东北农业大学国家大豆中心创新团队2020-2021发表SCI文章总结_杏鑫怎样开代理

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责任编辑:食品科学

东北农业大学国家大豆中心创新团队介绍

国家大豆中心创新团队依托“大豆教育部重点实室”、“农业部大豆加工分中心”及“黑龙江省植物油脂与蛋白科学重点实验室”等多个国家级、省级研究平台,围绕植物蛋白利用与生物活性物质开发、食品级运载体系构建与大宗油料油脂绿色加工及高值化利用等三个方面进行了系统研究,取得的多项成果均处于国内外领先水平。近两年共发表系列SCI共51篇,IF总计318.697,其中包括中科院1区论文23篇、中科院2区论文13篇;授权专利55项,申请国际专利2项,技术转让发明专利11项。

# 团队合影#

此外,在江连洲教授的指导下,国家大豆中心创新团队承担了多项国家级、省级项目,其中包括大豆产业技术体系岗位科学家(现代农业产业技术体系大豆副产物综合利用岗位科学家)、国家“万人计划”青年拔尖人才(国家高层次人才“万人计划”青年拔尖人才)、“大宗油料绿色加工及高值化利用关键技术研发与应用示范”(“十四五”国家重点研发计划项目)、“大豆柔性预处理与绿色精准分离及产业化研究”(2021年黑龙江省省属本科高校中央支持地方高校改革发展资金项目)、“生物加工同步分离产品质量和特性的研究”(黑龙江省“百千万”工程科技重大专项课题)。团队研究成果曾获黑龙江省技术发明一等奖及科技进步二等奖3项、中国轻工业联合会技术发明一等奖1项、中国食品科学技术学会技术发明一等奖1项。现有研究成果已与全国多家食品企业,包括山东万得福、九三油脂、哈高科等技术合作,并在黑龙江省内指导谷和农业有限公司、国骅集团投资建厂,以实现产业化推广。近三年新增销售额89775.76万元,新增利润10412.27万元。

目前在站博士后5人,在读硕、博士研究生80余人。团队长期开展与美国康奈尔大学、马萨诸塞大学、荷兰瓦赫宁根大学、加拿大麦吉尔大学、俄罗斯康德波罗的海联邦大学、莫斯科国立技术与管理大学等相关领域国际知名院校、专家的密切合作,进行联合攻关。团队不仅重视对学生科研思路和实验技能的培养,且帮助学生拓宽视野,增长见识,力争为广大学生提供多学科、多专业的国际化交流平台。

# 团队合影 #

2020年发表SCI文章列表(以下文章排名均为共同通讯)

01 Tofu products: A review of their raw materials, processing conditions, and packaging

出版期刊:Comprehensive Reviews in Food Science and Food Safety(IF:12.811,分区:1,类别:Top)

期号、起始页码:2020,19:3683-3714

原文链接:https://doi.org/10.1111/1541-4337.12640

作者姓名:Li Zheng, Regenstein J M*, Fei Teng*, Yang Li*

被引次数:7

02 Preparation and characterization of okara nanocellulose fabricated using sonication or high-pressure homogenization treatments

出版期刊:Carbohydrate Polymers(IF:9.381,分区:1,类别:Top)

期号、起始页码:2020, 255:117364

原文链接:https://doi.org/10.1016/j.carbpol.2020.117364

作者姓名:Changling Wu, David Julian McClements b, Mingyu He, Li Zheng, Tian Tian, Fei Teng*, Yang Li*.

被引次数:7

03 The impact of soy protein isolate-dextran conjugation on capsicum oleoresin (Capsicum annuum L.) nanoemulsions

出版期刊:Food Hydrocolloids (IF:9.147,分区:1,类别:Top)

期号、起始页码:2020,108:105818

原文链接:https://doi.org/10.1016/j.foodhyd.2020.105818

作者姓名:Yan Zhou, Fei Teng, Tian Tian, Rokayya Sami, Changling Wu, Ying Zhu, Li Zheng, Lianzhou Jiang, Zhongjiang Wang*, Yang Li*.

被引次数:18

04 Different commercial soy protein isolates and the characteristics of Chiba tofu

出版期刊:Food Hydrocolloids (IF:9.147,分区:1,类别:Top)

期号、起始页码:2020,110:106115

原文链接:https://doi.org/10.1016/j.foodhyd.2020.106115

作者姓名:Li Zheng, ZhongJiang Wang, Yang Kong, ZhaoLei Ma, ChangLing Wu, Joe M. Regenstein, Fei Teng, Yang Li**.

被引次数:7

05 The investigation of protein flexibility of various soybean cultivars in relation to physicochemical and conformational properties

出版期刊:Food Hydrocolloids (IF:9.147,分区:1,类别:Top)

期号、起始页码:2020, 103:105709.

原文链接:https://doi.org/10.1016/j.foodhyd.2020.105709

作者姓名:Ying Zhu, Shaoyu Fu, Changling Wu, Baokun Qi, Fei Teng, Zhongjiang Wang*, YangLi*, Lianzhou Jiang*.

被引次数:18

06 Effects of material characteristics on the structural characteristics and flavor substances retention of meat analogs

出版期刊:Food Hydrocolloids (IF:9.147,分区:1,类别:Top)

期号、起始页码:2020, 105:105752

原文链接:https://doi.org/10.1016/j.foodhyd.2020.105752

作者姓名:Zengwang Guo, Fei Teng, Zhaoxian Huang, Bo Lv, Xiqiao Lv, Olga Babich, Wenhua Yu, Yang Li***, Zhongjiang Wang*, Lianzhou Jiang**

被引次数:18

07 Preparation and digestive characteristics of a novel soybean lipophilic protein-hydroxypropyl methylcellulose-calcium chloride thermosensitive emulsion gel

出版期刊:Food Hydrocolloids (IF:9.147,分区:1,类别:Top)

期号、起始页码:2020, 106:105891

原文链接:https://doi.org/10.1016/j.foodhyd.2020.105891

作者姓名:Mingming Zhong#, Fengying Xie#, Shuang Zhang, Yufan Sun, Baokun Qi*, Yang Li*

被引次数:11

08 Emulsion stability and dilatational rheological properties of soy/whey protein isolate complexes at the oil-water interface: Influence of pH

出版期刊: Food Hydrocolloids (IF:9.147,分区:1,类别:Top)

期号、起始页码:2020, 113:106391

原文链接:https://doi.org/10.1016/j.foodhyd.2020.106391

作者姓名:Xiaoying Zhang#, Baokun Qi#, Fengying Xie, Miao Hu, Yufan Sun, Lu Han, Liang Li, Shuang Zhang*, Yang Li*

被引次数:13

09 Effects of covalent modification with epigallocatechin-3-gallate on oleosin structure and ability to stabilize artificial oil body emulsions

出版期刊:Food Chemistry (IF:7.514,分区:1,类别:Top)

期号、起始页码:2020, 341: 128272

原文链接:https://doi.org/10.1016/j.foodchem.2020.128272

作者姓名:Yufan Sun, Shuang Zhang, Fengying Xie, Mingming Zhong, Lianzhou Jiang, Baokun Qi*, Yang Li*

被引次数:7

10 Effect of cavitation jet processing on the physicochemical properties and structural characteristics of okara dietary fiber

出版期刊:Food Research International (IF:6.475,分区:1,类别:Top)

期号、起始页码:2020, 134: 109251

原文链接:https://doi.org/10.1016/j.foodres.2020.109251

作者姓名:Changling Wu, Fei Teng, David Julian McClements, Shuang Zhang, Yang Li*, Zhongjiang Wang*.

被引次数:16

11 Archaeal hyperthermostable mannitol dehydrogenases: A promising industrial enzymes for D-mannitol synthesis

出版期刊:Food Research International (IF:6.475,分区:1,类别:Top)

期号、起始页码:2020, 137:109638

原文链接:https://doi.org/10.1016/j.foodres.2020.109638

作者姓名:Marwa Yagoub Farag Koko, Wanmeng Mu, Hinawi Abdo Mustafa Hassanin, Shuang Zhang,Han Lu, Jalaleldeen Khaleel Mohammed, Muhammad Hussain, Qi Baokun*, Li Yang*

被引次数:1

12 Development of an oil-in-water emulsion stabilized by a black bean protein-based nanocomplex for co-delivery of quercetin and perilla oil

出版期刊:LWT(IF:4.952,分区:1,类别:Top)

期号、起始页码:2020, 138: 110644

原文链接:https://doi.org/10.1016/j.lwt.2020.110644

作者姓名:Lu Han, Keyang Lu, Shijiao Zhou, Shuang Zhang, Fengying Xie, Baokun Qi*, Yang Li*

被引次数:4

13 Study on the gel properties, interactions, and pH stability of pea protein isolate emulsion gels as influenced by inulin

出版期刊:LWT(IF:4.952,分区:1,类别:Top)

期号、起始页码:2020, 137: 110421

原文链接:https://doi.org/10.1016/j.lwt.2020.110421

作者姓名:Qingqing Xu#, Baokun Qi#, Lu Han, Diqiong Wang, Shuang Zhang, Lianzhou Jiang, Fengying Xie*, Yang Li*

被引次数:6

14 Molecular crowding prevents the aggregation of protein-dextran conjugate by inducing structural changes, improves its functional properties, and stabilizes it in nanoemulsions

出版期刊:International Journal of Biological Macromolecules (IF:6.953,分区:2,类别:Top)

期号、起始页码:2020, 164: 4183-4192

原文链接:https://doi.org/10.1016/j.ijbiomac.2020.09.007

作者姓名:Miao Hu, Guannan Liu, Xiaoqian Du, Xiaoying Zhang, Baokun Qi*, Yang Li*

被引次数:2

15 Spectroscopic analysis of the effect of vitamin B12-soy protein isolate on the soy protein isolate structure

出版期刊:Journal of Molecular Liquids (IF:6.165,分区:2 )

期号、起始页码:2020, 325: 115148

原文链接:https://doi.org/10.1016/j.molliq.2020.115148

作者姓名:Lijia Li, Mingyu He, Na Wang, Mingda Li, Changling Wu, Yang Li*, Fei Teng*

被引次数:1

16 Stability and in vitro simulated release characteristics of ultrasonically modified soybean lipophilic protein emulsion

出版期刊:Food & Function (IF:5.396,分区:2,类别:Top)

期号、起始页码:2020, 11: 3800-3810

原文链接:https://doi.org/10.1039/D0FO00238K

作者姓名:Yang Li, Diqiong Wang, Shuang Zhang, Mingming Zhong, Chengbin Zhao, Fengying Xie*, Baokun Qi*

被引次数:6

17 Gel properties and structural characteristics of soy protein isolate treated with different salt ions before spray drying combined with dynamic high-pressure micro-fluidization

出版期刊:Food and Bioproducts Processing (IF:4.481,分区:2 )

期号、起始页码:2020, 125: 68-78

原文链接:https://doi.org/10.1016/j.fbp.2020.10.016

作者姓名:Li Zheng, Mingyu He, Xuena Zhang, Joe M. Regenstein, Zhongjiang Wang, Zhaolei Ma, Yang Kong, Changling Wu, Fei Teng**, Yang Li*

被引次数:1

18 Effects of cavitation jet treatment on the structure and emulsification properties of oxidized soy protein isolate

出版期刊:Foods (IF:4.35,分区:2)

期号、起始页码:2020,10(1): 2

原文链接:https://doi.org/10.3390/foods10010002

作者姓名:Mingyu He, Changling Wu, Lijia Li, Li Zheng, Tian Tian, Lianzhou Jiang, Yang Li*,Fei Teng

被引次数:2

19 Effect of nanoemulsion particle size on the bioavailability and bioactivity of perilla oil in rats

出版期刊:Journal of Food Science (IF:3.167,分区:2,类别:Top)

期号、起始页码:2020, 86: 206-214

原文链接:https://doi.org/10.1111/1750-3841.15537

作者姓名:Miao Hu, Fengying Xie, Shuang Zhang, Baokun Qi*, Yang Li*

被引次数:4

20 Effects of soybean protein isolate-polyphenol conjugate formation on the protein structure and emulsifying properties: Protein-polyphenol emulsification performance in the presence of chitosan

出版期刊:Colloids and Surfaces A: Physicochemical and Engineering Aspects (IF:4.539,分区:3)

期号、起始页码:2020, 609: 125641

原文链接:https://doi.org/10.1016/j.colsurfa.2020.125641

作者姓名:Shizhang Yan#, Fengying Xie#, Shuang Zhang, Lianzhou Jiang, Baokun Qi*, Yang Li*

被引次数:5

21 Digestibility, textural and sensory characteristics of cookies made from residues of enzyme-assisted aqueous extraction of soybeans

出版期刊:Scientific Reports (IF:4.38,分区:3)

期号、起始页码:2020, 10: 4222

原文链接:https://doi.org/10.1038/s41598-020-61179-9

作者姓名:Yang Li, Yufan Sun, MingmingZhong, FengyingXie, HuanWang, Liang Li, BaokunQi*, ShuangZhang*

被引次数:0

22 Effect of ultrasonication on the stability and storage of a soy protein isolate-phosphatidylcholine nanoemulsions

出版期刊:Scientific Reports (IF:4.38,分区:3)

期号、起始页码:2020, 10(1): 1-9

原文链接:https://doi.org/10.1038/s41598-020-70462-8

作者姓名:Fei Teng, Mingyu He, Jingwen Xu, Fanfan Chen, Changling Wu, Zhongjiang Wang, Yang Li*

被引次数:2

23 Effect of pH-shifting treatment on the structural and functional properties of soybean protein isolate and its interactions with (–)-epigallocatechin-3-gallate

出版期刊:Process Biochemistry (IF:3.757,分区:3)

期号、起始页码:2020, 101: 190-198

原文链接:https://doi.org/10.1016/j.procbio.2020.10.016

作者姓名:Shizhang Yan#, Jingwen Xu#, Xiaoying Zhang, Fengying Xie, Shuang Zhang, Lianzhou Jiang, Baokun Qi*, Yang Li*

被引次数:11

24 Soy/whey protein isolates: interfacial properties and effects on the stability of oil-in-water emulsions

出版期刊:Journal of the Science of Food and Agriculture (IF:3.639,分区:3,类别:Top)

期号、起始页码:2020, 101: 262-271

原文链接:https://doi.org/10.1002/jsfa.10638

作者姓名:Xiaoying Zhang#, Shuang Zhang#, Fengying Xie, Lu Han, Liang Li, Lianzhou Jiang, Baokun Qi*, Yang Li*

被引次数:7

25 Oil‐in‐water Pickering emulsion stabilization with oppositely charged polysaccharide particles: chitin nanocrystals/fucoidan complexes

出版期刊:Journal of the Science of Food and Agriculture (IF:3.639,分区:3,类别:Top)

期号、起始页码:2020,101: 3003-3012

原文链接:https://doi.org/10.1002/jsfa.10934

作者姓名:Zhao Liu, Miao Hu, Shuang Zhang, Lianzhou Jiang, Fengying Xie, Yang Li *

被引次数:3

2021年发表SCI文章列表(以下文章排名均为共同通讯)

01 Advance in dietary polyphenols as dipeptidyl peptidase-IV inhibitors to alleviate type 2 diabetes mellitus: aspects from structure-activityrelationship and characterization methods

出版期刊:Critical Reviews in Food Science and Nutrition (IF:11.176,分区:1,类别:Top)

