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食品科技学院2016年1-6月SCI收录论文公布

作者:发布:2016-09-27点击量:

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1

Wang, B(Wang, Bin)

王斌

博士

1.Chen, WP(Chen, Wanping);2.Chen, FS(Chen, Fusheng)

1.: 5 : DEC 22 2015

2045-2322

5.578

Article

2

Liang, HS(Liang, Hongshan)

梁宏闪

博士

Li, B(Li, Bin)

Supramolecular design of coordination bonding architecture on zein nanoparticles for pH-responsive anticancer drug delivery

COLLOIDS AND SURFACES B-BIOINTERFACES : 1224-1233 DOI: 10.1016/j.colsurfb.2015.09.037 吴悦寒

博士

Liu, SL(Liu, Shilin)

Green and biodegradable composite films with novel antimicrobial performance based on cellulose

FOOD CHEMISTRY : 250-256 DOI: 10.1016/j.foodchem.2015.10.127 : APR 15 2016

0308-8146

1873-7072

3.391

Article

4

Yang, SZ(Yang, Shuzhen)

杨书珍

教师

Peng, LT(Peng, Litao)

Use of active extracts of poplar buds against Penicillium italicum and possible modes of action

FOOD CHEMISTRY : 610-618 DOI: 10.1016/j.foodchem.2015.09.101 (职工)

博士(职工)

Huang, W(Huang, Wen)

Characterization of Auricularia auricula polysaccharides and its antioxidant properties in fresh and pickled product

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES : 387-395 DOI: 10.1016/j.ijbiomac.2015.08.020 望运滔

博士

Li, B(Li, Bin)

New photocatalyst based on graphene oxide/chitin for degradation of dyes under sunlight

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES : 477-482 DOI: 10.1016/j.ijbiomac.2015.08.037 张春兰

博士

Li, B(Li, Bin)

Influence of anionic alginate and cationic chitosan on physicochemical stability and carotenoids bioaccessibility of soy protein isolate-stabilized emulsions

FOOD RESEARCH INTERNATIONAL : 419-425 DOI: 10.1016/j.foodres2015.09.020 : NOV 2015

0963-9969

1873-7145

2.818

Article

8

Peng, BZ(Peng, Bangzhu)

Peng, BZ(Peng, Bangzhu)

Monitoring of alcohol strength and titratable acidity of apple wine during fermentation using near-infrared spectroscopy

LWT-FOOD SCIENCE AND TECHNOLOGY : 86-92 DOI: 10.1016/j.lwt.2015.10.018 台亚楠

硕士

Fan, G(Fan, Gang)

Optimisation of alpha-terpineol production by limonene biotransformation using Penicillium digitatum DSM 62840

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE : 3 : FEB 2016

0022-5142

1097-0010

1.714

Article

10

陈威风

博士

1.Wang, XH(Wang, Xiaohong);2.Chen, FS(Chen, Fusheng)

1.: 96 : 610-614 DOI: 10.1002/jsfa.7130 : 80 : S2937-S2943 DOI: 10.1111/1750-3841.13111 杨子玉

硕士

Fan, G(Fan, Gang)

CHANGES IN THE PHYSICOCHEMICAL CHARACTERISTICS, FREE AND BOUND AROMA COMPOUNDS IN THE RASPBERRY JUICE DURING STORAGE

JOURNAL OF FOOD PROCESSING AND PRESERVATION : 6 : DEC 2015

0145-8892

1745-4549

1.159

Article

13

Harlina, PW(Harlina, Putri Widyanti)

职工

博士

1.Ma, MH(Ma, Meihu);2.Qiu, N(Qiu, Ning)

1.: 39 : 2897-2911 DOI: 10.1111/jfpp.12541 望运滔

博士

Wang, L(Wang, Ling)

Crayfish Carapace Powder Adsorbing Heavy Metal Ions from Aqueous Solution: Capacity, Characterization, Mechanism

JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY : 1 : JAN 2 2016

1049-8850

1547-0636

0.688

Article

15

Hu, T (Hu, Ting)

