| 序号 | 论文题目 | 作者 | 发表刊物 | 发表时间 |
| 1 | Phenylalanine promotes biofilm formation of Meyerozyma caribbica to improve biocontrol efficacy against jujube black spot rot | Qian Deng,Xingmeng Lei,Hongyan Zhang,Lili Deng,Lanhua Yi,Kaifang Zeng | Journal of Fungi | 2022 |
| 2 | Disease resistance induction by K. marxianus against green mold in citrus via transcriptome analysis and verification based on metabolites | Kottoh Isaac Delali,Ou Chen,Wenjun Wang,Kaifang Zeng | BIOLOGICAL CONTROL | 2022 |
| 3 | Promoting Effect and Potential Mechanism of Lactobacillus pentosus LPQ1-Produced Active Compounds on the Secretion of 5-Hydroxytryptophan. | Yixiu Zeng,Jiajia Song,Yuhong Zhang,Yechuan Huang,Feng Zhang,Huayi Suo | Foods | 2022 |
| 4 | Changes in phenolic content, composition, and antioxidant activity of blood oranges during cold and on-tree storage | 赵吉春,敖淼（学）,何晓琴（学）,李苇舟（学）,邓丽莉,曾凯芳,明建 | Journal of Integrative Agriculture | 2022 |
| 5 | Improving antioxidant activity and modifying Tartary buckwheat bran by steam explosion treatment | 李苇舟（学）,何晓琴（学）,陈媛媛（学）,雷琳,李富华;赵吉春;曾凯芳,明建 | LWT-FOOD SCIENCE AND TECHNOLOGY | 2022 |
| 6 | Sugar reduction in beverages: Current trends and new perspectives from sensory and health viewpoints | 陈俪宁,邬威,Zhang Na（外）,Kathrine H. Bak（外）,张宇昊,付余 | FOOD RESEARCH INTERNATIONAL | 2022 |
| 7 | Characterization of responsive zein-based oleogels with tunable properties fabricated from emulsion-templated approach | 王启明（学）,饶哲楠（学）,陈媛媛（学）,雷小娟,赵吉春,李富华,雷琳,曾凯芳,明建 | FOOD HYDROCOLLOIDS | 2022 |
| 8 | High-performance colorimetric immunoassay for determination of chloramphenicol using metal–organic framework-based hybrid composites with increased peroxidase activity | 王鑫（学）,鲁志松,Wei Sun（外）,Sudan Ye（外）,陶晓奇 | MICROCHIMICA ACTA | 2022 |
| 9 | Complete conversion of agarose into water soluble agaro-oligosaccharides by microwave assisted hydrothermal hydrolysis | 但美玲（学）,沈记（学）,赵国华,王大毛 | FOOD CHEMISTRY | 2022 |
| 10 | Facile post-gelation soaking strategy toward low-alkaline konjac glucomannan gels | 梁小敏（学）,郑钦月（学）,刘贞军（学）,赵国华,周韵 | INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES | 2022 |
| 11 | Tuning the properties of pineapple peel cellulose nanofibrils by TEMPO-mediated oxidation and ball milling | 吕天艺（学）,罗钰湲（学）,陈渊（学）,代笛菲,冯鑫（学）,陈海,余永,马良,张宇昊,戴宏杰 | CELLULOSE | 2022 |
| 12 | Tenebrio molitor Proteins-Derived DPP-4 Inhibitory Peptides: Preparation, Identification, and Molecular Binding Mechanism | 谭娇,杨景（外）,周欣怡,Ahmed Mahmoud Hamdy（外）,张希露,索化夷,张玉,李宁（外）,宋佳佳 | Foods | 2022 |
| 13 | Formation of transcrystallinity and characterization of its nanoscale mechanical properties in bamboo fiber-anchored nano-TiO2/polypropylene composites | 栾玉（学）,方长华（外）,王汉坤（外）,余雁（外）,费本华（外）,徐丹,任丹 | WOOD SCIENCE AND TECHNOLOGY | 2022 |
| 14 | Salt taste receptors and associated salty/salt taste-enhancing peptides: A comprehensive review of structure and function | 乐贝,喻彬彬,Mohammad Sadiq Amin（外）,刘芮汐,Zhang Na（外）,Olugbenga P. Soladoye（外）,Rotimi E. Aluko（外）,张宇昊,付余 | TRENDS IN FOOD SCIENCE & TECHNOLOGY | 2022 |
| 15 | Deep eutectic solvents as new media for green extraction of food proteins: Opportunity and challenges | 周钰浩,邬威,Na Zhang（外）,Olugbenga P. Soladoye（外）,张宇昊,付余 | FOOD RESEARCH INTERNATIONAL | 2022 |
| 16 | Improved properties of gelatin films involving transglutaminase cross-linking and ethanol dehydration: The self-assembly role of chitosan and montmorillonite | 戴宏杰,彭林（学）,王洪霞,冯鑫（学）,马良,陈海,余永,朱瀚昆,张宇昊 | FOOD HYDROCOLLOIDS | 2022 |
| 17 | Aggregation of konjac glucomannan by ethanol under low-alkali treatment | 宋庆辉（学）,Wu Liangliang（外）,李树豪（学）,赵国华,Cheng Yongqiang（外）,周韵 | Food Chemistry-X | 2022 |
| 18 | Capsaicin regulates dyslipidemia by altering the composition of bile acids in germ-free mice | 龚婷（学）,Li Chuangen（外）,Li Shiqiang（外）,Zhang Xiaojuan（外）,He Zhongming（外）,Jiang Xianhong（外）,He Qiuyue（外）,Huang Rongjuan（外）,Wang Yong（外）,刘雄 | Food & Function | 2022 |
| 19 | Debaryomyces nepalensis reduces fungal decay by affecting the postharvest microbiome during jujube storage | Xingmeng Lei,Yao Liu,Yuxiao Guo,Wenjun Wang,Hongyan Zhang,Lanhua Yi,Kaifang Zeng | INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY | 2022 |
| 20 | Gradient characteristics of crystal, chemical structure, and nanoscale mechanical properties in the transcrystallinity of bamboo fber anchored nano TiO 2/PP composites | 栾玉（学）,方长华（外）,王汉坤（外）,余雁（外）,费本华（外）,徐丹,任丹 | WOOD SCIENCE AND TECHNOLOGY | 2022 |
| 21 | Changes of pattern of myofibrils and collagen of smooth muscle from large intestine of porcine using alkali tenderisation process combined with enzymes | 程成鹏（学）,贺稚非,苏畅（学）,吴涵（学）,李洪军 | INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY | 2022 |
| 22 | Temperature and pH levels: Key factors effecting hidden/free zearalenone during maize processing | 谭红霞,李瑶（学）,周鸿媛,郭婷,周莹,张宇昊,马良 | FOOD RESEARCH INTERNATIONAL | 2022 |
| 23 | Preparation, pungency and bioactivity of gingerols from ginger (Zingiber officinale Roscoe): a review | 高羽歌,芦雨佳,Zhang Na（外）,Chibuike C. Udenigwe（外）,张宇昊,付余 | CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION | 2022 |
| 24 | Ferritin nanocage based delivery vehicles: From single-, co- to compartmentalized- encapsulation of bioactive or nutraceutical compounds | 陈海,XiaoyI Tan（外）,Xueer Han（学）,马良,戴宏杰,付余,张宇昊 | BIOTECHNOLOGY ADVANCES | 2022 |
| 25 | Efficacy of Bacillus coagulans BC01 on loperamide hydrochloride-induced constipation model in Kunming mice. | Xu Zhou, Yafang Chen, Xin Ma,Yang Yu, Xueping Yu,Xiaoyong Chen,Huayi Suo | Frontiers in Nutrition | 2022 |
| 26 | A Rapid Prediction Method of Moisture Content for Green Tea Fixation Based on WOA-Elman | 童华荣,蓝天梦（学）,Shuai Shen（外）, Haibo Yuan（外）,Yongwen Jian（外）,Yang Ye （外） | Foods | 2022 |
| 27 | Dominating roles of protein conformation and water migration in fish muscle quality: The effect of freshness and heating process | 余永,唐密（学）,戴宏杰,冯鑫（学）,马良,张宇昊 | FOOD CHEMISTRY | 2022 |
| 28 | Structural complexity of Konjac glucomannan and its derivatives governs the diversity and outputs of gut microbiota | 张媛、,赵祎、,杨万富、,宋光明、,Zhong Peizhe,Ren Yuanyuan、,钟耕 | CARBOHYDRATE POLYMERS | 2022 |
| 29 | Protein Hydrolysates from Pleurotus geesteranus Modified by Bacillus amyloliquefaciens γ-Glutamyl Transpeptidase Exhibit a Remarkable Taste-Enhancing Effect | 夏晓周;付余;马良;朱瀚昆;余永;戴宏杰;Han Jiadong;Liu Xin;Liu Zhengfang;张宇昊 | JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 2022 |
| 30 | Facile isolation of cellulose nanofibrils from agro-processing residues and its improved stabilization effect on gelatin emulsion | 张书敏,冯鑫,黄越,王雨西,陈海,余永,马良,张宇昊,戴宏杰 | INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES | 2022 |
| 31 | The structural rearrangement and depolymerisation induced by high-pressure homogenisation inhibit the thermal aggregation of myofibrillar protein | 苏畅（学）,贺稚非,Wang Zefu（外）,Zhang Dong（外）,李洪军 | INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY | 2022 |
