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2016年食品学院SCI/EI收录论文统计表
2018-05-03 10:27  

2016年食品学院SCI/EI收录论文统计表

序号

收录

论文名称

发表期刊

作者

作者类型

1

SCI

Structure  and property changes of soybean protein isolate resulted from the glycation  and cross-linking by transglutaminase and a degraded chitosan

CyTA-Journal  of Food

赵新淮

通讯作者

2

SCI

Impacts  of glucosamine/oligochitosan glycation and cross-linking by transglutaminase  on the structure and in vitro antigenicity of whey proteins

International  Journal of Dairy Technology

赵新淮

通讯作者

3

SCI

Immune  activities of the water-soluble yam (Dioscorea opposite Thunb)  polysaccharides as affected by thermal, acidic and enzymatic treatments

CyTA-Journal  of Food

赵新淮

通讯作者

4

SCI

Acid  production and conversion of konjac glucomannan during in vitro colonic  fermentation affected by exogenous microorganisms and tea polyphenols

International  Journal of Food Science and Nutrition

赵新淮

通讯作者

5

SCI

Pre-deamidation  of soy protein isolate exerts impacts on transglutaminase-induced glucosamine  glycation and cross-linking as well as properties of the products

Journal  of the Science of Food and Agriculture

赵新淮

通讯作者

6

SCI

Degradation  kinetics of fisetin and quercetin in solutions affected by medium pH,  temperature and coexisted proteins

Journal  of the Serbian Chemical Society

赵新淮

通讯作者

7

SCI

Chemical,  volatile and textural attributes of a ready-to-eat fried loach (Misgurnus  anguillicaudatus)

Journal  of Food Measurement and Characterization

赵新淮

通讯作者

8

SCI

Properties  of bovine gelatin cross-linked by a mixture of two oxidases (horseradish  peroxidase and glucose oxidase) and glucose

CyTA-Journal  of Food

赵新淮

通讯作者

9

SCI

Improved  microstructure and properties of the gelatin film produced through prior  cross-linking induced by horseradish peroxidase, glucose oxidase and glucose

International  Journal of Food Science and Technology

赵新淮

通讯作者

10

SCI

Immunomodulatory  potentials of the water-soluble yam (Dioscorea opposita Thunb)  polysaccharides for the normal and cyclophosphamide-suppressed mice

Food  and Agricultural Immunology

赵新淮

通讯作者

11

SCI

Two  horseradish peroxidase-based modifications result in two milk protein  products ordered secondary structure and enhanced in vitro antigenicity

CyTA-Journal  of Food

赵新淮

通讯作者

12

SCI

Structure  and property changes of transglutaminase-induced modification of sodium  caseinate in the presence of oligochitosan of 5 kDa

International  Journal of Food Properties

赵新淮

通讯作者

13

SCI

The  cooperative effect of genistein and protein hydrolysates on the proliferation  and survival of osteoblastic cells (hFOB 1.19)

Molecules

赵新淮

通讯作者

14

SCI

Effects  of transglutaminase-induced casein modification in the presence of  oligochitosan of 1 kDa on structure and gelling properties of caseinate

Czech  Journal of Food Sciences

赵新淮

通讯作者

15

SCI

Biogenic  amine inhibition and quality protection of Harbin dry sausages by inoculation  with Staphylococcus xylosus and Lactobacillus plantarum

Food  control

孔保华

通讯作者

16

SCI

The  effectiveness of clove extracts in the inhibition of hydroxyl radical  oxidation-induced structural and rheological changes in porcine myofibrillar  protein

Meat Science

孔保华

通讯作者

17

SCI

Formation of red  myoglobin derivatives and inhibition of spoilage bacteria in raw meat batters  by lactic acid bacteria and Staphylococcus xylosus

LWT - Food  Science and Technology

孔保华

通讯作者

18

SCI

Properties and  oxidative stability of emulsions prepared with myofibrillar protein and lard  diacylglycerols

Meat Science

孔保华

通讯作者

19

SCI

The role of  bacterial fermentation in the hydrolysis and oxidation of sarcoplasmic and  myofibrillar proteins in Harbin dry sausages

Meat Science

孔保华

通讯作者

20

SCI

Physicochemical  and structural properties of composite gels prepared with myofibrillar  protein and lard diacylglycerols