胡婷

博士

Huang, QL (Huang, Qilin)

A comb-like branched beta-D-glucan produced by a Cordyceps sinensis fungus and its protective effect against cyclophosphamide-induced immunosuppression in mice

CARBOHYDRATE POLYMERS : 259-267 DOI: 10.1016/j.carbpol.2016.01.036 16

王琪

硕士

Cai, ZX (Cai, Zhaoxia)

A "Turn-on-off-on" fluorescence switch based on quantum dots and gold nanoparticles for discriminative detection of ovotransferrin

TALANTA : 407-414 DOI: 10.1016/j.talanta.2015.12.068 17

陈金玉

博士

Li, CM (Li Chun-mei)

Novel proanthocyanidin dimer analogues with the C-ring-opened diaryl-propan-2-gallate structural unit and enhanced antioxidant activities

JOURNAL OF FUNCTIONAL FOODS : 290-300 DOI: 10.1016/j.jff.2015.12.023 18

黄晴

硕士

Li, B (Li, Bin)

Comparative studies of konjac flours extracted from Amorphophallus guripingensis and Amorphophallus rivirei: Based on chemical analysis and rheology

FOOD HYDROCOLLOIDS : 209-216 DOI: 10.1016/j.foodhyd.2016.01.017 19

陈亨业

博士

Chen, FS (Chen, Fusheng)

Free Phenolic Acids in Shanxi Aged Vinegar: Changes During Aging and Synergistic Antioxidant Activities

INTERNATIONAL JOURNAL OF FOOD PROPERTIES : 6 : JUN 2 2016

1094-2912

1532-2386

0.915

Article

20

Liu, Y (Liu, Ying)

刘莹

博士

Huang, W (Huang, Wen)

Characterization of Lactobacillus pentosus as a starter culture for the fermentation of edible oyster mushrooms (Pleurotus spp.)

LWT-FOOD SCIENCE AND TECHNOLOGY : 21-26 DOI: 10.1016/j.lwt.2015.12.008 21

王驰

硕士

Zhang, JL (Zhang, Jiu-Liang)

张久亮

High performance liquid chromatography (HPLC) fingerprints and primary structure identification of corn peptides by HPLC-diode array detection and HPLC-electrospray ionization tandem mass spectrometry

JOURNAL OF FOOD AND DRUG ANALYSIS : 1 : JAN 2016

1021-9498

0.615

Article

22

Liu, QP (Liu, Qingpei)

刘庆培

博士

1.Wang, XH (Wang, Xiaohong); 2.Chen, FS (Chen, Fusheng)

1.: 120 : 297-305 DOI: 10.1016/j.funbio.2015.10.008 23

何毅

博士

Cox, RJ (Cox, Russell J.)

The molecular steps of citrinin biosynthesis in fungi

CHEMICAL SCIENCE : 3 : 2016

2041-6520

2041-6539

9.211

Article

24

Liu, R (Liu, Ru)

刘茹

教师

Xiong, SB (Xiong, Shanbai)

Gelling Properties of Fish/Pork Mince Mixtures

JOURNAL OF FOOD SCIENCE : 2 : FEB 2016

0022-1147

1750-3841

1.696

Article

25

Liu, SL (Liu, Shilin)

刘石林

教师

Liu, SL (Liu, Shilin)

Preparation of a magnetic responsive immobilized lipase-cellulose microgel catalyst system: role of the surface properties of the magnetic cellulose microgel

RSC ADVANCES : 9 : 2016

2046-2069

3.84

Article

26

Ding, JZ (Ding, Junzhou)

丁俊胄

博士生

1.Xiong, SB (Xiong, Shanbai); 2.Yang, TW (Yang, Tewu)

1.: 64 : 1094-1102 DOI: 10.1021/acs.jafc.5b04859 27

Bai, LN (Bai, Lina)

; 2.