期号、起始页码:2021, 1989659

原文链接:https://doi.org/10.1080/10408398.2021.1989659

作者姓名:Yijia Jia, Shengbao Cai, Bertrand Muhoza, Baokun Qi*, Yang Li*

被引次数:0

02 Encapsulation of cinnamaldehyde: an insight on delivery systems and food applications

出版期刊:Critical Reviews in Food Science and Nutrition (IF:11.176,分区:1,类别:Top)

期号、起始页码:2021, 1977236

原文链接:https://doi.org/10.1080/10408398.2021.1977236

作者姓名:Muhoza Bertrand, Baokun Qi, Harindintwali Jean Damascene, Koko Marwa Yagoub Farag, Shuang Zhang*, Yang Li*

被引次数:0

03 Loading natural emulsions with nutraceuticals by ultrasonication: Formation and digestion properties of curcumin-loaded soybean oil bodies

出版期刊:Food Hydrocolloids (IF:9.147,分区:1,类别:Top)

期号、起始页码:2021, 124: 107292

原文链接:https://doi.org/10.1016/j.foodhyd.2021.107292

作者姓名:Yufan Sun, Mingming Zhong, Lichun Wu, Qi Wang, Yang Li*, Baokun Qi*

被引次数:0

04 Study on the interaction between succinylated soy protein isolate and chitosan and its utilization in the development of oil-in-water bilayer emulsions

出版期刊:Food Hydrocolloids (IF:9.147,分区:1,类别:Top)

期号、起始页码:2021, 124: 107309

原文链接:https://doi.org/10.1016/j.foodhyd.2021.107309

作者姓名:Guannan Liu, Miao Hu, Xiaoqian Du, Baokun Qi, Keyang Lu, Shijiao Zhou, Fengying Xie*, Yang Li*

被引次数:0

05 Combined plant protein modification and complex coacervation as a sustainable strategy to produce coacervates encapsulating bioactives

出版期刊:Food Hydrocolloids (IF:9.147,分区:1,类别:Top)

期号、起始页码:2021, 110: 106115

原文链接:https://doi.org/10.1016/j.foodhyd.2021.107239

作者姓名:Bertrand Muhoza, Baokun Qi, Jean Damascene Harindintwali, Marwa Yagoub Farag Koko, Shuang Zhang*, Yang Li*

被引次数:0

06 Effects of ultrasound-assisted salt (NaCl) extraction method on the structural and functional properties of Oleosin

出版期刊:Food Chemistry (IF:7.514,分区:1,类别:Top)

期号、起始页码:2021, 372: 131238

原文链接:https://doi.org/10.1016/j.foodchem.2021.131238

作者姓名:Yufan Sun, Mingming Zhong, Lichun Wu, Yuyang Huang, Yang Li*, Baokun Qi*

被引次数:0

07 Co-encapsulation of (–)-epigallocatechin-3-gallate and quercetin in double emulsion hydrogel beads: Microstructures, functionalproperties, and digestion behaviors

出版期刊:Food Chemistry (IF:7.514,分区:1,类别:Top)

期号、起始页码:2021, 373: 131427

原文链接:https://doi.org/10.1016/j.foodchem.2021.131427

作者姓名:Guannan Liu, Wei Zhang, Xiaoqian Du, Baokun Qi*, Yang Li*

被引次数:0

08 Co-delivery of insulin and quercetin in W/O/W double emulsions stabilized by different hydrophilic emulsifiers

出版期刊:Food Chemistry (IF:7.514,分区:1,类别:Top)

期号、起始页码:2021, 369: 130918.

原文链接:https://doi.org/10.1016/j.foodchem.2021.130918

作者姓名:Lu Han, Keyang Lu, Shijiao Zhou, Baokun Qi*, Yang Li*

被引次数:0

09 Dynamic gastric stability and in vitro lipid digestionof soybean protein isolate and three storage protein-stabilized emulsions: Effects of ultrasonic treatment

出版期刊:Food Research International (IF:6.475,分区:1,类别:Top)

期号、起始页码:2021, 149:110666

原文链接:https://doi.org/10.1016/j.foodres.2021.110666

作者姓名:Mingming Zhong, Yufan Sun, Yuanda Sun, Lin Fang, Baokun Qi, Fengying Xie*, Yang Li*.