| 32 | Conformational Changes in Proteins Caused by High-Pressure Homogenization Promote Nanoparticle Formation in Natural Bone Aqueous Suspension | 李雪,贺稚非,Xu Jingbing（外）,苏畅,徐啸,Zhang Ling（外）,Zhang Huanhuan（外）,李洪军 | Foods | 2022 |
| 33 | Premna microphylla Turcz pectin protected UVB-induced skin aging in BALB/c-nu mice via Nrf2 pathway | 陈媛媛（学）,刘昕（学）,雷小娟,雷琳,赵吉春,曾凯芳,明建 | INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES | 2022 |
| 34 | Study of Competitive Displacement of Curcumin on α-zearalenol Binding to Human Serum Albumin Complex Using Fluorescence Spectroscop | 李怡芳,谭红霞,周鸿媛,郭婷,周莹,张宇昊,刘晓竹（外）,马良 | Toxins | 2022 |
| 35 | Comparison of different extraction methods on the physicochemical, structural properties, and in vitro hypoglycemic activity of bamboo shoot dietary fibers | Tang Caidie,Wu Liangru（外）,张甫生,阚建全,郑炯 | FOOD CHEMISTRY | 2022 |
| 36 | Novel Two-Step Process in Cellulose Depolymerization: Hematite-Mediated Photocatalysis by Lytic Polysaccharide Monooxygenase and Fenton Reaction | 王大毛,Kao, Mu-Rong（外）,Li Jing（外）,Sun Peicheng（外）,Meng Qijun（外）,Vyas Anisha（外）,Liang Pi-Hui（外）,Wang Yane-Shih（外）,Hsieh Yves S. Y.（外） | JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 2022 |
| 37 | Methionine enhances disease resistance of jujube fruit against postharvest black spot rot by activating lignin biosynthesis | Yao Liu ,Xingmeng Lei,Bing Deng, Ou Chen, Lili Deng, Kaifang Zeng | POSTHARVEST BIOLOGY AND TECHNOLOGY | 2022 |
| 38 | Changes in the structural and physicochemical properties of wheat gliadin and maize amylopectin conjugates induced by dry-heating | 杨雯晴,王启明（学）,陈媛媛（学）,雷琳,雷小娟,赵吉春,张宇昊,明建 | JOURNAL OF FOOD SCIENCE | 2022 |
| 39 | Iron oxide nanoparticles oxidize transformed RAW 264.7 macrophages into foam cells: Impact of pulmonary surfactant component dipalmitoylphosphatidylcholine | 李海东（学）,陶晓奇,宋尔群,宋杨 | CHEMOSPHERE | 2022 |
| 40 | Hydroxy-?-sanshool from Zanthoxylum bungeanum (prickly ash) induces apoptosis of human colorectal cancer cell by activating P53 and Caspase 8 | Chen Zhaojun（学）,Tan Lulin（外）,冯鑫（学）,Abdel-nasser Singab（外）,Lei Zunguo（外）,刘雄 | Frontiers in Nutrition | 2022 |
| 41 | Antimicrobial Nonwoven Fabrics Incorporated with Levulinic Acid and Sodium Dodecyl Sulfate for Use in the Food Industry | 刘子俊,龙海祺,王艺涵,Cangliang Shen（外）,陈栋 | Foods | 2022 |
| 42 | The construction of self-protective ferritin nanocage to cross dynamic gastrointestinal barriers with improved delivery efficiency | 陈海,马良,戴宏杰,付余,韩雪儿（学）,张宇昊 | FOOD CHEMISTRY | 2022 |
| 43 | Orientin Attenuated D-GalN/LPS-Induced Liver Injury through the Inhibition of Oxidative Stress via Nrf2/Keap1 Pathway | 李富华,廖霞（学）,蒋玲（学）,赵吉春,吴素蕊（外）,明建 | JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 2022 |
| 44 | Dietary fiber of Tartary buckwheat bran modified by steam explosion alleviates hyperglycemia and modulates gut microbiota in db/db mice | 何晓琴（学）,李苇舟（学）,陈媛媛（学）,雷琳,李富华,赵吉春,曾凯芳,明建 | FOOD RESEARCH INTERNATIONAL | 2022 |
| 45 | Insights into biomacromolecule-based alcogels: A review on their synthesis, characteristics and applications | 张迎凤（学）,宋庆辉（学）,Tian, Yuan（外）,赵国华,周韵 | FOOD HYDROCOLLOIDS | 2022 |
| 46 | Optimization and evaluation of hydration method for cold recovery of oils and defatted meal from Pinus armandi seed kernels | 吴文标,付舒婷（学） | Journal of Oleo Science | 2022 |
| 47 | Linear and non-linear rheological properties of water-ethanol hybrid pectin gels for aroma enhancement | 田缘（学）,宋庆辉（学）,刘贞军（学）,叶发银,周韵,赵国华 | Food Chemistry-X | 2022 |
| 48 | In Vitro and In Vivo Digestive Fate and Antioxidant Activities of Polyphenols from Hulless Barley: Impact of Various Thermal Processing Methods and beta-Glucan | 谢勇（学）,Gong Ting（外）,刘海波（学）,Fan Zhiping（外）,Zhaojun Chen（外）,刘雄 | JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 2022 |
| 49 | Advances of nanopore-based sensing techniques for contaminants evaluation of food and agricultural products | Xiaoyi Tan（外）,Chenyan Lv（外）,陈海 | CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION | 2022 |
| 50 | Inhibitory Effect and Potential Mechanism of Lactobacillus plantarum YE4 against Dipeptidyl Peptidase-4 | Jia Sha,Jiajia Song,Yechuan Huang,Yuhong Zhang,Hongwei Wang,Yu Zhang,Huayi Suo | Foods | 2022 |
| 51 | Changes in quality and microbial compositions of ground beef packaged on food absorbent pads incorporated with levulinic acid and sodium dodecyl sulfate | 王鑫,颜小雪（学）,徐一玮（学）,刘珈银,陈栋 | INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY | 2022 |
| 52 | The protective effect of collagen peptides from bigeye tuna (Thunnus obesus) skin and bone to attenuate UVB-induced photoaging via MAPK and TGF-β signaling pathways | 付余,黎重阳（学）,Wang Qiang（外）,Gao Ruichang（外）,Cai Xixi（外）,Wang Shaoyun（外）,张宇昊 | Journal of Functional Foods | 2022 |
| 53 | An advanced aqueous method of recovering pumpkin seed kernel oils and de-oiled meal: Optimization and comparison with other methods | 吴文标,付家园（学） | GRASAS Y ACEITES | 2022 |
| 54 | Study on the stability and oral bioavailability of curcumin loaded (-)-epigallocatechin-3-gallate/poly(N-vinylpyrrolidone) nanoparticles based on hydrogen bonding-driven self-assembly | 陈媛媛（学）,王婧婷（学）,饶哲楠（学）,胡峻峰（学）,王启明（学）,孙跃如（学）,雷小娟,赵吉春,曾凯芳,许志刚,明建 | FOOD CHEMISTRY | 2022 |
| 55 | Capsaicin regulates lipid metabolism through modulation of bile acid/gut microbiota metabolism in high-fat-fed SD rats | 龚婷（学）,Wang Haizhu（外）,Liu Shanli（外）,Zhang Min（外）,谢勇（学）,刘雄 | Food & Nutrition Research | 2022 |
| 56 | Brain Accumulation and Toxicity Profiles of Silica Nanoparticles: The Influence of Size and Exposure Route | 魏薇（学）,晏子宜（学）,刘旭挺（学）,秦宗明（学）,陶晓奇,朱小康,宋尔群,Chunying Chen（外）,Pu Chun Ke（外）,David Tai Leong（外）,宋杨 | ENVIRONMENTAL SCIENCE & TECHNOLOGY | 2022 |
| 57 | Changes in biochemical properties and pectin nanostructures of juice sacs during the granulation process of pomelo fruit (Citrus grandis) | Qiuyu Li,Shixiang Yao,Lili Deng, Kaifang Zeng | FOOD CHEMISTRY | 2022 |
| 58 | Fabrication of nanocellulose fibril-based composite film from bamboo parenchyma cell for antimicrobial food packaging | 任丹,王郁,王汉坤（外）,徐丹,吴习宇 | INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES | 2022 |
| 59 | Membrane-disruptive engineered peptide amphiphiles restrain the proliferation of penicillins and cephalosporins resistant Vibrio alginolyticus and Vibrio parahaemolyticus in instant jellyfish | Zeng Ping（外）,Cheng Qipeng（外）,Xu Jiangtao（外）,Xu Qi（外）,Xu Yating（外）;Gao Wei（外）,Wong Kwok-Yin（外）,Chan Kin-Fai（外）,Chen, Sheng（外）,易兰花 | FOOD CONTROL | 2022 |
| 60 | Insight into the physicochemical, structural, and in vitro hypoglycemic properties of bamboo shoot dietary fibre: comparison of physical modification methods | Tang, Caidie;Yang, Jinlai（外）;张甫生;阚建全;Wu, Liangru（外）;郑炯 | INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY | 2022 |
| 61 | Modifying the rheological properties, in vitro digestion, and structure of rice starch by extrusion assisted addition with bamboo shoot dietary fiber | 汪楠（学）,Wu, Liangru（外）,张甫生,阚建全,郑炯 | FOOD CHEMISTRY | 2022 |
