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2021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

1.董永贞; 2.何慧禹

1.陈翊平; 2.外单位

Magnetic Relaxation Switching Immunoassay Based on Hydrogen Peroxide-Mediated Assembly of Ag@Au-Fe3O4 Nanoprobe for Detection of Aflatoxin B1

SMALL 卷: 17 期: 51 文献号: 2104596 DOI: 10.1002/smll.202104596 提前访问日期: NOV 2021 出版年: DEC 2021

13.281

2021

2

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

12.563

2021

3

李淇

1.外单位; 2.刘石林

Application of Nanocellulose as particle stabilizer in food Pickering emulsion: Scope, Merits and challenges

TRENDS IN FOOD SCIENCE & TECHNOLOGY 卷: 110 页: 573-583 DOI: 10.1016/j.tifs.2021.02.027 出版年: APR 2021

12.563

2021

4

丁士勇

丁士勇

The effects of sugar alcohols on rheological properties, functionalities, and texture in baked products & ndash; A review

TRENDS IN FOOD SCIENCE & TECHNOLOGY 卷: 111 页: 670-679 DOI: 10.1016/j.tifs.2021.03.009 出版年: MAY 2021

12.563

2021

5

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

12.563

2021

6

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 卷: 13 期: 7 文献号: e13810 DOI: 10.15252/emmm.202013810 提前访问日期: JUN 2021 出版年: JUL 7 2021

12.137

2021

7

1.郭丹郡; 2.赵梦鸽

侯焘

Dietary interventions for better management of osteoporosis: An overview

CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION DOI: 10.1080/10408398.2021.1944975 提前访问日期: JUN 2021

11.176

2021

8

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

10.618

2021

9

吴龙

1.外单位; 2.陈翊平

Double-enzymes-mediated Fe2+/Fe3+ conversion as magnetic relaxation switch for pesticide residues sensing

JOURNAL OF HAZARDOUS MATERIALS 卷: 403 文献号: 123619 DOI: 10.1016/j.jhazmat.2020.123619 出版年: FEB 5 2021

10.588

2021

10

1.赵俊朋; 2.王知龙

1.陈翊平; 2.彭大鹏3.外单位

Horseradish peroxidase-catalyzed formation of polydopamine for ultra-sensitive magnetic relaxation sensing of aflatoxin B1

JOURNAL OF HAZARDOUS MATERIALS 卷: 419 文献号: 126403 DOI: 10.1016/j.jhazmat.2021.126403 出版年: OCT 5 2021

10.588

2021

11

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

9.381

2021

12

苗兰鸽

许燕

Structural changes of rice starch and activity inhibition of starch digestive enzymes by anthocyanins retarded starch digestibility

CARBOHYDRATE POLYMERS 卷: 261 文献号: 117841 DOI: 10.1016/j.carbpol.2021.117841 出版年: JUN 1 2021

9.381

2021

13

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

9.381

2021

14

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

9.381

2021

15

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

9.381

2021

16

郑赵敏

黄琪琳

Different molecular sizes and chain conformations of water-soluble yeast beta-glucan fractions and their interactions with receptor Dectin-1

CARBOHYDRATE POLYMERS 卷: 273 文献号: 118568 DOI: 10.1016/j.carbpol.2021.118568 出版年: DEC 1 2021

9.381

2021

17

吴逸岚

1-3.外单位(刘石林)

Improvement of O/W emulsion performance by adjusting the interaction between gelatin and bacterial cellulose nanofibrils

CARBOHYDRATE POLYMERS 卷: 276 文献号: 118806 DOI: 10.1016/j.carbpol.2021.118806 出版年: JAN 15 2022

9.381

2021

18

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

9.147

2021

19

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

9.147

2021

20

张兴中

1.外单位; 2.刘石林

Impact of pH on the interaction between soybean protein isolate and oxidized bacterial cellulose at oil-water interface: Dilatational rheological and emulsifying properties

FOOD HYDROCOLLOIDS 卷: 115 文献号: 106609 DOI: 10.1016/j.foodhyd.2021.106609 出版年: JUN 2021

9.147

2021

21

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

9.147

2021

22

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

9.147

2021

23

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

9.147

2021

24

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

9.147

2021

25

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

9.147

2021

26

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

9.147

2021

27

吴逸岚

1.外单位; 2.刘石林

Effect of surface charge density of bacterial cellulose nanofibrils on the rheology property of O/W Pickering emulsions

FOOD HYDROCOLLOIDS 卷: 120 文献号: 106944 DOI: 10.1016/j.foodhyd.2021.106944 出版年: NOV 2021

