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 ultrasonic-alkali-thermal modification for enhancing the emulsifying properties of rice protein and its stability in high-internal-phase emulsions

超声-碱-热改性增强大米蛋白乳化性能及其在高内相乳液中稳定性的机理

期刊:Ultrasonics Sonochemistry
影响因子:9.7
doi:10.1016/j.ultsonch.2025.107469
Zhu, Lijie; Liao, Haiqiang; Zhuang, Kun; Sang, Shangyuan; Chen, Lei; Chang, Xianhui; Zhang, Qi; Lv, Qingyun; Liu, Xiuying; Liu, Xinqi; Ding, Wenping
发表日期：2025
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Comparing parboiling and milling for selenium-enriched rice (Oryza sativa L.): Differences in selenium speciation, texture, microstructure, and sensory

比较蒸煮和碾磨法制备富硒大米（Oryza sativa L.）：硒形态、质地、微观结构和感官特性的差异

期刊:Food Chemistry-X
影响因子:8.2
doi:10.1016/j.fochx.2025.102165
Zhuang, Kun; Zhang, Zihan; Shang, Shuyou; Zheng, Kai; Zhou, Xiaolong; Huang, Wenjing; Wang, Yuehui; Ding, Wenping
发表日期：2025
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Study on flavor characterization, bitter perception quantification and abatement measures of Tartary buckwheat noodles

对苦荞面风味特征、苦味感知量化及减味措施的研究

期刊:Food Chemistry-X
影响因子:8.2
doi:10.1016/j.fochx.2025.102274
Chang, Xianhui; Li, Fuli; Xue, Congcong; Deng, Xiangze; Chen, Xi; Chen, Lei; Lyu, Qingyun; Zhu, Lijie; Wang, Guozhen; Huang, Wenjing; Liu, Gang; Wang, Li; Ding, Wenping
发表日期：2025
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Effects of modified starches on the dough rheological properties of wheat flour and frozen storage stability of frozen raw noodles

改性淀粉对小麦粉面团流变特性及冷冻生面条冷冻贮藏稳定性的影响

期刊:Food Chemistry-X
影响因子:8.2
doi:10.1016/j.fochx.2025.102392
Wu, Yan; Xiao, Shensheng; Jia, Ziyang; Zhao, Kaifeng; Hou, Lili; Ding, Wenping; Wang, Xuedong
发表日期：2025
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Mechanistic investigation of a soybean protein isolate-soyasaponin-pectin composite system on soyasaponin bitterness in an acidic environment

在酸性环境下，对大豆分离蛋白-大豆皂苷-果胶复合体系中大豆皂苷苦味的影响机制进行研究

期刊:Food Chemistry-X
影响因子:8.2
doi:10.1016/j.fochx.2025.102500
Zhu, Lijie; Li, Yingyan; Li, He; Zhao, Dayun; Liu, Xinqi; Shen, Qian; Zhang, Qi; Lv, Qingyun; Liu, Xiuying; Ding, Wenping
发表日期：2025
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Evaluation of flavor properties in rice bran by solid-state fermentation with yeast

利用酵母固态发酵评价米糠的风味特性

期刊:Food Chemistry-X
影响因子:8.2
doi:10.1016/j.fochx.2025.102516
Wang, Yuehui; Liang, Huixin; Hu, Zhongyuan; Chen, Lei; Zhu, Lijie; Zhuang, Kun; Ding, Wenping; Shen, Qian
发表日期：2025
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Study on the cultivation of Lactobacillus using rice wine lees and protection capabilities during spray and freeze drying

利用米酒糟培养乳酸菌及其在喷雾干燥和冷冻干燥过程中的保护能力的研究

期刊:Food Chemistry-X
影响因子:8.2
doi:10.1016/j.fochx.2025.102741
Tian, Liya; Wang, Xing; Lyu, Qingyun; Zhu, Lijie; Chen, Lei; Chen, Xi; Ding, Wenping
发表日期：2025
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Effects of ultrasound and airflow pulverization on the structure, physicochemical and gastrointestinal digestive properties of rice glutelin

超声波和气流粉碎对米谷蛋白的结构、理化性质和胃肠道消化特性的影响

期刊:Food Chemistry-X
影响因子:8.2
doi:10.1016/j.fochx.2025.103351
Wang, Yali; Zhang, Qi; Jiang, Jinhui; Chang, Xianhui; Zhu, Lijie; Chen, Lei; Shen, Qian; Ding, Wenping
发表日期：2025
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Structure and properties of ozone-induced Schiff-base crosslinked starch-chitosan complex under ozone duration

臭氧作用下席夫碱交联淀粉-壳聚糖复合物的结构和性质

期刊:npj Science of Food
影响因子:7.8
doi:10.1038/s41538-025-00674-7
Fang, Xiao; Chen, Lei; Zhao, Wenzhou; Wang, Yuehui; Chen, Xi; Zhuang, Kun; Ding, Wenping
发表日期：2025
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Bacillus thuringiensis Exopolysaccharide BPS-2 Ameliorates Ulcerative Colitis in a Murine Model Through Modulation of Gut Microbiota and Suppression of the NF-κB Cascade

苏云金芽孢杆菌胞外多糖BPS-2通过调节肠道菌群和抑制NF-κB级联反应改善小鼠溃疡性结肠炎模型。

期刊:Foods
影响因子:5.1
doi:10.3390/foods14132378
Gao, Zexin; Li, Huan; Wen, Jungang; Ding, Wenping; Yu, Jie; Zhang, Yue; Song, Xiaojuan; Wu, Jianrong
信号转导
微生物学
肠炎
肠道菌群
结肠炎
NF-κB
发表日期：2025
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