食品科技学院

Chen, WP (Chen, Wanping)陈万平

　博士生

Yu, JH (Yu, Jae-Hyuk)*

Fungal Cytochrome P450 Monooxygenases: Their Distribution, Structure, Functions, Family Expansion, and Evolutionary Origin

GENOME BIOLOGY AND EVOLUTION 卷: 6 期: 7 页: 1620-1634 DOI: 10.1093/gbe/evu132 出版年: JUL 2014

1759-6653

4.532

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食品科技学院

环境食品学教育部重点实验室

Zhou, B (Zhou, Bin)周彬

　博士生

Li, B (Li, Bin)

李斌

Phase separation in mixtures of ovalbumin and konjac glucomannan: Physicochemical and microscopic investigations

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES 卷: 70 页: 167-173 DOI: 10.1016/j.ijbiomac.2014.06.030 出版年: SEP 2014

0141-8130

1879-0003

3.096

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食品科技学院

国家蛋品加工技术研发分中心

Shan, YY (Shan, Yuanyuan)*单媛媛

　西北农林大学

外单位

Ma, MH (Ma, Meihu)马美湖

马美湖　

Mg2+ binding affects the structure and activity of ovomucin

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES 卷: 70 页: 230-235 DOI: 10.1016/j.ijbiomac.2014.06.056 出版年: SEP 2014

0141-8130

1879-0003

3.096

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食品科技学院

环境食品学教育部重点实验室

Wang, L (Wang, Lin)王凌

　教师

Zhang, JL (Zhang, Jiu-Liang)

张久亮

Antitumor efficacy in H22 tumor bearing mice and immunoregulatory activity on RAW 264.7 macrophages of polysaccharides from Talinum triangulare

FOOD & FUNCTION 卷: 5 期: 9 页: 2183-2193 DOI: 10.1039/c4fo00202d 出版年: SEP 2014

2042-6496

2042-650X

2.907

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食品科技学院

环境食品学教育部重点实验室

He, Y (He, Yi)何毅

　博士生

Chen, FS (Chen, Fusheng)

陈福生

Efficient gene targeting in ligase IV-deficient Monascus ruber M7 by perturbing the non-homologous end joining pathway

FUNGAL BIOLOGY 卷: 118 期: 9-10 页: 846-854 DOI: 10.1016/j.funbio.2014.07.003 出版年: SEP-OCT 2014

1878-6146

1878-6162

2.139

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食品科技学院

Huang, F (Huang, Fei)黄菲

　博士生

Zhang, MW (Zhang, Mingwei)*

张名位　

Effects of Drying Methods on Physicochemical and Immunomodulatory Properties of Polysaccharide-Protein Complexes from Litchi Pulp

MOLECULES 卷: 19 期: 8 页: 12760-12776 DOI: 10.3390/molecules190812760 出版年: AUG 2014

1420-3049

2.095

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食品科技学院

环境食品学教育部重点实验室

Feng, YL (Feng, Yanli)冯艳丽

　博士生

Chen, FS (Chen, Fusheng)

陈福生

Monacolin K production by citrinin-free Monascus pilosus MS-1 and fermentation process monitoring

ENGINEERING IN LIFE SCIENCES 卷: 14 期: 5 页: 538-545 DOI: 10.1002/elsc.201300128 出版年: SEP 2014

1618-0240

1618-2863

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食品科技学院

农业部农业微生物资源利用重点实验室

Yin, CM (Yin, Chaomin)殷朝敏

博士生　

1.Shang, XD (Shang, Xiaodong)*;2. Ma, AM (Ma, Aimin)

1.Shang, XD (Shang, Xiaodong)*;2.马爱民

High-level Expression of a Manganese Superoxide Dismutase (PoMn-SOD) from Pleurotus ostreatus in Pichia pastoris

APPLIED BIOCHEMISTRY AND BIOTECHNOLOGY 卷: 174 期: 1 页: 259-269 DOI: 10.1007/s12010-014-1057-1 出版年: SEP 2014

0273-2289

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环境食品学教育部重点实验室

Zhang, L (Zhang, Lu)

张璐

　硕士生

Liu, XY (Liu, Xiaoyu)

刘晓宇

Preparation and Characterization of Broad-Spectrum Artificial Antibody for OPPs Based on Dummy Template Imprinting Technique

INTERNATIONAL JOURNAL OF POLYMER ANALYSIS AND CHARACTERIZATION 卷: 19 期: 6 页: 510-521 DOI: 10.1080/1023666X.2014.932191 出版年: 2014

1023-666X

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食品科技学院

环境食品学教育部重点实验室

Hu, T (Hu, Ting)胡婷

　硕士生

Huang, QL (Huang, Qilin)

黄琪琳

Comparative study on molecular size, multi-branched structure, and chain conformation of amylopectins from three rice cultivars

STARCH-STARKE 卷: 66 期: 9-10 页: 841-848 DOI: 10.1002/star.201400013 出版年: SEP 2014

0038-9056

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食品科技学院

环境食品学教育部重点实验室

Feng, YL (Feng, Yanli)冯艳丽

博士生　

Chen, FS (Chen, Fusheng)

陈福生

Production and optimization of monacolin K by citrinin-free Monascus pilosus MS-1 in solid-state fermentation using non-glutinous rice and soybean flours as substrate

EUROPEAN FOOD RESEARCH AND TECHNOLOGY 卷: 239 期: 4 页: 629-636 DOI: 10.1007/s00217-014-2259-z 出版年: OCT 2014

1438-2377

1438-2385

1.387

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食品科技学院

环境食品学教育部重点实验室

Wang, YT (Wang, Yuntao)望运滔

　博士生

Wang, L (Wang, Ling)

王凌　

Removal of reactive dyes by a solid waste product from food processing: crayfish carapace

DESALINATION AND WATER TREATMENT 卷: 52 期: 28-30 页: 5541-5552 DOI: 10.1080/19443994.2013.811117 出版年: AUG 2014

1944-3994

1944-3986

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食品科技学院

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）;淡水水产健康养殖湖北省协同创新中心

Chang, T (Chang, Tong)常通

博士生　

1.Yang, H (Yang, Hong);2. Cui, M (Cui, Min)

1.杨宏;2.崔旻

EFFECT OF OKARA ON TEXTURAL, COLOR AND RHEOLOGICAL PROPERTIES OF PORK MEAT GELS

JOURNAL OF FOOD QUALITY 卷: 37 期: 5 页: 339-348 DOI: 10.1111/jfq.12096 出版年: OCT 2014

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