| 论文题目 |
刊物名称 |
收录类别 |
发表年月 |
第一作者或全部作者 |
第一作者单位 |
排名 |
|---|
| AI赋能食品多肽自组装：从预测到设计的研究进展 |
食品科学 |
EI |
2026 |
通讯作者 |
中国农业大学 |
|
| Rubisco叶蛋白：结构、功能及其在植物基食品中的应用 |
食品科学 |
EI |
2026 |
通讯作者 |
中国农业大学 |
|
| 天然甜味配料与多维度减糖策略：从分子机制到系统应用的研究进展 |
食品科学 |
EI |
2026 |
通讯作者 |
中国农业大学 |
|
| Effects of ammonium sulfate purification on the solubility and emulsifying properties of RuBisCO protein from barley leaves |
International Journal of Biological Macromolecules |
SCI一区TOP |
2026 |
通讯作者 |
中国农业大学 |
|
| High internal phase emulsions stabilized with pea legumin amyloid fibrils for lycopene encapsulation and application in lip balm |
International Journal of Biological Macromolecules |
SCI一区TOP |
2026 |
通讯作者 |
中国农业大学 |
|
| Focusing on the impact of chlorogenic acid covalent binding on the fibrillation properties of pea vicilin and legumin globulins |
International Journal of Biological Macromolecules |
SCI一区TOP |
2025 |
通讯作者 |
中国农业大学 |
|
| Zinc-chlorogenic acid network-induced tomato seed protein gels: Fabrication, characterization, and application in a plant-based food |
Food Research International |
SCI一区TOP |
2025 |
通讯作者 |
中国农业大学 |
|
| Calcium and High Pressure Regulation of 7S/11S Pea Globulin Gel Structure for Simulating Egg Pudding Texture |
Food Hydrocolloids |
SCI一区TOP |
2025 |
通讯作者 |
中国农业大学 |
|
| Zein and Trimethyl chitosan-based Core-shell Nanoparticles for Quercetin oral delivery to enhance absorption by Paracellular Pathway in Obesity Mice |
Biomaterials Research (IF=12.5) |
SCI一区TOP |
2025 |
通讯作者 |
中国农业大学 |
|
| Toward improving the rehydration of dairy powders: A comprehensive review of applying physical technologies |
Comprehensive Reviews in Food Science and Food Safety |
SCI一区TOP |
2025 |
通讯作者 |
中国农业大学 |
|
| Natural Gastrointestinal Stable Pea Albumin Nanomicelles for Capsaicin Delivery and Their Effects for Enhanced Mucus Permeability at Small Intestine |
Biomaterials Research (IF=15.863) |
SCI一区TOP |
2023 |
通讯作者 |
中国农业大学 |
|
| Emerging Novel Processing Technologies Towards the Stabilization of Anthocyanins |
Food Reviews International |
SCI二区 |
2024 |
通讯作者 |
中国农业大学 |
|
| Aggregation Behavior of Micellar Casein during in vitro Simulated Digestion Triggered by Serum Ca2+ in the Gastric Fluids |
Colloids and Surfaces A Physicochemical and Engineering Aspects |
SCI二区 |
2024 |
通讯作者 |
中国农业大学 |
|
| Effects of chlorogenic acid on lowering IgE-binding capacity of soybean 7S: comparison between covalent and non-covalent interaction |
Journal of Agricultural and Food Chemistry |
SCI一区TOP |
2024 |
通讯作者 |
中国农业大学 |
|
| Synergistic effects of superfine grinding and high hydrostatic pressure on the contents, distribution, digestive behaviors and antioxidant activities of polyphenols in barley leaves |
Food Chemistry |
SCI一区TOP |
2024 |
通讯作者 |
中国农业大学 |
|
| Covalent conjugate of pea protein induced by cyanidin-3-O-glucoside quinone: The structural formation and functional properties |
Food Hydrocolloids |
SCI一区TOP |
2024 |
通讯作者 |
中国农业大学 |
|
| The aggregation of casein micelles induced by Ca2+ during in vitro digestion: effects on the release of loaded anthocyanins |
Food & Function |
SCI一区TOP 封面文章 |
2024 |
通讯作者 |
中国农业大学 |
|
| Release of anthocyanins encapsulated by high hydrostatic pressure-treated micellar casein: Effect of serum Ca2+ level during in vitro digestion |
Innovative Food Science & Emerging Technologies |
SCI一区TOP |
2024 |
通讯作者 |
中国农业大学 |
|
| The effect of enzymatic hydrolysis on the flavor improvement of chicken broth by characterizing key taste and odor-active compounds |
Food Bioscience |
SCI一区TOP |
2024 |
通讯作者 |
中国农业大学 |
|
| High hydrostatic pressure induced gastrointestinal digestion behaviors of quercetin-loaded casein delivery systems under different calcium concentration |
Food Chemistry: X |
SCI一区TOP |
2024 |
通讯作者 |
中国农业大学 |
|
| 基于粉体稳态化技术的风味控释研究进展 |
食品科学 |
EI |
2024 |
通讯作者 |
中国农业大学 |
|
| 超微粉碎和超高压对大麦若叶理化性质及多酚的影响 |
食品工业科技 |
EI |
2024 |
通讯作者 |
中国农业大学 |
|
| Gastric aggregation of micellar casein powders induced by high hydrostatic pressure: Effect of serum Ca2+ level |
Food Research International |
SCI一区TOP |
2023 |
通讯作者 |
中国农业大学 |
|
| From polyphenol to o-quinone: Occurrence, significance, and intervention strategies in foods and health implications |
Comprehensive Reviews in Food Science and Food Safety |
SCI一区TOP |
2023 |
通讯作者 |
中国农业大学 |
|
| Toward the bioactive potential of myricitrin in food production: state-of-the-art green extraction and trends in biosynthesis |
