出版年: NOV 1 2018

4.946

2018

23

陈亚淑

孙智达

Isorenieratene interaction with human serum albumin: Multi-spectroscopic analyses and docking simulation

FOOD CHEMISTRY 卷: 258 页: 393-399 DOI: 10.1016/j.foodchem.2018.02.105 出版年: AUG 30 2018

4.946

2018

24

胡凯

孙智达

Phytochemical profiling of the ripening of Chinese mango (Mangifera indica L.) cultivars by real-time monitoring using UPLC-ESI-QTOF-MS and its potential benefits as prebiotic ingredients

FOOD CHEMISTRY 卷: 256 页: 171-180 DOI: 10.1016/j.foodchem.2018.02.014 出版年: AUG 1 2018

4.946

2018

25

马瑶兰

尹涛

Effects of vacuum chopping on physicochemical and gelation properties of myofibrillar proteins from silver carp (Hypophthalmichthys molitrix)

FOOD CHEMISTRY 卷: 245 页: 557-563 DOI: 10.1016/j.foodchem.2017.10.139 出版年: APR 15 2018

4.946

2018

26

安玥琦

1.尤娟; 2.熊善柏

Short-term frozen storage enhances cross-linking that was induced by transglutaminase in surimi gels from silver carp (Hypophthalmichthys molitrix)

FOOD CHEMISTRY 卷: 257 页: 216-222 DOI: 10.1016/j.foodchem.2018.02.140 出版年: AUG 15 2018

4.946

2018

27

朱士臣

1.熊善柏; 2.胡杨

Self-assembly of collagen-based biomaterials: preparation, characterizations and biomedical applications

JOURNAL OF MATERIALS CHEMISTRY B 卷: 6 期: 18 页: 2650-2676 DOI: 10.1039/c7tb02999c 出版年: MAY 14 2018

4.776

2018

28

陈亚淑

孙智达

Characterization of MK8(H-2) from Rhodococcus sp B7740 and Its Potential Antiglycation Capacity Measurements

MARINE DRUGS卷: 16期: 10文献号: 391 DOI: 10.3390/md16100391出版年: OCT 2018

4.379

2018

29

侯焘

Tako, E (Tako, Elad)

The In Ovo Feeding Administration (Gallus Gallus)-An Emerging In Vivo Approach to Assess Bioactive Compounds with Potential Nutritional Benefits

NUTRIENTS 卷: 10 期: 4 文献号: 418 DOI: 10.3390/nu10040418 出版年: APR 2018

4.196

2018

30

方雅静

徐晓云

Study of Structure and Permeability Relationship of Flavonoids in Caco-2 Cells

NUTRIENTS 卷: 9 期: 12 文献号: 1301 DOI: 10.3390/nu9121301 出版年: DEC 2017

4.196

2018

31

Murtaza, A (Murtaza, Ayesha)

1.胡婉峰; 2.潘思轶

Aggregation and Conformational Changes in Native and Thermally Treated Polyphenol Oxidase From Apple Juice (Malus domestica)

FRONTIERS IN CHEMISTRY 卷: 6 文献号: 203 DOI: 10.3389/fchem.2018.00203 出版年: JUN 5 2018

4.155

2018

32

刘思宇

胡婉峰

Catalytic and Structural Characterization of a Browning-Related Protein in Oriental Sweet Melon (Cucumis Melo var. Makuwa Makino)

FRONTIERS IN CHEMISTRY 卷: 6 文献号: 354 DOI: 10.3389/fchem.2018.00354 出版年: AUG 23 2018

4.155

2018

33

李璐

魏雪团

Biogenic amines analysis and microbial contribution in traditional fermented food of Douchi

SCIENTIFIC REPORTS 卷: 8 文献号: 12567 DOI: 10.1038/s41598-018-30456-z 出版年: AUG 22 2018

4.122

2018

34

1.黄晨曦; 2.Virk, SM (Virk, Safiullah M.)

1.李锦铨; 2.王小红

Isolation, Characterization, and Application of Bacteriophage LPSE1 Against Salmonella enterica in Ready to Eat (RTE) Foods

FRONTIERS IN MICROBIOLOGY 卷: 9 文献号: 1046 DOI: 10.3389/fmicb.2018.01046 出版年: MAY 23 2018

4.019

2018

35

1.Muhammad, Z (Muhammad, Zafarullah); 2.Ramzan, R (Ramzan, Rabia)

1.Muhammad, Z (Muhammad, Zafarullah); 2.潘思轶

Comparative Assessment of the Bioremedial Potentials of Potato Resistant Starch-Based Microencapsulated and Non-encapsulated Lactobacillus plantarum to Alleviate the Effects of Chronic Lead Toxicity

FRONTIERS IN MICROBIOLOGY卷: 9文献号: 1306 DOI: 10.3389/fmicb.2018.01306出版年: JUN 19 2018

