科研论文

当前位置: 首页 - 科学研究 - 科研成果

2020年SCI收录文章

作者:发布:2022-11-17点击量:

序号

第一作者中文名

通讯作者中文名

论文题目

来源

影响因子

收录年

1

杨扬

1.张久亮; 2.外单位

Targets and mechanisms of dietary anthocyanins to combat hyperglycemia and hyperuricemia: a comprehensive review

CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION DOI: 10.1080/10408398.2020.1835819 提前访问日期: OCT 2020

11.176

2020

2

王瑞丰

李春美

Lipid rafts as potential mechanistic targets underlying the pleiotropic actions of polyphenols

CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION DOI: 10.1080/10408398.2020.1815171 提前访问日期: SEP 2020

11.176

2020

3

1.鲜于运雷; 2.董永贞

陈翊平

Gd3+-nanoparticle-enhanced multivalent biosensing that combines magnetic relaxation switching and magnetic separation

BIOSENSORS & BIOELECTRONICS 卷: 155 文献号: 112106 DOI: 10.1016/j.bios.2020.112106 出版年: MAY 1 2020

10.618

2020

4

刘远远

马美湖

A magnetic relaxation switching and visual dual-mode sensor for selective detection of Hg2+ based on aptamers modified Au@Fe3O4 nanoparticles

JOURNAL OF HAZARDOUS MATERIALS 卷: 388 文献号: 121728 DOI: 10.1016/j.jhazmat.2019.121728 出版年: APR 15 2020

10.588

2020

5

刘功继

严守雷

Acetic acid reducing the softening of lotus rhizome during heating by regulating the chelate-soluble polysaccharides

CARBOHYDRATE POLYMERS 卷: 240 文献号: 116209 DOI: 10.1016/j.carbpol.2020.116209 出版年: JUL 15 2020

9.381

2020

6

陈磊

1.熊汉国; 2.外单位

Investigating the structure and self-assembly behavior of starch-g-VAc in starch-based adhesive by combining NMR analysis and multi-scale simulation

CARBOHYDRATE POLYMERS 卷: 246 文献号: 116655 DOI: 10.1016/j.carbpol.2020.116655 出版年: OCT 15 2020

9.381

2020

7

刘远远

马美湖

Effect of eggshell membrane as porogen on the physicochemical structure and protease immobilization of chitosan-based macroparticles

CARBOHYDRATE POLYMERS 卷: 242 文献号: 116387 DOI: 10.1016/j.carbpol.2020.116387 出版年: AUG 15 2020

9.381

2020

8

马会雨

黄琪琳

Structure characteristics, solution properties and morphology of oxidized yeast beta-glucans derived from controlled TEMPO-mediated oxidation

CARBOHYDRATE POLYMERS 卷: 250 文献号: 116924 DOI: 10.1016/j.carbpol.2020.116924 出版年: DEC 15 2020

9.381

2020

9

何康惠

刘石林

Water-insoluble dietary-fibers from Flammulina velutiper used as edible stabilizers for oil-in-water Pickering emulsions

FOOD HYDROCOLLOIDS 卷: 101 文献号: 105519 DOI: 10.1016/j.foodhyd.2019.105519 出版年: APR 2020

9.147

2020

10

李钦

蔡朝霞

Emulsifying stability of enzymatically hydrolyzed egg yolk granules and structural analysis

FOOD HYDROCOLLOIDS 卷: 101 文献号: 105521 DOI: 10.1016/j.foodhyd.2019.105521 出版年: APR 2020

9.147

2020

11

吴迪

李晶

The influence of deacetylation degree of konjac glucomannan on rheological and gel properties of konjac glucomannan/kappa-carrageenan mixed system

FOOD HYDROCOLLOIDS 卷: 101 文献号: 105523 DOI: 10.1016/j.foodhyd.2019.105523 出版年: APR 2020

9.147

2

12

周培源

李斌

Comparative study between cold and hot water extracted polysaccharides from Plantago ovata seed husk by using rheological methods

FOOD HYDROCOLLOIDS 卷: 101 文献号: 105465 DOI: 10.1016/j.foodhyd.2019.105465 出版年: APR 2020

9.147

2020

13

陈银霞

马美湖

Foam and conformational changes of egg white as affected by ultrasonic pretreatment and phenolic binding at neutral pH

FOOD HYDROCOLLOIDS 卷: 102 文献号: 105568 DOI: 10.1016/j.foodhyd.2019.105568 出版年: MAY 2020

9.147

2020

14

占福朝

李斌

Combining surface dilatational rheology and quantitative proteomics as a tool for understanding microstructures of air/water interfaces stabilized by sodium caseinate/tannic acid complex

FOOD HYDROCOLLOIDS 卷: 102 文献号: 105627 DOI: 10.1016/j.foodhyd.2019.105627 出版年: MAY 2020

9.147

2020

15

朱必洋

侯焘

Two novel calcium delivery systems fabricated by casein phosphopeptides and chitosan oligosaccharides: Preparation, characterization, and bioactive studies

FOOD HYDROCOLLOIDS 卷: 102 文献号: 105567 DOI: 10.1016/j.foodhyd.2019.105567 出版年: MAY 2020

9.147

2020

16

Eid, Mohamed

李斌

beta-cyclodextrin- soy soluble polysaccharide based core-shell bionanocomposites hydrogel for vitamin E swelling controlled delivery

FOOD HYDROCOLLOIDS 卷: 104 文献号: 105751 DOI: 10.1016/j.foodhyd.2020.105751 出版年: JUL 2020

9.147

2020

17

敦惠瑜

李斌

Influence of O/W emulsion on gelatinization and retrogradation properties of rice starch

FOOD HYDROCOLLOIDS 卷: 103 文献号: 105652 DOI: 10.1016/j.foodhyd.2020.105652 出版年: JUN 2020

9.147

2020

18

1.李楠楠; 2.王丽丽

张宾佳

An insight into starch slowly digestible features enhanced by microwave treatment

FOOD HYDROCOLLOIDS 卷: 103 文献号: 105690 DOI: 10.1016/j.foodhyd.2020.105690 出版年: JUN 2020

9.147

2020

19

赵儒男

李艳

Cutoff Ostwald ripening stability of eugenol-in-water emulsion by co-stabilization method and antibacterial activity evaluation

FOOD HYDROCOLLOIDS 卷: 107 文献号: 105925 DOI: 10.1016/j.foodhyd.2020.105925 出版年: OCT 2020

9.147

2020

20

魏先领

李斌

Fabrication and characterization of emulsions stabilized by tannic acid-wheat starch complexes

FOOD HYDROCOLLOIDS 卷: 107 文献号: 105728 DOI: 10.1016/j.foodhyd.2020.105728 出版年: OCT 2020

9.147

2020

21

张璇

李斌

Improving the emulsifying property of gliadin nanoparticles as stabilizer of Pickering emulsions: Modification with sodium carboxymethyl cellulose

FOOD HYDROCOLLOIDS 卷: 107 文献号: 105936 DOI: 10.1016/j.foodhyd.2020.105936 出版年: OCT 2020

9.147

2020

22

彭登峰

李斌

Foaming and surface rheological behaviors of gliadin particles: Effect of solvent and concentration of gliadin stock solution

FOOD HYDROCOLLOIDS 卷: 106 文献号: 105868 DOI: 10.1016/j.foodhyd.2020.105868 出版年: SEP 2020

9.147

2020

23

付星

马美湖

Characterization of enzymatically modified liquid egg yolk: Structural, interfacial and emulsifying properties

FOOD HYDROCOLLOIDS 卷: 105 文献号: 105763 DOI: 10.1016/j.foodhyd.2020.105763 出版年: AUG 2020

9.147

2020

24

Walayat, Noman

1.外单位; 2.熊汉国

The effectiveness of egg white protein and beta-cyclodextrin during frozen storage: Functional, rheological and structural changes in the myofibrillar proteins of Culter alburnus

FOOD HYDROCOLLOIDS 卷: 105 文献号: 105842 DOI: 10.1016/j.foodhyd.2020.105842 出版年: AUG 2020

9.147

2020

25

1.占福朝; 2.丁爽

陈义杰

Towards understanding the interaction of beta-lactoglobulin with capsaicin: Multi-spectroscopic, thermodynamic, molecular docking and molecular dynamics simulation approaches

FOOD HYDROCOLLOIDS 卷: 105 文献号: 105767 DOI: 10.1016/j.foodhyd.2020.105767 出版年: AUG 2020

