日期 影响因子
日期:
2020 年 — 2026 年
2020
2021
2022
2023
2024
2025
2026
影响因子:
–

Decoding the medicinal aromatic characteristic of Zhuyeqing and gaining new insight into sotolon

解读竹叶青的药用芳香特征，并对索托隆有新的认识

期刊:Food Chemistry-X
影响因子:8.2
doi:10.1016/j.fochx.2026.103630
Wang, Lihua; Ma, Yue; Han, Ying; Zhang, Xing; Gao, Xiaojuan; Li, Wenshuo; Bai, Yanhong; Wang, Fengxian; Xu, Yan; Wu, Qun; Tang, Ke
发表日期：2026
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The Impact of Varying Enzymatic Pretreatment Durations of Wheat Gluten on the Flavour Characteristics of High-Moisture Plant-Based Extrudates

不同酶预处理时间对高水分植物基挤出物风味特性的影响

期刊:Foods
影响因子:5.1
doi:10.3390/foods15050912
Li, Xiaodong; Dai, Huihui; Mao, Boning; An, Hongzhou; Bai, Yanhong; Kaur, Lovedeep
发表日期：2026
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Effect of the combined action of myofibrillar protein phosphorylation and S-nitrosylation on the degradation of myofibrillar proteins by µ-calpain

肌原纤维蛋白磷酸化和S-亚硝基化联合作用对μ-钙蛋白酶降解肌原纤维蛋白的影响

期刊:Food Science of Animal Resources
影响因子:3.7
doi:10.1007/s44463-025-00016-x
Du, Manting; Hao, Fangge; Gao, Mengli; Li, Ke; Li, Junguang; Cao, Lichuang; Bai, Yanhong
信号转导
磷酸化
发表日期：2026
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Ultrasound-mediated fabrication of chickpea protein nanoparticles for stabilizing Pickering emulsions

超声介导法制备鹰嘴豆蛋白纳米粒子用于稳定Pickering乳液

期刊:Ultrasonics Sonochemistry
影响因子:9.7
doi:10.1016/j.ultsonch.2025.107574
Cui, Bingbing; Zhang, Yixue; Zhu, Chenyan; Li, Ke; Wang, Yu; Wang, Yuntao; Ma, Wuchao; Bai, Yanhong
发表日期：2025
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Ultrasound-assisted immersion freezing improves the digestion properties of beef myofibrillar protein

超声辅助浸没冷冻可改善牛肉肌原纤维蛋白的消化特性

期刊:Food Chemistry-X
影响因子:8.2
doi:10.1016/j.fochx.2024.102144
Li, Junguang; Sun, Chenhao; Yue, Xiaonan; Ma, Wuchao; Wang, Yu; Zhao, Jiansheng; Zhu, Guangsu; Bai, Yanhong
发表日期：2025
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Tuning oxidative stability and digestibility of frozen myofibrillar protein: A combined magnetic field and pH-shifting approach.

调节冷冻肌原纤维蛋白的氧化稳定性和消化率：磁场和 pH 值调节相结合的方法。

期刊:Food Chemistry-X
影响因子:8.2
doi:10.1016/j.fochx.2025.103065
Chen Bo, Huangfu Shanshan, Cai Jiayi, Nie Wen, Li Ke, Wang Yu, Bai Yanhong
发表日期：2025
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Effects of plasma-activated water on structural and functional properties of PSE-like chicken protein isolate

等离子体活化水对类PSE鸡肉分离蛋白结构和功能特性的影响

期刊:Current Research in Food Science
影响因子:7
doi:10.1016/j.crfs.2025.101003
Li, Ke; Zhou, Yanfang; Zhu, Chenyan; Du, Manting; Chen, Bo; Zhao, Dianbo; Bai, Yanhong
发表日期：2025
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Research on non-destructive detection of chilled meat quality based on hyperspectral technology combined with different data processing methods

基于高光谱技术结合不同数据处理方法的冷藏肉品质无损检测研究

期刊:Frontiers in Nutrition
影响因子:5.1
doi:10.3389/fnut.2025.1623671
Xu, Zeyu; Han, Yu; Chen, Shuai; Zhao, Dianbo; Yao, Huanli; Hao, Jiale; Li, Junguang; Li, Ke; Li, Shengjie; Bai, Yanhong
发表日期：2025
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Effect of Low-Temperature Plasma Activated Water with Different Treatment Times on Myofibrillar Proteins of Thawed Pork

不同处理时间的低温等离子体活化水对解冻猪肉肌原纤维蛋白的影响

期刊:Foods
影响因子:5.1
doi:10.3390/foods14060970
Du, Manting; Hao, Fangge; Sun, Shunyang; Li, Ke; Xiang, Qisen; Li, Junguang; Cao, Lichuang; Bai, Yanhong
发表日期：2025
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Machine learning algorithms to predict stroke in China based on causal inference of time series analysis

基于时间序列分析因果推断的机器学习算法预测中国中风

期刊:BMC Neurology
影响因子:2.2
doi:10.1186/s12883-025-04261-x
Zheng, Qizhi; Zhao, Ayang; Wang, Xinzhu; Bai, Yanhong; Wang, Zikun; Wang, Xiuying; Zeng, Xianzhang; Dong, Guanghui
中风
心血管
发表日期：2025
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