2015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 |
Lipase-catalyzed transesterification of soybean oil and phytosterol in supercritical CO2 |
胡立志 |
于殿宇 |
BIOPROCESS AND BIOSYSTEMS ENGINEERING |
2 |
SCI |
Peptidome Analysis of Human Milk beta-Casein in vitro Neonatal Digestive Model by Matrix-assisted
Laser Desorption/Ionization-Time-of-Flight Tandem Mass Spectrometry |
李相宜 |
任皓威/刘宁 |
CHINESE JOURNAL OF ANALYTICAL CHEMISTRY |
3 |
SCI/EI |
Effect of the interaction between myofibrillar protein and heat-induced soy protein isolates on gel properties |
王中江 |
李 杨 |
CYTA-JOURNAL OF FOOD |
4 |
SCI |
Influence of glycation extent on the physicochemical and gelling properties of soybean beta-conglycinin |
李 冰 |
迟玉杰 |
EUROPEAN FOOD RESEARCH AND TECHNOLOGY |
5 |
SCI |
Oxidative changes and weakened gelling ability of salt-extracted protein are responsible for textural losses in dumpling meat fillings during frozen storage |
黄 莉 |
孔保华 |
FOOD CHEMISTRY |
6 |
SCI |
Detoxification of zearalenone by three strains of lactobacillus plantarum from fermented food in vitro |
赵 琳 |
于国萍 |
FOOD CONTROL |
7 |
SCI |
Preparation of elemental selenium-enriched fermented milk by newly isolated Lactobacillus brevis from kefir grains |
邓 宇 |
姜毓君 |
INTERNATIONAL DAIRY JOURNAL |
8 |
SCI |
The quality of set-style yoghurt responsible to partial lactose hydrolysis followed by protein cross-linking of the skimmed milk |
韩艳萍 |
赵新淮 |
INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY |
9 |
SCI |
Isomaltooligosaccharide increases the Lactobacillus rhamnosus viable count in Cheddar cheese |
刘 璐 |
李晓东 |
INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY |
10 |
SCI |
Determining Neu5Ac in infant formula with ultra-performance liquid chromatography-tandem mass
spectrometry |
李 春 |
刘丽波 |
INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY |
11 |
SCI |
Impact of using exopolysaccharides (EPS)-producing strain on qualities of half-fat cheddar cheese |
张 玲 |
李晓东 |
INTERNATIONAL JOURNAL OF FOOD PROPERTIES |
12 |
SCI/EI |
Structural and Functional Properties of Ovalbumin Glycated by Dry-Heating in the Presence of
Maltodextrin |
吕 蕾 |
迟玉杰 |
INTERNATIONAL JOURNAL OF FOOD PROPERTIES |
13 |
SCI/EI |
Relationship Between Surface Hydrophobicity and Structure of Soy Protein Isolate Subjected to Different Ionic Strength |
江连洲 |
李 杨 |
INTERNATIONAL JOURNAL OF FOOD PROPERTIES |
14 |
SCI/EI |
Study on microwave-accelerated casein protein grafted with glucose and β−cyclodextrin
to improve the gel properties |
毕伟伟 |
李晓东 |
International Journal of Food Science and Technology |
15 |
SCI/EI |
Effects of beta-glucans on properties of soya bean protein isolate thermal gels |
赵城彬 |
吴 非 |
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY |
16 |
SCI |
In vitro proliferation and anti-apoptosis of the papain-generated casein and soy protein hydrolysates towards osteoblastic cells (hFOB1.19) |
潘晓文 |
赵新淮 |
International Journal of Molecular Sciences |
17 |
SCI |