9.147

2020

26

邹文洁

蔡朝霞

Addition of cationic guar-gum and oleic acid improved the stability of plasma emulsions prepared with enzymatically hydrolyzed egg

FOOD HYDROCOLLOIDS 卷: 105 文献号: 105827 DOI: 10.1016/j.foodhyd.2020.105827 出版年: AUG 2020

9.147

2020

27

1.李栩栩; 2.樊明聪

黄琪琳

Effect of wet-media milling on the physicochemical properties of tapioca starch and their relationship with the texture of myofibrillar protein gel

FOOD HYDROCOLLOIDS 卷: 109 文献号: 106082 DOI: 10.1016/j.foodhyd.2020.106082 出版年: DEC 2020

9.147

2020

28

田燕

潘思轶

Interfacial and emulsifying properties of beta-conglycinin/pectin mixtures at the oil/water interface: Effect of pH

FOOD HYDROCOLLOIDS 卷: 109 文献号: 106145 DOI: 10.1016/j.foodhyd.2020.106145 出版年: DEC 2020

9.147

2020

29

Ahsan, Hafiz Muhammad

1-2.外单位; 3.刘石林

Novel stable pickering emulsion based solid foams efficiently stabilized by microcrystalline cellulose/chitosan complex particles

FOOD HYDROCOLLOIDS 卷: 108 文献号: 106044 DOI: 10.1016/j.foodhyd.2020.106044 出版年: NOV 2020

9.147

2020

30

陈致君

李晶

An efficient and simple approach for the controlled preparation of partially degraded konjac glucomannan

FOOD HYDROCOLLOIDS 卷: 108 文献号: 106017 DOI: 10.1016/j.foodhyd.2020.106017 出版年: NOV 2020

9.147

2020

31

胡灵

李斌

A novel strategy to maintain the long-term viscosity stability of konjac glucomannan hydrosol by using zinc ion

FOOD HYDROCOLLOIDS 卷: 108 文献号: 106000 DOI: 10.1016/j.foodhyd.2020.106000 出版年: NOV 2020

9.147

2020

32

田燕

潘思轶

The role of conformational state of pH-shifted beta-conglycinin on the oil/water interfacial properties and emulsifying capacities

FOOD HYDROCOLLOIDS 卷: 108 文献号: 105990 DOI: 10.1016/j.foodhyd.2020.105990 出版年: NOV 2020

9.147

2020

33

张兴中

1.外单位; 2.刘石林

Concentrated O/W Pickering emulsions stabilized by soy protein/cellulose nanofibrils: Influence of pH on the emulsification performance

FOOD HYDROCOLLOIDS 卷: 108 文献号: 106025 DOI: 10.1016/j.foodhyd.2020.106025 出版年: NOV 2020

9.147

2020

34

邹文洁

1.蔡朝霞; 2.金永国

Phase separation behavior and characterization of ovalbumin and propylene glycol alginate complex coacervates

FOOD HYDROCOLLOIDS 卷: 108 文献号: 105978 DOI: 10.1016/j.foodhyd.2020.105978 出版年: NOV 2020

9.147

2020

35

靳皓博

盛龙

Impact of phosphates on heat-induced egg white gel properties: Texture, water state, micro-rheology and microstructure

FOOD HYDROCOLLOIDS 卷: 110 文献号: 106200 DOI: 10.1016/j.foodhyd.2020.106200 出版年: JAN 2021

9.147

2020

36

胡灵

李斌

Inhibit the intrinsic bacteria from konjac glucomannan hydrosol for its improved viscosity stability

FOOD HYDROCOLLOIDS 卷: 111 文献号: 106197 DOI: 10.1016/j.foodhyd.2020.106197 出版年: FEB 2021

9.147

2020

37

1黄晴; 2.刘忠思

李斌

Gelation behaviors of the konjac gum from different origins: A.guripingensis and A.rivirei

FOOD HYDROCOLLOIDS 卷: 111 文献号: 106152 DOI: 10.1016/j.foodhyd.2020.106152 出版年: FEB 2021

9.147

2020

38

李璐

魏雪团

Multilevel Metabolic Engineering of Bacillus amyloliquefaciens for Production of the Platform Chemical Putrescine from Sustainable Biomass Hydrolysates

ACS SUSTAINABLE CHEMISTRY & ENGINEERING 卷: 8 期: 5 页: 2147-2157 DOI: 10.1021/acssuschemeng.9b05484 出版年: FEB 10 2020

8.198

2020

39

刘远远

马美湖

Volcanic Rock-Inspired Fabrication of Porous Chitosan Macroparticles via Gas Porogen for Enhancing the Activity of Immobilized Enzymes

ACS SUSTAINABLE CHEMISTRY & ENGINEERING 卷: 8 期: 41 页: 15560-15572 DOI: 10.1021/acssuschemeng.0c04667 出版年: OCT 19 2020

8.198

2020

40

李牧

1.外单位; 2.陈福生

Monasone Naphthoquinone Biosynthesis and Resistance in Monascus Fungi

MBIO 卷: 11 期: 1 文献号: e02676-19 DOI: 10.1128/mBio.02676-19 出版年: JAN-FEB 2020

7.867

2020

41

1.王知龙; 2.鲜于运雷

陈翊平

Background Signal-Free Magnetic Bioassay for Food-Borne Pathogen and Residue of Veterinary Drug via Mn(VII)/Mn(II) Interconversion

ACS SENSORS 卷: 4 期: 10 页: 2771-2777 DOI: 10.1021/acssensors.9b01349 出版年: OCT 2019

7.711

2020

42

何康惠

刘石林

Water-insoluble dietary fibers from bamboo shoot used as plant food particles for the stabilization of O/W Pickering emulsion

FOOD CHEMISTRY 卷: 310 文献号: 125925 DOI: 10.1016/j.foodchem.2019.125925 出版年: APR 25 2020

7.514

2020

43

韩柯

盛龙

Characterization and film-forming mechanism of egg white/pullulan blend film

FOOD CHEMISTRY 卷: 315 文献号: 126201 DOI: 10.1016/j.foodchem.2020.126201 出版年: JUN 15 2020

7.514

2020

44

纪胜男

黄茜

An easy and rapid separation method for five major proteins from egg white: Successive extraction and MALDI-TOF-MS identification

FOOD CHEMISTRY 卷: 315 文献号: 126207 DOI: 10.1016/j.foodchem.2020.126207 出版年: JUN 15 2020

7.514

2020

45

丁礼贤

蔡朝霞

Mechanism of enhancing foaming properties of egg white by super critical carbon dioxide treatment

FOOD CHEMISTRY 卷: 317 文献号: 126349 DOI: 10.1016/j.foodchem.2020.126349 出版年: JUL 1 2020

7.514

2020

46

张慧敏

黄琪琳

Adsorption kinetics and thermodynamics of yeast beta-glucan for off-odor compounds in silver carp mince

FOOD CHEMISTRY 卷: 319 文献号: 126232 DOI: 10.1016/j.foodchem.2020.126232 出版年: JUL 30 2020

7.514

2020

47

杜红英

熊善柏

The mechanism for improving the flesh quality of grass carp (Ctenopharyngodon idella) following the micro-flowing water treatment using a UPLC-QTOF/MS based metabolomics method

FOOD CHEMISTRY 卷: 327 文献号: 126777 DOI: 10.1016/j.foodchem.2020.126777 出版年: OCT 15 2020

7.514

2020

48

赵世林

靳国锋

Effect of salt promote the muscle triglyceride hydrolysis during dry-salting by inducing the phosphorylation of adipose tissue triglyceride lipase (ATGL) and hormone-sensitive lipase (HSL) and lipid droplets splitting

FOOD CHEMISTRY 卷: 327 文献号: 127061 DOI: 10.1016/j.foodchem.2020.127067 出版年: OCT 15 2020

7.514

2020

49

郭丹郡

侯焘

Purification and characterization of positive allosteric regulatory peptides of calcium sensing receptor (CaSR) from desalted duck egg white

FOOD CHEMISTRY 卷: 325 文献号: 126919 DOI: 10.1016/j.foodchem.2020.126919 出版年: SEP 30 2020

7.514

2020

50

谢冰

刘石林

Edible coating based on beeswax-in-water Pickering emulsion stabilized by cellulose nanofibrils and carboxymethyl chitosan

FOOD CHEMISTRY 卷: 331 文献号: 127108 DOI: 10.1016/j.foodchem.2020.127108 出版年: NOV 30 2020

7.514

2020

51

Khoder, Ramy M.

1.尹涛; 2.刘茹

Effects of nano fish bone on gelling properties of tofu gel coagulated by citric acid

FOOD CHEMISTRY 卷: 332 文献号: 127401 DOI: 10.1016/j.foodchem.2020.127401 出版年: DEC 1 2020

7.514

2020

52

盛龙

马美湖

Study of high pressure carbon dioxide on the physicochemical, interfacial and rheological properties of liquid whole egg

FOOD CHEMISTRY 卷: 337 文献号: 127989 DOI: 10.1016/j.foodchem.2020.127989 出版年: FEB 1 2021

7.514

2020

53

占福朝

李斌

Encapsulation of tangeretin in PVA/PAA crosslinking electrospun fibers by emulsion-electrospinning: Morphology characterization, slow-release, and antioxidant activity assessment

FOOD CHEMISTRY 卷: 337 文献号: 127763 DOI: 10.1016/j.foodchem.2020.127763 出版年: FEB 1 2021

7.514

2020

54

曹琼琚

杜红英

The mechanism of chlorogenic acid inhibits lipid oxidation: An investigation using multi-spectroscopic methods and molecular docking

FOOD CHEMISTRY 卷: 333 文献号: 127528 DOI: 10.1016/j.foodchem.2020.127528 出版年: DEC 15 2020

7.514

2020

55

郭城

李斌

Role of green tea nanoparticles in process of tea cream formation - A new perspective

FOOD CHEMISTRY 卷: 339 文献号: 128112 DOI: 10.1016/j.foodchem.2020.128112 出版年: MAR 1 2021

7.514

2020

56

1.齐小保; 2.王知龙

陈翊平

One-step and DNA amplification-free detection of Listeria monocytogenes in ham samples: Combining magnetic relaxation switching and DNA hybridization reaction

FOOD CHEMISTRY 卷: 338 文献号: 127837 DOI: 10.1016/j.foodchem.2020.127837 出版年: FEB 15 2021

7.514

2020

57

Mansour, M

徐晓云

Effect of microencapsulation using soy protein isolate and gum arabic as wall material on red raspberry anthocyanin stability, characterization, and simulated gastrointestinal conditions

ULTRASONICS SONOCHEMISTRY 卷: 63 文献号: 104927 DOI: 10.1016/j.ultsonch.2019.104927 出版年: MAY 2020

7.491

2020

58

王静祎

孙智达

Effect of ultrasound combined with ultraviolet treatment on microbial inactivation and quality properties of mango juice

ULTRASONICS SONOCHEMISTRY 卷: 64 文献号: 105000 DOI: 10.1016/j.ultsonch.2020.105000 出版年: JUN 2020

7.491

2020

59

1.胡坦; 2.张卓

潘思轶

A Comprehensive Study on Self-Assembly and Gelation of C-13-Dipeptides-From Design Strategies to Functionalities

BIOMACROMOLECULES 卷: 21 期: 2 页: 670-679 DOI: 10.1021/acs.biomac.9b01386 出版年: FEB 2020

6.988

2020

60

吴龙

陈翊平

Amplified Magnetic Resonance Sensing via Enzyme-Mediated Click Chemistry and Magnetic Separation

ANALYTICAL CHEMISTRY 卷: 91 期: 24 页: 15555-15562 DOI: 10.1021/acs.analchem.9b03550 出版年: DEC 17 2019

6.986

2020

61

陈磊

1.外单位; 2.熊汉国

Sodium dodecyl sulfate improves the properties of bio-based wood adhesive derived from micronized starch: Microstructure and rheological behaviors

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES 卷: 140 页: 1026-1036 DOI: 10.1016/j.ijbiomac.2019.08.167 出版年: NOV 1 2019

6.953

2020

62

1.李楠楠; 2.郭亚宾

张宾佳

Amylose content and molecular-order stability synergistically affect the digestion rate of indica rice starches

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES 卷: 144 页: 373-379 DOI: 10.1016/j.ijbiomac.2019.12.095 出版年: FEB 1 2020

6.953

2020

63

赵莉

刘睿

Interaction mechanism between alpha-glucosidase and A-type trimer procyanidin revealed by integrated spectroscopic analysis techniques

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES 卷: 143 页: 173-180 DOI: 10.1016/j.ijbiomac.2019.12.021 出版年: JAN 15 2020

6.953

2020

64

刘亚平

马美湖

Proteome-based identification of chicken egg yolk proteins associated with antioxidant activity on the Qinghai-Tibetan Plateau

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES 卷: 150 页: 1093-1103 DOI: 10.1016/j.ijbiomac.2019.10.115 出版年: MAY 1 2020

6.953

2020

65

刘亚平

1.邱宁; 2.外单位

Quantitative phosphoproteomic analysis of fertilized egg derived from Tibetan and lowland chickens

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES 卷: 149 页: 522-531 DOI: 10.1016/j.ijbiomac.2020.01.211 出版年: APR 15 2020

6.953

2020

66

孟雅祺

邱宁

N-glycoproteomic analysis of duck egg yolk proteins: Implications for biofunctions and evolution

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES 卷: 151 页: 19-26 DOI: 10.1016/j.ijbiomac.2020.02.038 出版年: MAY 15 2020

6.953

2020

67

1.陈浙娅; 2.外单位

1-2.外单位

Characterization of physicochemical and biological properties of Schizophyllum commune polysaccharide extracted with different methods

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES 卷: 156 页: 1425-1434 DOI: 10.1016/j.ijbiomac.2019.11.183 出版年: AUG 1 2020

6.953

2020

68

王丽丽

1.张宾佳; 2.贾才华

Changing cooking mode can slow the starch digestion of colored brown rice: A view of starch structural changes during cooking

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES 卷: 155 页: 226-232 DOI: 10.1016/j.ijbiomac.2020.03.203 出版年: JUL 15 2020

6.953

2020

69

胡春

1.外单位; 2.熊汉国

The formation mechanism and thermodynamic properties of potato protein isolate-chitosan complex under dynamic high-pressure microfluidization (DHPM) treatment

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES 卷: 154 页: 486-492 DOI: 10.1016/j.ijbiomac.2020.02.327 出版年: JUL 1 2020

6.953

2020

70

朱必洋

1.侯焘; 2.何慧

Calcium-binding casein phosphopeptides-loaded chitosan oligosaccharides core-shell microparticles for controlled calcium delivery: Fabrication, characterization, and in vivo release studies

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES 卷: 154 页: 1347-1355 DOI: 10.1016/j.ijbiomac.2019.11.014 出版年: JUL 1 2020

6.953

2020

71

罗小迎

胡杨

Physicochemical changes of MTGase cross-linked surimi gels subjected to liquid nitrogen spray freezing

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES 卷: 160 页: 642-651 DOI: 10.1016/j.ijbiomac.2020.05.249 出版年: OCT 1 2020

6.953

2020

72

Walayat, Noman

1.外单位; 2.熊汉国

Cryoprotective effect of egg white proteins and xylooligosaccharides mixture on oxidative and structural changes in myofibrillar proteins of Culter alburnus during frozen storage

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES 卷: 158 页: 865-874 DOI: 10.1016/j.ijbiomac.2020.04.093 出版年: SEP 1 2020

6.953

2020

73

张仲李

1.外单位; 2.熊汉国

Effects of oxidative modification on the functional, conformational and gelling properties of myofibrillar proteins from Culter alburnus

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES 卷: 162 页: 1442-1452 DOI: 10.1016/j.ijbiomac.2020.08.052 出版年: NOV 1 2020

6.953

2020

74

胡俊杰

李艳

Influence of pH on property and lipolysis behavior of cinnamaldehyde conjugated chitosan-stabilized emulsions

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES 卷: 161 页: 587-595 DOI: 10.1016/j.ijbiomac.2020.06.073 出版年: OCT 15 2020

6.953

2020

75

1王朋凯; 2.外单位

1.外单位; 2.熊汉国

An approach for compatibilization of the starch with poly(lactic acid) and ethylene-vinyl acetate-glycidyl-methacrylate

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES 卷: 161 页: 44-58 DOI: 10.1016/j.ijbiomac.2020.06.011 出版年: OCT 15 2020

6.953

2020

76

Walayat, Noman

熊汉国

Role of Cryoprotectants in Surimi and Factors Affecting Surimi Gel Properties: A Review

FOOD REVIEWS INTERNATIONAL DOI: 10.1080/87559129.2020.1768403 提前访问日期: MAY 2020

6.478

2020

77

邓紫玙

梁宏闪

Carboxymethylpachymaran-zein coated plant microcapsules-based beta-galactosidase encapsulation system for long-term effective delivery