9.147

2021

28

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

9.147

2021

29

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

9.147

2021

30

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

9.147

2021

31

赵倩男

1.外单位; 2.蔡朝霞

Role of lysozyme on liquid egg white foaming properties: Interface behavior, physicochemical characteristics and protein structure

FOOD HYDROCOLLOIDS 卷: 120 文献号: 106876 DOI: 10.1016/j.foodhyd.2021.106876 出版年: NOV 2021

9.147

2021

32

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

9.147

2021

33

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

9.147

2021

34

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

9.147

2021

35

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

9.147

2021

36

靳皓博

盛龙

Adsorption kinetics of ovalbumin and lysozyme at the air-water interface and foam properties at neutral pH

FOOD HYDROCOLLOIDS 卷: 124 文献号: 107352 DOI: 10.1016/j.foodhyd.2021.107352 子辑: B 出版年: MAR 2022

9.147

2021

37

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

9.147

2021

38

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

8.301

2021

39

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

8.128

2021

40

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

7.514

2021

41

王静祎

孙智达

Anion carboxymethylated beta-glucan alleviates undesirable binding between procyanidins and beta-galactosidase

FOOD CHEMISTRY 卷: 344 文献号: 128686 DOI: 10.1016/j.foodchem.2020.128686 出版年: MAY 15 2021

7.514

2021

42

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

7.514

2021

43

李淇

刘石林

Coalescence behavior of eco-friendly Pickering-MIPES and HIPEs stabilized by using bacterial cellulose nanofibrils

FOOD CHEMISTRY 卷: 349 文献号: 129163 DOI: 10.1016/j.foodchem.2021.129163 出版年: JUL 1 2021

7.514

2021

44

高玉星

1.吴悦寒; 2.刘石林

Beeswax: A potential self-emulsifying agent for the construction of thermal-sensitive food W/O emulsion

FOOD CHEMISTRY 卷: 349 文献号: 129203 DOI: 10.1016/j.foodchem.2021.129203 出版年: JUL 1 2021

7.514

2021

45

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

7.514

2021

46

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

7.514

2021

47

靳皓博

1.金永国; 2.盛龙

Effect of sodium tripolyphosphate on the interaction and aggregation behavior of ovalbumin-lysozyme complex

FOOD CHEMISTRY 卷: 352 文献号: 129457 DOI: 10.1016/j.foodchem.2021.129457 出版年: AUG 1 2021

7.514

2021

48

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

7.514

2021

49

胡敢

马美湖

Production of self-assembling acylated ovalbumin nanogels as stable delivery vehicles for curcumin

FOOD CHEMISTRY 卷: 355 文献号: 129635 DOI: 10.1016/j.foodchem.2021.129635 出版年: SEP 1 2021

7.514

2021

50

张婞

侯焘

Selenium-containing soybean antioxidant peptides: Preparation and comprehensive comparison of different selenium supplements

FOOD CHEMISTRY 卷: 358 文献号: 129888 DOI: 10.1016/j.foodchem.2021.129888 出版年: OCT 1 2021

7.514

2021

51

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

7.514

2021

52

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

7.514

2021

53

1.孙义; 2.王琪

盛龙

Impact of ozone-induced oxidation on the textural, moisture, micro-rheology and structural properties of egg yolk gels

FOOD CHEMISTRY 卷: 361 文献号: 130075 DOI: 10.1016/j.foodchem.2021.130075 出版年: NOV 1 2021

7.514

2021

54

余小月

胡杨

Role of epigallocatechin gallate in collagen hydrogels modification based on physicochemical characterization and molecular docking

FOOD CHEMISTRY 卷: 360 文献号: 130068 DOI: 10.1016/j.foodchem.2021.130068 出版年: OCT 30 2021

7.514

2021

55

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

7.514

2021

56

曾齐

1.金永国; 2.盛龙

Construction and evaluation of ovalbumin-pullulan nanogels as a potential delivery carrier for curcumin

FOOD CHEMISTRY 卷: 367 文献号: 130716 DOI: 10.1016/j.foodchem.2021.130716 出版年: JAN 15 2022

7.514

2021

57

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

7.514

2021

58

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

7.514

2021

59

方梦雪

尤娟

Proteomic profiling and oxidation site analysis of gaseous ozone oxidized myosin from silver carp (Hypophthalmichthys molitrix) with different oxidation degrees

FOOD CHEMISTRY 卷: 363 文献号: 130307 DOI: 10.1016/j.foodchem.2021.130307 出版年: NOV 30 2021

7.514

2021

60

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

7.514

2021

61

罗小迎

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

7.514

2021

62

盛龙

蔡朝霞

Effect of high intensity ultrasound assisted glycosylation on the gel properties of ovalbumin: Texture, rheology, water state and microstructure