Structural and Gel Textural Properties of Soy Protein Isolate When Subjected to Extreme Acid pH Shifting and Mild Heating Processes |
刘 骞 |
孔保华 |
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY |
18 |
SCI |
Complete genome sequence of Lactobacillus helveticus KLDS1.8701, a probiotic strain producing
bacteriocin |
李柏良 |
霍贵成 |
JOURNAL OF BIOTECHNOLOGY |
19 |
SCI |
Evaluation of amino acid consumption and necessary profiles of Streptococcus thermophilus T1C2 in controlled pH batch fermentations |
陈 红 |
冯 镇 |
JOURNAL OF DAIRY SCIENCE |
20 |
SCI |
Evaluation on improved gamma-aminobutyric acid production in yogurt using Lactobacillus plantarum NDC75017 |
单 艺 |
姜毓君 |
JOURNAL OF DAIRY SCIENCE |
21 |
SCI |
Impact of soybean 7S globulin content on thermal and retrogradation properties of non-waxy maize
starch |
余世峰 |
江连洲 |
JOURNAL OF FOOD AND NUTRITION RESEARCH |
22 |
SCI |
Multi-Cereal Beverage Fermented by Lactobacillus Helveticus and Saccharomyces Cerevisiae |
艾 静 |
孟祥晨 |
Journal of Food Science |
23 |
SCI |
The potencies of three microorganisms to dissipate four organophosphorus pesticides in three food materials during traditional fermentation |
周欣伟 |
赵新淮 |
Journal of Food Science and Technology |
24 |
SCI |
Influences of exogenous probiotics and tea polyphenols on the production of three acids during the simulated colonic fermentation of maize resistant starch |
耿 茜 |
赵新淮 |
Journal of Food Science and Technology |
25 |
SCI |
Sulforaphane protects human umbilical vein cells against lipotoxicity by stimulating autophagy via an AMPK-mediated pathway |
王 宁 |
孔保华 |
JOURNAL OF FUNCTIONAL FOODS |
26 |
SCI |
Caseinate-gelatin and caseinate-hydrolyzed gelatin composites formed via transglutaminase: Chemical and functional properties |
罗振玲 |
赵新淮 |
Journal of the Science of Food and Agriculture |
27 |
SCI |
Susceptibility of nine organophosphorus pesticides in skimmed milk towards inoculated lactic acid bacteria and yogurt starters |
周欣伟 |
赵新淮 |
Journal of the Science of Food and Agriculture |
28 |
SCI |
Development of a test strip for rapid detection of lactoperoxidase in raw milk |
车红霞 |
姜瞻梅 |
JOURNAL OF ZHEJIANG UNIVERSITY-SCIENCE B |
29 |
SCI |
Effect of culturing conditions on the expression of key enzymes in the proteolytic system of Lactobacillus bulgaricus |
侯俊财 |
侯俊财 |
JOURNAL OF ZHEJIANG UNIVERSITY-SCIENCE B |
30 |
SCI |
Antioxidant potential of a unique LAB culture isolated from Harbin dry sausage: In vitro and in a sausage model |
陈 倩 |
孔保华 |
MEAT SCIENCE |
31 |
SCI |
Flavour formation from hydrolysis of pork sarcoplasmic protein extract by a unique LAB culture isolated from Harbin dry sausage |
陈 倩 |
孔保华 |
MEAT SCIENCE |
32 |
SCI |
Luminescent LuVO4:Ln(3+) (Ln = Eu, Sm, Dy, Er) hollow porous spheres for encapsulation of
biomolecules |
李 丹 |
江连洲 |
OPTICAL MATERIALS |
33 |
SCI |
Effect of freeze-thaw cycles on the emulsion activity and structural characteristics of soy protein isolate |
赵钜阳 |
孔保华 |
PROCESS BIOCHEMISTRY |
34 |
SCI |
Screening, purifi cation, and characterization o f
proteinase from 3 Lactobacillus delbrueckii subsp.
Bulgaricus |
张 爽 |
张兰威 |
RSC Advances |
35 |
SCI |
Effect of pH on Circular Dichroism and Raman Spectroscopy of Secondary Structure of beta-Casein
from Chinese Human Milk |
任皓威 |
刘 宁 |
SPECTROSCOPY AND SPECTRAL ANALYSIS |
36 |
SCI |
Genome-Wide Identification of Small RNAs in Bifidobacterium animalis subsp lactis KLDS 2.0603 and Their Regulation Role in the Adaption to Gastrointestinal Environment |
朱德全 |
孟祥晨 |
PLOS ONE |
37 |
SCI |
Genotyping and source tracking of Cronobacter sakazakii and C. malonaticus isolates
from powdered infant formula and an infant formula production factory in China |
费 鹏 |
姜毓君 |
AQQLIED AND ENVIRONMENTAL MICROBIOLOGY |
38 |
SCI |
Application of autochthonous mixed starter for controlled Kedong sufu fermentation in pilot plant tests |
冯 镇 |
冯镇 |
Journal of Food Science |
39 |
SCI |
Effect of ultrasound treatment on the wet heating Maillard reaction between mung bean [Vigna radiate (L.)] protein isolates and glucose and on structural and physico-chemical properties of conjugates |
王中江 |
江连洲 |
Journal of the science of food and agriculture |
40 |
SCI |
Improvement in thermal stability of soybean oil by blending with camellia oil during deep fat frying |
王胜男 |
李 杨 |
European Journal of Lipid Science and Technology |
41 |
SCI |
NaCl stress impact on key enzymes in glycolysis from Lactobacillus bulgaricus during freeze-drying |
李 春 |
刘丽波 |
Journal of Microbiology |
42 |
SCI |
Exopolysaccharide Produced by Lactobacillus Plantarum Induces Maturation of Dendritic Cells in BALB/c Mice |
唐彦君 |
刘 宁 |
PLOS ONE |
43 |
EI |
Property modification of caseinate responsible to transglutaminase-induced glycosylation and crosslinking in the presence of a degraded chitosan |
朱常月 |
赵新淮 |
Food Science and Biotechnology |
44 |
EI |
Effects of caseinate deamidation on the transglutaminase-induced glucosamine-conjugation and crosslinking as well as properties of the modified caseinates |
姚欣彤 |
赵新淮 |
CyTA-Journal of Food |
45 |
EI |
Preparation of soy protein with high freeze-thaw stabilization |
孙洪蕊 |
王喜波 |
Journal of the Chinese Cereals and Oils Association |
46 |
EI |
Utilization of chum salmon (Oncorhynchus keta) skin gelatin hydrolysates to attenuate hydrogen peroxide-induced oxidative injury in rat hepatocyte BRL cell model |
付 余 |
赵新淮 |
Journal of Aquatic Food Product Technology |
47 |
EI |
oil and protein from fermentation-assistant aqueous extraction of full fat soybean powder |
吴海波 |
江连洲 |
Journal of the Chinese Cereals and Oils Association |
48 |
EI |
Impact of Soybean Proteins Addition on Thermal and Retrogradation Properties of
Nonwaxy Corn Starch |
余世峰 |
江连洲 |
Journal of Food Processing and Preservation |
49 |
EI |
Different Iradiation Dose on the Structure and Functional Effects of Red Bean Protein
Isolates |
陈 勇 |
江连洲 |
Journal of the Chinese Cereals and Oils Association |
50 |
EI |
The effect of pH-shifting combined with heating treatment on structural properties of
soybean protein isolate |
耿 蕊 |
孔保华 |
Journal of Chinese Institute of Food Science and Technology |
51 |
EI |
An introduction of the flexible processing technology of edible protein |
江连洲 |
江连洲 |
Journal of Chinese Institute of Food Science and Technology |
52 |
EI |
The effect of oxidative hydroxyl radical on structural characteristics of soybean protein isolate |
卢 岩 |
孔保华 |
Journal of Chinese Institute of Food Science and Technology |
53 |
EI |
Analyzing the effect of cassia extracts on the decrease in nitrosamine content of harbin dry sausages |
李暮春 |
孔保华 |
Modern Food Science and Technology |
54 |
EI |
Effect of multiple freeze-thaw cycles on the microflora of quick-frozen dumplings |
韩 齐 |
孔保华 |
Modern Food Science and Technology |
55 |
EI |