FOOD RESEARCH INTERNATIONAL 卷: 128 文献号: 108867 DOI: 10.1016/j.foodres.2019.108867 出版年: FEB 2020

6.475

2020

78

陈亚淑

1.孙智达; 2.外单位

Lotus seedpod proanthocyanidin-whey protein complexes: Impact on physical and chemical stability of beta-carotene-nanoemulsions

FOOD RESEARCH INTERNATIONAL 卷: 127 文献号: 108738 DOI: 10.1016/j.foodres.2019.108738 出版年: JAN 2020

6.475

2020

79

吴迪

梁宏闪

Plant exine capsules based encapsulation strategy: A high loading and long-term effective delivery system for nobiletin

FOOD RESEARCH INTERNATIONAL 卷: 127 文献号: 108691 DOI: 10.1016/j.foodres.2019.108691 出版年: JAN 2020

6.475

2020

80

1.李志伟; 2.马文娟

王小红

A broad-spectrum phage controls multidrug-resistant Salmonella in liquid eggs

FOOD RESEARCH INTERNATIONAL 卷: 132 文献号: 109011 DOI: 10.1016/j.foodres.2020.109011 出版年: JUN 2020

6.475

2020

81

赵梦鸽

侯焘

Desalted duck egg white peptides-chitosan oligosaccharide copolymers as calcium delivery systems: Preparation, characterization and calcium release evaluation in vitro and vivo

FOOD RESEARCH INTERNATIONAL 卷: 131 文献号: 108974 DOI: 10.1016/j.foodres.2019.108974 出版年: MAY 2020

6.475

2020

82

陈婉冰

1.王喜亮; 2.刘睿

C-ring cleavage metabolites of catechin and epicatechin enhanced antioxidant activities through intestinal microbiota

FOOD RESEARCH INTERNATIONAL 卷: 135 文献号: 100271 DOI: 10.1016/j.foodres.2020.109271 出版年: SEP 2020

6.475

2020

83

杜静

1.外单位; 2.李春美

Persimmon tannin changes the properties and the morphology of wheat gluten by altering the cross-linking, and the secondary structure in a dose-dependent manner

FOOD RESEARCH INTERNATIONAL 卷: 137 文献号: 109536 DOI: 10.1016/j.foodres.2020.109536 出版年: NOV 2020

6.475

2020

84

Salah, Mahmoud

徐晓云

Nanoencapsulation of anthocyanins-loaded beta-lactoglobulin nanoparticles: Characterization, stability, and bioavailability in vitro

FOOD RESEARCH INTERNATIONAL 卷: 137 文献号: 109635 DOI: 10.1016/j.foodres.2020.109635 出版年: NOV 2020

6.475

2020

85

陈磊

1.外单位; 2.熊汉国

Interfacial modification of starch at high concentration by sodium dodecylsulfate as revealed by experiments and molecular simulation

JOURNAL OF MOLECULAR LIQUIDS 卷: 310 文献号: 113190 DOI: 10.1016/j.molliq.2020.113190 出版年: JUL 15 2020

6.165

2020

86

李力

陈福生

Effects of mrpigG on Development and Secondary Metabolism of Monascus ruber M7

JOURNAL OF FUNGI 卷: 6 期: 3 文献号: 156 DOI: 10.3390/jof6030156 出版年: SEP 2020

5.816

2020

87

张璐璐

1.范刚; 2.何进

Genomic and Transcriptomic Study for Screening Genes Involved in the Limonene Biotransformation of Penicillium digitatum DSM 62840

FRONTIERS IN MICROBIOLOGY 卷: 11 文献号: 744 DOI: 10.3389/fmicb.2020.00744 出版年: APR 22 2020

5.64

2020

88

周弘毅

陈福生

The Magnetic Receptor ofMonascus ruberM7: Gene Clone and Its Heterologous Expression inEscherichia coli

FRONTIERS IN MICROBIOLOGY 卷: 11 文献号: 1112 DOI: 10.3389/fmicb.2020.01112 出版年: JUN 19 2020

5.64

2020

89

袁方

袁方

Comparative transcriptome analysis of genes involved in volatile compound synthesis in blueberries (Vaccinium virgatum) during postharvest storage

POSTHARVEST BIOLOGY AND TECHNOLOGY 卷: 170 文献号: 111327 DOI: 10.1016/j.postharvbio.2020.111327 出版年: DEC 2020

5.537

2020

90

曹琼琚

杜红英

H-1-NMR based metabolomics reveals the nutrient differences of two kinds of freshwater fish soups before and after simulated gastrointestinal digestion

FOOD & FUNCTION 卷: 11 期: 4 页: 3095-3104 DOI: 10.1039/c9fo02661d 出版年: APR 1 2020

5.396

2020

91

程玉鑫

徐晓云

Fermented blueberry pomace ameliorates intestinal barrier function through the NF-kappa B-MLCK signaling pathway in high-fat diet mice

FOOD & FUNCTION 卷: 11 期: 4 页: 3167-3179 DOI: 10.1039/c9fo02517k 出版年: APR 1 2020

5.396

2020

92

张婞

侯焘

Molecular mechanisms of selenium-biofortified soybean protein and polyphenol conjugates in protecting mouse skin damaged by UV-B

FOOD & FUNCTION 卷: 11 期: 4 页: 3563-3573 DOI: 10.1039/c9fo02560j 出版年: APR 1 2020

5.396

2020

93

程玉鑫

1.吴婷; 2.徐晓云

Lactobacillus casei-fermented blueberry pomace augments sIgA production in high-fat diet mice by improving intestinal microbiota

FOOD & FUNCTION 卷: 11 期: 7 页: 6552-6564 DOI: 10.1039/d0fo01119c 出版年: JUL 1 2020

5.396

2020

94

商龙臣

李斌

In vitrogastric emptying characteristics of konjac glucomannan with different viscosity and its effects on appetite regulation

FOOD & FUNCTION 卷: 11 期: 9 页: 7596-7610 DOI: 10.1039/d0fo01104e 出版年: SEP 1 2020

5.396

2020

95

1.任婧楠; 2.尹凯静

范刚

Effect of short-term intake of high- and low-concentrations of sucrose solution on the neurochemistry of male and female mice

FOOD & FUNCTION 卷: 11 期: 10 页: 9103-9113 DOI: 10.1039/d0fo02214d 出版年: OCT 1 2020

5.396

2020

96

李金玲

胡杨

Interaction of myofibrillar proteins and epigallocatechin gallate in the presence of transglutaminase in solutions

FOOD & FUNCTION 卷: 11 期: 11 页: 9560-9572 DOI: 10.1039/d0fo02294b 出版年: NOV 1 2020

5.396

2020

97

丁礼贤

蔡朝霞

Changes in protein structure and physicochemical properties of egg white by super critical carbon dioxide treatment

JOURNAL OF FOOD ENGINEERING 卷: 284 文献号: 110076 DOI: 10.1016/j.jfoodeng.2020.110076 出版年: NOV 2020

5.354

2020

98

付星

马美湖

Enhancement of Monascus yellow pigments production by activating the cAMP signalling pathway in Monascus purpureus HJ11

MICROBIAL CELL FACTORIES 卷: 19 期: 1 文献号: 224 DOI: 10.1186/s12934-020-01486-y 出版年: DEC 7 2020

5.328

2020

99

汪红

邱宁

Quantitative Comparative Integrated Proteomic and Phosphoproteomic Analysis of Chicken Egg Yolk Proteins under Diverse Storage Temperatures

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 卷: 68 期: 4 页: 1157-1167 DOI: 10.1021/acs.jafc.9b06912 出版年: JAN 29 2020

5.279

2020

100

黄茜

外单位

Effective Preparation Method of Phosphopeptides from Phosvitin and the Analysis of Peptide Profiles Using Tandem Mass Spectrometry

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 卷: 67 期: 51 页: 14086-14101 DOI: 10.1021/acs.jafc.9b05973 出版年: DEC 25 2019

5.279

2020

101

张璐璐

范刚

Antidepressant-like Effect of Citrus sinensis (L.) Osbeck Essential Oil and Its Main Component Limonene on Mice

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 卷: 67 期: 50 页: 13817-13828 DOI: 10.1021/acs.jafc.9b00650 出版年: DEC 18 2019

5.279

2020

102

杜芸

李牧

Engineering Saccharomyces cerevisiae Coculture Platform for the Production of Flavonoids

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 卷: 68 期: 7 页: 2146-2154 DOI: 10.1021/acs.jafc.9b07916 出版年: FEB 19 2020