4.019

2018

36

李璐

1.王凌; 2.魏雪团

Evaluation of the Biogenic Amines Formation and Degradation Abilities of Lactobacillus curvatus From Chinese Bacon

FRONTIERS IN MICROBIOLOGY 卷: 9 文献号: 1015 DOI: 10.3389/fmicb.2018.01015 出版年: MAY 15 2018

4.019

2018

37

熊婷

陈义杰

Identification and quantification of proteins at adsorption layer of emulsion stabilized by pea protein isolates

COLLOIDS AND SURFACES B-BIOINTERFACES 卷: 171 页: 1-9 DOI: 10.1016/j.colsurfb.2018.05.068 出版年: NOV 1 2018

3.997

2018

38

1.赵莉; 2.王方

1.鲁群; 2.刘睿

Study on interaction between human salivary alpha-amylase and sorghum procyanidin tetramer: Binding characteristics and structural analysis

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES 卷: 118 页: 1136-1141 DOI: 10.1016/j.ijbiomac.2018.06.189 子辑: A 出版年: OCT 15 2018

3.909

2018

39

Zia-ud-Din (Zia-ud-Din)

1.熊汉国; 2.外单位

Synthesis and characterization of starch-g-poly(vinyl acetate-co-butyl acrylate) bio-based adhesive for wood application

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES 卷: 114 页: 1186-1193 DOI: 10.1016/j.ijbiomac.2018.03.178 出版年: JUL 15 2018

3.909

2018

40

豁银强

1.张宾佳; 2.赵思明

An insight into the multi-scale structures and pasting behaviors of starch following citric acid treatment

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES卷: 116页: 793-800 DOI: 10.1016/j.ijbiomac.2018.05.114出版年: SEP 2018

3.909

2018

41

李楠楠

1.张宾佳; 2.赵思明

Influence of Lactobacillus/Candida fermentation on the starch structure of rice and the related noodle features

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES 卷: 121 页: 882-888 DOI: 10.1016/j.ijbiomac.2018.10.097 出版年: JAN 2019

3.909

2018

42

盛龙

蔡朝霞

Mass spectrometry characterization for N-glycosylation of immunoglobulin Y from hen egg yolk

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES 卷: 108 页: 277-283 DOI: 10.1016/j.ijbiomac.2017.12.012 出版年: MAR 2018

3.909

2018

43

刘莹

黄文

Isolation and characterization of microcrystalline cellulose from pomelo peel

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES 卷: 111 页: 717-721 DOI: 10.1016/j.ijbiomac.2018.01.098 出版年: MAY 2018

3.909

2018

44

1.介怡琳; 2.李晓云

黄茜

Phosphorylation of phosvitin plays a crucial effects on the protein-induced differentiation and mineralization of osteoblastic MC3T3-E1 cells

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES 卷: 118 页: 1848-1854 DOI: 10.1016/j.ijbiomac.2018.07.029 子辑: B 出版年: OCT 15 2018

3.909

2018

45

Khalifa, I (Khalifa, Ibrahim)

李春美

Understanding the shielding effects of whey protein on mulberry anthocyanins: Insights from multispectral and molecular modelling investigations

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES 卷: 119 页: 116-124 DOI: 10.1016/j.ijbiomac.2018.07.117 出版年: NOV 2018

3.909

2018

46

徐奇

马美湖

Sialic acid involves in the interaction between ovomucin and hemagglutinin and influences the antiviral activity of ovomucin

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES 卷: 119 页: 533-539 DOI: 10.1016/j.ijbiomac.2018.07.186 出版年: NOV 2018

3.909

2018

47

魏婧怡

彭帮柱

Effects of high hydrostatic pressure on structural and physical properties of nisin-SPI film

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES 卷: 111 页: 976-982 DOI: 10.1016/j.ijbiomac.2018.01.128 出版年: MAY 2018

3.909

2018

48

吴悦寒

刘石林

Superhydrophobic modification of cellulose film through light curing polyfluoro resin in situ

CELLULOSE 卷: 25 期: 3 页: 1617-1623 DOI: 10.1007/s10570-018-1676-8 出版年: MAR 2018

3.809

2018

49

陈欢乐

李艳

In Situ Interfacial Conjugation of Chitosan with Cinnamaldehyde during Homogenization Improves the Formation and Stability of Chitosan-Stabilized Emulsions

LANGMUIR 卷: 33 期: 51 页: 14608-14617 DOI: 10.1021/acs.langmuir.7603852 出版年: DEC 26 2017

3.789

2018

50

1.玉佳男; 2.晏芳芳

1.鲁群; 2.刘睿

Interaction between sorghum procyanidin tetramers and the catalytic region of glucosyltransferases-I from Streptococcus mutans UA159