Meat Science

孔保华

通讯作者

21

SCI

Effect of the  reactant ratio on the characteristics and antioxidant activities of Maillard  reaction products in a porcine plasma protein hydrolysate-galactose model  system

International  Journal of Food Properties

孔保华

通讯作者

22

SCI

Regulatory  effect of porcine plasma protein hydrolysates on pasting and gelatinization  action of corn starch

International  Journal of Biological Macromolecules

孔保华

第一作者

23

SCI

Potato  starch oxidation induced by sodium hypochlorite and its effect on functional  properties and digestibility

International  Journal of Biological Macromolecules

孔保华

通讯作者

24

SCI

Improvement in  Thermal Stability of Soybean Oil by Blending with Camellia Oil during Deep  Fat Frying

European Journal  of Lipid Science and Technology

江连洲

通讯作者

25

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  Physicochemical Properties of Conjugates

Journal of the  Science of Food and Agriculture

江连洲

通讯作者

26

SCI

Raman  Spectroscopy Study Structural Changes in Black Bean Protein Isolate upon  Ultrasonic-Treatment

Spectroscopy and  Spectral Analysis

江连洲

通讯作者

27

SCI

Secondary  Structure and Subunit Composition of Soy Protein In Vitro Digested by Pepsin  and Its Relation with Digestibility

BioMed Research  International

江连洲

通讯作者

28

SCI

Rosemary  extract can be used as a synthetic antioxidant to improve vegetable oil  oxidative stability

Industrial  Crops and Products

江连洲

通讯作者

29

SCI

Enzymatic  degumming of soybean oil with magnetic immobilized phospholipase A2

LWT  - Food Science and Technology

江连洲

通讯作者

30

SCI

Differential  Scanning Calorimetry Study-Assessing the Influence of Composition of  Vegetable Oils on Oxidation

Food Chemistry

江连洲

通讯作者

31

SCI

In Vitro and In  Vivo Assessment of Angiotensin-Converting Enzyme (ACE) Inhibitory Activity of  Fermented Soybean Milk by Lactobacillus casei Strains

Current  Microbiology

迟玉杰

通讯作者

32

SCI

Effect  of microencapsulation with maillard reaction products of whey proteins and  isomaltooligosaccharide on the survival of lactobacillus rhamnosus

LWT  - Food Science and Technology

李晓东

通讯作者

33

SCI

Effect  of resistant starch and inulin on the properties of imitation Mozzarella  cheese

International  Journal of Food Properties

李晓东

通讯作者

34

SCI

Imitation  cheese manufacture using Rapid
 Visco-Analyzer and its optimization

International  Journal of Food Properties

李晓东

通讯作者

35

SCI

Effects  of ultrasonic pretreatment and glycosylation on functional properties of  casein grafted with glucose

Journal  of Food Processing and Preservation

李晓东

通讯作者

36

SCI

Rosemary  Extract Can Be Used as a Synthetic Antioxidant to Improve Vegetable Oil  Oxidative Stability

Industrial  Crops and Products

李杨

通讯作者

37

SCI

Differential  Scanning Calorimetry Study-Assessing the Influence of Composition of  Vegetable Oils on Oxidation

Food  Chemistry

李杨

通讯作者

38

SCI

High-Performance  Size-Exclusion Chromatography Studies on the Formation and Distribution of  Polar Compounds in Camellia Seed Oil during Heating

Journal  of Zhejiang University-SCIENCE B

李杨

通讯作者

39

SCI

Improvement  in Thermal Stability of Soybean Oil by Blending with Camellia Oil during Deep  Fat Frying

European  Journal of Lipid Science and Technology

李杨

通讯作者

40

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  Physicochemical Properties of Conjugates

Journal  of the Science of Food and Agriculture

李杨

通讯作者

41

SCI

Raman  Spectroscopy Study Structural Changes in Black Bean Protein Isolate upon  Ultrasonic-Treatment

Spectroscopy  and Spectral Analysis

李杨

通讯作者

42

SCI

Secondary  Structure and Subunit Composition of Soy Protein In Vitro Digested by Pepsin  and Its Relation with Digestibility

BioMed  Research International

李杨

通讯作者

43

SCI

In vitro and in  silico studies of the inhibition activity of anthocyanins against porcine  pancreatic α-amylase

Journal of  Functional Foods

隋晓楠

第一作者

44

SCI

Bread fortified  with anthocyanin-rich extract from black rice as nutraceutical sources: Its  quality attributes and in vitro digestibility

Food Chemistry

隋晓楠

第一作者

45

SCI

Changes in the  color, chemical stability and antioxidant capacity of thermally treated  anthocyanin aqueous solution over storage

Food Chemistry

隋晓楠

第一作者

46

SCI

Does the  hydrophobic group on sn-2 position of phosphatidylcholine decide its  emulsifying ability?