FOOD CHEMISTRY 卷: 372 文献号: 131215 DOI: 10.1016/j.foodchem.2021.131215 出版年: MAR 15 2022

7.514

2021

63

董宛宜

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

7.514

2021

64

胡敢

马美湖

Gel properties of heat-induced transparent hydrogels from ovalbumin by acylation modifications

FOOD CHEMISTRY 卷: 369 文献号: 130912 DOI: 10.1016/j.foodchem.2021.130912 出版年: FEB 1 2022

7.514

2021

65

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

7.514

2021

66

张敏

靳国锋

Impact of salt content and hydrogen peroxide-induced oxidative stress on protein oxidation, conformational/morphological changes, and micro-rheological properties of porcine myofibrillar proteins

FOOD CHEMISTRY 卷: 370 文献号: 131074 DOI: 10.1016/j.foodchem.2021.131074 出版年: FEB 15 2022

7.514

2021

67

张馨月

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

7.514

2021

68

胡煜莹

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

7.514

2021

69

安玥琦

外单位

In vivo and in vitro aroma release in surimi gel with different cross-linking degrees by proton transfer reaction-mass spectrometry

FOOD CHEMISTRY 卷: 373 文献号: 131502 DOI: 10.1016/j.foodchem.2021.131502 子辑: B 出版年: MAR 30 2022

7.514

2021

70

刘延照

1.严守雷; 2.李斌

Sodium bicarbonate reduces the cooked hardness of lotus rhizome via side chain rearrangement and pectin degradation

FOOD CHEMISTRY 卷: 370 文献号: 130962 DOI: 10.1016/j.foodchem.2021.130962 出版年: FEB 15 2022

7.514

2021

71

耿梦洁

张卓

A comprehensive study on structures and characterizations of 7S protein treated by high intensity ultrasound at different pH and ionic strengths

FOOD CHEMISTRY 卷: 373 文献号: 131378 DOI: 10.1016/j.foodchem.2021.131378 子辑: B 出版年: MAR 30 2022

7.514

2021

72

武润琳

刘茹

Study of the formation of food hazard factors in fried fish nuggets

FOOD CHEMISTRY 卷: 373 文献号: 131562 DOI: 10.1016/j.foodchem.2021.131562 子辑: B 出版年: MAR 30 2022

7.514

2021

73

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

7.491

2021

74

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

7.491

2021

75

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

7.132

2021

76

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

6.988

2021

77

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

6.986

2021

78

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

6.986

2021

79

何慧禹

陈翊平

Low-Cost and Convenient Microchannel Resistance Biosensing Platform by Directly Translating Biorecognition into a Current Signal

ANALYTICAL CHEMISTRY 卷: 93 期: 45 页: 15049-15057 DOI: 10.1021/acs.analchem.1c03006 出版年: NOV 16 2021

6.986

2021

80

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

6.953

2021

81

柳峰

黄文

Structure characterization and in vitro immunomodulatory activities of carboxymethyl pachymaran

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES 卷: 178 页: 94-103 DOI: 10.1016/j.ijbiomac.2021.02.046 出版年: MAY 1 2021

6.953

2021

82

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

6.953

2021

83

刘婷

1-2.外单位

Microwave reheating increases the resistant starch content in cooked rice with high water contents

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES 卷: 184 页: 804-811 DOI: 10.1016/j.ijbiomac.2021.06.136 出版年: AUG 1 2021

6.953

2021

84

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

6.953

2021

85

夏民权

1.盛龙; 2.蔡朝霞

Positive response to surfactants on the interfacial behavior and aggregation stability of Fab fragments from yolk immunoglobulin

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES 卷: 193 页: 1078-1085 DOI: 10.1016/j.ijbiomac.2021.11.073 子辑: B 出版年: DEC 15 2021

6.953

2021

86

靳宇

1.袁超; 2.李锦铨

In situ reduction triggers the highly sensitive detection of pesticide by classic gold nanoparticle and quantum dots nanocomposite

ANALYTICA CHIMICA ACTA 卷: 1172 文献号: 338679 DOI: 10.1016/j.aca.2021.338679 出版年: AUG 8 2021

6.558

2021

87

胡春

1.外单位; 2.熊汉国

Effects of dynamic high-pressure microfluidization treatment on the functional and structural properties of potato protein isolate and its complex with chitosan

FOOD RESEARCH INTERNATIONAL 卷: 140 文献号: 109868 DOI: 10.1016/j.foodres.2020.109868 出版年: FEB 2021