FOOD RESEARCH INTERNATIONAL 卷: 112 页: 152-159 DOI: 10.1016/j.foodres.2018.06.027 出版年: OCT 2018

3.52

2018

51

1.熊婷; 2.熊文飞

陈义杰

Effect of high intensity ultrasound on structure and foaming properties of pea protein isolate

FOOD RESEARCH INTERNATIONAL 卷: 109 页: 260-267 DOI: 10.1016/j.foodres.2018.04.044 出版年: JUL 2018

3.52

2018

52

任聪

李斌

Effects of thermal sterilization on soy protein isolate/polyphenol complexes: Aspects of structure, in vitro digestibility and antioxidant activity

FOOD RESEARCH INTERNATIONAL 卷: 112 页: 284-290 DOI: 10.1016/j.foodres.2018.06.034 出版年: OCT 2018

3.52

2018

53

盛龙

马美湖

Influence of high-intensity ultrasound on foaming and structural properties of egg white

FOOD RESEARCH INTERNATIONAL 卷: 108 页: 604-610 DOI: 10.1016/j.foodres.2018.04.007 出版年: JUN 2018

3.52

2018

54

黄晨曦

王小红

Isolation, characterization, and application of a novel specific Salmonella bacteriophage in different food matrices

FOOD RESEARCH INTERNATIONAL 卷: 111 页: 631-641 DOI: 10.1016/j.foodres.2018.05.071 出版年: SEP 2018

3.52

2018

55

方雅静

徐晓云

Structure characteristics for intestinal uptake of flavonoids in Caco-2 cells

FOOD RESEARCH INTERNATIONAL 卷: 105 页: 353-360 DOI: 10.1016/j.foodres.2017.11.045 出版年: MAR 2018

3.52

2018

56

侯焘

何慧

A pivotal peptide (Val-Ser-Glu-Glu) from duck egg white promotes calcium uptake and structure-activity relationship study

JOURNAL OF FUNCTIONAL FOODS 卷: 48 页: 448-456 DOI: 10.1016/j.jff.2018.07.034 出版年: SEP 2018

3.47

2018

57

刘维维

何慧

Hepatoprotective effects of selenium-biofortified soybean peptides on liver fibrosis induced by tetrachloromethane

JOURNAL OF FUNCTIONAL FOODS 卷: 50 页: 183-191 DOI: 10.1016/j.jff.2018.09.034 出版年: NOV 2018

3.47

2018

58

Khalifa, I (Khalifa, Ibrahim)

李春美

Polyphenols of mulberry fruits as multifaceted compounds: Compositions, metabolism, health benefits, and stability-A structural review

JOURNAL OF FUNCTIONAL FOODS 卷: 40 页: 28-43 DOI: 10.1016/j.jff.2017.10.041 出版年: JAN 2018

3.47

2018

59

李肖朋

孙智达

Dietary supplementation of A-type procyanidins from litchi pericarp improves glucose homeostasis by modulating mTOR signaling and oxidative stress in diabetic ICR mice

JOURNAL OF FUNCTIONAL FOODS 卷: 44 页: 155-165 DOI: 10.1016/j.jff.2017.12.024 出版年: MAY 2018

3.47

2018

60

王静祎

孙智达

Synergistic effect of B-type oligomeric procyanidins from lotus seedpod in combination with water-soluble Poria cocos polysaccharides against E-coli and mechanism

JOURNAL OF FUNCTIONAL FOODS 卷: 48 页: 134-143 DOI: 10.1016/j.jff.2018.07.015 出版年: SEP 2018

3.47

2018

61

1.王瑞丹; 2.外单位

张久亮

Identification and mechanism of effective components from rape (Brassica napus L.) bee pollen on serum uric acid level and xanthine oxidase activity

JOURNAL OF FUNCTIONAL FOODS卷: 47页: 241-251 DOI: 10.1016/j.jff.2018.05.064出版年: AUG 2018

3.47

2018

62

占福朝

1.李斌; 2.外单位

Bulk, Foam, and Interfacial Properties of Tannic Acid/Sodium Caseinate Nanocomplexes

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY卷: 66期: 26页: 6832-6839 DOI: 10.1021/acs.jafc.8b00503出版年: JUL 4 2018

3.412

2018

63

梁宏闪

李斌

Engineering Multifunctional Coatings on Nanoparticles Based on Oxidative Coupling Assembly of Polyphenols for Stimuli-Responsive Drug Delivery

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY卷: 66期: 26页: 6897-6905 DOI: 10.1021/acs.jafc.8b01208出版年: JUL 4 2018

3.412

2018

64

1.李凯凯; 2.姚芬

李春美

Persimmon Tannin Decreased the Glycemic Response through Decreasing the Digestibility of Starch and Inhibiting alpha-Amylase, alpha-Glucosidase, and Intestinal Glucose Uptake