LWT - Food  Science and Technology

隋晓楠

第一作者

47

SCI

Effects  of galactose concentration on characteristics of angiotensin-I-converting  enzyme inhibitory peptides derived from bovine casein in Maillard reaction

International  Journal of Food Properties

姜瞻梅

通讯作者

48

SCI

Preparation  and properties of immobilized rhizopus oryzae lipase by  adsorption-crosslinking method

International  Journal of Food Properties

李春

第一作者

49

SCI

Effect  of the absence of the CcpA gene on the growth, metabolite production and  stress tolerance in Lactobacillus delbrueckii subsp. bulgaricus. .

Journal  of Dairy Science

李春

第一作者

50

SCI

Growth  and acid production of Lactobacillus delbrueckii subsp. bulgaricus ATCC 11842  in the fermentation of algal carcass

Journal  of Dairy Science

李春

第一作者

51

SCI

Microencapsulation  of Lactobacillus rhamnosus GG by transglutaminase cross-linked soy protein  isolate to improve survival in simulated gastrointestinal conditions and  yoghurt

Journal  of Food Science

李春

第一作者

52

SCI

Residual  nitrite and biogenic amines of traditional northeast sauerkraut in China

International  Journal of Food Properties

刘丽波

第一作者

53

SCI

Complete  genome sequence of Enterococcus durans KLDS6.0930, a strain with probiotic  properties

Journal  of Biotechnology

刘飞

第一作者

54

SCI

Structural  Changes in Rice Bran Protein upon Different Extrusion Temperatures: A Raman  Spectroscopy Study

Journal  of Chemistry

吴非

通讯作者

55

SCI

Water  deficit mechanisms in perennial shrubs Cerasus humilis leaves revealed by  physiological and proteomic analyses

Proteome  Science

任静

第一作者

56

SCI

Effect  of ultrasonic pretreatment on physicochemical characteristics and rheological  properties of soy protein/sugar Maillard reaction products

J  Food Sci Technol

吴非

通讯作者

57

SCI

Design  and Synthesis of Core–Shell–Shell Upconversion Nanoparticles for NIR-Induced  Drug Release, Photodynamic Therapy

ACS  Appl. Mater. Interfaces

王浩

第一作者

58

SCI

Extraction  and Identification of Black Rice Polyphenolic Compounds by Reversed Phase  High Performance Liquid Chromatography–Electrospray Ionization Mass  Spectrometry

Journal  of Food Processing & Preservation

谢凤英

第一作者

59

SCI

Fusion  expression of cecropin B-like antibacterial peptide in Pichia GS115 and its  antibacterial mechanism

biotechnology  letters

于微

科研

60

SCI

Inhibiton  or improvement for acidic subunits fibril aggregetion formation from  β-conglycinin, glycinin and basic subunits

Journal  of Cereal Science

张立钢

通讯作者

61

SCI

Effect  of hydrocolloids on the energy consumption and quality of frozen noodles

Journal  of Food Science and Technology

张秀玲

通讯作者

62

SCI

Nobiletin  Relaxes Isolated Mesenteric Arteries by Activating the Endothelial Ca2+ -eNOS  Pathway in Rats

J Vasc Res

张秀玲

通讯作者

63

SCI

Two  horseradish peroxidase-based modifications result in two milk protein  products with ordered secondary structure and enhanced in vitro antigenicity

CYTA  – JOURNAL OF FOOD

张英华

第一作者

64

SCI

Biodegradation  of two organophosphorus pesticides in whole corn silage as affected by the  cultured Lactobacillus plantarum

3  Biotech

张英华

第一作者

65

SCI

Impacts  of glucosamine/oligochitosan glycation and cross-linking by transglutaminase  on the structure and in vitro antigenicity of whey proteins

International  Journal of Dairy Technology

张英华

第一作者

66

SCI

Internal  quality of coated eggs with soy protein isolate and montmorillonite: Effects  of storage conditions