5.279

2020

103

陈欢乐

李艳

One-Step Dynamic Imine Chemistry for Preparation of Chitosan-Stabilized Emulsions Using a Natural Aldehyde: Acid Trigger Mechanism and Regulation and Gastric Delivery

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 卷: 68 期: 19 页: 5412-5425 DOI: 10.1021/acs.jafc.9b08301 出版年: MAY 13 2020

5.279

2020

104

方梦雪

尤娟

In Vitro Pepsin Digestion Characteristics of Silver Carp (Hypophthalmichthys molitrix) Surimi Gels with Different Degrees of Cross-Linking Induced by Setting Time and Microbial Transglutaminase

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 卷: 68 期: 31 页: 8413-8430 DOI: 10.1021/acs.jafc.0c03014 出版年: AUG 5 2020

5.279

2020

105

李淇

1.外单位; 2.刘石林

Oleogel Films Through the Pickering Effect of Bacterial Cellulose Nanofibrils Featuring Interfacial Network Stabilization

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 卷: 68 期: 34 页: 9150-9157 DOI: 10.1021/acs.jafc.0c03214 出版年: AUG 26 2020

5.279

2020

106

孙义

盛龙

A Comprehensive Identification of Chicken Egg White Phosphoproteomics Based on a Novel Digestion Approach

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 卷: 68 期: 34 页: 9213-9222 DOI: 10.1021/acs.jafc.0c03174 出版年: AUG 26 2020

5.279

2020

107

周玉

邱宁

Quantitative Comparative Proteomic Analysis of Chicken Egg Vitelline Membrane Proteins during High-Temperature Storage

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 卷: 68 期: 36 页: 9816-9825 DOI: 10.1021/acs.jafc.0c03538 出版年: SEP 9 2020

5.279

2020

108

李金玲

胡杨

Effects of Rice with Different Amounts of Resistant Starch on Mice Fed a High-Fat Diet: Attenuation of Adipose Weight Gain

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 卷: 68 期: 46 页: 13046-13055 DOI: 10.1021/acs.jafc.9b05505 出版年: NOV 18 2020

5.279

2020

109

(Mohammed, Hammad Hamed Hammad

1.马美湖; 2.金永国

Nitroso-hemoglobin-ginger conjugates effects on bacterial growth and color stability in a minced beef model

INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY 卷: 331 文献号: 108731 DOI: 10.1016/j.ijfoodmicro.2020.108731 出版年: OCT 16 2020

5.277

2020

110

Sobhy, Remah

李斌

The noncovalent conjugations of bovine serum albumin with three structurally different phytosterols exerted antiglycation effects: A study with AGEs-inhibition, multispectral, and docking investigations

BIOORGANIC CHEMISTRY 卷: 94 文献号: 103478 DOI: 10.1016/j.bioorg.2019.103478 出版年: JAN 2020

5.275

2020

111

Khalifa, Ibrahim

李春美

Mulberry anthocyanins exert anti-AGEs effects by selectively trapping glyoxal and structural-dependently blocking the lysyl residues of beta-lactoglobulins

BIOORGANIC CHEMISTRY 卷: 96 文献号: 103615 DOI: 10.1016/j.bioorg.2020.103615 出版年: MAR 2020

5.275

2020

112

Sobhy, Remah

李斌

Phytosterols disaggregate bovine serum albumin under the glycation conditions through interacting with its glycation sites and altering its secondary structure elements

BIOORGANIC CHEMISTRY 卷: 101 文献号: 104047 DOI: 10.1016/j.bioorg.2020.104047 出版年: AUG 2020

5.275

2020

113

张敏

靳国锋

Effects of gamma ray irradiation-induced protein hydrolysis and oxidation on tenderness change of fresh pork during storage

MEAT SCIENCE 卷: 163 文献号: 108058 DOI: 10.1016/j.meatsci.2020.108058 出版年: MAY 2020

5.209

2020

114

张黎萍

杨书珍

Comparative transcriptome analysis reveals fruit discoloration mechanisms in postharvest strawberries in response to high ambient temperature

FOOD CHEMISTRY-X 卷: 2 文献号: 100025 DOI: 10.1016/j.fochx.2019.100025 出版年: JUN 30 2019

5.182

2020

115

岳帅

侯焘

Hydrogel as a Biomaterial for Bone Tissue Engineering: A Review

NANOMATERIALS 卷: 10 期: 8 文献号: 1511 DOI: 10.3390/nano10081511 出版年: AUG 2020

5.076

2020

116

Hamed Hammad Mohammed, Hammad

1.靳国锋; 2.马美湖

Comparative characterization of proximate nutritional compositions, microbial quality and safety of camel meat in relation to mutton, beef, and chicken

LWT-FOOD SCIENCE AND TECHNOLOGY 卷: 118 文献号: 108714 DOI: 10.1016/j.lwt.2019.108714 出版年: JAN 2020

4.952

2020

117

史德芳

1.刘莹; 2.黄文

Effects of low-dose gamma-irradiation on the water state of fresh Lentinula edodes

LWT-FOOD SCIENCE AND TECHNOLOGY 卷: 118 文献号: 108764 DOI: 10.1016/j.lwt.2019.108764 出版年: JAN 2020

4.952

2020

118

程玉鑫

徐晓云

Fermented blueberry pomace with antioxidant properties improves fecal microbiota community structure and short chain fatty acids production in an in vitro mode

LWT-FOOD SCIENCE AND TECHNOLOGY 卷: 125 文献号: 109260 DOI: 10.1016/j.lwt.2020.109260 出版年: MAY 2020

4.952

2020

119

杨其乐

王佳

Characterization of a novel T7-like Salmonella Typhimurium (ATCC13311) bacteriophage LPST144 and its endolysin

LWT-FOOD SCIENCE AND TECHNOLOGY 卷: 123 文献号: 109034 DOI: 10.1016/j.lwt.2020.109034 出版年: APR 2020

4.952

2020

120

胡思

刘莹

Effects of drying methods on non-volatile taste components of Stropharia rugoso-annulata mushrooms

LWT-FOOD SCIENCE AND TECHNOLOGY 卷: 127 文献号: 109428 DOI: 10.1016/j.lwt.2020.109428 出版年: JUN 2020

4.952

2020

121

1.陈金玉; 2.杜静

李春美

Degradation kinetics and pathways of red raspberry anthocyanins in model and juice systems and their correlation with color and antioxidant changes during storage

LWT-FOOD SCIENCE AND TECHNOLOGY 卷: 128 文献号: 109448 DOI: 10.1016/j.lwt.2020.109448 出版年: JUN 2020

4.952

2020

122

朱春华

潘思轶

Metabolic variations of organic acids, amino acids, fatty acids and aroma compounds in the pulp of different pummelo varieties

LWT-FOOD SCIENCE AND TECHNOLOGY 卷: 130 文献号: 109445 DOI: 10.1016/j.lwt.2020.109445 出版年: AUG 2020

4.952

2020

123

许燕

赵思明

Preparation of a probiotic rice tablet: Sensory evaluation and antioxidant activity during gastrointestinal digestion

LWT-FOOD SCIENCE AND TECHNOLOGY 卷: 124 文献号: 108911 DOI: 10.1016/j.lwt.2019.108911 出版年: APR 2020

4.952

2020

124

周娇娇

1.尤娟; 2.熊善柏

Rapid determination of the textural properties of silver carp (Hypophthalmichthys molitrix) using near-infrared reflectance spectroscopy and chemometrics

LWT-FOOD SCIENCE AND TECHNOLOGY 卷: 129 文献号: 109545 DOI: 10.1016/j.lwt.2020.109545 出版年: JUL 2020

4.952

2020

125

马斌

1.付星2.金永国

Identification and antimicrobial mechanisms of a novel peptide derived from egg white ovotransferrin hydrolysates

LWT-FOOD SCIENCE AND TECHNOLOGY 卷: 131 文献号: 109720 DOI: 10.1016/j.lwt.2020.109720 出版年: SEP 2020

4.952

2020

126

1.王朦; 2.赵梓竹

1.牛猛; 2.贾才华

Bioconversion of chitin waste using a cold-adapted chitinase to produce chitin oligosaccharides

LWT-FOOD SCIENCE AND TECHNOLOGY 卷: 133 文献号: 109863 DOI: 10.1016/j.lwt.2020.109863 出版年: NOV 2020

4.952

2020

127

宋蓉

陈义杰

Effect of D-glucose on the chemical characteristics and irradiation off-odor performance in porcine meat emulsion system