| 62 | Optimization of hydration method for efficiently separating high quality oils from macadamia seed kernels. | 吴文标,陈玲（学） | JOURNAL OF FOOD PROCESSING AND PRESERVATION | 2022 |
| 63 | Recent progress in preventive effect of collagen peptides on photoaging skin and action mechanism | 黎重阳（学）,付余,戴宏杰,王强（外）,高瑞昌（外）,张宇昊 | Food Science and Human Wellness | 2022 |
| 64 | Regulation mechanism of myofibrillar protein emulsification mode by adding psyllium (Plantago ovata) husk | 邵婷（学）,周扬（学）,戴宏杰,马良,冯鑫（学）,王洪霞,张宇昊 | FOOD CHEMISTRY | 2022 |
| 65 | Hydrophobically modified polysaccharides and their self-assembled systems: A review on structures and food applications | 吴振（学）,Li Hong（外）,赵小皖（学）,叶发银,赵国华 | CARBOHYDRATE POLYMERS | 2022 |
| 66 | Maillard-reacted peptides from glucosamine-induced glycation exhibit a pronounced salt taste-enhancing effect | 喻彬彬,邬威,汪蓓（学）,Zhang Na（外）,Kathrine H. Bak（外）,Olugbenga P. Soladoye（外）,Rotimi E. Aluko（外）,张宇昊,付余 | FOOD CHEMISTRY | 2022 |
| 67 | Zein structure and its hidden zearalenone: Effect of zein extraction methods | 谭红霞（学）,周鸿媛,郭婷,李佳欣（学）,张驰（学）,王硕（外）,张宇昊,马良 | FOOD CHEMISTRY | 2022 |
| 68 | Compartmentalized chitooligosaccharide/ferritin particles for controlled co-encapsulation of curcumin and rutin | 陈海,韩雪儿（学）,付余,戴宏杰,王洪霞,马良,张宇昊 | CARBOHYDRATE POLYMERS | 2022 |
| 69 | Effect of γ-oryzanol on oxygen consumption and fatty acids changes of canola oil | 陶建明（学）,Liu Lijun（学）,马倩（学）,Ka Ying Ma（外）,Zhen-Yu Chen（外）,叶发银,雷琳,赵国华 | LWT-FOOD SCIENCE AND TECHNOLOGY | 2022 |
| 70 | Effect of micro-perforated film packing on physicochemical quality and volatile profile of button mushroom (Agaricus bisporus) during postharvest shelf-life | 程玉娇,魏亚青（学）,张敏,王华 | JOURNAL OF FOOD PROCESSING AND PRESERVATION | 2022 |
| 71 | Prevalence of antibiotic resistance pathogens in online fresh-cut fruit from Chongqing, China and controlling Enterococcus faecalis by bacteriocin GF-15 | 易兰花,Chen Sirui（外）,李广（学）,Ren Junhe（外）,Zhou Ruotao（外）,Zeng Kaifang（外） | LWT-FOOD SCIENCE AND TECHNOLOGY | 2022 |
| 72 | Effect of different dehydration methods on the properties of gelatin films | 彭林（学）,戴宏杰,王洪霞,朱瀚昆,马良,付余,余永,冯鑫（学）,杜杰（学）,张宇昊 | FOOD CHEMISTRY | 2022 |
| 73 | Modulation of Intestinal Barrier, Inflammatory Response, and Gut Microbiota by Pediococcus pentosaceus zy-B Alleviates Vibrio parahaemolyticus Infection in C57BL/6J Mice | 王润东（博后）（外）,张宇昊,邓义佳（外）,李学鹏（外）,Lijun Sun（外）,Qi Deng（外）,Ying Liu（外）,Ravi Gooneratne（外）,Jianrong Li（外） | JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 2022 |
| 74 | Fabricating low glycaemic index foods: Enlightened by the impacts of soluble dietary fibre on starch digestibility | 周真江（学）,叶发银,雷琳,周思远,赵国华 | TRENDS IN FOOD SCIENCE & TECHNOLOGY | 2022 |
| 75 | Advances in Rational Protein Engineering toward Functional Architectures and Their Applications in Food Science | 陈海,马良,戴宏杰,付余,王洪霞,张宇昊 | JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 2022 |
| 76 | Inhibition of Lactobacillus fermentum SHY10 on the white membrane production of soaked pickled radish | 张玉,杨洋,练银银,殷世梅,索化夷,曾凡坤,王洪伟,宋佳佳 | Food Science & Nutrition | 2022 |
| 77 | A High Sensitivity Electrochemical Immunosensor Based on Monoclonal Antibody Coupled Flower-Shaped Nano-ZnO for Detection of Tenuazonic Acid | 张驰（学）,杜聪聪（学）,刘微（学）,郭婷,周莹,周鸿媛,张宇昊,刘晓竹（外）,马良 | Agriculture-Basel | 2022 |
| 78 | Comparison of the performance of the same panel with different training levels: Flash profile versus descriptive analysis | 王洪伟,冯西娅（学）,索化夷,袁星,Zhou Shengmin（外）,Huijing Ren（外）,Jiang Yuanrong（外）,阚建全 | FOOD QUALITY AND PREFERENCE | 2022 |
| 79 | Characterization of aroma compounds of Pu-erh ripen tea using solvent assisted flavor evaporation coupled with gas chromatography-mass spectrometry and gas chromatography-olfactometry | 汪蓓（学）,孟庆,肖凌（外）,李瑞丽（外）, Chunhai Peng（外）,廖雪利（学）,闫敬娜（学）,刘洪林（学）,谢关华（学）,Chi-Tang Ho（外）,童华荣 | Food Science and Human Wellness | 2022 |
| 80 | A good method of preparing ternary glutaraldehyde/polyvinyl alcohol/silicate microfiltration membrane applicable to removal of spores. | 吴文标,胡运昊（学） | JOURNAL OF POROUS MATERIALS | 2022 |
| 81 | Phenylethanol as a quorum sensing molecule to promote biofilm formation of the antagonistic yeast Debaryomyces nepalensis for the control of black spot rot on jujube | Xingmeng Lei, Bing Deng,Changqing Ruan, Lili Deng, Kaifang Zeng | POSTHARVEST BIOLOGY AND TECHNOLOGY | 2022 |
| 82 | Exploration of dipeptidyl peptidase-IV (DPP-IV) inhibitory peptides from silkworm pupae (Bombyx mori) proteins based on in silico and in vitro assessments | 罗发莉（学）,付余,马良,戴宏杰,王洪霞,陈海,朱瀚昆,余永,侯勇,张宇昊 | JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 2022 |
| 83 | Dynamic high pressure microfluidization enhanced the emulsifying properties of wheat gliadin by rutin | 李春翼（学）,王启明（学）,张驰（学）,雷琳,雷小娟,张宇昊,李琳（外）,王强（外）,明建 | JOURNAL OF FOOD PROCESSING AND PRESERVATION | 2022 |
| 84 | Interactions and Structural Properties of Zein/Ferulic acid: The Effect of Calcium Chloride | 王启明（学）,唐瑜婉（学）,杨雅轩（学）,雷琳,雷小娟,赵吉春,张宇昊,李琳（外）,王强（外）,明建 | FOOD CHEMISTRY | 2022 |
| 85 | The interaction mechanisms, and structural changes of the interaction between zein and ferulic acid under different pH conditions | 王启明（学）,唐瑜婉（学）,杨雅轩（学）,雷琳,雷小娟,赵吉春,张宇昊,李琳（外）,王强（外）,明建 | FOOD HYDROCOLLOIDS | 2022 |
| 86 | A green extraction method for gelatin and its molecular mechanism | 冯鑫（学）,刘廷薇（学）,马良,戴宏杰,付余,余永,朱瀚昆,王洪霞,谭红霞（学）,张宇昊 | FOOD HYDROCOLLOIDS | 2022 |
| 87 | Characterization of bitter taste theacrine in Pu-erh tea. | Yu Shi,Shao-Rong Zhang,Kang Sun,Xing-Hua Wang,Jie-ling Jiang,li-Yong Luo, Liang Zeng | JOURNAL OF FOOD COMPOSITION AND ANALYSIS | 2022 |
| 88 | A high-performance fluorescence immunoassay based on pyrophosphate-induced MOFs NH2-MIL-88B(Fe) hydrolysis for chloramphenicol detection | 王鑫（学）,Yanjing Yun（外）,Wei Sun（外）,鲁志松,陶晓奇 | SENSORS AND ACTUATORS B-CHEMICAL | 2022 |
| 89 | Influence of arginine on the biocontrol efficiency of Metschnikowia citriensis against Geotrichum citri-aurantii causing sour rot of postharvest citrus fruit | Shupei Wang,Hongyan Zhang,Teng Qi, Lili Deng,Lanhua Yi,Kaifang Zeng | FOOD MICROBIOLOGY | 2022 |
| 90 | Recent Advances in Bioutilization of Marine Macroalgae Carbohydrates: Degradation, Metabolism, and Fermentation | 郑雨婷,李艳萍（学）,杨元元,张冶,王笛,王沛瑶,Wong, Ann C. Y.（外）,Hsieh, Yves S. Y.（外）,王大毛 | JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 2022 |
| 91 | Phosphorylation modification of collagen peptides from fish bone enhances their calcium-chelating and antioxidant activity | 骆佳琪,Xin-Tong Yao（外）,Olugbenga P. Soladoye（外）,张宇昊,付余 | LWT-FOOD SCIENCE AND TECHNOLOGY | 2022 |
| 92 | A novel high-sensitive indirect competitive chemiluminescence enzyme immunoassay based on monoclonal antibody for tenuazonic acid (TeA) detection | 周鸿媛,潘姝历（外）,谭红霞（学）,杨玉莲（学）,郭婷,张宇昊,马良 | EUROPEAN FOOD RESEARCH AND TECHNOLOGY | 2022 |
| 93 | Color, Starch Digestibility, and In Vitro Fermentation of Roasted Highland Barley Flour with Different Fractions | 赵子璇（学）,明建,赵国华,雷琳 | Foods | 2022 |