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 卷: 66 期: 7 页: 1629-1637 DOI: 10.1021/acs.jafc.7b05833 出版年: FEB 21 2018

3.412

2018

65

朱维

李春美

Inhibitory Effect of Persimmon Tannin on Pancreatic Lipase and the Underlying Mechanism in Vitro

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY卷: 66期: 24页: 6013-6021 DOI: 10.1021/acs.jafc.8b00850出版年: JUN 20 2018

3.412

2018

66

梁富强

徐晓云

Attenuation of tert-Butyl Hydroperoxide (t-BHP)-Induced Oxidative Damage in HepG2 Cells by Tangeretin: Relevance of the Nrf2-ARE and MAPK Signaling Pathways

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY卷: 66期: 25页: 6317-6325 DOI: 10.1021/acs.jafc.8b01875出版年: JUN 27 2018

3.412

2018

67

1.彭诗琴; 2.魏萍

1.鲁群; 2.刘睿

Beneficial Effects of Poplar Buds on Hyperglycemia, Dyslipidemia, Oxidative Stress, and Inflammation in Streptozotocin-Induced Tune-2 Diabetes

JOURNAL OF IMMUNOLOGY RESEARCH 文献号: 7245956 DOI: 10.1155/2018/7245956 出版年: 2018

3.298

2018

68

1.陈梁; 2.晏芳芳

鲁群

Procyanidin from peanut skin induces antiproliferative effect in human prostate carcinoma cells DU145

CHEMICO-BIOLOGICAL INTERACTIONS 卷: 288 页: 12-23 DOI: 10.1016/j.cbi.2018.04.008 出版年: MAY 25 2018

3.296

2018

69

熊文飞

李斌

Enhancing the photostability and bioaccessibility of resveratrol using ovalbumin-carboxymethylcellulose nanocomplexes and nanoparticles

FOOD & FUNCTION卷: 9期: 7页: 3788-3797 DOI: 10.1039/c8fo00300a出版年: JUL 1 2018

3.289

2018

70

朱维

李春美

Reshaped fecal gut microbiota composition by the intake of high molecular weight persimmon tannin in normal and high-cholesterol diet-fed rats

FOOD & FUNCTION 卷: 9 期: 1 页: 541-551 DOI: 10.1039/c7fo00995j 出版年: JAN 2018

3.289

2018

71

吴迪

梁宏闪

Leveraging plant exine capsules as pH-responsive delivery vehicles for hydrophobic nutraceutical encapsulation

FOOD & FUNCTION卷: 9期: 10页: 5436-5442 DOI: 10.1039/c8fo01665h出版年: OCT 1 2018

3.289

2018

72

李肖朋

孙智达

(-)- Epigallocatechin-3-gallate ( EGCG) inhibits starch digestion and improves glucose homeostasis through direct or indirect activation of PXR/CAR- mediated phase II metabolism in diabetic mice

FOOD & FUNCTION 卷: 9 期: 9 页: 4651-4663 DOI: 10.1039/c8fo01293h 出版年: SEP 1 2018

3.289

2018

73

1.冯丽萍; 2.牛晓娜

李锦铨

Immunogenicity and protective capacity of EF-Tu and FtsZ of Streptococcus suis serotype 2 against lethal infection

VACCINE 卷: 36 期: 19 页: 2581-2588 DOI: 10.1016/j.vaccine.2018.03.079 出版年: MAY 3 2018

3.285

2018

74

Ullah, I (Ullah, Ikram)

1.尹涛; 2.熊善柏

Effects of thermal pre-treatment on physicochemical properties of nano-sized okara (soybean residue) insoluble dietary fiber prepared by wet media milling

JOURNAL OF FOOD ENGINEERING卷: 237页: 18-26 DOI: 10.1016/j.jfoodeng.2018.05.017出版年: NOV 2018

3.197

2018

75

刘蓓

彭帮柱

Kinetic and isotherm studies on the adsorption of tenuazonic acid from fruit juice using inactivated LAB

JOURNAL OF FOOD ENGINEERING 卷: 224 页: 45-52 DOI: 10.1016/j.jfoodeng.2017.12.027 出版年: MAY 2018

3.197

2018

76

Nawaz, A (Nawaz, Asad)

1.熊汉国; 2.Hoseinifar, SH (Hoseinifar, Seyed Hossein)

The functionality of prebiotics as immunostimulant: Evidences from trials on terrestrial and aquatic animals

FISH & SHELLFISH IMMUNOLOGY 卷: 76 页: 272-278 DOI: 10.1016/j.fsi.2018.03.004 出版年: MAY 2018

3.185

2018

77

魏帅

1.金永国; 2.外单位

Detection of Listeria monocytogenes using Dynabeads (R) anti-Listeria combined with real-time PCR in soybean sprouts