LWT-FOOD SCIENCE AND TECHNOLOGY 卷: 133 文献号: 110138 DOI: 10.1016/j.lwt.2020.110138 出版年: NOV 2020

4.952

2020

128

万佳玮

外单位

Thermomechanical behaviors and protein polymerization in bread dough modified by bran components and transglutaminase

LWT-FOOD SCIENCE AND TECHNOLOGY 卷: 133 文献号: 109894 DOI: 10.1016/j.lwt.2020.109894 出版年: NOV 2020

4.952

2020

129

1.刘佳玮; 2.杜芸

李牧

The optimization of production and characterization of antioxidant peptides from protein hydrolysates of Agrocybe aegerita

LWT-FOOD SCIENCE AND TECHNOLOGY 卷: 134 文献号: 109987 DOI: 10.1016/j.lwt.2020.109987 出版年: DEC 2020

4.952

2020

130

孙雪言

马爱民

Biogenesis of macrofungal sclerotia: influencing factors and molecular mechanisms

APPLIED MICROBIOLOGY AND BIOTECHNOLOGY DOI: 10.1007/s00253-020-10545-8 提前访问日期: MAR 2020

4.813

2020

131

刘小洁

靳国锋

Effect of different doses of Co-60 gamma-ray irradiation treatment on the micro-rheological and emulsifying properties of liquid egg white

COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS 卷: 589 文献号: 124461 DOI: 10.1016/j.colsurfa.2020.124461 出版年: FEB 20 2020

4.539

2020

132

曹琼琚

杜红英

The inhibitory effect of chlorogenic acid on lipid oxidation of grass carp (Ctenopharyngodon idellus) during chilled storage

FOOD AND BIOPROCESS TECHNOLOGY 卷: 12 期: 12 页: 2050-2061 DOI: 10.1007/s11947-019-02365-0 出版年: DEC 2019

4.465

2020

133

曹琼琚

杜红英

the Inhibitory Effect of Chlorogenic Acid on Lipid Oxidation of Grass Carp (Ctenopharyngodon idellus) during Chilled Storage (vol 12, pg 2050, 2019)

FOOD AND BIOPROCESS TECHNOLOGY 卷: 13 期: 2 页: 390-390 DOI: 10.1007/s11947-019-02398-5 提前访问日期: JAN 2020 出版年: FEB 2020

4.465

2020

134

谢宛霖

杜红英

Insights into the Binding Mechanism of Polyphenols and Fish Myofibrillar Proteins Explored Using Multi-spectroscopic Methods

FOOD AND BIOPROCESS TECHNOLOGY 卷: 13 期: 5 页: 797-806 DOI: 10.1007/s11947-020-02439-4 出版年: MAY 2020

4.465

2020

135

黄渊

1.杜红英; 2.黄琪琳

Studies on the Binding Interactions of Grass Carp (Ctenopharyngodon idella) Myosin with Chlorogenic Acid and Rosmarinic Acid

FOOD AND BIOPROCESS TECHNOLOGY 卷: 13 期: 8 页: 1421-1434 DOI: 10.1007/s11947-020-02483-0 提前访问日期: JUN 2020 出版年: AUG 2020

4.465

2020

136

1.吴文敏; 2.何立超

靳国锋

Phosphorylation of porcine bone collagen peptide to improve its calcium chelating capacity and its effect on promoting the proliferation, differentiation and mineralization of osteoblastic MC3T3-E1 cells

JOURNAL OF FUNCTIONAL FOODS 卷: 64 文献号: 103701 DOI: 10.1016/j.jff.2019.103701 出版年: JAN 2020

4.451

2020

137

晏芳芳

1.王承明; 2.刘睿

Comparison of the inhibitory effects of procyanidins with different structures and their digestion products against acrylamide-induced cytotoxicity in IPEC-J2 cells

JOURNAL OF FUNCTIONAL FOODS 卷: 72 文献号: 104073 DOI: 10.1016/j.jff.2020.104073 出版年: SEP 2020

4.451

2020

138

郭小

李二虎

Intestinal absorption and distribution of naringin, hesperidin, and their metabolites in mice

JOURNAL OF FUNCTIONAL FOODS 卷: 74 文献号: 104158 DOI: 10.1016/j.jff.2020.104158 出版年: NOV 2020

4.451

2020

139

杨扬

1.张久亮; 2.外单位

Hypouricemic effect in hyperuricemic mice and xanthine oxidase inhibitory mechanism of dietary anthocyanins from purple sweet potato (Ipomoea batatas L.)

JOURNAL OF FUNCTIONAL FOODS 卷: 73 文献号: 104151 DOI: 10.1016/j.jff.2020.104151 出版年: OCT 2020

4.451

2020

140

雷霄宇

1.黄文; 2.刘莹

Effects of GGT and C-S Lyase on the Generation of Endogenous Formaldehyde in Lentinula edodes at Different Growth Stages

MOLECULES 卷: 24 期: 23 文献号: 4203 DOI: 10.3390/molecules24234203 出版年: DEC 2019

4.411

2020

141

吕思伊

潘思轶

Effects of Ultrasonic-Assisted Extraction on the Physicochemical Properties of Different Walnut Proteins

MOLECULES 卷: 24 期: 23 文献号: 4260 DOI: 10.3390/molecules24234260 出版年: DEC 2019

4.411

2020

142

1.张小凡; 2.赵丽丽

李秀娟

In Situ Real-Time Tracing of Organophosphorus Pesticides in Apples by Solid-Phase Microextraction with Developed Sampling-Rate Calibration

MOLECULES 卷: 24 期: 24 文献号: 4444 DOI: 10.3390/molecules24244444 出版年: DEC 2019

4.411

2020

143

张会芳

鲁群

Separation and Characterization of Phenolamines and Flavonoids from Rape Bee Pollen, and Comparison of Their Antioxidant Activities and Protective Effects Against Oxidative Stress

MOLECULES 卷: 25 期: 6 文献号: 1264 DOI: 10.3390/molecules25061264 出版年: MAR 2 2020

4.411

2020

144

赵儒男

Li, Y (Li, Yan)

Structure and Rheological Properties of Glycerol Monolaurate-Induced Organogels: Influence of Hydrocolloids with Different Surface Charge

MOLECULES 卷: 25 期: 21 文献号: 5117 DOI: 10.3390/molecules25215117 出版年: NOV 2020

4.411

2020

145

高双双

刘莹

Bioconversion of rice straw agro-residues by Lentinula edodes and evaluation of non-volatile taste compounds in mushrooms

SCIENTIFIC REPORTS 卷: 10 期: 1 文献号: 1814 DOI: 10.1038/s41598-020-58778-x 出版年: FEB 4 2020

4.379

2020

146

Noman, Abeer Essam

1.Noman, Abeer Essam; 2.陈福生

A novel strain of acetic acid bacteria Gluconobacter oxydans FBFS97 involved in riboflavin production

SCIENTIFIC REPORTS 卷: 10 期: 1 文献号: 13527 DOI: 10.1038/s41598-020-70404-4 出版年: AUG 11 2020

4.379

2020

147

彭红

田静

Impact of Punicalagin on the Physicochemical and Structural Properties of Wheat Flour Dough

FOODS 卷: 8 期: 12 文献号: 606 DOI: 10.3390/foods8120606 出版年: DEC 2019

4.35

2020

148

Murtaza, Ayesha

胡婉峰

Enzymatic, Phyto-, and Physicochemical Evaluation of Apple Juice under High-Pressure Carbon Dioxide and Thermal Processing

FOODS 卷: 9 期: 2 文献号: 243 DOI: 10.3390/foods9020243 出版年: FEB 2020

4.35

2020

149

夏文杰

黄行健

High-Intensity Ultrasound Treatment on Soy Protein after Selectively Proteolyzing Glycinin Component: Physical, Structural, and Aggregation Properties

FOODS 卷: 9 期: 6 文献号: 839 DOI: 10.3390/foods9060839 出版年: JUN 2020

4.35

2020

150

严晓雪

袁方

Changes of the Aroma Composition and Other Quality Traits of Blueberry 'Garden Blue' during the Cold Storage and Subsequent Shelf Life

FOODS 卷: 9 期: 9 文献号: 1223 DOI: 10.3390/foods9091223 出版年: SEP 2020

4.35

2020

151

Munir, Sadia

刘友明

The Effect of Acidic and Alkaline pH on the Physico-Mechanical Properties of Surimi-Based Edible Films Incorporated with Green Tea Extract

POLYMERS 卷: 12 期: 10 文献号: 2281 DOI: 10.3390/polym12102281 出版年: OCT 2020

4.329

2020

152

于智慧

马美湖

High-density lipoproteins from egg yolk's effect on hyperlipidemia in a high-fat-diet obese mouse using lipidomic analysis

