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

Gellan Gum Enhances the Quality of Egg-Based Yoghurt by Changing the Water Phase Distribution and Improving the Gel Texture

结冷胶通过改变水相分布和改善凝胶质地来提升蛋基酸奶的品质。

期刊:Foods
影响因子:5.1
doi:10.3390/foods14020296
Zhang, Yuanyuan; Zang, Jianwei; Liu, Shutong; Yan, Bingxu; Tang, Daobang; Chen, Jiguang; Li, Dongwen; Peng, Dayong; Liu, Zebo; Yin, Zhongping
发表日期：2025
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The quality of beef-soybean paste and the relationship between microbial composition and flavor changes during fermentation

牛肉豆酱的品质及其发酵过程中微生物组成与风味变化的关系

期刊:Food Science and Biotechnology
影响因子:3.1
doi:10.1007/s10068-024-01645-6
Zou, Jinhao; Xiao, Zeyuan; Wang, Xuping; Yang, Huaigu; Cheng, Jingrong; Liu, Xueming; Tang, Daobang
微生物学
发表日期：2025
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Storage Stability and In Vitro Bioaccessibility of Liposomal Betacyanins from Red Pitaya (Hylocereus polyrhizus)

红火龙果（Hylocereus polyrhizus）脂质体甜菜碱的储存稳定性和体外生物可及性

期刊:Molecules
影响因子:4.6
doi:10.3390/molecules27041193
Lin, Xian; Li, Bozhe; Wen, Jing; Wu, Jijun; Tang, Daobang; Yu, Yuanshan; Xu, Yujuan; Xu, Baojun
发表日期：2022
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Comparison of pulsed vacuum and ultrasound osmotic dehydration on drying of Chinese ginger (Zingiber officinale Roscoe): Drying characteristics, antioxidant capacity, and volatile profiles

脉冲真空脱水与超声渗透脱水对姜（Zingiber officinale Roscoe）干燥效果的比较：干燥特性、抗氧化能力和挥发性成分分析

期刊:Food Science & Nutrition
影响因子:3.8
doi:10.1002/fsn3.1103
An, Kejing; Tang, Daobang; Wu, Jijun; Fu, Manqin; Wen, Jing; Xiao, Gengsheng; Xu, Yujuan
发表日期：2019
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