序号 | 论文名称 | 期刊 | 作者 | 时间 |
1 | A biodegradable pH-response packaging film with blueberry extract: Blown-extrusion fabrication,multifunctional activity, and kinetic investigation | Food Chemistry | 侯汉学 | 2024 |
2 | Effects of long-term intake of whole wheat and aleurone-enriched Chinese steamed bread on gut microbiome and liver metabolome in mice fed high-fat diet | Journal of Cereal Science | 侯汉学 | 2022 |
3 | Starch/poly (butylene adipate-co-terephthalate)blown films contained the quaternary ammonium salts with differentN-alkyl chain lengths as antimicrobials | Food Chemistry | 侯汉学 | 2024 |
4 | Preparation and evaluation of agar/maltodextrin-beeswax emulsion films with various hydrophilic-lipophilic balance emulsifiers | Food Chemistry | 侯汉学 | 2022 |
5 | Starch as asmart,cheap,andgreen gatekeeper for the controlled release of propyl gallate from antioxidant biodegradable packaging films | Food Chemistry | 侯汉学 | 2024 |
6 | Effect of gelatin bloom values on the physicochemical properties of starch/gelatin–beeswax composite films fabricated by extrusion blowing | Food Hydrocolloids | 侯汉学 | 2020 |
7 | Effect of polydimethylsiloxane on the structure and barrier | Carbohydrate Polymers | 侯汉学 | 2024 |
8 | Effects of high starch content on the physicochemical properties of starch/PBAT nanocomposite films prepared by extrusion blowing | Carbohydrate Polymers | 侯汉学 | 2020 |
9 | Extrusion-blown starch PBAT biodegradable active films incorporated with high retentions of tea polyphenols and the release kinetics into food simulants | International Journal of Biological Macromolecules | 侯汉学 | 2023 |
10 | Relationship between phase morphologies and mechanical properties of thermoplastic starch/poly(butylene adipate-co-terephthalate) composite films prepared by extrusion blowing | International Journal of Biological Macromolecules | 侯汉学 | 2022 |
11 | Starch/poly(butylene adipate-co-terephthalate) blown antimicrobial films based onε-polylysine hydrochloride and different nanomontmorillonites | International Journal of Biological Macromolecules | 侯汉学 | 2023 |
12 | Influence of starch content on the physicochemical and antimicrobial properties of starch/PBAT/ε-polylysine hydrochloride blown films | Food Packaging and Shelf Life | 侯汉学 | 2022 |
13 | Low temperature extrusion blownε-polylysine hydrochloride-loaded starch/gelatin edible antimicrobial films | Carbohydrate Polymers | 侯汉学 | 2022 |
14 | Effect of high pressure microfluidization on the morphology, structure and rheology of sweet potato starch | Food Hydrocolloids | 代养勇 | 2021 |
15 | Influences of grinding on structures and properties of mung bean starch and quality of acetylated starch | Food chemistry | 代养勇 | 2019 |
16 | Ultrasound-assisted preparation of octenyl succinic anhydride modified starch and its influence mechanism on the quality | Food chemistry | 代养勇 | 2020 |
17 | Ultrasonication effects on physicochemical properties of starch–lipid complex | Food chemistry | 代养勇 | 2022 |
18 | Exploring the mechanism of high hydrostatic pressure on the chemical activity of starch based on its structure and properties changes | Food chemistry | 代养勇 | 2023 |
19 | Preparation of high quality starch acetate under grinding and its influence mechanism. | International journal of biological macromolecules | 代养勇 | 2018 |
20 | Influences of high hydrostatic pressure on structures and properties of mung bean starch and quality of cationic starch | Food Research International | 代养勇 | 2023 |
21 | Changes in the structure and emulsification properties of pea protein isolate during grinding | LWT-Food Science and Technology | 代养勇 | 2020 |
22 | Effect of potassium carbonate on rheological properties of dough and its mechanism | LWT-Food Science and Technology | 代养勇 | 2021 |
23 | Effects of Acid Hydrolysis on the Physicochemical Properties of Pea Starch and Its Film Forming Capacity, | Food Hydrocolloids | 张慧 | 2019 |
24 | Effect of modification extent of montmorillonite on the performance of starch nanocomposite films | Starch – Stärke | 张慧 | 2017 |
25 | Effects of beeswax emulsified by octenyl succinate starch on the structure and physicochemical properties of acid-modified starch films | International Journal of Biological Macromolecules | 王文涛 | 2022 |