| 94 | Lactobacillus plantarum SHY130 isolated from yak yogurt attenuates hyperglycemia in C57BL/6J mice by regulating the enteroinsular axis. | Guangqi Wang,Jiajia Song,Yechuan Huang,Xueqiong Li,Hongwei Wang,Yu Zhanga, Huayi Suo | Food & Function | 2022 |
| 95 | Studies on the interactions of theaflavin-3,3'-digallate with bovine serum albumin: multi- spectroscopic analysis and molecular docking | Xia Yu,Xinghong Cai,Shuang Li,Liyong Luo, Jie Wang, Min Wang, Liang Zeng | FOOD CHEMISTRY | 2022 |
| 96 | Maillard reaction of food-derived peptides as a potential route to generate meat flavor compounds: A review | 孙澳,邬威,Olugbenga P. Soladoye（外）,Rotimi E. Aluko（外）,Kathrine H. Bak（外）,付余,张宇昊 | FOOD RESEARCH INTERNATIONAL | 2022 |
| 97 | Structural and functional properties of chestnut starch based on high-pressure homogenization | 郭泽航（学）,李兴州,杨代宸铃,雷爱玲（学）,张甫生 | LWT-FOOD SCIENCE AND TECHNOLOGY | 2022 |
| 98 | Structural characteristics and physicochemical properties of starches from winter squash (Cucurbita maxima Duch.) and pumpkin (Cucurbita moschata Duch. ex Poir.) | 叶发银,袁甜甜（学）,陈婷（学）,李梦飒（学）,赵国华 | FOOD HYDROCOLLOIDS | 2022 |
| 99 | CsWRKY25 improves resistance of citrus fruit to Penicillium digitatum via modulating reactive oxygen species production | Wenjun Wang,Ting Li,Qi Chen,Shixiang Yao,Lili Deng,Kaifang Zeng | Frontiers in Plant Science | 2022 |
| 100 | Effect of defatted soy and peanut flour obtained by new aqueous method on quality of gluten-free cookies | 吴文标,王思琪（学） | JOURNAL OF FOOD PROCESSING AND PRESERVATION | 2022 |
| 101 | Preparation of water-soluble dialdehyde cellulose enhanced chitosan coating and its application on the preservation of mandarin fruit | 阮长晴,康晓鸥（学）,曾凯芳 | INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES | 2022 |
| 102 | Recent advances in biotransformation, extraction and green production of D-mannose | 王佩瑶,郑雨婷,李艳萍（学）,沈记（学）,但美玲（学）,王大毛 | Current Research in Food Science | 2022 |
| 103 | Capsaicin combined with dietary fiber prevents high-fat diet associated aberrant lipid metabolism by improving the structure of intestinal flora | 龚婷（学）,Zhou Yujing（外）,Zhang Lei（外）,Wang Haizhu（外）,Zhang Min（外）,刘雄 | Food Science & Nutrition | 2022 |
| 104 | Cherry Polyphenol Extract Ameliorated Dextran Sodium Sulfate-Induced Ulcerative Colitis in Mice by Suppressing Wnt/beta-Catenin Signaling Pathway | 李富华,闫慧明（学）,蒋玲（学）,赵吉春,雷小娟,明建 | Foods | 2022 |
| 105 | How does a celiac iceberg really float? The relationship between celiac disease and gluten | 朱晓雪,Xin-Huai Zhao（外）,Qiang Zhang（外）,Na Zhang（外）,Olugbenga P. Soladoye（外）,Rotimi E. Aluko（外）,张宇昊,付余 | CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION | 2022 |
| 106 | effect of simultaneous treatment combining ultrasonication and rutin on gliadin in the formation of nanoparticles | 李春翼（学）,王启明（学）,张驰（学）,雷琳,雷小娟,张宇昊,李琳（外）,王强（外）,明建 | JOURNAL OF FOOD SCIENCE | 2022 |
| 107 | Polypropylene crisper and 1-MCP delayed the softening, lignification and transcription levels of related enzyme genes of golden needle mushrooms (Flammulina velutipes) | 王文军（学）,李瑶（学）,李富华,曾凯芳,明建 | Journal of Integrative Agriculture | 2022 |
| 108 | Effect of high pressure ultrasonic extraction on structural characterization and biological activities of polysaccharide from ginger stems and leaves | Xuhui Chen, Zhirong Wang, Qingqing Yang, Jianquan Kan | Journal of Food Measurement and Characterization | 2021 |
| 109 | Kinetic study on soybean hydration during soaking andresulting softening kinetic during cooking | Di Wang, Guangjing Chen, Bing Yang, Xuhui Chen, Jun Song, Xiangbing Kong, Jianquan Kan | JOURNAL OF FOOD SCIENCE | 2021 |
| 110 | Effects of ethephon on ethephon residue and quality properties of chili pepper during pre-harvest ripening | Bing Yang, Yuxin Luo, Yue Tan, Jianquan Kan | JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE | 2021 |
| 111 | Antifungal activity of volatile organic compounds produced by Pseudomonas fluorescens ZX and potential biocontrol of blue mold decay on postharvest citrus | Zhirong Wang, Xiaofei Mei, Muying Du, Kewei Chen, Mengyao Jiang, Kaituo Wang, Zsolt Zalán, Jianquan Kan | FOOD CONTROL | 2021 |
| 112 | Potential of Volatile Organic Compounds Emitted by Pseudomonas fluorescens ZX as Biological Fumigants to Control Citrus Green Mold Decay at Postharvest | Zhirong Wang, Tao Zhong, Xuhui Chen, Bing Yang, Muying Du, Kaituo Wang, Zsolt Zalán, Jianquan Kan | JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 2021 |
| 113 | Effects of inulins with various molecular weights and added concentrations on the structural properties and thermal stability of heat-induced gliadin and glutenin gels | Zehang Guo, Min Liu, Xuwen Xiang, Zhirong Wang, Bing Yang, Xuhui Chen, Guangjing Chen, Jianquan Kan | LWT-FOOD SCIENCE AND TECHNOLOGY | 2021 |
| 114 | Thermostability and kinetics analysis of oil color, carotenoids and capsaicinoids in hotpot oil models (butter, rapeseed oil, and their blends) | Rui Zhang, Kewei Chen, Xuhui Chen, Bing Yang, Jianquan Kan | LWT-FOOD SCIENCE AND TECHNOLOGY | 2021 |
| 115 | Zanthoxylum alkylamides ameliorate protein metabolism in type 2 diabetes mellitus rats by regulating multiple signaling pathways | Xunyu Wei, Bing Yang, Xuhui Chen, Leyan Wen, Jianquan Kan | Food & Function | 2021 |
| 116 | Polysaccharides from ginger stems and leaves: Effects of dual and triple frequency ultrasound assisted extraction on structural characteristics and biological activities | Xuhui Chen, Zhirong Wang, Jianquan Kan | Food Bioscience | 2021 |
| 117 | Determination and mitigation of chemical risks in sufu by NaCl and ethanol addition during fermentation | Bing Yang, Yue Tan, Jianquan Kan | JOURNAL OF FOOD COMPOSITION AND ANALYSIS | 2021 |
| 118 | The immunomodulatory effects ofCarapax Trionycisultrafine powder on cyclophosphamide-induced immunosuppression in Balb/c mice | Xuhui Chen, Shasha Wang, Guangjing Chen, Zhirong Wang, Jianquan Kan | JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE | 2021 |
| 119 | Hypoglycemic effect of low-sugar juice derived from Hovenia dulcis on type 1 diabetes mellitus rats | Bing Yang, Xunyu Wei, Yuxin Luo, Jianquan Kan | JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE | 2021 |
| 120 | Comprehensive identification of non-volatile bitter-tasting compounds in Zanthoxylum bungeanum Maxim. by untargeted metabolomics combined with sensory-guided fractionation technique | Qingqing Yang, Xiaofei Mei, Zhirong Wang, Xuhui Chen, Rui Zhang, Qiaoli Chen, Jianquan Kan | FOOD CHEMISTRY | 2021 |
| 121 | Heat-induced inulin-gluten gel: Insights into the influences of inulin molecular weight on the rheological and structural properties of gluten gel to molecular and physicochemical characteristics | Min Liu, Guangjing Chen, Hongxin Zhang, Qingqing Yu, Xiaofei Mei, Jianquan Kan | FOOD HYDROCOLLOIDS | 2021 |
