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WPC和WPI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 |
食品科学 |
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通讯作者 |
123 |
EI |
外源乳酸菌对低聚异麦芽糖肠道发酵产酸的影响 |
中国食品学报 |
赵新淮 |
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