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2013年食品学院SCI/EI收录论文统计表
2018-05-03 10:26  

2013年食品学院SCI/EI收录论文统计表

序号

收录

论文题目

第一作者

通讯作者

发表期刊

1

SCI

Physicochemical  and adhesive properties, microstructure and storage stability of whey  protein-based paper glue

王国荣

程建军

International  Journal of adhesion  and adhesives

2

SCI/EI

Diversity  of the intestinal microbiota in different patterns of feeding infants by  Illumina high-throughput sequencing

范文广

霍贵成

World  journal of microbiology  & biotechnology

3

SCI

NAD-dependent  lactate dehydrogenase catalyses the first step in respiratory utilization of  lactate by Lactococcus lactis

 

霍贵成

Febs  open bio

4

SCI

Evaluation  of bacterial flora during the ripening of Kedong sufu, a typical Chinese  traditional bacteria-fermented soybean product

 

 

Journal  of the Science of food and agriculture

5

SCI

An  alkaline protease from Kocuria kristinae F7: properties and characterization  of its hydrolysates from soy protein

 

 

European  food research and technology

6

SCI

Effect  of fatty acids on the beta-oxidation system and thioesterase of Lactococcus lactis  subspecies lactis

 

 

Journal  of dairy Science

7

SCI/EI

Effects  of twin-screw extrusion on soluble dietary fibre and physicochemical  properties of soybean residue

 

迟玉杰

Food  chemistry

8

SCI

Relationship  between gel hardness and protein structure of ovalbumin-dextran conjugates

 

迟玉杰

Journal  of Food, Agriculture & Environment

9

SCI

Molecular  characteristics of egg white protein-dextran conjugates

 

迟玉杰

Journal  of Food, Agriculture & Environment

10

SCI

Suppressive  Effects of Oral Administration of Heat-Killed Lactobacillus acidophilus on T  Helper-17 Immune Responses in a Bovine beta-Lactoglobulin-Sensitized Mice  Model

李艾黎

孟祥晨

Biological  & pharmaceutical bulletin

11

SCI

Heat-induced  Maillard reaction of the tripeptide IPP and ribose: Structural
 characterization and implication on bioactivity

姜瞻梅

姜瞻梅

Food  Research International

12

SCI/EI

Biological  activities and physicochemical properties of Maillard reaction products in  sugar-bovine casein peptide model systems

姜瞻梅

姜瞻梅

Food  Chemistry

13

SCI

Lactobacillus  mudanjiangensis sp nov., Lactobacillus songhuajiangensis sp nov and  Lactobacillus nenjiangensis sp nov., isolated from Chinese traditional pickle  and sourdough

谷春涛

谷春涛

International  Journal of systematic  and evolutionary microbiology

14

SCI

Lactobacillus  heilongjiangensis sp nov., isolated from Chinese pickle

谷春涛

谷春涛

International  Journal of systematic  and evolutionary microbiology

15

SCI/EI

Coupled  Neutrase-catalyzed plastein reaction mediated the ACE-inhibitory activity in  vitro of casein hydrolysates prepared by Alcalase

徐微

赵新淮

International  Journal of Food Properties

16

SCI

In  vitro responses of hFOB1.19 cells towards chum salmon (Oncorhynchus keta)  skin gelatin hydrolysates in cell proliferation, cycle progression and  apoptosis

付余

赵新淮

Journal  of Functional Foods

17

SCI/EI

Properties  of casein hydrolysate as affected by plastein reaction in ethanol-water  medium

张阳

赵新淮

Czech  Journal of Food Sciences

18

SCI/EI

Functional  properties of limited hydrolyzed cross-linked casein–gelatin composites

盛文文

赵新淮

International  Journal of Food Science and Technology

19

SCI/EI

In  vitro fermentation of a retrograded maize starch by healthy adult fecal  extract and impacts of exogenous microorganisms on three acids production

朱翠兰

赵新淮

Starch-Stärke

20

SCI/EI

The  impact of extrinsic amino acids and solvent fractionation on the in vitro  antioxidant activity of plastein reaction-stressed casein hydrolysates

岳楠

赵新淮

Food  Technology and Biotechnology

21

SCI/EI

Synergic  effect of exogenous microorganism combination on propionic and butyric acid  formation during in vitro colonic fermentation of maize resistant starch

赵新淮

赵新淮

Starch-Stärke

22

SCI/EI

In  vitro angiotensin converting enzyme inhibition or digestive stability of  casein hydrolysates treated by plastein reaction in propanol-water medium

赵博

赵新淮

CyTA-Journal  of Food

23

SCI/EI

Study  on the functional properties of soybean protein isolate cross-linked with  gelatin by microbial transglutaminase

张怡宁

赵新淮

International  Journal of Food Properties

24

SCI/EI

Rheological,  gelling and emulsifying properties of a glycosylated and cross-linked  caseinate generated by transglutaminase

宋春丽

赵新淮

International  Journal of Food Science and Technology

25

SCI

Functional  properties of a cross-linked soy protein-gelatin composite towards limited  tryptic digestion of two extents

盛文文

赵新淮

Journal  of the Science of Food and Agriculture

26

SCI

Comparison  of inactivation effects of pressurized CO2 and thermal pasteurization on  natural microorganisms in raw milk

姚春燕

李晓东

Journal  of Food agriculture  & environment

28

SCI/EI

The  Effectiveness of Cryoprotectants in Inhibiting Multiple Freeze-Thaw-Induced  Functional and Rheological Changes in the Myofibrillar Proteins of Common  Carp (Cyprinus carpio) Surimi

陈洪生

孔保华

Food  Biophysics

29

SCI/EI

Influence  of storage temperature and duration on lipid and protein oxidation and  flavour changes in frozen pork dumpling filler

 

孔保华

Meat  Science

30

SCI/EI

The inhibition of  frozen storage-induced protein oxidation and structural changes in the  myofibrillar proteins of common carp (Cyprinus carpio) surimi by  cryoprotectant and hydrolysed whey protein addition

李艳青

孔保华

International  journal of Food Science and Technology

31

SCI/EI

Cryoprotectants  Reduce Protein Oxidation and Structure Deterioration Induced by Freeze-Thaw  Cycles in Common Carp (Cyprinus carpio) Surimi

孔保华

孔保华

Food  Biophysics

32

SCI/EI

Structural  changes of the myofibrillar proteins in common carp (Cyprinus carpio) muscle  exposed to a hydroxyl radical-generating system

李艳青

孔保华

Process  Biochemistry

33

SCI/EI

Hydroxyl  Radical-Stressed Whey Protein Isolate: Functional and Rheological Properties

孔保华

孔保华

Food  and Bioprocess Technology

34

SCI/EI

Formation  and identification of nitrosylmyoglobin by Staphylococcus xylosus in raw meat  batters: A potential solution for nitrite substitution in meat products

李沛军

孔保华

Meat  Science

35

SCI

The  effect of limited proteolysis by different proteases on the formation of whey  protein fibrils

高育哲

徐红华

Journal  of dairy Science

36

SCI

Kinetics  of heat-induced microgels of whey proteins and casein micelles

刘振艳

徐红华

Journal  of Food, Agriculture & Environment

37

SCI/EI

VARIATIONS  OF HAUSDORFF DIMENSION AND SELECTED TEXTURAL INDICES OF CHEDDAR AND GOUDA  CHEESES DURING STORAGE

徐红华

International    journal of Food properties

39

SCI/EI

Use  of a gel iodometric method for the rapid determination of beta-lactamase in  milk

满朝新

姜毓君

International   dairy journal

40

SCI

Live/Dead  State Is Not the Factor Influencing Adhesion Ability of Bifidobacterium  animalis KLDS2.0603

王丽群

孟祥晨

Journal  of Microbiology

44

SCI

Partial  characterization, in vitro antioxidant and antiproliferative activities of  patatin purified from potato fruit juice

 

江连洲

Food&  Function

45

SCI

Preparation,  identification, structure, and in vitro anti-obesity effects of protease  inhibitors isolated from potato fruit juice

 

江连洲

European   food  research  and  technology Technology  

46

SCI

Evaluation  of Fatty Acid and Amino Acid Compositions in Okra (Abelmoschus esculentus)  Grown in Different Geographical Locations

茹卡娅

江连洲

Biomed   iomed  research  international

47

SCI

Simplex-Centroid  Mixture Design Applied to the Aqueous Enzymatic Extraction of Fatty  Acid-Balanced Oil from Mixed Seeds

李杨

江连洲

Journal  of  the american oil chemists society

49

SCI/EI

Utilization  of sorghum lignin to improve adhesion strengthof soy protein adhesives on  wood veneer

肖志刚

Industrial   Crops  and  Products

50

SCI/EI

Effects  of frying on polar material and free fatty acids in soybean oils

 

侯俊财

International    journal of food iscience and Technology

51

SCI

Effects  of vitamin E on the concentration of conjugated linoleic acids and  accumulation of intermediates of ruminal biohydrogenation in vitro

侯俊财

侯俊财

Small  ruminant  research

52

SCI

Nitrite  level of pickled vegetables in Northeast China

侯俊财

侯俊财

Food  control

53

SCI

Effects  of alcohols on bacterial cellulose production by Acetobacter xylinum 186

鲁志刚

 

World  journal of microbiology  & BiotechnologyI

54

EI

Physicochemical  and adhesive properties, microstructure and storage stability of whey  protein-based paper glue

王国荣

程建军

International  Journal of adhesion  and adhesives

55

EI

Optimization  of co-culture condition for Lactobacillus delbrueckii subsp. bulgaricus with
 weak post-acidification ability and Streptococcus thermophilus

 

霍贵成

Advanced  Materials Research

56

EI

Analysis  of the main metabolites of lactobacillus acidophilus and bifidobacterium

 

霍贵成

Journal  of Chinese Institute of Food Science and Technology

57

EI

Effect  of glycosylation reaction on gel rheological properties for soybean 7s  globulin

迟玉杰

迟玉杰

Nongye  Jixie Xuebao

58

EI

Optimization  of the Heating Conditions in the Production Process of High Gel Strength Egg  White Powder

 

迟玉杰

Advanced  Materials Research

59

EI

Optimization  of ultrasound-assisted 7S-maltodextrin graft reaction by response surface

 

迟玉杰

Nongye  Jixie Xuebao

60

EI

Biological  activities and physicochemical properties of Maillard reaction products in  sugar-bovine casein peptide model systems

姜瞻梅

姜瞻梅

Food  Chemistry

61

EI

Oxidation  Level of Vacuum-Packaged Shredded Meat Treated with Different Concentrations  of Potassium Sorbate, Sodium Diacetate and Nisin

赵钜阳

孔保华

Advance  Journal of Food Science and Technology

62

EI

Effect  of Glycosylated Nitrosohemoglobin on Quality of Cooked Meat Batters during  Chill Storage

张红涛

孔保华

Advance  Journal of Food Science and Technology

63

EI

Physicochemical  Changes of Antioxidant Peptides Hydrolyzed From Porcine Plasma Protein  Subject to Free Hydroxyl Radical System Advance

杨赫鸿

孔保华

Advance  Journal of Food Science and Technology

64

EI

Antioxidant  activity of Seabuckthorn (Hippophae rhamnoides) leaves extracts on pork  patties during refrigerated storage

 

刘骞

Advances  In Chemical Engineering III

65

EI

Nanofibril  formation of whey protein concentrate and their properties of fibril  dispersions

 

徐红华

Advanced  Materials Research

66

EI

Improvement  of emulsifying properties of soybean protein isolate through
 glycosylation modification

王喜波

王喜波

Advanced  Materials Research

67

EI

Effect  of fixed wavelength UV-VIS light on quality of soybean oil

于殿宇

江连洲

Journal  of the Chinese Cereals and Oils Association

68

EI

Alkali  refining waste water processed by inorganic ceramic membrane used for
 soybean oil enzymatic degumming

罗淑年

杜晶

Journal  of the Chinese Cereals and Oils Association

69

EI

Immobilization  of alkali protease with magnetic nanoparticles modified by amino-silane

王胜男

江连洲

Frontiers  of Energy and Environmental Engineering - Proceedings of the 2012  International Conference on Frontiers of Energy and Environmental  Engineering, ICFEEE 2012

70

EI

Enzymological  properties of magnetic chitosan microspere-immobilized alkaline protease

 

江连洲

Frontiers  of Energy and Environmental Engineering - Proceedings of the 2012  International Conference on Frontiers of Energy and Environmental  Engineering, ICFEEE 2012

71

EI

Optimization  of extraction technology of rice bran polysaccharide by extrusion in  conjunction with ultrasound

 

肖志刚

Transactions  of the Chinese Society for Agricultural Machinery

72

EI

Optimization  of technology parameters of corn porous starch by extrusion-enzyme
 synergistic method

刘宇欣

肖志刚

Transactions  of the Chinese Society for Agricultural Machinery

73

EI

Optimization  of extrusion process parameters of nutritious rice rich in chestnut by  response surface method

王利民

肖志刚

Journal  of Jilin University (Engineering and Technology Edition)

74

EI

Freeze-thaw  stability of oil-in-water prepared with soy protein isolate-maltodextrin  conjugates

于国萍

于国萍

Advanced  Materials Research

75

EI

Aqueous  enzymatic method for preparing the mixed extract with antioxidant activity  from rice bran

孙安敏

于国萍

Advanced  Materials Research

76

EI

Effect  of heating treatment of fresh rice bran on stabiliza

 

于国萍

Advanced  Materials Research

77

EI

Preparation,  purification and identification of antioxidant peptides with bienzyme  hydrolysis from rice bran protein

梅德军

于国萍

Advanced  Materials Research

78

EI

The  effect by sodium sulfite on the enzyme activity and stabilization of rice  bran

于国萍

于国萍

Advanced  Materials Research

79

EI

Anti-oxidant  activity of anthocyanins of black soybean in vitro

 

于国萍

Advanced  Materials Research

80

EI

Simulation  by Aspen Plus on desolventizing of crude oil in soybean protein extracting  process with reverse micelles

 

于国萍

Chinese  Society of Agricultural Engineering,

81

EI

Applications  of ultrafiltration-nanofiltration membrane continuous combination technology  for refining of milk-derived oligosaccharides

安胜明

于国萍

Advanced  Materials Research

82

EI

Research  on the differential expression of intracellular peptidase gene of  Lactobacillus bulgaricus

杜越欧

侯俊财

Journal  of Chinese Institute of Food Science and Technology

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