26 | Cationized high amylose maize starch films reinforced with borax cross-linked nanocellulose | International Journal of Biological Macromolecules | 王文涛 | 2021 |
27 | Effect of gelatin bloom values on the physicochemical properties of starch_gelatin-beeswax composite films fabricated by extrusion blowing | Food Hydrocolloids | 王文涛 | 2021 |
28 | The integral and extrinsic bioactive proteins in the aqueous extracted soybean oil bodies | Journal of Agricultural and Food Chemistry | 赵路苹 | 2013 |
29 | Effects of pH on protein components of extracted oil bodies from diverse plant seeds and endogenous protease-induced oleosin hydrolysis | Food Chemistry | 赵路苹 | 2016 |
30 | Physicochemical and rheological properties and oxidative stability of oil bodies recovered from soybean aqueous extract at different pHs | Food Hydrocolloids | 赵路苹 | 2016 |
31 | Soybean P34 probable thio protease probably has proteolytic activity on oleosins | Journal of Agricultural and Food Chemistry, | 赵路苹 | 2017 |
32 | Digestive characteristics of oil body extracted from soybean aqueous extract at different pHs | Food Research International | 赵路苹 | 2022 |
33 | Heavy metal complexation of thiol-containing peptides from soy glycinin hydrolysates | International Journal of Molecular Sciences | 丁秀臻 | 2015 |
34 | Selective extraction and antioxidant properties of thiol-containing peptides in soy glycinine hydrolysates | Molecules | 丁秀臻 | 2018 |
35 | Identification and Molecular Binding Mechanism of Novel α-Glucosidase Inhibitory Peptides from Hot-Pressed Peanut Meal Protein Hydrolysates | Foods | 丁秀臻 | 2023 |
36 | Preparation of high internal phase emulsions based on pumpkin seed oil body and its physicochemical properties | LWT - Food Science and Technology | 赵路苹 | 2023 |
37 | Effect of Heat Treatment on the Digestive Characteristics of Different Soybean Oil Body Emulsions | Foods | 赵路苹 | 2023 |
38 | Ozonolysis pretreatment of maize stover: The interactive effect of sample particle size and moisture on ozonolysis process | Bioresource Technology | 李诚 | 2015 |
39 | Effects of Quillaja Saponin on Physicochemical Properties of Oil Bodies Recovered from Peony (Paeonia ostii) Seed Aqueous Extract at Different pH | Foods | 赵路苹 | 2023 |
40 | Facile and green preparation of diverse arabinoxylan hydrogels from wheat bran by combining subcritical water and enzymatic crosslinking | Carbohydrate Polymers | 李诚 | 2020 |
41 | An overview on plasticized biodegradable corn starch-based films: the physicochemical properties and gelatinization process. | Critical Reviews in Food Science and Nutrition | 王斌 | 2021 |
42 | Structural changes in corn starch granules treated at different temperatures | Food Hydrocolloids | 王斌 | 2021 |
43 | Effect of water bath-assisted water extraction on physical and chemical properties of soybean oil body emulsion | Food science and Nutrition | 赵路苹 | 2020 |
44 | Physicochemical properties and antibacterial activity of corn starch-based films incorporated with Zanthoxylum bungeanum essential oil | Carbohydrate Polymers | 王斌 | 2021 |
45 | Antibacterial activity, optical, and functional properties of corn starch-based films impregnated with bamboo leaf volatile oil | Food Chemistry | 王斌 | 2021 |
46 | Effects of different moisture contents on the structure and properties of corn starch during extrusion | Food Chemistry | 王斌 | 2021 |
47 | Correlation between chain structures of corn starch and properties of its film prepared at different degrees of disorganization | International Journal of Biological Macromolecules | 王斌 | 2023 |
48 | Effect of Different Ratios of Glycerol and Erythritol on Properties of Corn Starch-Based Films | Frontiers in Nutrition | 王斌 | 2022 |
49 | Antimicrobial Activity, Microstructure, Mechanical, and Barrier Properties of Cassava Starch Composite Films Supplemented with Geranium Essential Oil | Frontiers in Nutrition | 王斌 | 2022 |
50 | Novel technologies, effects and applications of modified plant proteins by Maillard reaction and strategies for regulation: A review | Food Research International | 代养勇 | 2025 |
51 | Tailoring enzyme modified starch through high-moisture extrusion: Unraveling structure-property relationships | International Journal of Biological Macromolecules | 代养勇 | 2024 |