LWT-FOOD SCIENCE AND TECHNOLOGY卷: 99页: 533-539 DOI: 10.1016/j.lwt.2018.10.023出版年: JAN 2019

3.129

2018

78

李佩珊

1.金永国; 2.盛龙

Effect of microwave-assisted phosphorylation modification on the structural and foaming properties of egg white powder

LWT-FOOD SCIENCE AND TECHNOLOGY 卷: 97 页: 151-156 DOI: 10.1016/j.lwt.2018.06.055 出版年: NOV 2018

3.129

2018

79

盛龙

1.马美湖; 2.金永国

Tapioca starch-pullulan interaction during gelation and retrogradation

LWT-FOOD SCIENCE AND TECHNOLOGY卷: 96页: 432-438 DOI: 10.1016/j.lwt.2018.05.064出版年: OCT 2018

3.129

2018

80

牛猛

1.牛猛; 2.赵思明

Comparative study on protein polymerization in whole-wheat dough modified by transglutaminase and glucose oxidase

LWT-FOOD SCIENCE AND TECHNOLOGY 卷: 90 页: 323-330 DOI: 10.1016/j.lwt.2017.12.046 出版年: 2018

3.129

2018

81

田晓菊

黄文

The effects of alcohol fermentation on the extraction of antioxidant compounds and flavonoids of pomelo peel

LWT-FOOD SCIENCE AND TECHNOLOGY 卷: 89 页: 763-769 DOI: 10.1016/j.lwt.2017.11.049 出版年: MAR 2018

3.129

2018

82

陈欢欢

李洁

Effects of extrusion on structural and physicochemical properties of soluble dietary fiber from nodes of lotus root

LWT-FOOD SCIENCE AND TECHNOLOGY 卷: 93 页: 204-211 DOI: 10.1016/j.lwt.2018.03.004 出版年: JUL 2018

3.129

2018

83

1.黄博慧; 2.赵开丽

刘凤霞

Changes on the rheological properties of pectin-enriched mango nectar by high intensity ultrasound

LWT-FOOD SCIENCE AND TECHNOLOGY 卷: 91 页: 414-422 DOI: 10.1016/j.lwt.2018.01.062 出版年: MAY 2018

3.129

2018

84

李闽

彭帮柱

Fermentative degradation of Patulin by Saccharomyces cerevisiae in aqueous solution

LWT-FOOD SCIENCE AND TECHNOLOGY 卷: 97 页: 427-433 DOI: 10.1016/j.lwt.2018.07.040 出版年: NOV 2018

3.129

2018

85

李凯凯

1-2.外单位

Dihydrofisetin exerts its anti-inflammatory effects associated with suppressing ERK/p38 MAPK and Heme Oxygenase-1 activation in lipopolysaccharide-stimulated RAW 264.7 macrophages and carrageenan-induced mice paw edema

INTERNATIONAL IMMUNOPHARMACOLOGY 卷: 54 页: 366-374 DOI: 10.1016/j.intimp.2017.11.034 出版年: JAN 2018

3.118

2018

86

朱维

李春美

Position and orientation of gallated proanthocyanidins in lipid bilayer membranes: influence of polymerization degree and linkage type

JOURNAL OF BIOMOLECULAR STRUCTURE & DYNAMICS 卷: 36 期: 11 页: 2862-2875 DOI: 10.1080/07391102.2017.1369163 出版年: 2018

3.107

2018

87

张高楠

杜红英

Changes in Nutrient Profile and Antioxidant Activities of Different Fish Soups, Before and After Simulated Gastrointestinal Digestion

MOLECULES 卷: 23 期: 8 文献号: 1965 DOI: 10.3390/molecules23081965 出版年: AUG 2018

3.098

2018

88

刘莹

黄文

Increasing Antiradical Activity of Polyphenols from Lotus Seed Epicarp by Probiotic Bacteria Bioconversion

MOLECULES 卷: 23 期: 10 文献号: 2667 DOI: 10.3390/molecules23102667 出版年: OCT 2018

3.098

2018

89

Iqbal, A (Iqbal, Aamir)

徐晓云

Inactivation, Aggregation and Conformational Changes of Polyphenol Oxidase from Quince (Cydonia oblonga Miller) Juice Subjected to Thermal and High-Pressure Carbon Dioxide Treatment

MOLECULES 卷: 23 期: 7 文献号: 1743 DOI: 10.3390/molecules23071743 出版年: JUL 2018

3.098

2018

90

袁方

袁方

Characterization of Cultivar Differences of Blueberry Wines Using GC-QTOF-MS and Metabolic Profiling Methods

MOLECULES 卷: 23 期: 9 文献号: 2376 DOI: 10.3390/molecules23092376 出版年: SEP 2018

3.098

2018

91

赵安娜

1.严守雷; 2.郑露

First Report of Fusarium tricinctum Causing Rot of Broccoli Heads Post-Harvest in China

