代表性学术论文（30篇） | |||||
序号 | 论文名称 | 作者 （位次） | 发表刊物名称 | 收录 类型 | 影响因子 （大类分区） |
1 | Influence of acetylated potato starch on the properties of dumpling wrapper | 崔波 （5/5 T） | Industrial Crops and Products | SCI | 3.208 （一区） |
2 | Interaction of starch and casein | 崔波 （5/5 T） | Food Hydrocolloids | SCI | 4.747 （二区） |
3 | The interaction between casein and hydroxypropyl distarch phosphate (HPDSP) in yoghurt system | 崔波（1/5） | Food Hydrocolloids | SCI | 4.747 （二区） |
4 | Effect of cross-linked acetylated starch content on the structure and stability of set yoghurt | 崔波（1/5） | Food Hydrocolloids | SCI | 4.747 （二区） |
5 | Developmental toxicity induced by PM2.5 through endoplasmic reticulum stress and autophagy pathway in zebrafish embryos | 刘可春 （8/8 T） | Chemosphere | SCI | 4.208 （二区） |
6 | Berberine protects against 6-OHDA-induced neurotoxicity in PC12 cells and zebrafish through hormetic mechanisms involving PI3K/AKT/Bcl-2 and Nrf2/HO-1 pathways | 刘可春 （15/16 T） | Redox Biology | SCI | 6.337 （二区） |
7 | In vitro amylase hydrolysis of amylopectins from cereal starches based on molecular sturcture of amylopectins | 郭丽（1/1） | Food Hydrocolloids | SCI | 4.747 （二区） |
8 | Susceptibility of glutinous rice starch to digestive enzymes | 郭丽（1/5） | Carbohydrate Polymers | SCI | 4.811 （二区） |
9 | Compatibility studies on tea polysaccharide/amylose/water and tea polysaccharide/amylopectin/water | 郭丽（1/3） | Carbohydrate Polymers | SCI | 4.811 （二区） |
10 | The role of entanglement concentration on the hydrodynamic properties of potato and sweet potato starches | 郭丽（1/4） | International Journal of Biological Macromolecules | SCI | 3.671 （三区） |
11 | Role of entanglement concentration in dynamic viscoelasticity and film-forming property of cereal starches | 郭丽（1/1） | International Journal of Biological Macromolecules | SCI | 3.671 （三区） |
12 | In vitro enzymatic hydrolysis of amylopectins from rice starches | 郭丽（1/6） | International Journal of Biological Macromolecules | SCI | 3.671 （三区） |
13 | Preparation and Application of a Molecular Imprinting Matrix Solid Phase Dispersion Extraction for the Determination of Olaquindox in Chicken by High Performance Liquid Chromatography | 何金兴（7/7 T） | Food Analytical Methods | SCI | 2.038 （二区） |
14 | Differential Gene Expression of Aldolase C and Hypoxic Adaptation in the Chicken. Animal genetics | 王存芳（1/8） | Animal Genetics | SCI | 3.108 （一区） |
15 | The importance of ultrahigh pressure processing over the quality of the extracted oil from peony seeds | 王成忠（1/6） | Industrial Crops and Products | SCI | 2.87 （一区） |
16 | Physicochemical characteristics and functionality of tree peony (Paeonia suffruticosa Andr.) seed protein | 李迎秋（2/5 T） | Food Chemistry | SCI | 4.529 （二区） |
17 | Antibacterial actions of glycinin basic peptide against Escherichia coli | 李迎秋（2/4 T） | Journal of Agricultural and Food Chemistry | SCI | 3.154 （一区） |
18 | Effects of glycinin basic peptide on physicochemical characteristics and microbial inactivation of pasteurized milk | 李迎秋（2/4 T） | Journal of Dairy Science | SCI | 2.408 （二区） |
19 | Effects of ε-Polylysine on Physicochemical Characteristics of Chilled Pork | 李迎秋（1/6 T） | Food and Bioprocess Technology | SCI | 2.576 （二区） |
20 | Developmental toxicity and cardiac effects of butyl benzyl phthalate in zebrafish embryos | 孙桂金（1/2） | Aquatic Toxicology | SCI | 4.129 （二区） |
21 | Rational selection and engineering of exogenous principal sigma factor (σHrdB) to increase teicoplanin production in an industrial strain of Actinoplanes teichomyceticus | 杨柳 （2/4 T） | Microbial Cell Factories | SCI | 3.681 （二区） |
22 | Partial Least Squares Analysis of the Relationship Between Chemical Composition and Phenolic Compounds in Blueberry Cultivars | 孙锐（1/3） | Food Analytical Methods | SCI | 2.038 （二区） |
23 | Effects of fatty acids with different degree of unsaturation on properties of sweet potato starch-based films | 刘鹏飞（1/4） | Food Hydrocolloids | SCI | 4.747 （二区） |
24 | Effects of ultrasonic treatment on amylose-lipid complex formation and properties of sweet potato starch-based films | 刘鹏飞（1/5） | Ultrasonics Sonochemistry | SCI | 4.218 （二区） |
25 | Effects of low polyhydroxyalkanoate content on the properties of films based on modified starch acquired by extrusion blowing | 刘鹏飞（1/5） | Food Hydrocolloids | SCI | 4.747 （二区） |
26 | Emulsifying behaviors and interfacial properties of different protein/gum arabic complexes: Effect of pH | 董蝶（1/2） | Food Hydrocolloids | SCI | 4.747 （二区） |
27 | Glycinin-gum arabic complex formation: Turbidity measurement and charge neutralization analysis | 董蝶（1/2） | Food Research International | SCI | 3.086 （二区） |
28 | Inhibiting effects of epsilon-poly-lysine (e-PL) on Pencillium digitatum and its involved mechanism | 傅茂润（3/3 T） | Postharvest Biology and Technology | SCI | 3.248 （二区） |
29 | Effect of intermittent oven drying on lipid oxidation, fatty acids composition and antioxidant activities of walnut | 傅茂润（1/4） | LWT-Food Science and Technology | SCI | 2.329 （二区） |
30 | Ultrasensitive electrochemical immunosensor for procalcitonin with signal enhancement based on zinc nanoparticles functionalized ordered mesoporous carbon-silica nanocomposites | 方弈珊（1/4） | Sensors and Actuators B: Chemical | SCI | 5.401 （一区） |