被引次数:0

10 Effects of succinylation and chitosan assembly at the interface layer on the stability and digestion characteristics of soy protein isolate-stabilized quercetin emulsions

出版期刊:LWT (IF:4.952,分区:1,类别:Top)

期号、起始页码:2021, 112812

原文链接:https://doi.org/10.1016/j.lwt.2021.112812

作者姓名:Guannan Liu, Miao Hu, Xiaoqian Du, Shizhang Yan, Yi Liao, Shuang Zhang, Baokun Qi, Yang Li*.

被引次数:0

11 Effects of flexibility and surface hydrophobicity on emulsifying properties: Ultrasound-treated soybean protein isolate

出版期刊:LWT (IF:4.952,分区:1,类别:Top)

期号、起始页码:2021, 142: 110881

原文链接:https://doi.org/10.1016/j.lwt.2021.110881

作者姓名:Shizhang Yan, Jingwen Xu, Shuang Zhang**, Yang Li*

被引次数:10

12 Effects of pH on ultrasonic-modified soybean lipophilic protein nanoemulsions with encapsulated vitamin E

出版期刊:LWT (IF:4.952,分区:1,类别:Top)

期号、起始页码:2021,144: 111240.

原文链接:https://doi.org/10.1016/j.lwt.2021.111240

作者姓名:Diqiong Wang, Mingming Zhong, Yufan Sun, Lin Fang, Yuanda Sun, Baokun Qi*, Yang Li*

被引次数:1

13 The effect of salt ion on the freeze-thaw stability and digestibility of the lipophilic protein-hydroxypropyl methylcellulose emulsion

出版期刊:LWT (IF:4.952,分区:1,类别:Top)

期号、起始页码:2021, 151: 112202

原文链接:https://doi.org/10.1016/j.lwt.2021.112202

作者姓名:Mingming Zhong, Yufan Sun, Yuanda Sun, Yuyang Huang, Baokun Qi**, Yang Li*

被引次数:0

14 Hydrocolloids as Promising Additives for Food Formulation Consolidation: A Short Review.

出版期刊:Food Reviews International (IF:6.478,分区:2)

期号、起始页码:2021.1934004

原文链接:https://doi.org/10.1080/87559129.2021.1934004

作者姓名:Marwa Y. F Koko, Hinawi A. M Hassanin, Baokun Qi, Lu Han, Keyang Lu, Sami Rokayya, Yves Harimana, Shuang Zhang*, Yang Li*

被引次数:1

15 Fabrication of composite hydrogels by assembly of okara cellulose nanofibers and gum Arabic in ionic liquids: Structure and properties

出版期刊:Journal of Molecular Liquids (IF:6.165,分区:2)

期号、起始页码:2021, 118132

原文链接:https://doi.org/10.1016/j.molliq.2021.118132

作者姓名:Changling Wu, David Julian McClements, Lijia Li, Mingyu He, Yang Li*, Fei Teng*

被引次数:0

16 Preparation of okara cellulose hydrogels using ionic liquids: Structure, properties, and performance

出版期刊:Journal of Molecular Liquids (IF:6.165,分区:2)

期号、起始页码:2021, 331: 115744

原文链接:https://doi.org/10.1016/j.molliq.2021.115744

作者姓名:Changling Wu, David Julian McClements, MingyuHe, Zhijun Fan, Yang Li*, Fei Teng*

被引次数:0

17 Okara nanocellulose fabricated using combined chemicaland mechanicaltreatments:Structure and properties

出版期刊:Journal of Molecular Liquids (IF:6.165,分区:2)

期号、起始页码:2021, 335: 116231

原文链接:https://doi.org/10.1016/j.molliq.2021.116231

作者姓名:Changling Wu, David Julian McClements, Mingyu He, Yuyang Huang, Huaping Zhu, Lianzhou Jiang, Fei Teng*,Yang Li*

