发表SCI收录论文138篇，其中入选ESI高被引论文2篇
代表性SCI收录论文
序号 |
论文题目 |
第一/通讯作者 |
刊物 |
发表时间 |
JCR分区 |
1 |
Use of high-intensity ultrasound to improve emulsifying properties of chicken myofibrillar protein and enhance the rheological properties and stability of the emulsion（ESI高被引论文） |
白艳红 |
Food Hydrocolloids |
2020 |
1 |
2 |
Effect of plasma-activated water on microbial quality and physicochemical characteristics of mung bean sprouts（ESI高被引论文） |
白艳红 |
Innovative Food Science & Emerging Technologies |
2019 |
1 |
3 |
Synergistic inactivation of Escherichia coli O157:H7 by plasma-activated water and mild heat |
白艳红 |
Food Control |
2020 |
1 |
4 |
Effect of UVC light-emitting diodes on apple juice: Inactivation of Zygosaccharomyces rouxii and determination of quality |
白艳红 |
Food Control |
2020 |
1 |
5 |
An insight into the research concerningPanax ginsengC. A. Meyer polysaccharides: A review |
刘延奇 |
Food Reviews International |
2020 |
1 |
6 |
Structural characterization of a galacturonic acid-rich polysaccharide fromZiziphus Jujuba cv. Muzao |
刘延奇 |
International Journal of Biological Macromolecules |
2020 |
1 |
7 |
Comparison of structural characterization and antioxidant activity of polysaccharides from jujube (Ziziphus jujuba Mill.) fruit |
刘延奇 |
International Journal of Biological Macromolecules |
2020 |
1 |
8 |
Insights into the hierarchical structure and digestibility of starch in heatmoisture treated adlay seeds |
张华 |
Food Chemistry |
2020 |
1 |
9 |
Effect of germination temperature on hierarchical structures of starch from brown rice and their relation to pasting properties |
张华 |
International Journal of Biological Macromolecules |
2020 |
1 |
10 |
In-situ analysis of the water distribution and protein structure of dough during ultrasonic-assisted freezing based on miniature Raman spectroscopy |
张华 |
Ultrasonics - Sonochemistry |
2020 |
1 |
11 |
The degradation of Alternaria mycotoxins by dielectric barrier discharge |
纵伟 |
Food Control |
2020 |
1 |
12 |
Preparation and characterization of Eucommia ulmoides seed oil O/W nanoemulsion by dynamic high-pressure microfluidization |
纵伟 |
LWT-Food Science and Technology |
2020 |
1 |
13 |
Effect of pH-shifting on structural and heat induced gel properties of peanut protein isolate |
栗俊广 |
Food Chemistry |
2020 |
1 |
14 |
Improving interfacial properties, structure and oxidative stability by ultrasound application to sodium caseinate prepared pre-emulsified soybean oil |
李可 |
LWT-Food Science and Technology |
2020 |
1 |
15 |
Effect of high intensity ultrasound on physicochemical, interfacial and gel properties of chickpea protein isolate |
望运滔 |
LWT-Food Science and Technology |
2020 |
1 |
16 |
Synergistic effect of pH shifting and mild heating in improving heat induced gel properties of peanut protein isolate |
白艳红 |
LWT-Food Science and Technology |
2020 |
1 |
17 |
Understanding the structural and digestion changes of starch in heat-moisture treated polished rice grains with varying amylose content |
王宏伟 |
International Journal of Biological Macromolecules |
2020 |
1 |
18 |
Impact of ultrasonication on the aggregation structure and physicochemical characteristics of sweet potato starch |
王宏伟 |
Ultrasonics - Sonochemistry |
2020 |
1 |
19 |
Effect of plasma-activated water on the structure and in vitro digestibility of waxy and normal maize starches during heat-moisture treatment |
闫溢哲 |
Food Chemistry |
2020 |
1 |
20 |
Chitosan hydrochloride/carboxymethyl starch complex nanogels stabilized Pickering emulsions for oral delivery ofβ-carotene: Protection effect and in vitro digestion study |
李学红 |
Food Chemistry |
2020 |
1 |
21 |
Microbial inactivation and quality of grapes treated by plasma-activated water combined with mild heat |
相启森 |
LWT-Food Science and Technology |
2020 |
1 |
22 |
Copper modified Ti3+self-doped TiO2photocatalyst for highly efficient photodisinfection of five agricultural pathogenic fungus |
张静涛 |
Chemical Engineering Journal |
2020 |
1 |
23 |
Recombinase polymerase amplification with polymer flocculation sedimentation for rapid detection of Staphylococcus aureus in food samples |
胡金强 |
International Journal of Food Microbiology |
2020 |
1 |
24 |
Metagenomic analysis of gut microbiota modulatory effects of jujube (Ziziphus jujuba Mill.) polysaccharides in a colorectal cancer mouse model. |
冀晓龙 |
Food & Function |
2020 |
1 |
25 |
Effcts of oat β-glucan, oat resistant starch, and the whole oat flur on insulin resistance, inflmmation, and gut microbiota in high-fat-dietinduced type 2 diabetic rats |
朱莹莹 |
Journal of Functional Foods |
2020 |
1 |
26 |