| 122 | Aggregation and deaggregation: The effect of high-pressure homogenization cycles on myofibrillar proteins aqueous solution | Chang Su, Zhifei He, Zefu Wang, Dong Zhang, Hongjun Li | INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES | 2021 |
| 123 | Insights into the structural characteristic of rabbit glycated myofibrillar protein with high solubility in low ionic strength medium | Shaobo Li, Zhifei He, Cheng Qu, Sijie Yu, Minhan Li, Hongjun Li | LWT-FOOD SCIENCE AND TECHNOLOGY | 2021 |
| 124 | The effect of linalool, limonene and sabinene on the thermal stability and structure of rabbit meat myofibrillar protein under malondialdehyde-induced oxidative stress | Zefu Wang, Zhifei He, Dong Zhang, Xiaosi Chen, Hongjun Li | LWT-FOOD SCIENCE AND TECHNOLOGY | 2021 |
| 125 | Effect of pepper (Zanthoxylum bungeanum Maxim.) essential oil on quality changes in rabbit meat patty during chilled storage | Zefu Wang, Zhifei He, Dong Zhang, Xiaosi Chen, Hongjun Li | INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY | 2021 |
| 126 | Antioxidant activity of purslane extract and its inhibitory effect on the lipid and protein oxidation of rabbit meat patties during chilled storage | Zefu Wang, Zhifei He, Dong Zhang, Hongjun Li | JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE | 2021 |
| 127 | Effect of nanoprocessing on the physicochemical properties of bovine, porcine, chicken, and rabbit bone powders | Xue Li, Zhifei He, Jingbing Xu, Ling Zhang, Yexing Liang, Shixiong Yang, Zefu Wang, Dong Zhang, Feihu Gao, Hongjun Li | Food Science & Nutrition | 2021 |
| 128 | Effects of purslane extract on the quality indices of rabbit meat patties under chilled storage | Zefu Wang, Zhifei He, Dong Zhang, Xiaosi Chen, Hongjun Li | JOURNAL OF FOOD PROCESSING AND PRESERVATION | 2021 |
| 129 | Metagenomic analysis of microbial community succession during the pickling process ofZhacai(preserved mustard tuber) and its correlation withZhacaibiochemical indices | Jixia Yang, Fengzhu Li, Yuli Zhang, Zhifei He | JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE | 2021 |
| 130 | Qingke beta-glucan synergizes with a beta-glucan-utilizing Lactobacillus strain to relieve capsaicin-induced gastrointestinal injury in mice | Tian Tang, Jiajia Song, Hongwei Wang, Yu Zhang, Jinwei Xin, Huayi Suo | INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES | 2021 |
| 131 | A broad-spectrum novel bacteriocin produced by Lactobacillus plantarum SHY 21–2 from yak yogurt: Purification, antimicrobial characteristics and antibacterial mechanism | Shudong Peng, Jiajia Song, Weiyou Zeng, Hongwei Wang, Yu Zhang, Jinwei Xin, Huayi Suo | LWT-FOOD SCIENCE AND TECHNOLOGY | 2021 |
| 132 | Correlation between the quality and microbial community of natural-type and artificial-type Yongchuan Douchi | Yu Zhang, Tao Zeng, Hongwei Wang, Jiajia Song, Huayi Suo | LWT-FOOD SCIENCE AND TECHNOLOGY | 2021 |
| 133 | Inductively coupled plasma mass spectrometry (ICP-MS) and inductively coupled plasma optical emission spectrometer (ICP-OES)-based discrimination for the authentication of tea | Honglin Liu, Qing Meng, Xin Zhao, Yulong Ye, Huarong Tong | FOOD CONTROL | 2021 |
| 134 | Characterizing relationship between chemicals and in vitro bioactivities of teas made by six typical processing methods using a single Camellia sinensis cultivar, Meizhan | Guanhua Xie, Jingna Yan, Anxia Lu, Jirui Kun, Bei Wang, Chengda Song, Huarong Tong, Qing Meng | Bioengineered | 2021 |
| 135 | Analysis of taste characteristics and identification of key chemical components of fifteen Chinese yellow tea samples | Zhi-Hui Wang, Cui-Nan Yue, Hua-Rong Tong | JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE | 2021 |
| 136 | Simultaneous recovery of high quality black sesame oil and defatted meal by a new aqueous method: Optimization and comparison with other methods | Miao Lv, Wenbiao Wu | Journal of Oleo Science | 2021 |
| 137 | Effects of different drying methods on the physicochemical property and edible quality of fermented Pyracantha fortuneana fruit powder | Zhencen Luo, Lingguo Zhou, Yiwei Zhu, Caiqiong Zhou | INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY | 2021 |
| 138 | Prevention of loperamide induced constipation in mice by KGM and the mechanisms of different gastrointestinal tract microbiota regulation | Qi Zhang, Dian Zhong, Rui Sun, Yang Zhang, Ronald B Pegg, Geng Zhong | CARBOHYDRATE POLYMERS | 2021 |
| 139 | Effect of konjac glucomannan on metabolites in the stomach, small intestine and large intestine of constipated mice and prediction of the KEGG pathway | Qi Zhang, Dian Zhong, Yuan-Yuan Ren, Zi-Kuan Meng, Ronald B Pegg, Geng Zhong | Food & Function | 2021 |
| 140 | A facile method for preparation of green and antibacterial hydrogel based on chitosan and water-soluble 2,3- dialdehyde cellulose | Xiaoou Kang, Lili Deng, Lanhua Yi,Changqing Ruan, Kaifang Zeng | CELLULOSE | 2021 |
| 141 | Controlling pepper soft rot by Lactobacillus paracasei WX322 and identification of multiple bacteriocins by complete genome sequencing | Teng Qi, Shupei Wang, Lili Deng, Lanhua Li,Kaifang Zeng | FOOD CONTROL | 2021 |
| 142 | Metschnikowia citriensis FL01 antagonize Geotrichum citri-aurantii in citrus fruit through key action of iron depletion | Shupei Wang, Hongyan Zhang, Changqing Ruan, Lanhua Yi, Lili Deng, Kaifang Zeng | INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY | 2021 |
| 143 | Pichia galeiformis Induces Resistance in Postharvest Citrus by Activating the Phenylpropanoid Biosynthesis Pathway | Ou Chen, Lili Deng, Changqing Ruan, Lanhua Yi, Kaifang Zeng | JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 2021 |
| 144 | Transcription Factor CsWRKY65 Participates in the Establishment of Disease Resistance of Citrus Fruits to Penicillium digitatum | Wenjun Wang, Ting Li, Qi Chen, Bing Deng, Lili Deng, Kaifang Zeng | JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 2021 |
| 145 | Evaluation of yeast isolates from kimchi with antagonistic activity against green mold in citrus and elucidating the action mechanisms of three yeast: P. kudriavzevii, K. marxianus, and Y. lipolytica | Kottoh Isaac Delali, Ou Chen, Wenjun Wang, Lanhua Yi, Lili Deng, Kaifang Zeng | POSTHARVEST BIOLOGY AND TECHNOLOGY | 2021 |
| 146 | Screening lactic acid bacteria from pickle and cured meat as biocontrol agents of Penicillium digitatum on citrus fruit | Ou Chen, Yang Hong, Jiahong Ma, Lili Deng, Lanhua Yi, Kaifang Zeng | BIOLOGICAL CONTROL | 2021 |
| 147 | Inhibition of Three Citrus Pathogenic Fungi by Peptide PAF56 Involves Cell Membrane Damage | Wenjun Wang, Guirong Feng, Xindan Li, Changqing Ruan, Jian Ming, Kaifang Zeng | Foods | 2021 |
| 148 | Interaction of Antimicrobial Peptide Ponericin W1, Thanatin, and Mastatopara-S with Geotrichum citri-aurantii Genomic DNA | Hongyan Zhang, Sha Liu, Xindan Li, Wenjun Wang, Lili Deng, Kaifang Zeng | Foods | 2021 |