Phylogenomic analysis of transferrin family from animals and plants

COMPARATIVE BIOCHEMISTRY AND PHYSIOLOGY D-GENOMICS & PROTEOMICS : 1-8 DOI: 10.1016/j.cbd.2015.11.002 28

沈秋云

教师

Yang, RJ (Yang, Ruijin)

: 207 : SEP 15 2016

0308-8146

1873-7072

3.391

Article

29

Xiong, WF (Xiong, Wenfei)

熊文飞

博士生

Li, B (Li, Bin)

: 31 : JUL 2016

1350-4177

1873-2828

4.321

Article

30

Fang, YJ (Fang, Yajing)

方雅静

博士

Xu, XY (Xu, Xiaoyun)

: 6 : APR 6 2016

2045-2322

5.578

Article

31

; 曹立伟

硕士

Liu, R (Liu, Ru)

: 39 : 54-63 DOI: 10.1111/jfq.12171 32

1.Zhu, SC (Zhu, Shichen); 2.Gu, ZP (Gu, Zhipeng)

1.朱士臣

2.顾志鹏

硕士

教师

Hu, Y (Hu, Yang)

: 133 : 43550 DOI: 10.1002/app.43550 33

梁宏闪

博士生

Li, B (Li, Bin)

: 6 : 31374-31385 DOI: 10.1039/c6ra02527g 34

李牧

教师

Wu, JP (Wu, Jian-Ping)

: 109 : MAY 15 2016

1369-703X

1873-295X

2.467

Article

35

Yang, SZ (Yang, Shuzhen)

杨书珍

教师

Peng, LT (Peng, Litao)

: 96 : 2136-2141 DOI: 10.1002/jsfa.7329 36

梁宏闪

博士生

Li, B (Li, Bin)

: 2 : 317-325 DOI: 10.1021/acsbiomaterials.5b00363

Article

37

; 张珍

硕士

Huang, X (Huang, Xi)

: 6 : 28005-28014 DOI: 10.1039/c5ra23123j 38

食品科技学院

国家大宗淡水鱼加工技术研发分中心(武汉); 环境食品学教育部重点实验室

Zhang, J (Zhang, Jin)

张晋

博士

1.Yin, T (Yin, Tao); 2.Xiong, SB (Xiong, Shanbai)

1.尹涛; 2.熊善柏

Thermal treatments affect breakage kinetics and calcium release of fish bone particles during high-energy wet ball milling

JOURNAL OF FOOD ENGINEERING : 183 : 74-80 DOI: 10.1016/j.jfoodeng.2016.03.027 出版年: AUG 2016

0260-8774

1873-5770

3.199

Article

39

食品科技学院

国家蛋品加工技术研发分中心

Wang, Q (Wang, Qi)

王琪

硕士

Cai, ZX (Cai, Zhaoxia)

蔡朝霞

A rapid triple-mode fluorescence switch assay for immunoglobulin detection by using quantum dots-gold nanoparticles nanocomposites

SENSORS AND ACTUATORS B-CHEMICAL : 231 : 779-786 DOI: 10.1016/j.snb.2016.03.073 出版年: AUG 2016

0925-4005

4.758

Article

40

食品科技学院

国家蛋品加工技术研发分中心

Wang, Q (Wang, Qi)

王琪

硕士

Cai, ZX (Cai, Zhaoxia)

蔡朝霞

A sensitive and selective resonance Rayleigh scattering method for quick detection of avidin using affinity labeling Au nanoparticles

SPECTROCHIMICA ACTA PART A-MOLECULAR AND BIOMOLECULAR SPECTROSCOPY : 162 : 75-80 DOI: 10.1016/j.saa.2016.02.047 出版年: JUN 5 2016

1386-1425

2.653

Article

41

食品科技学院

农业部农业微生物资源利用重点实验室

Zhu, HY (Zhu, Hanyu)

朱涵予

博士

Ma, AM (Ma, Aimin)

马爱民

Comparing the sugar profiles and primary structures of alkali-extracted water-soluble polysaccharides in cell wall between the yeast and mycelial phases from Tremella fuciformis

JOURNAL OF MICROBIOLOGY : 54 : 5 : 381-386 DOI: 10.1007/s12275-016-5533-x 出版年: MAY 2016

1225-8873

1976-3794

1.621

Article

42

食品科技学院

Liu, FX (Liu, Fengxia)

刘凤霞

教师

Wang, YT (Wang, Yongtao)

外单位

Potential of high-pressure processing and high-temperature/short-time thermal processing on microbial, physicochemical and sensory assurance of clear cucumber juice

INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES : 34 : 51-58 DOI: 10.1016/j.ifset.2015.12.030 出版年: APR 2016

1466-8564

1878-5522

2.997

Article

43

食品科技学院

环境食品学教育部重点实验室

Zhou, MX (Zhou, Moxi)

周沫希

本科

Hu, H (Hu, Hao)

胡昊

Effect of high intensity ultrasound on physicochemical and functional properties of soybean glycinin at different ionic strengths

INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES : 34 : 205-213 DOI: 10.1016/j.ifset.2016.02.007 出版年: APR 2016

1466-8564

1878-5522

2.997

Article

44

食品科技学院

国家蛋品加工技术研发分中心

Guo, AL (Guo, Ailing)

郭爱玲

教师

Nou, XW (Nou, Xiangwu)

外单位

Ralstonia insidiosa induces cell aggregation of Listeria monocytogenes

FOOD CONTROL : 67 : 303-309 DOI: 10.1016/j.foodcont.2016.03.006 出版年: SEP 2016

0956-7135

1873-7129

3.388

Article

45

食品科技学院

应用真菌研究所

Liu, Y (Liu, Ying)

刘莹

博后

Huang, W (Huang, Wen)

黄文

Purification, characterization and antioxidant activity of polysaccharides from Flammulina velutipes residue

CARBOHYDRATE POLYMERS : 145 : 71-77 DOI: 10.1016/j.carbpol.2016.03.020 出版年: JUL 10 2016

0144-8617

1879-1344

4.219

Article

46

食品科技学院

环境食品学教育部重点实验室

1.Su, YT (Su, Yuting); 2.Du, HY (Du, Hongying)

1.苏玉婷

硕士

Du, HY (Du, Hongying); Zhao, SM (Zhao, Siming)

1.杜红英; 2.赵思明

Characterization of cationic starch flocculants synthesized by dry process with ball milling activating method

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES : 87 : 34-40 DOI: 10.1016/j.ijbiomac.2015.11.093 出版年: JUN 2016

0141-8130

1879-0003

3.138

Article

47

食品科技学院

环境食品学教育部重点实验室

Ye, SX (Ye, Shuxin)

叶树芯

硕士

Li, B (Li, Bin)

李斌

Development of Mag-FMBO in clay-reinforced KGM aerogels for arsenite removal

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES : 87 : 77-84 DOI: 10.1016/j.ijbiomac.2016.01.087 出版年: JUN 2016

0141-8130

1879-0003

3.138

Article

48

食品科技学院

Li, W (Li, Wei)

李唯

硕士

Liu, SL (Liu, Shilin)

刘石林

Porous Cellulose Microgel Particle: A Fascinating Host for the Encapsulation, Protection, and Delivery of Lactobacillus plantarum

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY : 64 : 17 : 3430-3436 DOI: 10.1021/acs.jafc.6b00481 出版年: MAY 4 2016

0021-8561

1520-5118

2.857

Article

49

食品科技学院

环境食品学教育部重点实验室

Li, JJ (Li, Jia-Jia)

李佳佳

硕士

Fan, G (Fan, Gang)

范刚

Effect of Food Emulsifiers on Aroma Release

MOLECULES : 21 : 4 文献号: 511 DOI: 10.3390/molecules21040511 出版年: APR 2016

1420-3049

2.465

Article

50

食品科技学院

环境食品学教育部重点实验室; 农业微生物学国家重点实验室

Mo, QR (Mo, Qiurun)

莫秋润

本科

Li, M (Li, Mu)

李牧

A novel thermostable and organic solvent-tolerant lipase from Xanthomonas oryzae pv. oryzae YB103: screening, purification and characterization

EXTREMOPHILES : 20 : 2 : 157-165 DOI: 10.1007/s00792-016-0809-y 出版年: MAR 2016

1431-0651

1433-4909

2.346

Article

51

食品科技学院

环境食品学教育部重点实验室

Chen, HY (Chen, Hengye)

陈亨业

博士

Chen, FS (Chen, Fusheng)

陈福生

Phenolic acids inhibit the formation of advanced glycation end products in food simulation systems depending on their reducing powers and structures

INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION : 67 : 4 : 400-411 DOI: 10.3109/09637486.2016.1166187 出版年: 2016

0963-7486

1465-3478

1.451

Article

52

食品科技学院

环境食品学教育部重点实验室

Yin, JJ (Yin, Jiao-jiao)

硕士

Zhang, JL (Zhang, Jiu-liang)

张久亮

Protective effect of extract of Mauremys mutica against cyclophosphamide (CY)-induced suppression of immune function in mice

FOOD AND AGRICULTURAL IMMUNOLOGY : 27 : 4 : 577-588 DOI: 10.1080/09540105.2016.1148122 出版年: JUL 2016

0954-0105

1465-3443

1.548

Article

53

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); 湖北省淡水水产品加工工程技术研究中心

Ismaiel, M (Ismaiel, Manal)

职工

Yang, H (Yang, Hong)

杨宏

Dietary fiber role in type 2 diabetes prevention

BRITISH FOOD JOURNAL : 118 : 4 : 961-975 DOI: 10.1108/BFJ-08-2015-0297 出版年: 2016

0007-070X

1758-4108

0.973

Article

54

食品科技学院

1.Zhao, WL (Zhao, Wenlin); 2.Xie, W (Xie, Wei)

1.赵雯林

2.谢玮

硕士

Yan, SL (Yan, Shoulei)

严守雷

Changes in physicochemical properties related to the texture of lotus rhizomes subjected to heat blanching and calcium immersion

FOOD CHEMISTRY : 211 : 409-414 DOI: 10.1016/j.foodchem.2016.05.075 出版年: NOV 15 2016

0308-8146

1873-7072

4.052

Article

55

食品科技学院

国家蛋品加工技术研发分中心

Xiong, ZY (Xiong, Zhouyi)

熊舟翼

博士

Ma, MH (Ma, Meihu)

马美湖

Emulsifying properties of ovalbumin: Improvement and mechanism by phosphorylation in the presence of sodium tripolyphosphate

FOOD HYDROCOLLOIDS : 60 : 29-37 DOI: 10.1016/j.foodhyd.2016.03.007 出版年: OCT 2016

0268-005X

1873-7137

3.858

Article

56

食品科技学院

国家蛋品加工技术研发分中心

Geng Fang

耿放

硕士

Ma, MH (Ma, Meihu)

马美湖

Hen egg white ovomacroglobulin promotes fibroblast migration via mediating cell adhesion and cytoskeleton

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE : 96 : 9 : 3188-3194 DOI: 10.1002/jsfa.7498 出版年: JUL 2016

0022-5142

1097-0010

2.076

Article

57

食品科技学院

环境食品学教育部重点实验室

1.Xu, W (Xu, Wei); 2.Zhou, Q (Zhou, Qing)

)

本科

Zhang, JL (Zhang, Jiu-liang)

张久亮

Inhibitory effect of Gardenblue blueberry (Vaccinium ashei Reade) anthocyanin extracts on lipopolysaccharide-stimulated inflammatory response in RAW 264.7 cells

JOURNAL OF ZHEJIANG UNIVERSITY-SCIENCE B : 17 : 6 : 425-436 DOI: 10.1631/jzus.B1500213 出版年: JUN 2016

1673-1581

1862-1783

1.303

Article

58

食品科技学院

环境食品学教育部重点实验室

Li, XD (Li, Xiao-Ding)

李小定

教师

Li, XD (Li, Xiao-Ding)

李小定

Copigmentation effects and thermal degradation kinetics of purple sweet potato anthocyanins with metal ions and sugars