被引次数:1

18 Sodium alginate/soybean protein–epigallocatechin-3-gallate conjugate hydrogel beads: Structural evaluation and functional properties

出版期刊:Food & function (IF:5.396,分区:2,类别:Top)

期号、起始页码:2021, 12: 12347-12361

原文链接:https://doi.org/10.1039/D1FO03099J

作者姓名:Miao Hu, Xiaoqian Du, Guannan Liu, Yuyang Huang, Yang Li*, Baokun Qi*

被引次数:0

19 Development and evaluation of delivery systems for quercetin: A comparative study between coarse emulsion, nano-emulsion, high internal phase emulsion, and emulsion gel

出版期刊:Journal of Food Engineering (IF:5.354,分区:2,类别:Top)

期号、起始页码:2021, 314: 110784

原文链接:https://doi.org/10.1016/j.jfoodeng.2021.110784

作者姓名:Xiaoqian Du, Miao Hu, Guannan Liu, Baokun Qi, Shijiao Zhou, Keyang Lu, Fengying Xie, Xiuqing Zhu*, Yang Li*

被引次数:0

20 Effects of ultrasonic treatment on the structure and rehydration peculiarity of freeze-dried soy protein isolate gel

出版期刊:Food Structure (IF:3.769,分区:2)

期号、起始页码:2021, 28: 100169

原文链接:https://doi.org/10.1016/j.foostr.2020.100169

作者姓名:Yaru Liang, Fei Teng, Mingyu He, Lianzhou Jiang, Jingwen Yu, Xibo Wang*, Yang Li*, Zhongjiang Wang*

被引次数:0

21 Effect of soybean lipophilic protein–methyl cellulose complex on the stability and digestive properties of water–in–oil–in–water emulsion containing vitamin B12

出版期刊:Colloids and Surfaces A:Physicochemical and Engineering Aspects (IF:4.539,分区:3)

期号、起始页码:2021, 629: 127364

原文链接:https://doi.org/10.1016/j.colsurfa.2021.127364

作者姓名:Lijia Li, Mingyu He, Haodong Yang, Na Wang, Yang Kong, Yang Li*, Fei Teng**

被引次数:0

22 Germination improves the functional properties of soybean and enhances soymilk quality

出版期刊:International Journal of Food Science & Technology (IF:3.713,分区:3,类别:Top)

期号、起始页码:2021, 15461

原文链接:https://doi.org/10.1111/ijfs.15461

作者姓名:Miao Hu, Xiaoqian Du, Guannan Liu, Shuang Zhang, Haibo Wu*, Yang Li*

被引次数:0

23 Effect of salt ions on an ultrasonically modified soybean lipophilic protein nanoemulsion

出版期刊:International Journal of Food Science & Technology (IF:3.713,分区:3,类别:Top)

期号、起始页码:2021, 56(12): 6719-6731

原文链接:https://doi.org/10.1111/ijfs.15261

作者姓名:Diqiong Wang, Baokun Qi, Qingqing Xu, Shuang Zhang, Fengying Xie*, Yang Li*

被引次数:0

24 Effects of glycation and acylation on the structural characteristics and physicochemical properties of soy protein isolate

出版期刊:Journal of Food Science (IF:3.167,分区:3)

期号、起始页码:2021, 86(5): 1737-1750.

原文链接:https://doi.org/10.1111/1750-3841.15688

作者姓名:Mingyu He, Lijia Li, Changling Wu, Li Zheng, Lianzhou Jiang, YuYang Huang, Fei Teng*, Yang Li*

被引次数:0

25 Effect of cavitation jets on the physicochemical properties and structural characteristics of the okara protein

出版期刊:Journal of Food Science (IF:3.167,分区:3)

期号、起始页码:2021, 86(10): 4566-4576

原文链接:https://doi.org/10.1111/1750-3841.15891

作者姓名:Changling Wu, Mingyu He, Li Zheng, Tian Tian, Fei Teng, Yang Li*.

被引次数:0

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