|
近5年代表性论文
1.Tailoring physicochemical properties of chitosan films and their protective effects on meat by varying drying temperature. Carbohydrate Polymers, 2019（SCI一区，IF 10.7）
2.Protective approaches and mechanisms of microencapsulation to the survival of probiotic bacteria during processing, storage and gastrointestinal digestion: a review. Critical Reviews in Food Science and Nutrition, 2019（SCI一区，IF 7.3）
3.Film-forming properties of guar gum, tara gum and locust bean gum. Food Hydrocolloids, 2020（SCI一区，IF 11）
4.Paired preference tests and placebo placement: 2. Unraveling the effects of stimulus variance. Food Research International, 2020（SCI一区，IF 7）
5.Analysis of kinetic parameters and mechanisms of nanocrystalline cellulose inhibition of α-amylase and α-glucosidase in simulated digestion of starch. Food & Function, 2020（SCI一区，IF 5.1）
6.Evaluation of cellular absorption and metabolism of beta-carotene loaded in nanocarriers after in vitro digestion. Journal of Agricultural and Food Chemistry, 2021（SCI一区，IF 5.7）
7.Customization of liquid-core sodium alginate beads by molecular engineering. Carbohydrate Polymers, 2022（SCI一区，IF 10.7）
8.The dual effect of shellac on survival of spray-dried Lactobacillus rhamnosus GG microcapsules. Food Chemistry, 2022（SCI一区，IF 8.5）
9.Revealing substitution priority and pattern of octenylsuccinic groups along the starch chain under a continuous mode. Food Chemistry, 2022（SCI一区，IF 8.5）
10.Developing the triadic preference test A mystery solved and a bias avoided. Food Quality and Preference, 2022（SCI一区，IF 5.3）
11.Characterization of the key nonvolatile metabolites in Cheddar cheese by partial least squares regression (PLSR), reconstitution, and omission. Food Chemistry, 2023（SCI一区，IF 8.5）
12.Self-assembly of zein in aqueous acetic acid and ethanol solvents: Effect onmechanical properties of the zein film. Food Packaging and Shelf Life, 2023（SCI一区，IF 8.5）
13.How to determine Iso-sweet concentrations for various sweeteners: Insights from consumers and trained panels. Food Quality and Preference, 2023（SCI一区，IF 5.3）
14.The effect of oral supplements containing collagen peptides rich in X-Hyp or X-Hyp-Gly compared with normal collagen hydrolysates on skin elasticity and collagen holes: a randomised double-blind clinical study. Food & Function, 2023（SCI一区，IF 5.1）
15.Whether branching-point substitution contributes to improving the emulsifying property of starch modified with octenyl succinic anhydride? Food Hydrocolloids, 2023（SCI一区，IF 11）
16.Properties of sodium alginate-based nanocomposite films: Effects of aspect ratio and surface charge of cellulose nanocrystals. International Journal of Biological Macromolecules, 2024（SCI一区，IF 8.2）
17.Dynamic hydration and viscosity control of konjac glucomannan enhance long-term antiobesity effects by reducing food intake in high-fat-diet-fed mice. Journal of Agriculture and Food Chemistry, 2024（SCI一区，IF 5.7）
18.Enzymatic debittering of cheese flavoring and bitterness characterization of peptide mixture using sensory and peptidomics approach. Food Chemistry, 2024 （SCI一区，IF 8.5）
19.Encapsulation of Lactobacillus rhamnosus GG in whey protein isolate-shortening oil and gum Arabic by complex coacervation: Enhanced the viability of probiotics during spray drying and storage. Food Hydrocolloids, 2024（SCI一区，IF 11）
20.Modulating hydrophobic and antimicrobial gelatin-zein protein-based bilayer films by incorporating glycerol monolaurate and TiO2 nanoparticles. Food Packaging and Shelf Life, 2024（SCI一区，IF 8.5）
|
当前位置:
