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2015年食品学院SCI/EI收录论文统计表
2018-05-03 10:27  

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

 

CYTA-JOURNAL  OF FOOD

4

SCI

Influence  of glycation extent on the physicochemical and gelling properties of soybean  beta-conglycinin

 

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

 

孔保华

FOOD  CHEMISTRY

6

SCI

Detoxification  of zearalenone by three strains of lactobacillus plantarum from fermented  food in vitro

 

于国萍

FOOD  CONTROL

7

SCI

Preparation  of elemental selenium-enriched fermented milk by newly isolated Lactobacillus  brevis from kefir grains

 

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

   

李晓东

INTERNATIONAL  JOURNAL OF DAIRY TECHNOLOGY

10

SCI

Determining  Neu5Ac in infant formula with ultra-performance liquid chromatography-tandem  mass
 spectrometry

 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

 

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

 

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

 

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

 

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

 

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

 

 

JOURNAL  OF DAIRY SCIENCE

20

SCI

Evaluation  on improved gamma-aminobutyric acid production in yogurt using Lactobacillus  plantarum NDC75017

 

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

 

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

 

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

 

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

 

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

 

孔保华

MEAT  SCIENCE

32

SCI

Luminescent  LuVO4:Ln(3+) (Ln = Eu, Sm, Dy, Er) hollow porous spheres for encapsulation of
 biomolecules

 

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

 

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

 

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

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

 

European  Journal of Lipid Science and Technology

41

SCI

NaCl  stress impact on key enzymes in glycolysis from Lactobacillus bulgaricus  during freeze-drying

 

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

 

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

 

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

 

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

 

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

 

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

 

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

 

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

 

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

 

霍贵成

Modern  Food Science and Technology

58

EI

Relationship  between structural properties and surface hydrophobicity of soybean
 protein isolate

 

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

 

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

 

Journal  of Chinese Institute of Food Science and Technology

62

EI

Property  studies on emulsion system of soybean isolate protein-phospholipase  hydrolysis production

 

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

 

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

 

孔保华

Modern  Food Science and Technology

67

EI

influence  of sodium pyruvate combined with fed-batch fermentation on yield of sialic  acid

 

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

 

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

 

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

 

 

中国食品学报

72

EI

Cloning,  expression and
 bioinformatic analyses
 of chinese human
 β-casein gene

任皓威

 

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

 

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

 

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  

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