序号 |
论文题目 |
第一/通讯作者 |
期刊名称 |
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热点论文、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 stabilization of oil in water emulsion with chitin particles and tannic acid |
望运滔 |
Carbohydrate Polymers |
2021 |
1 |
4 |
Highly efficient Ti3+self-doped TiO2co-modified with carbon dots and palladium nanocomposites for disinfection of bacterial and fungi |
张静涛 |
Journal of Hazardous Materials |
2021 |
1 |
5 |
Separation and purification of pyrroloquinoline quinone fromGluconobacter oxydansfermentation broth using supramolecular solvent complex extraction |
马科 |
Food Chemistry |
2021 |
1 |
6 |
Synergistic antimicrobial activity of plasma-activated water andpropylparaben: Mechanism and applications for fresh produce sanitation |
刘骁 |
LWT-Food Science and Technology |
2021 |
1 |
7 |
Effect of cinnamon essential oil nanoemulsions on microbiological safetyand quality properties of chicken breast fillets during refrigerated storage |
白艳红 |
LWT-Food Science and Technology |
2021 |
1 |
8 |
A review on recent advances in plasma-activated water for food safety: current applications and future trends. |
相启森 |
Critical Reviews in Food Science and Nutrition |
2021 |
1 |
9 |
Tannic acid enhanced the physical and oxidative stability of chitin particles stabilized oil in water emulsion |
望运滔 |
Food Chemistry |
2021 |
1 |
10 |
Effect of ultrasonic intensity on structure and properties of wheat starch-monoglyceride complex and its influence on quality of norther-style Chinese steamed bread |
史苗苗 |
LWT - Food Science and Technology |
2021 |
1 |
11 |
ABA stimulates wound suberization through antagonizing the MYB4-mediated transcriptional repression of CYP86A1 and FAR in postharvest kiwifruit |
魏肖鹏 |
Postharvest Biology and Technology |
2021 |
1 |
12 |
Effects of UVC light-emitting diodes on microbial safety and quality attributes of raw tuna fillets |
相启森 |
LWT - Food Science and Technology |
2021 |
1 |
13 |
Effect of an Antibacterial Polysaccharide Produced byChaetomium globosumCGMCC 6882 on the Gut Microbiota of Mice |
孙新城 |
Foods |
2021 |
1 |
14 |
Influences of microwave exposure to flaxseed on the physicochemical stability of oil bodies: Implication of interface remodeling |
禹晓 |
Food Chemistry |
2021 |
1 |
15 |
Application of silanized melamine sponges in matrix purification for rapid multi-residue analysis of veterinary drugs in eggs by UPLC-MS/MS |
许旭 |
Food Chemistry |
2021 |
1 |
16 |
Development of a modified quick, easy, cheap, effective, rugged, andsafe method based on melamine sponge for multi-residue analysis ofveterinary drugs in milks by ultra-performance liquid chromatographytandem mass spectrometry |
季宝成 |
Journal of Chromatography A |
2021 |
2 |
17 |
Purification Structure and Biological Activity of Pumpkin Polysaccharides A |
闫溢哲 |
Food Reviews International |
2021 |
2 |
18 |
Recent progress in the research ofAngelica sinensis(Oliv.) Diels polysaccharides extraction, purification, structure and bioactivities |
冀晓龙 |
Chemical and biological technologies in agriculture |
2021 |
2 |
19 |
Solvothermal synthesis of alpha-Fe2O3polyhedrons and its application in an immunochromatographic strip test for the detection of foodborne pathogenListeria monocytogenes |
杜娟 |
Nanotechnology |
2021 |
2 |
20 |
Structural characterization of polysaccharide from jujube (Ziziphus jujubaMill.) fruit |
冀晓龙 |
Chemical and biological technologies in agriculture |
2021 |
2 |
21 |
Comparative structural and techno-functional elucidation of full-fat and defatted flaxseed extracts: implication of atmospheric pressure plasma jet |
禹晓 |
Journal of the Science of Food and Agriculture |
2021 |
2 |
22 |
Synergistic inactivation ofEscherichia coliO157:H7 by plasma-activated water and mild heat |
白艳红 |
Food Control |
2020 |
1 |
23 |
Effect of UVC light-emitting diodes on apple juice: Inactivation ofZygosaccharomycesrouxii and determination of quality |
白艳红 |
Food Control |
2020 |
1 |
24 |