International  Journal of Food Properties

张华江

通讯作者

67

SCI

Influence  of arginine on the growth, arginine metabolism and amino acid consumption  profiles of Streptococcus thermophilus T1C2 in controlled pH batch  fermentations

Journal  of Applied Microbiology

冯镇

通讯作者

68

SCI

Evaluation  of autochthonous micrococcus strains as starter cultures for the production  of Kedong sufu

Journal  of Applied Microbiology

冯镇

第一作者

69

SCI

Acid-responsive  properties of fibrils from heat-induced whey protein concentrate.Journal of  Dairy Science, Vol.99(8), 6052-6060. SCI 2.4739

Journal  of Dairy Science

徐红华

第一作者

70

SCI

Tea  polyphenols inactivates Cronobacter sakazakii isolated from powdered infant  formula

Journal  of Dairy Science

姜毓君

通讯作者

71

SCI

Induction  of cytokines via NF-κB and p38 MAP kinase signalling pathways associated  with the immunomodulation by Lactobacillus plantarum NDC 75017 in vitro and  in vivo

Journal of Functional  Foods

满朝新

通讯作者

72

SCI

Complete  genome sequence of Enterococcus durans KLDS6.0930, a
 strain with probiotic properties

JOURNAL  OF BIOTECHNOLOGY

霍贵成

通讯作者

73

SCI

Probiotic  properties of Enterococcus strains isolated from traditional naturally  fermented cream in China

MICROBIAL  BIOTECHNOLOGY

霍贵成

通讯作者

74

SCI

Screening  of antifungal potentials of Lactobacillus helveticus KLDS 1.8701 against  spoilage microorganism and their effects on physicochemical properties and  shelf life of fermented soybean milk during preservation

FOOD  CONTROL

霍贵成

通讯作者

75

SCI

In  vitro assessment of the antimicrobial potentials of Lactobacillus helveticus  strains isolated from traditional cheese in Sinkiang China against food-borne  pathogens

FOOD  & FUNCTION

霍贵成

通讯作者

76

SCI

Comparing  the composition and trend of fatty acid in human milk with bovine milk and  infant formula in northeast region of China

CyTA  - Journal of Food

刘宁

通讯作者

77

SCI

Identification  of surface-associated proteins of Bifidobacterium animalis ssp. lactis KLDS  2.0603 by enzymatic shaving

Journal  of Dairy Science

孟祥晨

通讯作者

78

SCI

Complete  genome sequence of Bifidobacterium animalis subsp. lactis KLDS 2.0603, a  probiotic strain with digestive tract resistance and adhesion to the  intestinal epithelial cells

Journal  of Biotechnology

孟祥晨

通讯作者

79

SCI

Isolation  and characterisation of lytic bacteriophages against Pseudomonas spp., a  novel biological intervention for preventing spoilage of raw milk

International  Dairy Journal

孟祥晨

通讯作者

80

SCI

Lactobacillus  acidophilus regulates STAT3 and STAT5 signaling in bovine β-lg-sensitized  mice model

Dairy  Sci. & Technol

李艾黎

通讯作者

81

EI

Production  for high-vitality starter culture of Lactobacillus plantarum NDC 75017 by  high cell-density cultivation and low-temperature vacuum drying

Food  Science and Technology Research

姜毓君

通讯作者

82

EI

Influence  of environmental factors on freeze-thaw stability of glycosylated soy protein  isolate emulsion