| 149 | Effect of temperature and pH on the encapsulation and release of β-carotene from octenylsuccinated oat β-glucan micelles | Zhen Wu, Ruiping Gao, Gaojuan Zhou, Yongxia Huang, Xiaowan Zhao, Fayin Ye, Guohua Zhao | CARBOHYDRATE POLYMERS | 2021 |
| 150 | Tuning the morphology of micro- and nano-spheres from bamboo shoot shell acetosolv lignin | Sheng Li, Siyuan Zhou, Guohua Zhao | INDUSTRIAL CROPS AND PRODUCTS | 2021 |
| 151 | Effects of Breaking Methods on the Viscosity, Rheological Properties and Nutritional Value of Tomato Paste | Ruiping Gao, Zhen Wu, Qian Ma, Zhiqiang Lu, Fayin Ye, Guohua Zhao | Foods | 2021 |
| 152 | A novel cholesterol-free mayonnaise made from Pickering emulsion stabilized by apple pomace particles | Zhiqiang Lu, Siyuan Zhou, Fayin Ye, Gaojuan Zhou, Ruiping Gao, Dingkui Qin, Guohua Zhao | FOOD CHEMISTRY | 2021 |
| 153 | Utilization of pomelo peels to manufacture value-added products: A review | Li Xiao, Fayin Ye, Yun Zhou, Guohua Zhao | FOOD CHEMISTRY | 2021 |
| 154 | Volatile organic compounds produced by Pseudomonas fluorescens ZX as potential biological fumigants against gray mold on postharvest grapes | Tao Zhong, Zhirong Wang, Man Zhang, Xue Wei, Jianquan Kan, Zsolt Zalan, Kaituo Wang, Muying Du | BIOLOGICAL CONTROL | 2021 |
| 155 | Anti-aging effect of the fermented anthocyanin extracts of purple sweet potato on Caenorhabditis elegans | Jichun Zhao, Jie Yu, Qi Zhi, Tingting Yuan, Xiaojuan Lei, Kaifang Zeng, Jian Ming | Food & Function | 2021 |
| 156 | Promotion of the anticancer activity of curcumin based on a metal-polyphenol networks delivery system | Yuanyuan Chen, Die Jia, Qiming Wang, Yueru Sun, Zhenan Rao, Xiaojuan Lei, Jichun Zhao, Kaifang Zeng, Zhigang Xu, Jian Ming | INTERNATIONAL JOURNAL OF PHARMACEUTICS | 2021 |
| 157 | Combined effects of quercetin and sodium chloride concentrations on wheat gliadin structure and physicochemical properties | Qiming Wang, Yuwan Tang, Yaxuan Yang, Lin Lei, Jichun Zhao, Yuhao Zhang, Lin Li, Qiang Wang, Jian Ming | JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE | 2021 |
| 158 | Effects of ionic strength and (-)-epigallocatechin gallate on physicochemical characteristics of soybean 11S and 7S proteins | Yaxuan Yang, Qiming Wang, Yuwan Tang, Lin Lei, Jichun Zhao, Yuhao Zhang, Qiang Wang, Jian Ming | FOOD HYDROCOLLOIDS | 2021 |
| 159 | Carboxymethylcellulose-induced changes in rheological properties and microstructure of wheat gluten proteins under different pH conditions | Yuanyuan Chen, Yu Tang, Qiming Wang, Lin Lei, Jichun Zhao, Yuhao Zhang, Lin Li, Qiang Wang, Jian Ming | JOURNAL OF FOOD SCIENCE | 2021 |
| 160 | Comparison of distribution and physicochemical properties of beta-glucan extracted from different fractions of highland barley grains | Yao Li, Maolan You, Haibo Liu, Xiong Liu | INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES | 2021 |
| 161 | Comparison of physicochemical properties of beta-glucans extracted from hull-less barley bran by different methods | Haibo Liu, Yao Li, Maolan You, Xiong Liu | INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES | 2021 |
| 162 | Effects of different crop starches on the cooking quality of Chinese dried noodles | Yao Li, Yuyan Wang, Haibo Liu, Xiong Liu | International Journal of Food Science and Technology | 2021 |
| 163 | Effects of β-glucan and various thermal processing methods on the in vitro digestion of hulless barley starch | Yong Xie, Miao Zhu, Haibo Liu, Zhiping Fan, Yilin Zhang, Xiaoli Qin, Xiong Liu | FOOD CHEMISTRY | 2021 |
| 164 | Preparation, characterization and physicochemical properties of Konjac glucomannan depolymerized by ozone assisted with microwave treatment | Yao Li, Haibo Liu, Yong Xie, Kinyoro Ibrahim Shabani, Xiong Liu | FOOD HYDROCOLLOIDS | 2021 |
| 165 | Effect of Zanthoxylum alkylamides on glucose metabolism in streptozotocin-induced diabetic Sprague-Dawley rats | Yuming You, Ting Ren, Shiqi Zhang, Gerald Gasper Shirima, YaJiao Cheng, Xiong Liu | Applied Biological Chemistry | 2021 |
| 166 | Impacts of different blanching pretreatments on the quality of dried potato chips and fried potato crisps undergoing heat pump drying | Yao Li, Yilin Zhang, Haibo Liu, Xuedong Jin, Xiong Liu | International Journal of Food Engineering | 2021 |
| 167 | Effect of Zanthoxylum alkylamides on lipid metabolism and its mechanism in rats fed with a high-fat diet | Rui Wang, Yu-Ming You, Xiong Liu | JOURNAL OF FOOD BIOCHEMISTRY | 2021 |
| 168 | Aged Ripe Pu-erh Tea Reduced Oxidative Stress-Mediated Inflammation in Dextran Sulfate Sodium-Induced Colitis Mice by Regulating Intestinal Microbes | Shanshan Hu, Shi Li, Yan Liu, Kang Sun, Liyong Luo, Liang Zeng | JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 2021 |
| 169 | Ripened Pu-Erh Tea Improved the Enterohepatic Circulation in a Circadian Rhythm Disorder Mice Model | Shanshan Hu, Yu Chen, Sibo Zhao, Kang Sun, Liyong Luo, Liang Zeng | JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 2021 |
| 170 | Effect of brewing conditions on phytochemicals and sensory profiles of black tea infusions: A primary study on the effects of geraniol and β-ionone on taste perception of black tea infusions | Jieyao Yu, Yan Liu, Shaorong Zhang, Liyong Luo, Liang Zeng | FOOD CHEMISTRY | 2021 |
| 171 | Zein-bound zearalenone: A hidden mycotoxin found in maize and maize-products | Hongxia Tan, Hongyuan Zhou, Ting Guo, Yuhao Zhang, Liang Ma | FOOD CONTROL | 2021 |
| 172 | A multifunctional near-infrared fluorescent sensing material based on core-shell upconversion nanoparticles@magnetic nanoparticles and molecularly imprinted polymers for detection of deltamethrin | Ting Guo, Changchang Wang, Hongyuan Zhou, Yuhao Zhang, Liang Ma | MICROCHIMICA ACTA | 2021 |
| 173 | Effect of temperature and pH on the conversion between free and hidden zearalenone in zein | Hongxia Tan, Hongyuan Zhou, Ting Guo, Yuhao Zhang, Jiaxin Li, Chi Zhang, Liang Ma | FOOD CHEMISTRY | 2021 |
| 174 | Integrated multi-spectroscopic and molecular modeling techniques to study the formation mechanism of hidden zearalenone in maize | Hongxia Tan, Hongyuan Zhou, Ting Guo, Yuhao Zhang, Liang Ma | FOOD CHEMISTRY | 2021 |
| 175 | A facile aptasensor based on polydopamine nanospheres for high-sensitivity sensing of T-2 toxin | Ting Guo, Changchang Wang, Hongyuan Zhou, Yuhao Zhang, Liang Ma, Shuo Wang | Analytical Methods | 2021 |
| 176 | The improvement of gel and physicochemical properties of porcine myosin under low salt concentrations by pulsed ultrasound treatment and its mechanism | Yi Sun, Liang Ma, Yu Fu, Hongjie Dai, Yuhao Zhang | FOOD RESEARCH INTERNATIONAL | 2021 |
| 177 | Effect of microwave extraction temperature on the chemical structure and oil-water interface properties of fish skin gelatin | Xin Feng, Hongjie Dai, Liang Ma, Yu Fu, Yong Yu, Hankun Zhu, Hongxia Wang, Yi Sun, Hongxia Tan, Yuhao Zhang | Innovative Food Science & Emerging Technologies | 2021 |