Critical Reviews in Food Science and Nutrition |
SCI一区TOP |
2023 |
通讯作者 |
中国农业大学 |
|
| A method on acrylamide elimination: Comparing and tracing reaction pathways of acrylamide and catechin (catechin quinone) using UHPLC-Q-exactive orbitrap mass spectrometry |
Food Chemistry |
SCI一区TOP |
2023 |
通讯作者 |
中国农业大学 |
|
| Combination of α-lactalbumin and gum arabic for microencapsulation of L-menthol: The effects on flavor release during storage and rehydration |
Food Research International |
SCI一区TOP |
2023 |
通讯作者 |
中国农业大学 |
|
| Quinone reactivity: investigation of their contribution to nonenzymatic browning. |
Food Frontiers |
SCI一区TOP |
2023 |
通讯作者 |
中国农业大学 |
|
| Chloropropanols and their esters in foods: Exposure, formation and mitigation strategies |
Food Chemistry Advances |
SCI |
2023 |
通讯作者 |
中国农业大学 |
|
| Investigation of the Quinone-quinone and Quinone-catechol products using 13C labeling, UPLC-Q-TOF/MS and UPLC-Q-Exactive Orbitrap/MS |
Food Research International |
SCI一区TOP |
2023 |
通讯作者 |
中国农业大学 |
|
| Insights into potential mitigation strategies for polycyclic aromatic hydrocarbons in foods |
Food Reviews International |
SCI二区 |
2023 |
通讯作者 |
中国农业大学 |
|
| Study on the Interactions Between oral Mucin and Cyanidin 3-O-glucoside: The Effect of Oxidized Quinone |
Food and Bioprocess Technology |
SCI二区 |
2023 |
通讯作者 |
中国农业大学 |
|
| The effect of Maillard reaction on the lactose crystallization and flavor release in lactose/WPI/inulin encapsulation |
Food Chemistry: X |
SCI一区TOP |
2023 |
通讯作者 |
中国农业大学 |
|
| Guideline for measurement of condensed tannin |
Food Frontiers |
SCI一区TOP |
2023 |
通讯作者 |
中国农业大学 |
|
| 负载辣椒素的巯基改性壳聚糖-玉米醇溶蛋白纳米颗粒制备与稳定性分析 |
食品科学 |
EI |
2023 |
通讯作者 |
中国农业大学 |
|
| 高静压对豌豆7S、11S球蛋白形成凝胶的影响 |
食品科学 |
EI |
2023 |
通讯作者 |
中国农业大学 |
|
| Functional perspective of black fungi (Auricularia auricula): Major bioactive components, health benefits and potential mechanisms |
Trends in Food Science & Technology |
SCI一区TOP |
2022 |
通讯作者 |
中国农业大学 |
|
| Controlled gastrointestinal digestion of micellar casein loaded anthocyanins The chelating and complexing effect of dextran sulfate |
Food Hydrocolloids |
SCI一区TOP |
2022 |
通讯作者 |
中国农业大学 |
|
| The in-vitro digestion behaviors of micellar casein acting as wall materials in spray-dried microparticles: the relationships between colloidal calcium phosphate and the release of loaded blueberry anthocyanins |
Food Chemistry |
SCI一区TOP |
2022 |
通讯作者 |
中国农业大学 |
|
| Non-enzymatic Browning Induced by Chlorogenic Acid Quinone Mediated Catechin Oxidation |
Food Research International |
SCI一区TOP |
2022 |
通讯作者 |
中国农业大学 |
|
| Effect of spray freeze drying on the structural modification and rehydration characteristics of micellar casein powders |
Innovative Food Science and Emerging Technologies |
SCI一区TOP |
2022 |
通讯作者 |
中国农业大学 |
|
| Glycated α-lactalbumin based micelles for quercetin delivery: Physicochemical stability and Fate of simulated digestion |
Food Chemistry: X |
SCI一区TOP |
2022 |
通讯作者 |
中国农业大学 |
|
| Impact of high hydrostatic pressure on the micellar structures and physicochemical stability of casein nanoemulsion loading quercetin |
Food Chemistry: X |
SCI一区TOP |
2022 |
通讯作者 |
中国农业大学 |
|
| A novel method combining stable isotopic labeling and high-resolution mass spectrometry to trace the quinone reaction products in wines |
Food Chemistry |
SCI一区TOP |
2022 |
第一作者 |
中国农业大学 |
|
| The in-vitro digestion behaviors of milk proteins acting as wall materials in powder microencapsulation: Effects on the release of loaded blueberry anthocyanins |
Food Hydrocolloids |
SCI一区TOP |
2021 |
通讯作者 |
中国农业大学 |
|
| Enhanced rehydration behaviors of micellar casein powder: The effects of high hydrostatic pressure treatments on micelle structures |
Food Research International |
SCI一区TOP |
2021 |
通讯作者 |
中国农业大学 |
|
| The dynamic flavor release from lactose/protein matrix during storage: the effect of lactose crystallization and powder microstructure |
LWT-food science and technology |
SCI一区TOP |
2021 |
通讯作者 |
中国农业大学 |
|
| Effect of Dextrose Equivalent on Maltodextrin/Whey Protein Spray-Dried Powder Microcapsules and Dynamic Release of Loaded Flavor during Storage and Powder Rehydration |
Foods |
SCI二区 |
2020 |
通讯作者 |
中国农业大学 |
|
| Yeasts induce acetaldehyde production in wine micro-oxygenation treatments |
Journal of Agricultural and Food Chemistry |
SCI一区TOP |
2020 |
第一作者 |
中国农业大学 |
|