6.475

2021

88

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

6.475

2021

89

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

6.475

2021

90

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

6.475

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

6.475

2021

92

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

6.475

2021

93

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

2021

94

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

6.165

2021

95

张璇

李斌

Influence of solvent polarity of ethonal/water binary solvent on the structural, emulsifying, interfacial rheology properties of gliadin nanoparticles

JOURNAL OF MOLECULAR LIQUIDS 卷: 344 文献号: 117976 DOI: 10.1016/j.molliq.2021.117976 出版年: DEC 15 2021

6.165

2021

96

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

6.023

2021

97

1.Youssef, Mahmoud; 2.外单位

1.外单位; 2.李斌

Probiotic Supplements: Their Strategies in the Therapeutic and Prophylactic of Human Life-Threatening Diseases

INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES 卷: 22 期: 20 文献号: 11290 DOI: 10.3390/ijms222011290 出版年: OCT 2021

5.924

2021

98

杨树燕

陈福生

Effect of Static Magnetic Field on Monascus ruber M7 Based on Transcriptome Analysis

JOURNAL OF FUNGI 卷: 7 期: 4 文献号: 256 DOI: 10.3390/jof7040256 出版年: APR 2021

5.816

2021

99

张新帅

郭爱玲

Whole genome sequencing and genome annotation of Dermacoccus abyssi strain HZAU 226 isolated from spoiled eggs

GENOMICS 卷: 113 期: 1 页: 1199-1206 DOI: 10.1016/j.ygeno.2020.12.005 子辑: 2 出版年: JAN 2021

5.736

2021

100

1.王洁; 2.黄玥妍

邵彦春

From Traditional Application to Genetic Mechanism: Opinions on Monascus Research in the New Milestone

FRONTIERS IN MICROBIOLOGY 卷: 12 文献号: 659907 DOI: 10.3389/fmicb.2021.659907 出版年: MAR 31 2021

5.64

2021

101

袁熙

陈福生

Cocultivation Study of Monascus spp. and Aspergillus niger Inspired From Black-Skin-Red-Koji by a Double-Sided Petri Dish

FRONTIERS IN MICROBIOLOGY 卷: 12 文献号: 670684 DOI: 10.3389/fmicb.2021.670684 出版年: JUN 9 2021

5.64

2021

102

秦涛

张秀艳

Oenological Characteristics of Four Non-Saccharomyces Yeast Strains With beta-Glycosidase Activity

FRONTIERS IN MICROBIOLOGY 卷: 12 文献号: 626920 DOI: 10.3389/fmicb.2021.626920 出版年: SEP 3 2021

5.64

2021

103

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

5.548

2021

104

陈倩

郭爱玲

Transcriptome analysis of suspended aggregates formed by Listeria monocytogenes co-cultured with Ralstonia insidiosa

FOOD CONTROL 卷: 130 文献号: 108237 DOI: 10.1016/j.foodcont.2021.108237 出版年: DEC 2021

5.548

2021

105

郑云凡

邵彥春

Histone deacetylase MrRpd3 plays a major regulational role in the mycotoxin production of Monascus ruber

FOOD CONTROL 卷: 132 文献号: 108457 DOI: 10.1016/j.foodcont.2021.108457 出版年: FEB 2022

5.548

2021

106

胡凯

孙智达

Effect of mild high hydrostatic pressure treatments on physiological and physicochemical characteristics and carotenoid biosynthesis in postharvest mango

POSTHARVEST BIOLOGY AND TECHNOLOGY 卷: 172 文献号: 111381 DOI: 10.1016/j.postharvbio.2020.111381 出版年: FEB 2021

5.537

2021

107

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

5.537

2021

108

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

5.537

2021

109

许丹云

马爱民

Identification of hydrophobin genes and their physiological functions related to growth and development in Pleurotus ostreatus

MICROBIOLOGICAL RESEARCH 卷: 247 文献号: 126723 DOI: 10.1016/j.micres.2021.126723 出版年: JUN 2021

5.415

2021

110

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 卷: 12 期: 19 页: 9300-9314 DOI: 10.1039/d0fo03423a 提前访问日期: AUG 2021 出版年: OCT 4 2021

5.396

2021

111

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 卷: 12 期: 18 页: 8583-8593 DOI: 10.1039/d1fo01383a 提前访问日期: JUL 2021 出版年: SEP 21 2021

5.396

2021

112

陶明芳

徐晓云

Flavonoids from the mung bean coat promote longevity and fitness in Caenorhabditis elegans

FOOD & FUNCTION 卷: 12 期: 17 页: 8196-8207 DOI: 10.1039/d1fo01322j 提前访问日期: JUL 2021 出版年: SEP 7 2021

