1 |
Enzyme-assisted extraction of polyphenol from edible lotus (Nelumbo nucifera) rhizome knot: Ultra-filtration performance and HPLC-MS2 profile |
祝振洲 |
李书艺；Francisco J. Barba |
201809 |
Food research international |
2 |
A molecularly imprinted polymers/carbon dots-grafted paper sensor for 3-monochloropropane-1,2-diol determination |
方 敏 |
方 敏； 宫智勇 |
201808 |
Food Chemistry |
3 |
Degradation of anthocyanins and polymeric color formation during heat treatment of purple sweet potato extract at different pH |
江 甜 |
何静仁； 何 毅 |
201807 |
Food Chemistry |
4 |
Pectin coating improves physicochemical properties of caseinate/zein nanoparticles as oral delivery vehicles for curcumin |
常 超 |
Luo Yangchang |
201709 |
Food Hydrocolloids |
5 |
Multistage recovery process of seaweed pigments: Investigation of ultrasound assisted extraction and ultra-filtration performances |
祝振洲 |
祝振洲； Shahin Roohinejad |
201707 |
Food and bioproducts processing |
6 |
HPLC-DAD-ESI-MS2 analytical profile of extracts obtained from purple sweet potato after green ultrasound-assisted extraction |
祝振洲 |
Francisco J. Barba； 何静仁 |
201701 |
Food Chemistry |
7 |
Recent advances in valorization of Chaenomeles fruit: A review of botanical profile, phytochemistry, advanced extraction technologies and bioactivities |
张 瑞 |
祝振洲 |
201902 |
Trends in Food Science&Technology |
8 |
Atmospheric nanoparticles affect vascular function using a 3D human vascularized organotypic chip |
李 岩 |
李 岩 |
201907 |
Nanoscale |
9 |
High-performance supercapacitor electrode from cellulose-derived, inter-bonded carbon nanofibers |
蔡 杰 |
蔡 杰 |
201608 |
Journal of Power Sources |
10 |
Preparation and characterization of carboxymethyl starch from cadmiumcontaminated rice |
王英杰 |
宫智勇 |
201910 |
Food Chemistry |
11 |
Activity diversity structure-activity relationship of polysaccharides from lotus root varieties |
易 阳 |
王宏勋 |
201806 |
Carbohydrate Polymers |
12 |
Effective removing of methylene blue from aqueous solution by tannins immobilized on cellulose microfibers |
王国珍 |
裴 莹 |
201902 |
International Journal of Biological Macromolecules |
13 |
Structural and biological properties of polysaccharides from lotus root |
易 阳 |
王宏勋 |
201906 |
International Journal of Biological Macromolecules |
14 |
Caseinate-zein- polysaccharide complex nanoparticles as potential oral delivery vehicles for curcumin: effect of polysaccharide type and chemical cross-linking |
常 超 |
常 超 |
201711 |
Food Hydrocolloids |
15 |
Dual extraction based on solid phase extraction and solidified floating organic drop microextraction for speciation of arsenic and its distribution in tea leaves and tea infusion by electrothermal vaporization ICP-MS |
陈世忠 |
陈世忠 |
201611 |
Food Chemistry |
16 |
Structural characterization and physicochemical properties of protein extracted from soybean meal assisted by steam flash-explosion with dilute acid soaking |
张燕鹏 |
张燕鹏 |
201703 |
Food Chemistry |
17 |
Protective role of n6/n3 PUFA supplementation with varying DHA/EPA ratios against atherosclerosis in mice |
刘 亮 |
刘 亮 |
201606 |
J Nutr Biochem |
18 |
Effect of cooking on physicochemical properties and volatile compounds in lotus root (Nelumbo nucifera Gaertn) |
李书艺 |
李书艺 |
201608 |
Food Chemistry |
19 |
Protein corona of airborne nanoscale PM2.5 induces aberrant proliferation of human lung fibroblasts based on a 3D organotypic culture |
李 岩 |
李 岩 |
201801 |
Scientific Reports |
20 |
微波-超声波协同影响菜籽蛋白糖基化改性 |
张燕鹏 |
张燕鹏 |
201709 |
食品科学 |
21 |
Retrogradation properties of restructured brown rice |
沈汪洋 |
沈汪洋 |
201605 |
食品科学 |
22 |
凝胶油基人造奶油质地和流变性能 |
韩立娟 |
韩立娟 |
201804 |
食品科学 |
23 |
米糠蛋白的起泡特性及其泡沫微观形态 |
张曼君 |
张燕鹏 |
201811 |
食品科学 |
24 |
水浸法削减大米粉中镉的工艺优化及对其品质影响 |
陈雨薇 |
宫智勇 |
201905 |
食品科学 |
25 |
Inhibitory effect of litichi pericarp procyanidins on advanced glycation end products formation in model system of a-Lactose/L-Lysine |
李书艺 |
刘 刚 |
201604 |
农业工程学报 |
26 |
高熔点脂肪对凝胶油基人造奶油品质的影响 |
齐 创 |
韩立娟 |
201911 |
食品科学 |
27 |
萝卜籽蛋白提取及其功能性质研究 |
王青松 |
韩立娟 |
201803 |
中国油脂 |