A gold nanoparticles-assisted multiplex PCR assay for simultaneous detection of Salmonella typhimurium, Listeria monocytogenes and Escherichia coli O157:H7 |
白艳红 |
Analytical Methods |
2020 |
2 |
27 |
Green synthesis of salt-tolerant gold nanoparticles for the rapid qualitative detection of Listeria monocytogenes in lateral flow immunoassay |
杜娟 |
Journal of Materials Science |
2020 |
2 |
28 |
A green carbon dots-based fluorescent sensor for selective and visual detection of nitrite triggered by the nitrite–thiol reaction |
白艳红 |
New Journal of Chemistry |
2020 |
2 |
29 |
Removal of Alternaria Mycotoxins from Aqueous Solution by Inactivated Yeast Powder |
纵伟 |
Journal of the Science of Food and Agriculture |
2020 |
2 |
30 |
Effects of microwave heating, steaming, boiling and baking on the structure and functional properties of quinoa ( Chenopodium quinoa Willd.) protein isolates |
董吉林 |
International Journal ofFood Science and Technology |
2020 |
2 |
31 |
Effect of chickpea (Cicer arietinum L.) protein isolate on the heat-induced gelation properties of pork myofibrillar protein |
栗俊广 |
Journal of the Science of Food and Agriculture |
2020 |
2 |
32 |
Effect of bamboo shoot dietary fiber on gel properties, microstructure and water distribution of pork meat batters |
李可 |
Asian-Australasian Journal of Animal Sciences |
2020 |
2 |
33 |
Effect of Cis−Trans Isomerization on the Crystallization Behavior of Triacylglycerols |
张露 |
Crystal Growth & Design |
2020 |
2 |
34 |
Effects of ultrasound-assisted freezing on the water migration of dough and the structural characteristics of gluten components |
张艳艳 |
Journal of Cereal Science |
2020 |
2 |
35 |
Antigenic activity and epitope analysis of⊎-conglycinin hydrolyzed by pepsin |
胡金强 |
Journal of the Science of Food and Agriculture |
2020 |
2 |
36 |
Effect of rosemary extract on lipid oxidation of cooked pork during simulated gastric digestion |
相启森 |
Journal of the Science of Food and Agriculture |
2020 |
2 |
37 |
Facile synthesis of Rh/Ti3+-TiO2nanocomposites and its photodisinfection properties on Staphylococcus aureus under visible-NIR excitation |
张静涛 |
Materials Letters |
2020 |
2 |
38 |
Effects of atmospheric pressure plasma jet on the physicochemical, functional, and antioxidant properties of flaxseed protein |
禹晓 |
Journal of Food Science |
2020 |
2 |
39 |
Simultaneous determination of multiclass plant growth regulators in fruits using the quick, easy, cheap, effective, rugged, and safe method and ultra-high performance liquid chromatography-tandem ass spectrometry |
许旭 |
Journal of Separation Science |
2020 |
2 |
40 |
Effect of pregelatinized starch on the characteristics, microstructures, and quality attributes of glutinous rice flour and dumplings |
王宏伟 |
Food Chemistry |
2019 |
1 |
41 |
Calpastatin inhibits the activity of phosphorylated μ-calpain |
杜曼婷 |
Food Chemistry |
2019 |
1 |
42 |
Influence of organic matters on the inactivation efficacy of plasma-activated water against E. coli O157:H7 and S. aureus |
相启森 |
Food Control |
2019 |
1 |
43 |
Linseed oil improves hepatic insulin resistance in obese mice through modulating mitochondrial quality control |
禹晓 |
Journal of Functional Foods |
2019 |
1 |
44 |
Selective electrochemical determination of tertiary butylhydroquinone in edible oils based on an in-situ assembly molecularly imprinted polymer sensor |
岳晓月 |
Food Chemistry |
2019 |
1 |
45 |
Cellular Response of Escherichia coli to Photocatalysis: Flagellar Assembly Variation and Beyond |
张静涛 |
ACS Nano |
2019 |
1 |
46 |
Determination of the partition and diffusion coefficients of five chemical additives from polyethylene terephthalate material in contact with food simulants |
李波 |
Food Packaging and Shelf Life |
2019 |
2 |
47 |
Comparison of the effects of dynamic high-pressure microfluidization and conventional homogenization on the quality of peach juice |
王小媛 |
Journal of the Science of Food and Agriculture |
2019 |
2 |
48 |
Effect of Dynamic High-Pressure Microfluidization Processing on the Nutritional Components and Antioxidant Activity of Chinese Jujube Juice |
纵伟 |
International Journal of Food Engineering |
2019 |
2 |
49 |
Structural, antioxidant and adsorption properties of dietary fiber from foxtail millet (Setaria italica) bran |
董吉林 |
Journal of the Science of Food and Agriculture |
2019 |
2 |
50 |
Antibacterial activity of a novel Forsythia suspensa fruit mediated green silver nanoparticles against food-borne pathogens and mechanisms investigation |
杜娟 |
Materials Science and Engineering C |
2019 |
2 |
51 |
Chemical composition, antioxidant, and antiproliferative activities of nine Chinese proso millet varieties |
申瑞玲 |
Food and Agricultural Immunology |
2019 |
2 |