5.396

2021

113

安琪

范刚

Recent updates on bioactive properties of linalool

FOOD & FUNCTION 卷: 12 期: 21 页: 10370-10389 DOI: 10.1039/d1fo02120f 提前访问日期: SEP 2021 出版年: NOV 1 2021

5.396

2021

114

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 卷: 12 期: 21 页: 10550-10562 DOI: 10.1039/d1fo01665b 提前访问日期: SEP 2021 出版年: NOV 1 2021

5.396

2021

115

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 卷: 12 期: 23 页: 11956-11965 DOI: 10.1039/d1fo01918j 提前访问日期: OCT 2021 出版年: NOV 29 2021

5.396

2021

116

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 卷: 13 期: 2 页: 478-500 DOI: 10.1039/d1fo02184b 提前访问日期: NOV 2021 出版年: JAN 24 2022

5.396

2021

117

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

5.354

2021

118

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

5.279

2021

119

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

5.279

2021

120

张婞

侯焘

Selenium-Containing Proteins/Peptides from Plants: A Review on the Structures and Functions

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 卷: 68 期: 51 页: 15061-15073 DOI: 10.1021/acs.jafc.0c05594 出版年: DEC 23 2020

5.279

2021

121

周玉

邱宁

Comparative N-Glycoproteomic Analysis Provides Novel Insights into the Deterioration Mechanisms in Chicken Egg Vitelline Membrane during High-Temperature Storage

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 卷: 69 期: 7 页: 2354-2363 DOI: 10.1021/acs.jafc.0c07557 出版年: FEB 24 2021

5.279

2021

122

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

5.279

2021

123

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

5.279

2021

124

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

5.279

2021

125

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

5.279

2021

126

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

5.279

2021

127

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

5.279

2021

128

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

5.279

2021

129

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

5.279

2021

130

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

5.279

2021

131

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

5.279

2021

132

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

5.279

2021

133

张书会

马爱民

Bioactive Peptides: A Promising Alternative to Chemical Preservatives for Food Preservation

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 卷: 69 期: 42 页: 12369-12384 DOI: 10.1021/acs.jafc.1c04020 出版年: OCT 27 2021

5.279

2021

134

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

5.209

2021

135

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

2021

136

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

5.037

2021

137

王静祎

孙智达

Quality parameters and bioactive compound bioaccessibility changes in probiotics fermented mango juice using ultraviolet-assisted ultrasonic pre-treatment during cold storage

LWT-FOOD SCIENCE AND TECHNOLOGY 卷: 137 文献号: 110438 DOI: 10.1016/j.lwt.2020.110438 出版年: FEB 2021

4.952

2021

138

王静祎

孙智达

The improvement of carboxymethyl beta-glucan on the antibacterial activity and intestinal flora regulation ability of lotus seedpod procyanidins

LWT-FOOD SCIENCE AND TECHNOLOGY 卷: 137 文献号: 110441 DOI: 10.1016/j.lwt.2020.110441 出版年: FEB 2021

4.952

2021

139

1.肖凡; 2.张栩

1.牛猛; 2.唐翠娥

Gluten development and water distribution in bread dough influenced by bran components and glucose oxidase

LWT-FOOD SCIENCE AND TECHNOLOGY 卷: 137 文献号: 110427 DOI: 10.1016/j.lwt.2020.110427 出版年: FEB 2021

4.952

2021

140

1.刘武康; 2.张璟

郭爱玲

The specific biological characteristics of spoilage microorganisms in eggs

LWT-FOOD SCIENCE AND TECHNOLOGY 卷: 135 文献号: 110069 DOI: 10.1016/j.lwt.2020.110069 出版年: JAN 2021

4.952

2021

141

Walayat, Noman

1.外单位; 2.熊汉国

The effect of egg white protein and beta-cyclodextrin mixture on structural and functional properties of silver carp myofibrillar proteins during frozen storage

LWT-FOOD SCIENCE AND TECHNOLOGY 卷: 135 文献号: 109975 DOI: 10.1016/j.lwt.2020.109975 出版年: JAN 2021

4.952

2021

142

袁岚玉

陈加平

Effect of potato starch-based antibacterial composite films with thyme oil microemulsion or microcapsule on shelf life of chilled meat

LWT-FOOD SCIENCE AND TECHNOLOGY 卷: 139 文献号: 110462 DOI: 10.1016/j.lwt.2020.110462 出版年: MAR 2021

4.952

2021

143

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

4.952

2021

144

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

4.952

2021

145

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

4.952

2021

146

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

4.952

2021

147

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

4.952

2021

148

高霞

刘茹

Effect of ultrasound pre-treatment modes on gelation properties of silver carp surimi