An insight into the research concerningPanax ginsengC. A. Meyer polysaccharides: A review |
闫溢哲 |
Food Reviews International |
2020 |
1 |
25 |
Structural characterization of a galacturonic acid-rich polysaccharide fromZiziphus Jujuba cv. Muzao |
冀晓龙 |
International Journal of Biological Macromolecules |
2020 |
1 |
26 |
Comparison of structural characterization and antioxidant activity of polysaccharides from jujube (Ziziphus jujubaMill.) fruit |
刘延奇 |
International Journal of Biological Macromolecules |
2020 |
1 |
27 |
Insights into the hierarchical structure and digestibility of starch in heatmoisture treated adlay seeds |
张华 |
Food Chemistry |
2020 |
1 |
28 |
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 |
29 |
In-situ analysis of the water distribution and protein structure of dough during ultrasonic-assisted freezing based on miniature Raman spectroscopy |
张艳艳 |
Ultrasonics - Sonochemistry |
2020 |
1 |
30 |
The degradation of Alternaria mycotoxins by dielectric barrier discharge |
纵伟 |
Food Control |
2020 |
1 |
31 |
Preparation and characterization ofEucommia ulmoidesseed oil O/W nanoemulsion by dynamic high-pressure microfluidization |
王小媛 |
LWT-Food Science and Technology |
2020 |
1 |
32 |
Effect of pH-shifting on structural and heat induced gel properties of peanut protein isolate |
栗俊广 |
Food Chemistry |
2020 |
1 |
33 |
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 |
34 |
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 |
35 |
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 |
36 |
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 |
37 |
Impact of ultrasonication on the aggregation structure and physicochemical characteristics of sweet potato starch |
王宏伟 |
Ultrasonics - Sonochemistry |
2020 |
1 |
38 |
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 |
39 |
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 |
40 |
Copper modified Ti3+self-doped TiO2photocatalyst for highly efficient photodisinfection of five agricultural pathogenic fungus |
张静涛 |
Chemical Engineering Journal |
2020 |
1 |
41 |
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 |
42 |
Metagenomic analysis of gut microbiota modulatory effects of jujube(Ziziphus jujubaMill.) polysaccharides in a colorectal cancer mouse model. |
冀晓龙 |
Food and Function |
2020 |
1 |
43 |
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 |
44 |
A gold nanoparticles-assisted multiplex PCR assay for simultaneous detection ofSalmonellatyphimurium,Listeria monocytogenesandEscherichia coliO157:H7 |
杜娟 |
Analytical Methods |
2020 |
2 |
45 |
Green synthesis of salt-tolerant gold nanoparticles for the rapid qualitative detection ofListeria monocytogenesin lateral flow immunoassay |
杜娟 |
Journal of Materials Science |
2020 |
2 |
46 |
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 |
47 |
Removal of Alternaria mycotoxins from aqueous solution by inactivated yeast powder |
纵伟 |
Journal of the Science of Food and Agriculture |
2020 |
2 |
48 |
Effects of microwave heating, steaming, boiling and baking on the structure and functional properties of quinoa (Chenopodium quinoaWilld.) protein isolates |
董吉林 |
International Journal of Food Science and Technology |
2020 |
2 |
49 |
Effect of chickpea (Cicer arietinumL.) 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 |
50 |
Effect of Cis−Trans Isomerization on the Crystallization Behavior of Triacylglycerols |
张露 |
Crystal Growth and Design |
2020 |
2 |
51 |
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 |
52 |
Antigenic activity and epitope analysis of⊎-conglycinin hydrolyzed by pepsin |
胡金强 |
Journal of the Science of Food and Agriculture |
2020 |
2 |
53 |
Facile synthesis of Rh/Ti3+-TiO2nanocomposites and its photodisinfection properties onStaphylococcus aureusunder visible-NIR excitation |
张静涛 |
Materials Letters |
2020 |
2 |
54 |
Effects of atmospheric pressure plasma jet on the physicochemical, functional, and antioxidant properties of flaxseed protein |
禹晓 |
Journal of Food Science |
2020 |
2 |