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

Non-Covalent Interactions Between Quercetin and Rice Bran Protein: Mechanisms and Functional Properties

槲皮素与米糠蛋白的非共价相互作用：机制和功能特性

期刊:Foods
影响因子:5.1
doi:10.3390/foods14172923
Wang, Shirang; Yu, Dianyu; Wang, Tengyu; Zhou, Liping; Han, Xu
发表日期：2025
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Ultrasonic-ethanol pretreatment assisted aqueous enzymatic extraction of hemp seed oil with low Δ(9)-THC

超声乙醇预处理辅助水相酶法提取低Δ(9)-THC含量的麻籽油

期刊:Ultrasonics Sonochemistry
影响因子:9.7
doi:10.1016/j.ultsonch.2024.106766
Zhang, Wang; Yu, Jiaye; Wang, Donghua; Han, Xiaoyu; Wang, Tong; Yu, Dianyu
发表日期：2024
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Effects of ultrasonic treatment on the structural, functional properties and beany flavor of soy protein isolate: Comparison with traditional thermal treatment

超声处理对大豆分离蛋白的结构、功能特性和豆腥味的影响：与传统热处理的比较

期刊:Ultrasonics Sonochemistry
影响因子:9.7
doi:10.1016/j.ultsonch.2023.106675
Kong, Yue; Sun, Lina; Wu, Zenan; Li, Yanhui; Kang, Zimeng; Xie, Fengying; Yu, Dianyu
发表日期：2023
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Ultrasonic treatment of rice bran protein-tannic acid stabilized oil-in-water emulsions: Focus on microstructure, rheological properties and emulsion stability.

超声波处理米糠蛋白-单宁酸稳定的油包水乳液：重点关注微观结构、流变特性和乳液稳定性

期刊:Ultrasonics Sonochemistry
影响因子:9.7
doi:10.1016/j.ultsonch.2023.106577
Wang Ning, Wang Donghua, Xing Kaiwen, Han Xiaoyu, Gao Shan, Wang Tong, Yu Dianyu, Elfalleh Walid
免疫/内分泌
发表日期：2023
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Preparation of meaty flavor additive from soybean meal through the Maillard reaction

利用美拉德反应从豆粕中制备肉味添加剂

期刊:Food Chemistry-X
影响因子:8.2
doi:10.1016/j.fochx.2023.100780
Huang, Xianhui; Wang, Peng; Xue, Wenlin; Cheng, Jie; Yang, Fuming; Yu, Dianyu; Shi, Yongge
发表日期：2023
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Emulsion gels stabilized by soybean protein isolate and pectin: Effects of high intensity ultrasound on the gel properties, stability and β-carotene digestive characteristics

大豆分离蛋白和果胶稳定的乳液凝胶：高强度超声对凝胶性质、稳定性和β-胡萝卜素消化特性的影响

期刊:Ultrasonics Sonochemistry
影响因子:9.7
doi:10.1016/j.ultsonch.2021.105756
Zhang, Xin; Chen, Xing; Gong, Yuhang; Li, Ziyue; Guo, Yanfei; Yu, Dianyu; Pan, Mingzhe
发表日期：2021
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