LWT-FOOD SCIENCE AND TECHNOLOGY 卷: 150 文献号: 111945 DOI: 10.1016/j.lwt.2021.111945 出版年: OCT 2021

4.952

2021

149

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

4.952

2021

150

谢云霄

1.外单位; 2.刘石林

Physico-chemical properties of reduced-fat biscuits prepared using O/W cellulose-based pickering emulsion

LWT-FOOD SCIENCE AND TECHNOLOGY 卷: 148 文献号: 111745 DOI: 10.1016/j.lwt.2021.111745 出版年: AUG 2021

4.952

2021

151

丁礼贤

1.蔡朝霞; 2.祝志慧

Foaming properties and aggregation mechanism of egg white protein with different physical treatments

LWT-FOOD SCIENCE AND TECHNOLOGY 卷: 153 文献号: 112505 DOI: 10.1016/j.lwt.2021.112505 出版年: JAN 2022

4.952

2021

152

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

4.952

2021

153

邹典

魏雪团

Production of a novel lycopene-rich soybean food by fermentation with Bacillus amyloliquefaciens

LWT-FOOD SCIENCE AND TECHNOLOGY 卷: 153 文献号: 112551 DOI: 10.1016/j.lwt.2021.112551 出版年: JAN 2022

4.952

2021

154

张兴中

1.外单位; 2.刘石林

Edible oil powders based on spray-dried Pickering emulsion stabilized by soy protein/cellulose nanofibrils

LWT-FOOD SCIENCE AND TECHNOLOGY 卷: 154 文献号: 112605 DOI: 10.1016/j.lwt.2021.112605 出版年: JAN 15 2022

4.952

2021

155

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

4.952

2021

156

罗璐

马爱民

Heat stress in macrofungi: effects and response mechanisms

APPLIED MICROBIOLOGY AND BIOTECHNOLOGY 卷: 105 期: 20 页: 7567-7576 DOI: 10.1007/s00253-021-11574-7 提前访问日期: SEP 2021 出版年: OCT 2021

4.813

2021

157

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

4.556

2021

158

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

4.539

2021

159

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

4.451

2021

160

1.柳峰; 2.张莉佳

刘莹

Immunomodulatory Activity of Carboxymethyl Pachymaran on Immunosuppressed Mice Induced by Cyclophosphamide

MOLECULES 卷: 26 期: 19 文献号: 5733 DOI: 10.3390/molecules26195733 出版年: OCT 2021

4.412

2021

161

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

2021

162

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

2021

163

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

4.36

2021

164

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

2021

165

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

2021

166

张仲李

1.外单位; 2.熊汉国

Effects of the Mixture of Xylooligosaccharides and Egg White Protein on the Physicochemical Properties, Conformation, and Gel-Forming Ability of Culter alburnus Myofibrillar Protein during Multiple Freeze-Thaw Cycles

FOODS 卷: 10 期: 9 文献号: 2007 DOI: 10.3390/foods10092007 出版年: SEP 2021

4.35

2021

167

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

2021

168

张莉佳

刘莹

Effects of Drying Process on the Volatile and Non-Volatile Flavor Compounds of Lentinula edodes

FOODS 卷: 10 期: 11 文献号: 2836 DOI: 10.3390/foods10112836 出版年: NOV 2021

4.35

2021

169

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

4.24

2021

170

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

4.24

2021

171

Batool, Zahra

马美湖

A comprehensive review on functional properties of preserved eggs as an excellent food ingredient with anti-inflammatory and anti-cancer aspects

FOOD BIOSCIENCE 卷: 44 文献号: 101347 DOI: 10.1016/j.fbio.2021.101347 子辑: A 出版年: DEC 2021

4.24

2021

172

Batool, Zahra

马美湖

Dietary therapeutic treatment of renal carcinoma cell lines by down-regulating cFlip, Mcl-1, Bcl-XL and STAT3 gene expression under the influence of up-regulated Bax and intrinsic apoptotic pathway

FOOD BIOSCIENCE 卷: 43 文献号: 101319 DOI: 10.1016/j.fbio.2021.101319 出版年: OCT 2021

4.24

2021

173

张静

邵彦春

MrGcn5 is required for the mycotoxin production, sexual and asexual development in Monascus ruber

FOOD BIOSCIENCE 卷: 43 文献号: 101304 DOI: 10.1016/j.fbio.2021.101304 出版年: OCT 2021

4.24

2021

174

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

4.24

2021

175

代尉华

陈福生

Production of Monacolin K in Monascus pilosus: Comparison between Industrial Strains and Analysis of Its Gene Clusters

MICROORGANISMS 卷: 9 期: 4 文献号: 747 DOI: 10.3390/microorganisms9040747 出版年: APR 2021

4.128

2021

176

李杰

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

3.963

2021

177

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

3.769

2021

178

张海萍

刘友明

Gelatin hydrolysates from sliver carp (Hypophthalmichthys molitrix) improve the antioxidant and cryoprotective properties of unwashed frozen fish mince

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY DOI: 10.1111/ijfs.15121 提前访问日期: MAY 2021

3.713

2021

179

1.程婷婷; 2.董方翔

侯焘

Preparation and evaluation of protein-based fat substitute on the stuffing properties of Chinese Dumpling

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 卷: 56 期: 12 特刊: SI 页: 6214-6224 DOI: 10.1111/ijfs.15131 提前访问日期: JUN 2021 出版年: DEC 2021

3.713

2021

180

陈悦

1.邱宁; 2.付星

Effect of thermal treatment on the antioxidant activity of egg white hydrolysate and the preparation of novel antioxidant peptides

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY DOI: 10.1111/ijfs.15036 提前访问日期: JUL 2021

3.713

2021

181

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

3.713

2021

182

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 卷: 57 期: 2 特刊: SI 页: 974-982 DOI: 10.1111/ijfs.15446 提前访问日期: DEC 2021 出版年: FEB 2022

3.713

2021

183

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 卷: 57 期: 2 特刊: SI 页: 963-973 DOI: 10.1111/ijfs.15443 提前访问日期: NOV 2021 出版年: FEB 2022

3.713

2021

184

吴迪

1.李晶; 2.外单位

An innovative konjac glucomannan/kappa-carrageenan mixed tensile gel

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 卷: 101 期: 12 页: 5067-5074 DOI: 10.1002/jsfa.11151 提前访问日期: FEB 2021 出版年: SEP 2021

3.638

2021

185

安玥琦

胡杨

The effect of cross-linking degree on physicochemical properties of surimi gel as affected by MTGase

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 卷: 101 期: 15 页: 6228-6238 DOI: 10.1002/jsfa.11274 提前访问日期: MAY 2021 出版年: DEC 2021

3.638

2021

186

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 卷: 102 期: 3 页: 1165-1173 DOI: 10.1002/jsfa.11453 提前访问日期: AUG 2021 出版年: FEB 2022

3.638

2021

187

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 卷: 102 期: 3 页: 949-956 DOI: 10.1002/jsfa.11427 提前访问日期: AUG 2021 出版年: FEB 2022

3.638

2021

188

贾离离

陈万平

Characterization of the asexual developmental genes brlA and wetA in Monascus ruber M7

FUNGAL GENETICS AND BIOLOGY 卷: 151 文献号: 103564 DOI: 10.1016/j.fgb.2021.103564 出版年: JUN 2021

3.495

2021

189

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

2021

190

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

2021

191

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

3.346

2021

192

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

3.196

2021

193

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

3.167

2021

194

武玉群

侯焘

Purification, identification, and computational analysis of xanthine oxidase inhibitory peptides from kidney bean

JOURNAL OF FOOD SCIENCE 卷: 86 期: 3 页: 1081-1088 DOI: 10.1111/1750-3841.15603 提前访问日期: FEB 2021 出版年: MAR 2021

3.167

2021

195

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 卷: 138 期: 48 特刊: SI 文献号: e51472 DOI: 10.1002/app.51472 提前访问日期: AUG 2021 出版年: DEC 20 2021

3.125

2021

196

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 卷: 248 期: 1 页: 207-217 DOI: 10.1007/s00217-021-03874-z 提前访问日期: SEP 2021 出版年: JAN 2022

2.998

2021

197

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

2.894

2021

198

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

2021

199

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 卷: 9 期: 10 页: 5575-5582 DOI: 10.1002/fsn3.2518 提前访问日期: AUG 2021 出版年: OCT 2021

2.863

2021

200

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

2.72

2021

201

1.孟雅祺; 2.陈迪奥

邱宁

Comparative N-glycoproteomic analysis of Tibetan and lowland chicken fertilized eggs: Implications on proteins biofunction and species evolution

JOURNAL OF FOOD BIOCHEMISTRY 卷: 46 期: 1 文献号: e14006 DOI: 10.1111/jfbc.14006 提前访问日期: DEC 2021 出版年: JAN 2022

2.72

2021

202

王淇

刘莹

Effects of drying on the structural characteristics and antioxidant activities of polysaccharides from Stropharia rugosoannulata

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE 卷: 58 期: 9 页: 3622-3631 DOI: 10.1007/s13197-021-05120-6 提前访问日期: MAY 2021 出版年: SEP 2021

2.701

2021

203

Ahmad, Ishtiaq

1.外单位; 2.熊汉国

Formulation and characterization of yogurt prepared with enzymatically hydrolyzed potato powder and whole milk powder