Effects of freeze-drying and spray-drying on the physicochemical properties and ultrastructure of whole-egg powder |
沈 青 |
迟玉杰 |
Modern Food Science and Technology |
56 |
EI |
Study on the desalination and ultrafiltration treatment of angiotensin converting enzyme (ACE) inhibitory peptides derived from ovalbumin and their physicochemical properties |
程 缘 |
迟玉杰 |
Modern Food Science and Technology |
57 |
EI |
Variations in the expression of the L-lactate dehydrogenase gene during the different
phases of lactococcus lactis KLDS4. 0325 growth |
周 颖 |
霍贵成 |
Modern Food Science and Technology |
58 |
EI |
Relationship between structural properties and surface hydrophobicity of soybean
protein isolate |
许 晶 |
江连洲 |
Journal of the Chinese Cereals and Oils Association |
59 |
EI |
The emulsibility and gel properties of the mixed system between modified soy protein
isolates and myofibrillar protein |
梁 婧 |
江连洲 |
Journal of the Chinese Cereals and Oils Association |
60 |
EI |
Effect of conrtolled freezing piont storage on the structural and functional properties of
beef myofibrillar protein |
夏秀芳 |
孔保华 |
Journal of Chinese Institute of Food Science and Technology |
61 |
EI |
Subunit composition and molecular weight distribution of soybean protein in vitro
simulated digestion process |
江连洲 |
李 杨 |
Journal of Chinese Institute of Food Science and Technology |
62 |
EI |
Property studies on emulsion system of soybean isolate protein-phospholipase hydrolysis production |
李 杨 |
江连洲 |
Journal of Chinese Institute of Food Science and Technology |
63 |
EI |
Influence of pH on Structure and Surface Hydrophobicity of Glycinin |
魏东旭 |
江连洲 |
Food Science |
64 |
EI |
Scale － Up of Soybean Oil from Enzyme － Assisted Aqueous Extraction Processing |
韩宗元 |
江连洲 |
Journal of the Chinese Cereals and Oils Association |
65 |
EI |
Multilocus Sequence Typing and Determining the Characteristics of
Streptococcus thermophilus |
田 辉 |
霍贵成 |
Modern Food Science and Technology |
66 |
EI |
Effect of Different Packaging Methods on Microbial Growth and
Physicochemical Properties of Pre-processed Roast Pork at IceTemperature
Storage |
任 静 |
孔保华 |
Modern Food Science and Technology |
67 |
EI |
influence of sodium pyruvate combined with fed-batch fermentation on yield of sialic acid |
李 春 |
刘丽波 |
journal of chinese institute of food science and technology |
68 |
EI |
HIGH efficiency expression of N-acetylneuraminic lyase gene in escherichia coil |
李 春 |
刘丽波 |
journal of chinese institute of food science and technology |
69 |
EI |
Effect of Soymilk to Cowmilk Proportion on Texture Characteristics and Microstructure of Gels by Glucose-δ-lactone |
韩翠萍 |
江连洲 |
Journal of Chinese Institute of Food Science and Technology |
70 |
EI |
燕麦茶饮料制作工艺研究 |
李 良 |
|
哈尔滨工业大学学报 |
71 |
EI |
响应面法优化超声辅助提取木耳黑色素 |
潘 磊 |
李 良 |
中国食品学报 |
72 |
EI |
Cloning, expression and
bioinformatic analyses
of chinese human
β-casein gene |
任皓威 |
刘 宁 |
Journal of Chinese Institute of Food Science and Technology |
73 |
EI |
Studying Tertiary Structure of Human β-Casein by Using Small-angle X-ray Scattering and Structure Prediction |
王辰元 |
刘 宁 |
Journal of Chinese Institute of Food Science and Technology |
74 |
EI |
Studying Tertiary Structure of Human β-Casein by Using Small-angle X-ray Scattering and Structure Prediction |
王辰元 |
刘 宁 |
Journal of Chinese Institute of Food Science and Technology |
75 |
EI |
Comparative Study on the Effects on the Effects of Lactoferricins from Different Sources onProliferation and Cytokine Secretion of Spleen Lymphocytes in Mice |
赵宁 |
许晓曦 |
Modern Food Science and Technology |
76 |
EI |
Influence of bile stress on the glucose metabolism and bacteriocin synthesis of
Lactobacillus plantarum KLDS1.0391 |
张甲庆 |
孟祥晨 |
Chinese Institute of Food Science and Technology |