APPLIED BIOLOGICAL CHEMISTRY : 59 : 1 : 15-24 DOI: 10.1007/s13765-015-0140-9 出版年: FEB 2016

1738-2203

2234-344X

0.655

Article

59

食品科技学院

Pei, P (Pei, Peng)

费鹏

博士

1.Xiong, HG (Xiong, Hanguo); 2.Cai, J (Cai, Jie)

1.熊汉国; 2.外单位

Enhanced the weatherability of bamboo fiber-based outdoor building decoration materials by rutile nano-TiO2

CONSTRUCTION AND BUILDING MATERIALS : 114 : 307-316 DOI: 10.1016/j.conbuildmat.2016.03.166 出版年: JUL 1 2016

0950-0618

1879-0526

2.421

Article

60

食品科技学院

国家蛋品加工技术研发分中心

Wang, Q (Wang, Qi)

王琪

硕士

Cai, ZX (Cai, Zhaoxia)

蔡朝霞

Determination of Egg Yolk Immunoglobulin by Resonance Light Scattering of Affinity-Labeled Au Nanoparticles

FOOD ANALYTICAL METHODS : 9 : 7 : 2052-2059 DOI: 10.1007/s12161-015-0391-4 出版年: JUL 2016

1936-9751

1936-976X

2.167

Article

61

食品科技学院

环境食品学教育部重点实验室

Nie, RZ (Nie, Rong-zu)

聂荣祖

博士

Li, CM (Li, Chun-mei)

李春美

A-type dimeric epigallocatechin-3-gallate (EGCG) is a more potent inhibitor against the formation of insulin amyloid fibril than EGCG monomer

BIOCHIMIE : 125 : 204-212 DOI: 10.1016/j.biochi.2016.03.011 出版年: JUN 2016

0300-9084

1638-6183

2.474

Article

62

食品科技学院

环境食品学教育部重点实验室

Liu, YL (Liu, Yanlong)

刘岩龙

博士

Wang, LF (Wang, Lufeng)

王鲁峰

Effect of Grinding Methods on Structural, Physicochemical, and Functional Properties of Insoluble Dietary Fiber from Orange Peel

INTERNATIONAL JOURNAL OF POLYMER SCIENCE 文献号: 6269302 DOI: 10.1155/2016/6269302 出版年: 2016

1687-9422

1687-9430

1

Article

63

食品科技学院

国家蛋品加工技术研发分中心

Hu, S (Hu, Shan)

胡姗

硕士

1.Qiu, N (Qiu, Ning); 2.Ma, MH (Ma, Meihu)

1.邱宁; 2.马美湖

Identification and comparative proteomic study of quail and duck egg white protein using 2-dimensional gel electrophoresis and matrix-assisted laser desorption/ionization time-of-flight tandem mass spectrometry analysis

POULTRY SCIENCE : 95 : 5 : 1137-1144 DOI: 10.3382/ps/pew033 出版年: MAY 2016

0032-5791

1525-3171

1.685

Article

64

食品科技学院

环境食品学教育部重点实验室

Chen, JY (Chen, Jinyu)

陈金玉

博士

Li, CM (Li, Chun-mei)

李春美

Comparison of sensory and compositions of five selected persimmon cultivars (Diospyros kaki L.) and correlations between chemical components and processing characteristics

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE : 53 : 3 : 1597-1607 DOI: 10.1007/s13197-015-2102-y 出版年: MAR 2016

0022-1155

0975-8402

1.241

Article

65

食品科技学院

环境食品学教育部重点实验室

Ge, ZZ (Ge, Zhenzhen)

葛珍珍

博士

Li, CM (Li, Chunmei)

李春美

Persimmon tannin regulates the expression of genes critical for cholesterol absorption and cholesterol efflux by LXR alpha independent pathway

JOURNAL OF FUNCTIONAL FOODS : 23 : 283-293 DOI: 10.1016/j.jff.2016.02.033 出版年: MAY 2016

1756-4646

3.973

Article

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