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE 卷: 59 期: 3 页: 1087-1096 DOI: 10.1007/s13197-021-05112-6 提前访问日期: MAY 2021 出版年: MAR 2022

2.701

2021

204

张欢

陈福生

Highland Barley Replaces Sorghum as Raw Material to Make Shanxi Aged Vinegar

APPLIED SCIENCES-BASEL 卷: 11 期: 13 文献号: 6039 DOI: 10.3390/app11136039 出版年: JUL 2021

2.679

2021

205

刘梦蝶

李洁

Effects of air discharge on surface charges and cell walls of Fusarium oxysporum

INTERNATIONAL MICROBIOLOGY 卷: 24 期: 3 页: 415-425 DOI: 10.1007/s10123-020-00157-7 提前访问日期: MAY 2021 出版年: AUG 2021

2.479

2021

206

钱虹

外单位

Air filtration improvement of konjac glucomannan-based aerogel air filters through physical structure design

INTERNATIONAL JOURNAL OF LOW-CARBON TECHNOLOGIES 卷: 16 期: 3 页: 867-872 DOI: 10.1093/ijlct/ctab011 出版年: SEP 2021

2.455

2021

207

张雪

孙智达

Influence of Lactic Acid Bacteria Fermentation on Physicochemical Properties and Antioxidant Activity of Chickpea Yam Milk

JOURNAL OF FOOD QUALITY 卷: 2021 文献号: 5523356 DOI: 10.1155/2021/5523356 出版年: APR 27 2021

2.45

2021

208

李二虎

外单位

Acetaldehyde metabolism in industrial strains of Saccharomyces cerevisiae inhibited by SO2 and cooling during alcoholic fermentation

OENO ONE 卷: 54 期: 2 页: 351-358 DOI: 10.20870/oeno-one.2020.54.2.2391 出版年: 2020

2.305

2021

209

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

2.19

2021

210

1.JJaved, Miral; 2.于五美

刘友明

Characteristics of hemoglobin and its pro-oxidative activity in washed silver carp (Hypophthalmichthys molitrix) mince as affected by pH

JOURNAL OF FOOD PROCESSING AND PRESERVATION 卷: 45 期: 6 文献号: e15463 DOI: 10.1111/jfpp.15463 提前访问日期: MAY 2021 出版年: JUN 2021

2.19

2021

211

Ahmad, Ishtiaq

1.外单位; 2.熊汉国

Effect of enzymatically hydrolyzed potato powder on quality characteristics of stirred yogurt during cold storage

JOURNAL OF FOOD PROCESSING AND PRESERVATION 卷: 45 期: 9 文献号: e15690 DOI: 10.1111/jfpp.15690 提前访问日期: JUL 2021 出版年: SEP 2021

2.19

2021

212

李群

郭爱玲

Formation of Multispecies Biofilms and Their Resistance to Disinfectants in Food Processing Environments: A Review

JOURNAL OF FOOD PROTECTION 卷: 84 期: 12 页: 2071-2083 DOI: 10.4315/JFP-21-071 出版年: DEC 2021

2.077

2021

213

Javed, Miral

刘友明

Influence of Rosmarinic Acid on Biochemical and Structural Properties of Silver Carp Myofibrillar Protein under MetHemoglobin Catalyzed Docosahexaenoic Acid Oxidative Stress

JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 卷: 30 期: 9 页: 1048-1061 DOI: 10.1080/10498850.2021.1973635 提前访问日期: SEP 2021 出版年: OCT 21 2021

1.767

2021

214

宋翠娜

邵彦春

Enhancement of GABA content in Hongqu wine by optimisation of fermentation conditions using response surface methodology

CZECH JOURNAL OF FOOD SCIENCES 卷: 39 期: 4 页: 297-304 DOI: 10.17221/47/2021-CJFS 出版年: 2021

1.279

2021

215

许丹云

马爱民

Identification and physiological function of one microRNA (Po-MilR-1) in oyster mushroom Pleurotus ostreatus

MYCOSCIENCE 卷: 62 期: 3 页: 182-188 DOI: 10.47371/mycosci.2021.01.004 出版年: 2021

1.223

2021

216

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

0.668

2021

217

王喆

1.外单位; 2.杨宏

Characterizing Relationship of Microbial Community in Xiaoqu and Volatiles of Light-aroma-type Xiaoqu Baijiu

FOOD SCIENCE AND TECHNOLOGY RESEARCH 卷: 26 期: 6 页: 749-+ DOI: 10.3136/fstr.26.749 出版年: 2020

0.668

2021

218

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

0.538

2021

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