PLANT DISEASE 卷: 102 期: 1 页: 239-239 DOI: 10.1094/PDIS-02-17-0218-PDN 出版年: JAN 2018

2.941

2018

92

杜红英

杜红英

H-1-NMR metabolomics analysis of nutritional components from two kinds of freshwater fish brain extracts

RSC ADVANCES卷: 8期: 35页: 19470-19478 DOI: 10.1039/c8ra02311e出版年: 2018

2.936

2018

93

Zia-ud-Din (Zia-ud-Din)

1.熊汉国; 2.外单位

Effects of different emulsifiers on the bonding performance, freeze-thaw stability and retrogradation behavior of the resulting high amylose starch-based wood adhesive

COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS 卷: 538 页: 192-201 DOI: 10.1016/j.colsurfa.2017.11.002 出版年: FEB 5 2018

2.829

2018

94

杨芳

马美湖

Fatty acids modulate the expression levels of key proteins for cholesterol absorption in Caco-2 monolayer

LIPIDS IN HEALTH AND DISEASE 卷: 17 文献号: 32 DOI: 10.1186/s12944-018-0675-y 出版年: FEB 20 2018

2.663

2018

95

王佳

王小红

VHH Antibodies: Reagents for Mycotoxin Detection in Food Products

SENSORS 卷: 18 期: 2 文献号: 485 DOI: 10.3390/s18020485 出版年: FEB 2018

2.475

2018

96

彭进明

李春美

Separation and purification of four phenolic compounds from persimmon by high-speed counter-current chromatography

JOURNAL OF CHROMATOGRAPHY B-ANALYTICAL TECHNOLOGIES IN THE BIOMEDICAL AND LIFE SCIENCES 卷: 1072 页: 78-85 DOI:10.1016/j.jchromb.2017.11.010 出版年: JAN 1 2018

2.441

2018

97

1.张久亮; 2.罗春丽

1.张久亮; 2.外单位

Isolation and identification of two major acylated anthocyanins from purple sweet potato (Ipomoea batatas L. cultivar Eshu No. 8) by UPLC-QTOF-MS/MS and NMR

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY卷: 53期: 8页: 1932-1941 DOI: 10.1111/ijfs.13780出版年: AUG 2018

2.383

2018

98

Hussain, S (Hussain, Shehzad)

李洁

Effect of micronisation on dietary fibre content and hydration properties of lotus node powder fractions

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 卷: 53 期: 3 页: 590-598 DOI: 10.1111/ijfs.13632 出版年: MAR 2018

2.383

2018

99

李冬

李艳

Impact of whey protein isolates and concentrates on the formation of protein nanoparticles-stabilised Pickering emulsions

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 卷: 53 期: 3 页: 644-653 DOI: 10.1111/ijfs.13578 出版年: MAR 2018

2.383

2018

100

安玥琦

刘茹

Aggregation and conformational changes of silver carp myosin as affected by the ultrasound-calcium combination system

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 卷: 98 期: 14 页: 5335-5343 DOI: 10.1002/jsfa.9073 出版年: NOV 2018

2.379

2018

101

王观

刘茹

Effects of different NaCl concentrations on self-assembly of silver carp myosin

FOOD BIOSCIENCE卷: 24页: 1-8 DOI: 10.1016/j.fbio.2018.05.002出版年: AUG 2018

2.371

2018

102

颜青青

邵彦春

Proteome analysis reveals global response to deletion of mrflbA in Monascus ruber

JOURNAL OF MICROBIOLOGY 卷: 56 期: 4 页: 255-263 DOI: 10.1007/s12275-018-7425-8 出版年: APR 2018

2.319

2018

103

刘继红

马美湖

The antimicrobial spectrum of lysozyme broadened by reductive modification

POULTRY SCIENCE 卷: 97 期: 11 页: 3992-3999 DOI: 10.3382/ps/pey245 出版年: NOV 2018

2.216

2018

104

王宁

马美湖

Highly efficient extraction and purification of low-density lipoprotein from hen egg yolk

POULTRY SCIENCE 卷: 97 期: 6 页: 2230-2238 DOI: 10.3382/ps/pey059 出版年: JUN 2018

2.216

2018

105

王雪芬

邱宁

Effect of Different Heat Treatments on In Vitro Digestion of Egg White Proteins and Identification of Bioactive Peptides in Digested Products

JOURNAL OF FOOD SCIENCE 卷: 83 期: 4 页: 1140-1148 DOI: 10.1111/1750-3841.14107 出版年: APR 2018

2.018

2018

106

李雪瑞

王鲁峰

Effect of ohmic heating on fundamental properties of protein in soybean milk

JOURNAL OF FOOD PROCESS ENGINEERING 卷: 41 期: 3 文献号: e12660 DOI: 10.1111/jfpe.12660 出版年: MAY 2018