FOOD BIOSCIENCE 卷: 33 DOI: 10.1016/j.fbio.2019.100492 出版年: FEB 2020

4.24

2020

153

1.金永国; 2.曾齐

马美湖

Characterization of the interaction between hen egg white lysozyme and ovalbumin Interaction between lysozyme and ovalbumin

FOOD BIOSCIENCE 卷: 36 文献号: 100674 DOI: 10.1016/j.fbio.2020.100674 出版年: AUG 2020

4.24

2020

154

余承

1.戴珂; 2.刘石林

Shewanella oneidensis MR-1 impregnated Ca-alginate capsule for efficient Cr(VI) reduction and Cr(III) adsorption

ENVIRONMENTAL SCIENCE AND POLLUTION RESEARCH 卷: 27 期: 14 页: 16745-16753 DOI: 10.1007/s11356-019-06832-1 出版年: MAY 2020

4.223

2020

155

Virk, Muhammad Safiullah

陈福生

Transfigured Morphology and Ameliorated Production of Six Monascus Pigments by Acetate Species Supplementation in Monascus ruber M7

MICROORGANISMS 卷: 8 期: 1 文献号: 81 DOI: 10.3390/microorganisms8010081 出版年: JAN 2020

4.128

2020

156

胡兰兰

张秀艳

The Sensory Quality Improvement of Citrus Wine through Co-Fermentations with Selected Non-Saccharomyces Yeast Strains and Saccharomyces cerevisiae

MICROORGANISMS 卷: 8 期: 3 文献号: 323 DOI: 10.3390/microorganisms8030323 出版年: MAR 2020

4.128

2020

157

晏婷

李锦铨

Application of a Novel Phage LPSEYT for Biological Control of Salmonella in Foods

MICROORGANISMS 卷: 8 期: 3 文献号: 400 DOI: 10.3390/microorganisms8030400 出版年: MAR 2020

4.128

2020

158

Islam, Md. Sharifull

李锦铨

Application of a Broad Range Lytic Phage LPST94 for Biological Control of Salmonella in Foods

MICROORGANISMS 卷: 8 期: 2 文献号: 247 DOI: 10.3390/microorganisms8020247 出版年: FEB 2020

4.128

2020

159

张文霞

张秀艳

Effects of Crude beta-Glucosidases from Issatchenkia terricola, Pichia kudriavzevii, Metschnikowia pulcherrima on the Flavor Complexity and Characteristics of Wines

MICROORGANISMS 卷: 8 期: 6 文献号: 953 DOI: 10.3390/microorganisms8060953 出版年: JUN 2020

4.128

2020

160

丁一峰

王小红

An Endolysin LysSE24 by Bacteriophage LPSE1 Confers Specific Bactericidal Activity against Multidrug-Resistant Salmonella Strains

MICROORGANISMS 卷: 8 期: 5 文献号: 737 DOI: 10.3390/microorganisms8050737 出版年: MAY 2020

4.128

2020

161

张新帅

郭爱玲

Transcriptome Analysis of Gene Expression in Dermacoccus abyssi HZAU 226 under Lysozyme Stress

MICROORGANISMS 卷: 8 期: 5 文献号: 707 DOI: 10.3390/microorganisms8050707 出版年: MAY 2020

4.128

2020

162

钟武

李二虎

Isolation and Selection of Non-Saccharomyces Yeasts Being Capable of Degrading Citric acid and Evaluation Its Effect on Kiwifruit Wine Fermentation

FERMENTATION-BASEL 卷: 6 期: 1 文献号: 25 DOI: 10.3390/fermentation6010025 出版年: MAR 2020

3.975

2020

163

杨书珍

彭丽桃

Physiological and iTRAQ-based proteomic analyses reveal the mechanism of pinocembrin against Penicillium italicum through targeting mitochondria

PESTICIDE BIOCHEMISTRY AND PHYSIOLOGY 卷: 167 文献号: UNSP 104534 DOI: 10.1016/j.pestbp.2020.01.015 出版年: JUL 2020

3.963

2020

164

耿梦杰

胡昊

Effects of different nut oils on the structures and properties of gel-like emulsions induced by ultrasound using soy protein as an emulsifier

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY DOI: 10.1111/ijfs.14786 提前访问日期: OCT 2020

3.713

2020

165

Iqbal, A (Iqbal, Aamir)

徐晓云

Inactivation and structural changes of polyphenol oxidase in quince (Cydonia oblonga Miller) juice subjected to ultrasonic treatment

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 卷: 100 期: 5 页: 2065-2073 DOI: 10.1002/jsfa.10229 出版年: MAR 30 2020

3.638

2020

166

胡春

熊汉国

Effects of granule size on physicochemical and digestive properties of potato powder

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE DOI: 10.1002/jsfa.10445 提前访问日期: MAY 2020

3.638

2020

167

于海川

邱宁

A comparative study of the modulation of the gut microbiota in rats by dietary intervention with different sources of egg-white proteins

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE DOI: 10.1002/jsfa.10387 提前访问日期: MAY 2020

3.638

2020

168

程玉鑫

1.吴婷; 2.徐晓云

Cardamine hupingshanensisaqueous extract improves intestinal redox status and gut microbiota in Se-deficient rats

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE DOI: 10.1002/jsfa.10707 提前访问日期: OCT 2020

3.638

2020

169

尹凯静

范刚

Effect and mechanism of high-fat diet on the preference for sweeteners on mice

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE DOI: 10.1002/jsfa.10798 提前访问日期: SEP 2020

3.638

2020

170

Khalifa, Ibrahim

1.外单位; 2.李春美

Multiple co-pigments of quercetin and chlorogenic acid blends intensify the color of mulberry anthocyanins: insights from hyperchromicity, kinetics, and molecular modeling investigations

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE DOI: 10.1002/jsfa.10777 提前访问日期: SEP 2020

3.638

2020

171

曲丽洁

1.外单位; 2.高志贤

Detection of Three Different Estrogens in Milk Employing SPR Sensors Based on Double Signal Amplification Using Graphene

FOOD ANALYTICAL METHODS DOI: 10.1007/s12161-020-01852-x 提前访问日期: SEP 2020

3.366

2020

172

1.阮瑶; 2.徐焕焕

郭爱玲

A fluorescence immunoassay based on CdTe : Zn/ZnS quantum dots for the rapid detection of bacteria, taking Delftia tsuruhatensis CM'13 as an example

RSC ADVANCES 卷: 10 期: 2 页: 1042-1049 DOI: 10.1039/c9ra08651j 出版年: JAN 6 2020

3.361

2020

173

1.李佩珊; 2.盛龙

金永国

Using microwave-assisted phosphorylation to improve foaming and solubility of egg white by response surface methodology

POULTRY SCIENCE 卷: 98 期: 12 页: 7110-7117 DOI: 10.3382/ps/pez424 出版年: DEC 2019

3.352

2020

174

李洁

外单位

Dynamic changes in the physicochemical properties of fresh-cut produce wash water as impacted by commodity type and processing conditions

PLOS ONE 卷: 14 期: 9 文献号: e0222174 DOI: 10.1371/journal.pone.0222174 出版年: SEP 26 2019

3.24

2020

175

郭小

李二虎

Biotransformation of two citrus flavanones by lactic acid bacteria in chemical defined medium

BIOPROCESS AND BIOSYSTEMS ENGINEERING DOI: 10.1007/s00449-020-02437-y 提前访问日期: SEP 2020

3.21

2020

176

张晋

杜红英

Identification and characterization of novel antioxidant peptides from crucian carp (Carassius auratus) cooking juice released in simulated gastrointestinal digestion by UPLC-MS/MS and in silico analysis

JOURNAL OF CHROMATOGRAPHY B-ANALYTICAL TECHNOLOGIES IN THE BIOMEDICAL AND LIFE SCIENCES 卷: 1136 文献号: 121893 DOI: 10.1016/j.jchromb.2019.121893 出版年: JAN 1 2020

3.205

2020

177

周欣

蔡朝霞

An easy and simple separation method for Fc and Fab fragments from chicken immunoglobulin Y (IgY)

JOURNAL OF CHROMATOGRAPHY B-ANALYTICAL TECHNOLOGIES IN THE BIOMEDICAL AND LIFE SCIENCES 卷: 1141 文献号: 122011 DOI: 10.1016/j.jchromb.2020.122011 出版年: MAR 15 2020