| 178 | Improved solubility and interface properties of pigskin gelatin by microwave irradiation | Xin Feng, Hongjie Dai, Juncheng Zhu, Liang Ma, Yong Yu, Hankun Zhu, Hongxia Wang, Yi Sun, Hongxia Tan, Yuhao Zhang | INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES | 2021 |
| 179 | Effect and mechanism of psyllium husk (Plantago ovata) on myofibrillar protein gelation | Yang Zhou, Hongjie Dai, Liang Ma, Yong Yu, Hankun Zhu, Hongxia Wang, Yuhao Zhang | LWT-FOOD SCIENCE AND TECHNOLOGY | 2021 |
| 180 | Effect of freezing temperature on molecular structure and functional properties of gelatin extracted by microwave-freezing-thawing coupling method | Xin Feng, Hongjie Dai, Liang Ma, Yu Fu, Yong Yu, Hankun Zhu, Hongxia Wang, Yi Sun, Hongxia Tan, Yuhao Zhang | LWT-FOOD SCIENCE AND TECHNOLOGY | 2021 |
| 181 | Encapsulation of β-carotene by self-assembly of rapeseed meal-derived peptides: Factor optimization and structural characterization | Miaochuan Lan, Yu Fu, Hongjie Dai, Liang Ma, Yuhao Zhang | LWT-FOOD SCIENCE AND TECHNOLOGY | 2021 |
| 182 | Fabrication and characterization of myofibrillar microgel particles as novel Pickering stabilizers: Effect of particle size and wettability on emulsifying capacity | Yi Sun, Liang Ma, Yu Fu, Hongjie Dai, Yuhao Zhang | LWT-FOOD SCIENCE AND TECHNOLOGY | 2021 |
| 183 | Effect of drying methods on the solubility and amphiphilicity of room temperature soluble gelatin extracted by microwave-rapid freezing-thawing coupling | Xin Feng, Hongjie Dai, Liang Ma, Yu Fu, Yong Yu, Hankun Zhu, Hongxia Wang, Yi Sun, Hongxia Tan, Yuhao Zhang | FOOD CHEMISTRY | 2021 |
| 184 | Construction of dual-compartmental micro-droplet via shrimp ferritin nanocages stabilized Pickering emulsions for co-encapsulation of hydrophobic/hydrophilic bioactive compounds | Hai Chen, Hongjie Dai, Hankun Zhu, Liang Ma, Yu Fu, Xin Feng, Yi Sun, Yuhao Zhang | FOOD HYDROCOLLOIDS | 2021 |
| 185 | Preparation and characterization of gelatin films by transglutaminase cross-linking combined with ethanol precipitation or Hofmeister effect | Lin Peng, Hongxia Wang, Hongjie Dai, Yu Fu, Liang Ma, Hankun Zhu, Yong Yu, Lin Li, Qiang Wang, Yuhao Zhang | FOOD HYDROCOLLOIDS | 2021 |
| 186 | Preparation of high thermal stability gelatin emulsion and its application in 3D printing | Jie Du, Hongjie Dai, Hongxia Wang, Yong Yu, Hankun Zhu, Yu Fu, Liang Ma, Lin Peng, Lin Li, Qiang Wang, Yuhao Zhang | FOOD HYDROCOLLOIDS | 2021 |
| 187 | In vitro digestion and structural properties of rice starch modified by high methoxyl pectin and dynamic high-pressure microfluidization | Jiong Zheng, Nan Wang, Shan Huang, Jianquan Kan, Fusheng Zhang | CARBOHYDRATE POLYMERS | 2021 |
| 188 | Combination treatment of bamboo shoot dietary fiber and dynamic high-pressure microfluidization on rice starch: Influence on physicochemical, structural, and in vitro digestion properties | Nan Wang, Liangru Wu, Shan Huang, Yue Zhang, Fusheng Zhang, Jiong Zheng | FOOD CHEMISTRY | 2021 |
| 189 | Effect of four viscous soluble dietary fibers on the physicochemical, structural properties, and in vitro digestibility of rice starch: A comparison study | Jiong Zheng, Shan Huang, Ruyue Zhao, Nan Wang, Jianquan Kan, Fusheng Zhang | FOOD CHEMISTRY | 2021 |
| 190 | Effects of Salts on Structural, Physicochemical and Rheological Properties of Low-Methoxyl Pectin/Sodium Caseinate Complex | Shengyu Fan, Fang Fang, Ailing Lei, Jiong Zheng, Fusheng Zhang | Foods | 2021 |
| 191 | The Influence of Konjac Glucomannan on the Physicochemical and Rheological Properties and Microstructure of Canna Starch | Yuanqin Liu, Qiaoli Chen, Fang Fang, Jiali Liu, Zhiying Wang, Hourong Chen, Fusheng Zhang | Foods | 2021 |
| 192 | Interaction between Curcumin and β-Casein: Multi-Spectroscopic and Molecular Dynamics Simulation Methods | Ruichen Zhao, Xiaoli Qin, Jinfeng Zhong | MOLECULES | 2021 |
| 193 | Destabilisation and stabilisation of anthocyanins in purple-fleshed sweet potatoes: A review | Yongxia Huang, Siyuan Zhou, Guohua Zhao, Fayin Ye | TRENDS IN FOOD SCIENCE & TECHNOLOGY | 2021 |
| 194 | Microbial composition and correlation between microbiota and quality-related physiochemical characteristics in chongqing radish paocai | Yanli Yang, Ying Fan, Ting Li, Yang Yang, Fankun Zeng, Hongwei Wang, Huayi Suo, Jiajia Song, Yu Zhang | Food Chemistry | 2021 |
| 195 | Volatile composition analysis of tree peony (Paeonia section Moutan DC.) seed oil and the effect of oxidation during storage | Yu Zhang, Jingwen Luo, Fankun Zeng | Journal of food science | 2021 |
| 196 | Effect of cellulose nanocrystals on the formation and stability of oil-in-water emulsion formed by octenyl succinic anhydride starch | Jiaqi Li. Yifei Li, Jinfeng Zhong, Yonghua Wang, Xiong Liu, Xiaoqi Tao | LWT-Food Science and Technology | 2021 |
| 197 | Development of sodium alginate-gelatin-graphene oxide complex film for enhancing antioxidant and ultraviolet-shielding properties | Jiaqi Li, Jieyu Yang, Jinfeng Zhong, Fankun Zeng ,Liu Yang, Xiaoqi Tao | Food Packaging and Shelf Life | 2021 |
| 198 | A mutant T1 lipase homology modeling, and its molecular docking and molecular dynamics simulation with fatty acids | Xiaoli Qin, Jinfeng Zhong, Yonghua Wang | JOURNAL OF BIOTECHNOLOGY | 2021 |
| 199 | Effect of two mulberry (Morus alba L.) leaf polyphenols on improving the quality of fresh-cut cantaloupe during storage | Lin Yu, Hui Shi | FOOD CONTROL | 2021 |
| 200 | Sublethal injury and recovery of Escherichia coli O157:H7 after freezing and thawing | Ru Zhang, Linshu Lan, Hui Shi | FOOD CONTROL | 2021 |
| 201 | Recent advances in anti-adhesion mechanism of natural antimicrobial agents on fresh produce | Lin Yu, Hui Shi | Current Opinion in Food Science | 2021 |
| 202 | Growth and thermal inactivation of Listeria monocytogenes and Escherichia coli O157:H7 in four kinds of traditionally nonfermented soya bean products | Tianhui Xie, Xue Yuan, Dingyuan Wen, Hui Shi | INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY | 2021 |
| 203 | A New Colletotrichum Species Associated with Brown Blight Disease on Camellia sinensis | Yuhe Wan, Lvjia Zou, Liang Zeng, Huarong Tong, Yingjuan Chen | PLANT DISEASE | 2021 |
| 204 | Characterization of Pestalotiopsis chamaeropis causing gray blight disease on tea leaves (Camellia sinensis) in Chongqing, China | Yingjian Chen, Yuhe Wan, Liang Zeng, Qing Meng, Lianyu Yuan, Huarong Tong | CANADIAN JOURNAL OF PLANT PATHOLOGY | 2021 |
| 205 | A tandem activation of NLRP3 inflammasome induced by copper oxide nanoparticles and dissolved copper ion in J774A.1 macrophage | Xiaoqi Tao, Xulin Wan, Di Wu, Erqun Song, Yang Song | JOURNAL OF HAZARDOUS MATERIALS | 2021 |
| 206 | Aptamer-quantum dots and teicoplanin-gold nanoparticles constructed FRET sensor for sensitive detection of Staphylococcus aureus | Xiaoqi Tao, Ziyi Liao, Yaqing Zhang, Fei Fu, Mengqi Hao, Yang Song, Erqun Song | CHINESE CHEMICAL LETTERS | 2021 |
