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

Mechanism of the NaCl soaking-microwave synergistic pretreatment in suppressing emulsification formation during the aqueous enzymatic extraction of peanut oil

NaCl浸泡-微波协同预处理抑制花生油水相酶法提取过程中乳化形成的机理

期刊:Food Chemistry-X
影响因子:8.2
doi:10.1016/j.fochx.2026.103499
Hai, Nan; Lv, Dingyang; Chen, Fusheng
发表日期：2026
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Microwave Pretreatment of Peanuts Modulates Oil Body Emulsion Stability: Mechanism and Application as a Source Modification Strategy for Efficient Demulsification

花生微波预处理调节油体乳液稳定性：机理及其作为高效破乳剂的原料改性策略的应用

期刊:Foods
影响因子:5.1
doi:10.3390/foods15050951
Hai, Nan; Chen, Fusheng
发表日期：2026
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The influence of ultrasound on the oil-water interfacial behavior of peanut protein isolate-high methoxyl pectin with different occurrence states

超声波对不同存在状态花生蛋白分离物-高甲氧基果胶油水界面行为的影响

期刊:Ultrasonics Sonochemistry
影响因子:9.7
doi:10.1016/j.ultsonch.2025.107569
Sun, Jingmin; Li, Yingxi; Sun, Xiaoyang; Chen, Fusheng; Zhu, Tingwei; Chen, Yu; Zhang, Lifen
发表日期：2025
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Mechanistic insights into the Bacillus subtilis K6 solid-state fermentation-induced structural transformation and enhanced bioactivity of flaxseed meal dietary fiber

枯草芽孢杆菌K6固态发酵诱导亚麻籽粉膳食纤维结构转变和生物活性增强的机制研究

期刊:Food Chemistry-X
影响因子:8.2
doi:10.1016/j.fochx.2025.103238
Hou, Chunpeng; Chen, Jiaxun; Yang, Chenxian; Geng, Xiaohui; Xin, Ying; Chen, Fusheng
发表日期：2025
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Influence of the oil phase type and volume fraction on the properties of plant-based creams based on pea protein-pectin emulsion gels

油相类型和体积分数对基于豌豆蛋白-果胶乳液凝胶的植物性乳霜性能的影响

期刊:Current Research in Food Science
影响因子:7
doi:10.1016/j.crfs.2025.101258
Chen, Yu; Cao, Qingqing; Wang, Pei; Chen, Fusheng; Zhang, Lifen; Wang, Wenjun
发表日期：2025
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Assessing the Functional and Structural Properties of Peanut Meals Modified by Transglutaminase-Coupled Glycation

评估经转谷氨酰胺酶偶联糖基化修饰的花生粉的功能和结构特性

期刊:Foods
影响因子:5.1
doi:10.3390/foods14111999
Liu, Yan; Zhu, Tingwei; Chen, Fusheng; Guo, Xingfeng; Yang, Chenxian; Chen, Yu; Zhang, Lifen
发表日期：2025
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Magnetic Nanoparticle-Based DNA Isolation from Refined Soybean Oil: A Cost-Effective Approach for GM Testing

基于磁性纳米颗粒的精炼大豆油DNA分离：一种经济高效的转基因检测方法

期刊:Foods
影响因子:5.1
doi:10.3390/foods14183186
Xia, Yimiao; Guo, Mengru; Liu, Kunlun; Xin, Ying; Chen, Fusheng
发表日期：2025
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The Theory and Practice of Sensory Evaluation of Vinegar: A Case of Italian Traditional Balsamic Vinegar

醋的感官评价理论与实践：以意大利传统香醋为例

期刊:Foods
影响因子:5.1
doi:10.3390/foods14050893
Chen, Fusheng; Ma, Yanqin; Corradini, Giuseppe; Giudici, Paolo
发表日期：2025
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The Optimization of Demulsification Using Composite Fatty Acids in Aqueous Enzymatic Extraction and the Changes of the Emulsion Stability During Demulsification

利用复合脂肪酸优化水相酶法萃取破乳工艺及破乳过程中乳液稳定性的变化

期刊:Foods
影响因子:5.1
doi:10.3390/foods14050749
Shao, Zhihua; Kong, Xiangrui; Yang, Hanxiang; Zhang, Yiyang; Yang, Chenxian; Chen, Fusheng; Wang, Zikun; Chen, Jiaxun; Zhu, Tingwei; Xin, Ying; Chen, Yu
代谢
发表日期：2025
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Study on the Modification of Dietary Fiber and Degradation of Zearalenone in Corn Germ Meal by Solid-State Fermentation with Bacillus subtilis K6

利用枯草芽孢杆菌K6固态发酵对玉米胚芽粉中膳食纤维改性及玉米赤霉烯酮降解的研究

期刊:Foods
影响因子:5.1
doi:10.3390/foods14152680
Li, Jiahao; Li, Kailong; Tang, Langwen; Hua, Chun; Chen, Na; Yang, Chenxian; Xin, Ying; Chen, Fusheng
发表日期：2025
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