Food  Hygiene, Agriculture and Animal Science

于国萍

通讯作者

83

EI

嗜酸乳杆菌缓解牛乳过敏的研究

中国食品学报

李艾黎

通讯作者

84

EI

高黏度热聚合乳清分离蛋白-三聚磷酸钠的研制及其性质

农业工程学报

程建军

通讯作者

85

EI

不同增塑剂对大豆蛋白包装薄膜机械性能稳定性的研究

食品科学

张华江

通讯作者

86

EI

微波法提取刺玫籽原花青素的工艺优化

食品科学

张秀玲

通讯作者

87

EI

湿法糖基化改性对大豆分离蛋白溶解性和乳化能力的影响

中国食品学报

夏秀芳

第一作者

88

EI

转谷氨酰胺酶和淀粉复配对肌原纤维蛋白凝胶特性的影响

中国食品学报

夏秀芳

第一作者

89

EI

水飞蓟素对丙烯酰胺所致肝细胞凋亡的抑制作用及其机制

中国食品学报

夏秀芳

通讯作者

90

EI

超声辅助制备抗冻融大豆分离蛋白工艺优化

农业工程学报

王喜波

第一作者

91

EI

水飞蓟素对丙烯酰胺所致肝细胞凋亡的抑制作用及其机制

中国食品学报

邵美丽

第一作者

92

EI

替代抗生素枯草芽孢杆菌菌剂固态发酵工艺优化

中国食品学报

徐速

第一作者

93

EI

德氏乳杆菌保加利亚亚种分解代谢控制蛋白CcpA基因敲除突变株的构建

中国食品学报

李春

通讯作者

94

EI

保加利亚乳杆菌水解酪蛋白条件及产物分析

现代食品科技

刘丽波

通讯作者

95

EI

双水相萃取技术提取牛乳过氧化物酶

中国食品学报

姜瞻梅

通讯作者

96

EI

乳过氧化物酶检测试纸的研制

中国食品学报

姜瞻梅

通讯作者

97

EI

基于热重法的植物油氧化动力学-甘油三酯相关性研究

农业机械学报

李杨

通讯作者

98

EI

煎炸次数对大豆油及薯条脂质中组分的影响

农业工程学报

李杨

通讯作者

99

EI

超声处理对黑豆蛋白结构与功能性质的影响

中国食品学报

李杨

通讯作者

100

EI

超声处理对大豆蛋白-磷脂相互作用及其复合物功能性质的影响

食品科学

李杨

通讯作者

101

EI

酶法改性磷脂对大豆蛋白共建体系乳化稳定性及氧化稳定

食品科学

李杨

通讯作者

102

EI

热处理对大豆油脂体乳液特性的影响

食品科学

李杨

通讯作者

103

EI

超声协同美拉德反应对酪蛋白乳化性和凝胶性的影响

中国食品学报

李晓东

通讯作者

104

EI

胶囊化鼠李糖乳杆菌在模拟胃肠道中活性的研究

中国食品学报

李晓东

通讯作者

105

EI

干酪乳杆菌对农家干酪抗氧化活性及在其模拟胃肠道中存活能力的研究

现代食品科技

李晓东

通讯作者

106

EI

热诱导WPCWPI聚合乳清蛋白乳化性及稳定性的研究

中国食品学报

侯俊财

通讯作者

107

EI

高油大豆与低油大豆油脂体组成及其稳定性的研究

中国粮油学报

侯俊财

通讯作者

108

EI

水酶法提取大豆油乙醇冷浴破乳工艺及油脂聚集状态的研究

中国粮油学报

江连洲

通讯作者

109

EI

挤压膨化脱脂处理对高温豆粕制备蛋白多肽抗氧化性的影响

中国粮油学报

江连洲

通讯作者

110

EI

响应面优化等电点法破乳工艺

中国粮油学报

江连洲

通讯作者

111

EI

大豆分离蛋白-磷脂复合乳化体系乳化及氧化稳定性研究

中国食品学报

江连洲

通讯作者

112

EI

脉冲电场-超声波作用对黑豆球蛋白功能性质的影响

食品科学

江连洲

通讯作者

113

EI

湿法糖基化改性对大豆分离蛋白溶解性和乳化能力的影响

中国食品学报

江连洲

通讯作者

114

EI

微波处理对大豆分离蛋白-磷脂复合体系功能特性的影响

食品科学

江连洲

通讯作者

115

EI

水酶法水解液中大豆多肽的吸附纯化及其氨基酸组成分析

食品科学

江连洲

通讯作者

116

EI

超声波作用于大豆分离蛋白-磷脂复合体系的流变性和拉曼光谱变化

食品科学

江连洲

通讯作者

117

EI

NaCl对冻藏期间冰全蛋功能性质的影响.

食品科学

迟玉杰

通讯作者

118

EI

弯曲乳杆菌对风干肠发酵过程亚硝胺降解及其理化性质的影响

中国食品学报

孔保华

通讯作者

119

EI

压热-冷却循环工艺对淀粉理化特性及消化动力学的影响

中国食品学报

孔保华

通讯作者

120

EI

漂洗和冻藏对鲤鱼肌原纤维蛋白理化特性的影响

中国食品学报

孔保华

通讯作者

121

EI

猪血制备的纤维蛋白原黏结剂对重组牛肉品质的影响

食品科学

孔保华

通讯作者

122

EI

食盐对调理重组牛肉制品品质及水分分布特性的影响

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