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序号
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学院
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单位
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第一作者
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第一作者身份
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通讯作者
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论文题目
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来源
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ISSN
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电子ISSN
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影响因子
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文献类型
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1
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食品科技学院
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Li, W (Li, Wei)李唯
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本科生
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Liu, SL (Liu, Shilin)刘石林
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Reduction of the Water Wettability of Cellulose Film through Controlled Heterogeneous Modification
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ACS APPLIED MATERIALS & INTERFACES 卷: 6 期: 8 页: 5726-5734 DOI: 10.1021/am500341s 出版年: APR 23 2014
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1944-8244
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5.076
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Article
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2
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食品科技学院
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环境食品学教育部重点实验室，农业微生物学国家重点实验室
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Shao, YC (Shao, Yanchun)邵彦春
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教师
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Chen, FS (Chen, Fusheng)陈福生
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Insights into Monascus biology at the genetic level
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APPLIED MICROBIOLOGY AND BIOTECHNOLOGY 卷: 98 期: 9 页: 3911-3922 DOI: 10.1007/s00253-014-5608-8 出版年: MAY 2014
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0175-7598
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1432-0614
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4.304
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Article
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3
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食品科技学院
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环境食品学教育部重点实验室
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An, YP (An, Yaping)安亚平
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硕士生
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Li, B (Li, Bin)李斌
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Functional properties of ovalbumin glycosylated with carboxymethyl cellulose of different substitution degree
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FOOD HYDROCOLLOIDS 卷: 40 页: 1-8 DOI: 10.1016/j.foodhyd.2014.01.028 出版年: OCT 2014
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0268-005X
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1873-7137
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3.984
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Article
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4
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食品科技学院
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环境食品学教育部重点实验室
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Li, J (Li, Jing)李晶
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博士生
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Li, B (Li, Bin)李斌
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Preparation and characterization of heterogeneous deacetylated konjac glucomannan
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FOOD HYDROCOLLOIDS 卷: 40 页: 9-15 DOI: 10.1016/j.foodhyd.2014.02.001 出版年: OCT 2014
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0268-005X
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1873-7137
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3.975
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Article
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5
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食品科技学院
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环境食品学教育部重点实验室
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Li, Y (Li, Yan) 李艳
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教师
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Li, Y (Li, Yan)李艳
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Influence of cosurfactant on the behavior of structured emulsions under simulated intestinal lipolysis conditions
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FOOD HYDROCOLLOIDS 卷: 40 页: 96-103 DOI: 10.1016/j.foodhyd.2014.02.007 出版年: OCT 2014
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0268-005X
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1873-7137
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3.246
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Article
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|
6
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食品科技学院
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环境食品学教育部重点实验室，农业微生物学国家重点实验室，国家大宗淡水鱼加工技术研发分中心（武汉）
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Zhou, HX (Zhou, Hongxian)周虹先
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硕士生
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Yang, H (Yang, Hong)杨宏，Cui, M (Cui, Min)崔旻
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Effects of salts on physicochemical, microstructural and thermal properties of potato starch
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FOOD CHEMISTRY 卷: 156 页: 137-143 DOI: 10.1016/j.foodchem.2014.02.015 出版年: AUG 1 2014
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0308-8146
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1873-7072
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2.584
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Article
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7
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食品科技学院
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环境食品学教育部重点实验室
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Xu, W (Xu, Wei)许威
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博士生
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Li, B (Li, Bin)李斌
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Curcumin loaded and protective system based on complex of kappa-carrageenan and lysozyme
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FOOD RESEARCH INTERNATIONAL 卷: 59 页: 61-66 DOI: 10.1016/j.foodres.2014.01.059 出版年: MAY 2014
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0963-9969
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1873-7145
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2.406
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Article
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8
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食品科技学院
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环境食品学教育部重点实验室，国家大宗淡水鱼加工技术研发分中心（武汉）
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Sun, FY (Sun, Fengyuan)孙丰原
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硕士生
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Huang, QL (Huang, Qilin)黄琪琳
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Effects and mechanism of modified starches on the gel properties of myofibrillar protein from grass carp
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INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES 卷: 64 页: 17-24 DOI: 10.1016/j.ijbiomac.2013.11.019 出版年: MAR 2014
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0141-8130
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1879-0003
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1.877
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Article
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9
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食品科技学院
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环境食品学教育部重点实验室
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Zhou, B (Zhou, Bin)周彬
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博士生
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Li, B (Li, Bin)李斌
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Chitosan/phosvitin antibacterial films fabricated via layer-by-layer deposition
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INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES 卷: 64 页: 402-408 DOI: 10.1016/j.ijbiomac.2013.12.016 出版年: MAR 2014
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0141-8130
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1879-0003
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1.516
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Article
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10
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食品科技学院
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环境食品学教育部重点实验室
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Shi, L (Shi, Liu)石柳
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博士生
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1.Yang, H (Yang, Hong)杨宏，2. Cui, M (Cui, Min)崔旻
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Effects of vegetable oils on gel properties of surimi gels
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LWT-FOOD SCIENCE AND TECHNOLOGY 卷: 57 期: 2 页: 586-593 DOI: 10.1016/j.lwt.2014.02.003 出版年: JUL 2014
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0023-6438
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1096-1127
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1.365
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Article
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11
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食品科技学院
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Jin, GF (Jin, Guofeng)靳国锋
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教师
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Ma, MH (Ma, Meihu)马美湖
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Pulsed pressure assisted brining of porcine meat
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INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES 卷: 22 页: 76-80 DOI: 10.1016/j.ifset.2013.12.014 出版年: APR 2014
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1466-8564
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1878-5522
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0.994
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Article
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12
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食品科技学院
|
|
Li, JT (Li, Jiangtao)李江涛
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博士生
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Zhao, SM (Zhao, Siming)赵思明
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Comparison of morphological changes and in vitro starch digestibility of rice cooked by microwave and conductive heating
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STARCH-STARKE 卷: 66 期: 5-6 页: 549-557 DOI: 10.1002/star.201300208 出版年: MAY 2014
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0038-9056
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1521-379X
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0.994
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Article
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