1.955

2018

107

盛占武

1-2.外单位

Physicochemical Characterization of Raw and Modified Banana Pseudostem Fibers and Their Adsorption Capacities for Heavy Metal Pb2+ and Cd2+ in Water

POLYMER COMPOSITES卷: 39期: 6页: 1869-1877 DOI: 10.1002/pc.24140出版年: JUN 2018

1.943

2018

108

杨芳

马美湖

Egg-Yolk Sphingomyelin and Phosphatidylcholine Attenuate Cholesterol Absorption in Caco-2 Cells

LIPIDS 卷: 53 期: 2 页: 217-233 DOI: 10.1002/lipd.12018 出版年: FEB 2018

1.936

2018

109

罗鹏

外单位

Preparation of liposome encapsulating angiotensin-I-converting enzyme inhibitory peptides from sunflower protein hydrolysates

MOLECULAR MEDICINE REPORTS 卷: 17 期: 4 页: 5306-5311 DOI: 10.3892/mmr.2018.8474 出版年: APR 2018

1.922

2018

110

刘冬梅

马爱民

Cloning and heterologous expression of a hydrophobin gene Ltr.hyd from the tiger milk mushroom Lentinus tuber-regium in yeast-like cells of Tremella fuciformis

ELECTRONIC JOURNAL OF BIOTECHNOLOGY 卷: 32 页: 6-12 DOI: 10.1016/j.ejbt.2017.12.003 出版年: MAR 2018

1.881

2018

111

刘亚平

1.邱宁; 2.马美湖

Comparative proteomic analysis of chicken, duck, and quail egg yolks

INTERNATIONAL JOURNAL OF FOOD PROPERTIES卷: 21期: 1页: 1311-1321 DOI: 10.1080/10942912.2018.1489836出版年: 2018

1.845

2018

112

刘莹

黄文

Chemical properties of vacuum-fried Pleurotus eryngii during storage and characterization of brown pigment

INTERNATIONAL JOURNAL OF FOOD PROPERTIES 卷: 20 页: S2349-S2358 DOI: 10.1080/10942912.2017.1369993 增刊: 3 出版年: 2018

1.845

2018

113

卢琪

潘思轶

Characterization of phenolics and antioxidant abilities of red navel orange "Cara Cara" harvested from five regions of China

INTERNATIONAL JOURNAL OF FOOD PROPERTIES 卷: 21 期: 1 页: 1107-1116 DOI: 10.1080/10942912.2018.1485030 出版年: 2018

1.845

2018

114

潘佩

邱宁

Identification of candidate proteins interacted with ovalbumin during the early phase of embryonic development

INTERNATIONAL JOURNAL OF FOOD PROPERTIES 卷: 20 页: S2305-S2312 DOI: 10.1080/10942912.2017.1326056 增刊: 3 出版年: 2018

1.845

2018

115

谢玮

严守雷

Cell wall CSF/WSF ratio value discriminates the cooked texture of lotus rhizome

INTERNATIONAL JOURNAL OF FOOD PROPERTIES 卷: 20 页: S3266-S3276 DOI: 10.1080/10942912.2017.1381703 增刊: 3 出版年: 2018

1.845

2018

116

顾瑞娟

杨宏

Effects of rice residue on physicochemical properties of silver carp surimi gels

INTERNATIONAL JOURNAL OF FOOD PROPERTIES卷: 21期: 1页: 1743-1754 DOI: 10.1080/10942912.2016.1214146出版年: 2018

1.845

2018

117

李晓

范刚

Changes of aroma compounds and qualities of freshly-squeezed orange juice during storage

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE 卷: 55 期: 11 页: 4530-4543 DOI: 10.1007/s13197-018-3389-2 出版年: NOV 2018

1.797

2018

118

任婧楠

范刚

Effect of olive oil on the preparation of nanoemulsions and its effect on aroma release

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE 卷: 55 期: 10 页: 4223-4231 DOI: 10.1007/s13197-018-3358-9 出版年: OCT 2018

1.797

2018

119

Harlina, PW (Harlina, Putri Widyanti)

马美湖

Effect of clove extract on lipid oxidation, antioxidant activity, volatile compounds and fatty acid composition of salted duck eggs

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE卷: 55期: 12页: 4719-4734 DOI: 10.1007/s13197-018-3367-8出版年: DEC 2018

1.797

2018

120

刘合生

外单位

Antiglycation and antioxidant activities of mogroside extract from Siraitia grosvenorii (Swingle) fruits

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE 卷: 55 期: 5 页: 1880-1888 DOI: 10.1007/s13197-018-3105-2 出版年: MAY 2018

1.797

2018

121

胡兰兰

张秀艳

Selection of non-Saccharomyces yeasts for orange wine fermentation based on their enological traits and volatile compounds formation

