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

Enhanced curing of low-sodium duck meat: a comparison of sequential versus collaborative ultrasound-assisted brining

低钠鸭肉强化腌制：顺序式与协同式超声辅助腌制法的比较

期刊:Food Chemistry-X
影响因子:8.2
doi:10.1016/j.fochx.2026.103649
Wu, Qianwei; Chen, Chen; Zhou, Changyu; Xia, Qiang; Yan, Hongbing; Hu, Yangyang; Sun, Yangying; Pan, Daodong
发表日期：2026
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Multidimensional mechanism of pulsed electric field synergized L-arginine upon goose meat tenderization: Based on molecular dynamics simulation and protein interaction network

脉冲电场协同L-精氨酸嫩化鹅肉的多维机制：基于分子动力学模拟和蛋白质相互作用网络

期刊:Food Chemistry-X
影响因子:8.2
doi:10.1016/j.fochx.2026.103836
Ma, Rong; Chen, Chen; Shi, Zihang; Hu, Yangyang; Sun, Yangying; Xia, Qiang; Zhou, Changyu; Pan, Daodong
发表日期：2026
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Quaternized chitosan-based hollow salts as a novel curing strategy for dry-cured meat: enhancing NaCl diffusion, protein hydrolysis, and sensory quality in air-dried duck

季铵化壳聚糖基空心盐作为一种新型干腌肉腌制策略：增强风干鸭肉中氯化钠的扩散、蛋白质水解和感官品质

期刊:Food Chemistry-X
影响因子:8.2
doi:10.1016/j.fochx.2026.103648
Shi, Zihang; Hu, Yangyang; Xia, Qiang; Zhou, Changyu; Sun, Yangying; Pan, Daodong
发表日期：2026
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Hydrogel-based systems with nanoparticle and microencapsulation for food preservation: Preparation, characterization, and application

用于食品保藏的纳米颗粒和微胶囊化水凝胶基体系：制备、表征和应用

期刊:Food Chemistry-X
影响因子:8.2
doi:10.1016/j.fochx.2026.103489
Zhou, Hui; Yuan, Wenying; Xu, Chenfeng; Huang, Xuan; Zhao, Weitao; Wu, Zhen; Pan, Daodong; Luo, Jie; Zhou, Lei; Fan, Xiankang
发表日期：2026
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Unlocking the Functional Potential of Pecan Nut Cake: A Study on Bioactive Peptide Production

释放山核桃饼的功能潜力：一项关于生物活性肽生产的研究

期刊:Foods
影响因子:5.1
doi:10.3390/foods15020323
Long, Tianjing; Xu, Yingjie; Li, Ziang; Kong, Weimei; Zhu, Yibo; Tao, Mingxuan; Luo, Haibo; Cui, Li; Sun, Mingjun; Wu, Zhen; Zeng, Xiaoqun; Pan, Daodong; Guo, Yuxing
发表日期：2026
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Alcohol-Induced Acute Liver Disease in Mice: A Comparison of the Preventive Effects of Fermented Milk from Lactobacillus delbrueckii Subsp. bulgaricus or Lacticaseibacillus casei

小鼠酒精性急性肝病：保加利亚乳杆菌发酵乳与干酪乳杆菌发酵乳预防效果的比较

期刊:Foods
影响因子:5.1
doi:10.3390/foods15071260
Liu, Mingzhen; Kong, Weimei; Zhang, Tao; Wu, Zhen; Zeng, Xiaoqun; Guo, Yuxing; Pan, Daodong
发表日期：2026
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Recent Advances in Exploring Casein Peptide Regulation of Inflammatory Bowel Disease from an Intestinal Barrier Perspective: Correlations, Mechanisms, Challenges and Solutions

从肠道屏障角度探索酪蛋白肽调控炎症性肠病的新进展：相关性、机制、挑战与解决方案

期刊:Foods
影响因子:5.1
doi:10.3390/foods15060997
Dong, Tingting; Ye, Jiahui; Zhang, Jinquan; Song, Wanxuan; Xia, Shuaibo; Li, Xinyan; Liu, Mengyao; Pan, Daodong; Wu, Zhen; Tu, Maolin
炎症/感染
信号转导
炎症
发表日期：2026
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Sortase A regulates cell wall integrity, quorum sensing, and biofilm formation to modulate adhesion properties in Lactiplantibacillus plantarum C8

Sortase A 调控细胞壁完整性、群体感应和生物膜形成，从而调节植物乳杆菌 C8 的粘附特性。

期刊:Applied and Environmental Microbiology
影响因子:3.7
doi:10.1128/aem.00029-26
Ji, Youwei; Yang, Yiping; Zhang, Tao; Zeng, Xiaoqun; Bao, Weichen; Pan, Daodong; Zhao, Liang; Li, Huizhen; Wu, Zhen
微生物学
信号转导
细胞生物学
发表日期：2026
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Comparison of gelation of legume protein and milk protein fermented by mixed starter cultures: Texture, rheological properties and protein structure

混合发酵剂发酵豆类蛋白和乳蛋白凝胶化的比较：质地、流变学特性和蛋白质结构

期刊:Food Chemistry-X
影响因子:8.2
doi:10.1016/j.fochx.2025.102576
Li, Hang; Tu, Maolin; Wu, Zhen; Zeng, Xiaoqun; Wu, Jihuan; Pan, Daodong; Du, Qiwei
发表日期：2025
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Study on the inhibitory effects and mechanisms of four polyphenolic compounds from perilla extract on advanced glycation end products (AGEs)

紫苏提取物中四种多酚化合物对晚期糖基化终产物（AGEs）抑制作用及其机制的研究

期刊:Food Chemistry-X
影响因子:8.2
doi:10.1016/j.fochx.2025.102857
Han, Xue; Sun, Xue; Shi, Zihang; Fan, Xiankang; Hu, Yangyang; Chen, Chen; Xia, Qiang; Sun, Yangying; Pan, Daodong
AGEs
发表日期：2025
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