52 | Preparation, separation and identification of novel hypocholesterolemic peptides from wheat germ: An in vitro and in silico study | Food Chemistry | 丁秀臻 | 2024 |
53 | Ultrasound assisted complexation of soybean peptide aggregates and soluble soybean polysaccharide: pH optimization, structure characterization, and emulsifying behavior | Food Research International | 丁秀臻 | 2024 |
54 | Effects of Different Pretreatments on Wheat Bran and Its Arabinoxylan Obtained by Sequential Extraction with Dilute Alkali and Alkali–Urea Mixture | Foods | 李诚 | 2025 |
55 | Tailoring the hydrophobic structure of starch films: Selective distribution of beeswax via ultrasonication and homogenization | International Journal of Biological Macromolecules | 王文涛 | 2025 |
56 | Development of high internal phase Pickering emulsions utilizing ternary complexes of octenyl succinate millet starch/chitosan hydrochloride-EGCG particles and their applications in 3D printing | Food Chemistry | 王文涛 | 2025 |
57 | Physicochemical and digestive characteristics of high internal phase emulsion based on pumpkin seed oil bodies prepared at different pHs | LWT - Food Science and Technology | 赵路苹 | 2024 |
58 | Characteristics of sow milks at different lactation stages and their frozen storage stabilities | LWT- Food Science and Technology | 任翠荣 | 2021 |
59 | Phospholipid profiling, cholesterol, and tocopherols: comparison of sow milk fats from two lactation stages and five breeds | Food Bioscience | 任翠荣 | 2022 |
60 | Comparative analysis of fat digestion characteristics in sow milk and piglet formulas based on dynamic in vitro gastrointestinal digestion | Food Bioscience | 任翠荣 | 2023 |
61 | Evaluation of Fatty Acid Distributions and Triacylglycerol Species in Sow Milk and Commercial Piglet Formulas: A Comparative Study Based on Fat Sources and Lactation Stages | Animals | 任翠荣 | 2023 |
62 | Evaluation of fatty acid profile of colostrum and milk fat of different sow breeds | International Dairy Journal | 任翠荣 | 2022 |
63 | Triacylglycerol fingerprint of sow milks during different lactation stages and from different breeds | Journal of Dairy Research | 任翠荣 | 2022 |
64 | Impacts of fatty acid type on binding state, fine structure, and in vitro digestion of debranched starch-fatty acid complexes with different debranching degrees | Carbohydrate Polymers | 孙圣麟 | 2023 |
65 | Different starch varieties influence the complexing state and digestibility of the resulting starch-lipid complexes | Food Hydrocolloids | 孙圣麟 | 2023 |
66 | Effects of fatty acids with various chain lengths and degrees of unsaturation on the structure, physicochemical properties and digestibility of maize starch-fatty acid complexes | Food Hydrocolloids | 孙圣麟 | 2021 |
67 | An investigation into the structure and digestibility of starch-oleic acid complexes prepared under various complexing temperatures | International Journal of Biological Macromolecules | 孙圣麟 | 2019 |
68 | Effects of acid hydrolysis on the structure, physicochemical properties and digestibility of starch-myristic acid complexes | LWT-Food Science and Technology | 孙圣麟 | 2019 |
69 | Effects of various cross-linking agents on the physicochemical properties of starch/PHA composite films produced by extrusion blowing | Food Hydrocolloids | 孙圣麟 | 2018 |
70 | Effects of low polyhydroxyalkanoate content on the properties of films based on modified starch acquired by extrusion blowing | Food Hydrocolloids | 孙圣麟 | 2017 |
71 | Influence of different kinds of fatty acids on the behavior, structure and digestibility of high amylose maize starch-fatty acid complexes | Journal of the Science of Food and Agriculture | 孙圣麟 | 2022 |
72 | Effects of heat moisture treatment on the structure and digestibility of high amylose starch-lauric acid complexes | Food Hydrocolloids | 孙圣麟 | 2024 |
73 | Optimization and analysis of dual-enzymatic synthesis for the production of linear glucan | International Journal of Biological Macromolecules | 孙圣麟 | 2024 |
74 | Ozonolysis of wheat bran in subcritical water for enzymatic saccharification and polysaccharide recovery | The Journal of Supercritical Fluids | 李诚 | 2021 |
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