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE 卷: 55 期: 10 页: 4001-4012 DOI: 10.1007/s13197-018-3325-5 出版年: OCT 2018

1.797

2018

122

周颖

李锦铨

GntR is involved in the expression of virulence in strain Streptococcus suis P1/7

FEMS MICROBIOLOGY LETTERS卷: 365期: 14文献号: fny091 DOI: 10.1093/femsle/fny091出版年: JUL 2018

1.735

2018

123

张伟敏

1-2.外单位

Oxidative Stability of Papaya Seed Oil From Hainan/Eksotika Obtained by Subcritical and Supercritical Carbon Dioxide Extraction

JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY卷: 95期: 6页: 687-697 DOI: 10.1002/aocs.12077出版年: JUN 2018

1.601

2018

124

胡煜莹

王鲁峰

Influence of ethylene and ethephon treatments on the peel color and carotenoids of Gannan Newhall navel orange during postharvest storage

JOURNAL OF FOOD BIOCHEMISTRY卷: 42期: 5文献号: e12534 DOI: 10.1111/jfbc.12534出版年: OCT 2018

1.552

2018

125

张兴中

刘石林

Ethyl cellulose aqueous dispersions: A fascinating supporter for increasing the solubility and sustained-release of cinnamaldehyde

JOURNAL OF FOOD PROCESSING AND PRESERVATION 卷: 42 期: 8 文献号: e13696 DOI: 10.1111/jfpp.13696 出版年: AUG 2018

1.51

2018

126

吕昊

1.熊善柏; 2.尤娟

Depuration and starvation improves flesh quality of grass carp (Ctenopharyngodon idella)

AQUACULTURE RESEARCH卷: 49期: 9页: 3196-3206 DOI: 10.1111/are.13784出版年: SEP 2018

1.475

2018

127

朱涵予

马爱民

An Improved Total RNA Extraction Method for White Jelly Mushroom Tremella fuciformis Rich in Polysaccharides

MYCOBIOLOGY 卷: 45 期: 4 页: 434-437 DOI: 10.5941/MYCO.2017.45.4.434 出版年: DEC 2017

1.369

2018

128

刘冬梅

马爱民

Agrobacterium tumefaciens-Mediated Transformation of the King Tuber Medicinal Mushroom Lentinus tuber-regium (Agaricomycetes)

INTERNATIONAL JOURNAL OF MEDICINAL MUSHROOMS 卷: 20 期: 8 页: 791-796 DOI: 10.1615/IntJMedMushrooms.2018026991 出版年: 2018

1.211

2018

129

Javaid, AB (Javaid, Allah Bakhsh)

1.熊汉国; 2.外单位

Effects of xanthan gum on cooking qualities, texture and microstructures of fresh potato instant noodles

JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 卷: 12 期: 4 页: 2453-2460 DOI: 10.1007/s11694-018-9862-9 出版年: DEC 2018

1.181

2018

130

毛昶懿

马美湖

The Functional Properties of Preserved Eggs: From Anti-cancer and Anti-inflammatory Aspects

KOREAN JOURNAL FOR FOOD SCIENCE OF ANIMAL RESOURCES卷: 38期: 3页: 615-628 DOI: 10.5851/kosfa.2018.38.3.615出版年: JUN 2018

1.033

2018

131

徐军

刘晓宇

Changes in Main Trace Components of Different Alcoholic Crude Chinese Spirits during Storage

INTERNATIONAL JOURNAL OF FOOD ENGINEERING 卷: 14 期: 4 文献号: 20170083 DOI: 10.1515/ijfe-2017-0083 出版年: APR 2018

0.923

2018

132

任爱清

潘思轶

Effect of Various Pretreatments on Quality Attributes of Vacuum-Fried Shiitake Mushroom Chips

JOURNAL OF FOOD QUALITY 文献号: 4510126 DOI: 10.1155/2018/4510126 出版年: 2018

0.841

2018

133

任婧楠

范刚

Study on the optimization of the decolorization of orange essential oil

FOOD SCIENCE AND BIOTECHNOLOGY卷: 27期: 4页: 929-938 DOI: 10.1007/s10068-018-0354-9出版年: AUG 2018

0.786

2018

134

吴丰芮

杜红英

Rheology and Texture Properties of Surimi Gels of Northern Snakehead (Channa Argus) as Affected by Angelica Sinensis (Oliv.) Diels. (Danggui) Powder

JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 卷: 27 期: 4 页: 486-495 DOI: 10.1080/10498850.2018.1449151 出版年: 2018

0.682

2018

135

刘平

马美湖

Application of Hyperspectral Technology for Detecting Adulterated Whole Egg Powder

SPECTROSCOPY AND SPECTRAL ANALYSIS 卷: 38 期: 1 页: 246-252 DOI: 10.3964/j.issn.1000-0593(2018)01-0246-07 出版年: JAN 2018

0.326

2018

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