3.205

2020

178

曹伟伟

徐晓云

Insights from multispectral and molecular docking investigation on the xanthine oxidase inhibition by 1,4-dicaffeoylquinic acid

JOURNAL OF MOLECULAR STRUCTURE 卷: 1219 文献号: 128475 DOI: 10.1016/j.molstruc.2020.128475 出版年: NOV 5 2020

3.196

2020

179

郭丹郡

侯焘

Desalted duck egg white peptides promoted osteogenesis via wnt/beta-catenin signal pathway

JOURNAL OF FOOD SCIENCE DOI: 10.1111/1750-3841.15067 提前访问日期: FEB 2020

3.167

2020

180

1.王朋凯; 2.外单位

1.熊汉国; 2.外单位

Synergistic effects of modified TiO2/multifunctionalized graphene oxide nanosheets as functional hybrid nanofiller in enhancing the interface compatibility of PLA/starch nanocomposites

JOURNAL OF APPLIED POLYMER SCIENCE 文献号: e49094 DOI: 10.1002/app.49094 提前访问日期: FEB 2020

3.125

2020

181

裴亚琼

1.外单位; 2.李斌

Impact of Phytic Acid on the Physical and Oxidative Stability of Protein-Stabilized Oil-in-Water Emulsions

FOOD BIOPHYSICS DOI: 10.1007/s11483-020-09641-z 提前访问日期: JUN 2020

3.114

2020

182

龚云霞

齐小保

A study revealing volatile aroma produced by Pediococcus pentosaceus in dough fermentation

FOOD SCIENCE & NUTRITION DOI: 10.1002/fsn3.1807 提前访问日期: AUG 2020

2.863

2020

183

张婉君

孙智达

Flavonoid compounds and antibacterial mechanisms of different parts of white guava (Psidium guajava L. cv. Pearl)

NATURAL PRODUCT RESEARCH 卷: 34 期: 11 页: 1621-1625 DOI: 10.1080/14786419.2018.1522313 出版年: JUN 2 2020

2.861

2020

184

陈璇璇

李二虎

Comparative analysis of chemical constituents and bioactivities of the extracts from leaves, seed coats and embryoids of Ginkgo biloba L.

NATURAL PRODUCT RESEARCH DOI: 10.1080/14786419.2020.1788020 提前访问日期: JUN 2020

2.861

2020

185

朱维

李春美

Persimmon highly galloylated-tannins in vitro mitigated alpha-amylase and alpha-glucosidase via statically binding with their catalytic-closed sides and altering their secondary structure elements

JOURNAL OF FOOD BIOCHEMISTRY 文献号: e13234 DOI: 10.1111/jfbc.13234 提前访问日期: APR 2020

2.72

2020

186

1.孟雅祺; 2.孙浩浩

邱宁

Comparative proteomic analysis of hen egg yolk plasma proteins during embryonic development

JOURNAL OF FOOD BIOCHEMISTRY 卷: 43 期: 12 文献号: e13045 DOI: 10.1111/jfbc.13045 出版年: DEC 2019

2.72

2020

187

Arshad, Rida

邱宁

Phosphoproteomic analysis of duck egg white and insight into the biological functions of identified phosphoproteins

JOURNAL OF FOOD BIOCHEMISTRY 文献号: e13367 DOI: 10.1111/jfbc.13367 提前访问日期: JUL 2020

2.72

2020

188

尹凯静

范刚

Effects of different sweeteners on behavior and neurotransmitters release in mice

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE 卷: 57 期: 1 页: 113-121 DOI: 10.1007/s13197-019-04036-6 出版年: JAN 2020

2.701

2020

189

1.任婧楠; 2.尹凯静

范刚

Effect of short-term intake of four sweeteners on feed intake, solution consumption and neurotransmitters release on mice

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE DOI: 10.1007/s13197-020-04733-7 提前访问日期: AUG 2020

2.701

2020

190

Sobhy, Remah

李斌

In vitro evaluation of anti-methylglyoxal/glyoxal activity of three phytosterols using glycated bovine serum albumin models

STEROIDS 卷: 161 文献号: 108678 DOI: 10.1016/j.steroids.2020.108678 出版年: SEP 2020

2.668

2020

191

苏佳

鲁群

Antioxidant and anti-tyrosinase activities of bee pollen and identification of active components

JOURNAL OF APICULTURAL RESEARCH DOI: 10.1080/00218839.2020.1722356 提前访问日期: FEB 2020

2.584

2020

192

成柯

袁方

Volatile composition of eight blueberry cultivars and their relationship with sensory attributes

FLAVOUR AND FRAGRANCE JOURNAL DOI: 10.1002/ffj.3583 提前访问日期: APR 2020

2.576

2020

193

姜聪

1.魏雪团; 2.郭爱玲

Enhancement of S-adenosylmethionine production by deletingthrBgene and overexpressingSAM2gene inBacillus amyloliquefaciens

BIOTECHNOLOGY LETTERS DOI: 10.1007/s10529-020-02945-7 提前访问日期: JUN 2020

2.461

2020

194

朱春华

潘思轶

Variations of Flavonoid Composition and Antioxidant Properties among Different Cultivars, Fruit Tissues and Developmental Stages of Citrus Fruits

CHEMISTRY & BIODIVERSITY DOI: 10.1002/cbdv.201900690 提前访问日期: JUN 2020

2.408

2020

195

李金玲

1.尹涛; 2.熊善柏

Mechanism on releasing and solubilizing of fish bone calcium during nano-milling

JOURNAL OF FOOD PROCESS ENGINEERING 文献号: e13354 DOI: 10.1111/jfpe.13354 提前访问日期: DEC 2019

2.356

2020

196

江洋

刘茹

Small-size effect on physicochemical properties of micronized fish bone during heating

JOURNAL OF FOOD PROCESSING AND PRESERVATION 文献号: e14408 DOI: 10.1111/jfpp.14408 提前访问日期: FEB 2020

2.19

2020

197

顾丽红

郭爱玲

Differential Effects of Growth Medium Salinity on Biofilm Formation of Two Salmonella enterica Strains

JOURNAL OF FOOD PROTECTION 卷: 83 期: 2 页: 196-203 DOI: 10.4315/0362-028X.JFP-19-418 出版年: FEB 2020

2.077

2020

198

齐小保

郭爱玲

Development of a rapidFLISAdetection ofSalmonellaspp. based onCdTe/ZnSquantum dots

JOURNAL OF FOOD SAFETY 文献号: e12830 DOI: 10.1111/jfs.12830 提前访问日期: JUL 2020

1.953

2020

199

许丹云

马爱民

Identification and In Silico Analysis of Lectins in Gray Oyster Culinary-Medicinal Mushroom Pleurotus ostreatus (Agaricomycetes) Based on the Transcriptomes

INTERNATIONAL JOURNAL OF MEDICINAL MUSHROOMS 卷: 21 期: 12 页: 1193-1205 DOI: 10.1615/IntJMedMushrooms.2019032886 出版年: 2019

1.921

2020

200

涂贻轩

严守雷

Impact of harvesting time on the chemical composition and quality of fresh lotus seeds

HORTICULTURE ENVIRONMENT AND BIOTECHNOLOGY 卷: 61 期: 4 页: 735-744 DOI: 10.1007/s13580-020-00233-x 提前访问日期: JUN 2020 出版年: AUG 2020

1.842

2020

201

Ahmed, H. O. A.

1.王承明; 2.外单位

Camellia oil saponins: Solid phase extraction and its effect on mice blood and organs

GRASAS Y ACEITES 卷: 71 期: 2 文献号: e357 DOI: 10.3989/gya.1171182 出版年: APR-JUN 2020

1.65

2020

202

胡正义

杜红英

Effective discrimination of flavours and tastes of Chinese traditional fish soups made from different regions of the silver carp using an electronic nose and electronic tongue

CZECH JOURNAL OF FOOD SCIENCES 卷: 38 期: 2 页: 84-93 DOI: 10.17221/103/2018-CJFS 出版年: 2020

1.279

2020

203

陈世化

马美湖

Analyzing Structural and Functional Characteristics of Collagenase from Bacillus cereus MH19 via In Silico Approaches

CURRENT PROTEOMICS 卷: 17 期: 3 页: 200-212 DOI: 10.2174/1570164617666191004165609 出版年: 2020

0.837

2020

食科官方微信

版权所有:Copyright 2013 食品科学技术学院 All Rights Resereved

地址:中国·湖北·武汉南湖狮子山街一号华中农业大学  邮编:430070

电话:+86-027-87282111

书记邮箱:ytg

院长邮箱:xuxiaoyun