| 207 | Mechanisms of change in gel water-holding capacity of myofibrillar proteins affected by lipid oxidation: The role of protein unfolding and cross-linking | Yi Jiang, Dahu Li, Juncai Tu, Yujie Zhong, Dong Zhang, Zhaoming Wang, Xiaoqi Tao | FOOD CHEMISTRY | 2021 |
| 208 | Food Chemistry of Selenium and Controversial Roles of Selenium in Affecting Blood Cholesterol Concentrations | Meng Zhao, Ting Luo, Zixuan Zhao, Han Rong, Guohua Zhao, Lin Lei | JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 2021 |
| 209 | Polyphenol extract and essential oil of Amomum tsao-ko equally alleviate hypercholesterolemia and modulate gut microbiot | Lijun Liu, Yimin Zhao, Jian Ming, Jia Chen, Guohua Zhao, Zhen-Yu Chen, Yujie Wang, Lin Lei | Food & Function | 2021 |
| 210 | Changes in the Microbial Communities of Tiger Frog (Rana tigrina) Meat during Refrigerated Storage | Dong Chen, Mingxin Ci, Runqiao Dai, Ronghui Chen, Tianping Li | JOURNAL OF FOOD PROTECTION | 2021 |
| 211 | Evaluation and selection of suitable qRT-PCR reference genes for light responses in tea plant (Camellia sinensis) | Jiaxin Wang, Linlin Liu, Qianhui Tang, Kang Sun, Liang Zeng, Zhijun Wu | SCIENTIA HORTICULTURAE | 2021 |
| 212 | Gelation mechanism of alkali induced heat-set konjac glucomannan gel | Zhenjun Liu, Xu Ren, Yongqiang Cheng, Guohua Zhao, Yun Zhou | TRENDS IN FOOD SCIENCE & TECHNOLOGY | 2021 |
| 213 | Dietary fiber-gluten protein interaction in wheat flour dough: Analysis, consequences and proposed mechanisms | Yun Zhou, Sushil Dhital, Chenyang Zhao, Fayin Ye, Jia Chen, Guohua Zhao | FOOD HYDROCOLLOIDS | 2021 |
| 214 | Theaflavin alleviates oxidative injury and atherosclerosis progress via activating microRNA-24-mediated Nrf2/HO-1 signal | Jie Zeng, Zhihui Deng, Yixin Zou, Chang Liu, Hongjuan Fu, Yi Gu, Hui Chang | PHYTOTHERAPY RESEARCH | 2021 |
| 215 | Folate Intake and Risk of Pancreatic Cancer: A Systematic Review and Updated Meta-Analysis of Epidemiological Studies | Hongjuan Fu, Jie Zeng, Chang Liu, Yi Gu, Yixin Zou, Hui Chang | Digestive Diseases and Sciences | 2021 |
| 216 | Controlling Listeria monocytogenes in ready-to-eat leafy greens by amphipathic alpha-helix peptide zp80 and its antimicrobial mechanisms | Lanhua Yi, Ping Zeng, Kwokyin Wong, Kinfai Chan, Sheng Chen | LWT-FOOD SCIENCE AND TECHNOLOGY | 2021 |
| 217 | A new way to reduce postharvest loss of vegetables: Antibacterial products of vegetable fermentation and its controlling soft rot caused by Pectobacterium carotovorum | Lanhua Yi, Xiaoqing Liu, Teng Qi, Lili Deng, Kaifang Zeng | BIOLOGICAL CONTROL | 2021 |
| 218 | Transformation of Inferior Tomato into Preservative: Fermentation by Multi-Bacteriocin Producing Lactobacillus paracasei WX322 | Rong Zhu, Xiaoqing Liu, Xiaofen Li, Kaifang Zeng, Lanhua Yi | Foods | 2021 |
| 219 | Lignocellulose nanocrystals from pineapple peel: Preparation, characterization and application as efficient Pickering emulsion stabilizers | Yuan Chen, Huan Zhang, Xin Feng, Liang Ma, Yuhao Zhang, Hongjie Dai | FOOD RESEARCH INTERNATIONAL | 2021 |
| 220 | Enhanced Interface Properties and Stability of Lignocellulose Nanocrystals Stabilized Pickering Emulsions: The Leading Role of Tannic Acid | Hongjie Dai, Yuan Chen, Shumin Zhang, Xin Feng, Bo Cui, Liang Ma, Yuhao Zhang | Journal of Agricultural and Food Chemistry | 2021 |
| 221 | Effect of phospholipids on the physicochemical properties of myofibrillar proteins solution mediated by NaCl concentration | Hongjie Dai, Yi Sun, Wenyin Xia, Liang Ma, Lin Li, Qiang Wang, Yuhao Zhang | LWT-FOOD SCIENCE AND TECHNOLOGY | 2021 |
| 222 | Co-stabilization and properties regulation of Pickering emulsions by cellulose nanocrystals and nanofibrils from lemon seeds | Hongjie Dai, Huan Zhang, YuAN Chen, Liang Ma, Jihong Wu, Yuhao Zhang | FOOD HYDROCOLLOIDS | 2021 |
| 223 | Towards innovative food processing of flavonoid compounds: Insights into stability and bioactivity | Yu Fu, Wanning Liu, Olugbenga P. Soladoye | LWT-FOOD SCIENCE AND TECHNOLOGY | 2021 |
| 224 | Insights into formation, detection and removal of the beany flavor in soybean protein | Bei Wang, Qiang Zhang, Na Zhang, Kathrine H. Bak, Olugbenga P. Soladoye, Rotimi E. Aluko, Yuhao Zhang | TRENDS IN FOOD SCIENCE & TECHNOLOGY | 2021 |
| 225 | Preparation, receptors, bioactivity and bioavailability of γ-glutamyl peptides: A comprehensive review | Yujia Lu, Jing Wang, Olugbenga P. Soladoye, Rotimi E. Aliko, Yu Fu, Yuhao Zhang | TRENDS IN FOOD SCIENCE & TECHNOLOGY | 2021 |
| 226 | Application of biopreservatives in meat preservation: a review | Baojing Ren, Wei Wu, Olugbenga P. Soladoye， Kathrine H. Bak, Yu Fu, Yuhao Zhang | INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY | 2021 |
| 227 | An innovative structured fruit (SF) product made from litchi juice, king oyster mushroom (Pleurotus eryngii) and gellan gum: Nutritional, textural, sensorial properties | Xinyue Chang, Ao Yang, Xin Bao, Ze He, Kai Zhou, Quan Dong, Wei Luo | LWT-FOOD SCIENCE AND TECHNOLOGY | 2021 |
| 228 | Isolation and identification of novel antibacterial peptides produced by Lactobacillus fermentum SHY10 in Chinese pickles | Jiajia Song, Shudong Peng, Jing Yang, Fang Zhou, Huayi Suo | FOOD CHEMISTRY | 2021 |
| 229 | Edible films from chitosan-gelatin: physical properties and food packaging application | Hongxia Wang, Fuyuan Ding, Liang Ma, Yuhao Zhang | Food Bioscience | 2021 |
| 230 | Recent advances in gelatin and chitosan complex material for practical food preservation application | Hongxia Wang, Fuyuan Ding, Liang Ma, Yuhao Zhang | International Journal of Food Science and technology | 2021 |
| 231 | Development of rheologically stable high internal phase emulsions by gelatin/chitooligosaccharide mixtures and food application | Hongxia Wang, Ludan Hu, Jie Du, Lin Peng, Liang Ma, Yuhao Zhang | FOOD HYDROCOLLOIDS | 2021 |
| 232 | Brown algae carbohydrates: Structures, pharmaceutical properties, and research challenges | Yanping Li, Yuting Zheng, Ye Zhang, Yuanyuan Yang, Peiyao Wang, Balázs Imre, Ann C Y Wong, Yves S Y Hsieh, Damao Wang | Marine Drugs | 2021 |
| 233 | Recent Advances in Screening Methods for the Functional Investigation of Lytic Polysaccharide Monooxygenases | Damao Wang, Yanping Li, Yuting Zheng, Yves S Y Hsieh | Frontiers in Chemistry | 2021 |
| 234 | The development of natural and designed protein nanocages for encapsulation and delivery of active compounds | Hai Chen, Xiaoyi Tan, Yu Fu, Hongjie Dai, Hongxia Wang, Guanghua Zhao, Yuhao Zhang | FOOD HYDROCOLLOIDS | 2021 |
| 235 | Ferritin-catalyzed synthesis of ferrihydrite nanoparticles with high mimetic peroxidase activity for biomolecule detection | Hai Chen, Liang Ma, Yuhao Zhang | RSC Advances | 2021 |
| 236 | Isolation and Characterization of Shiga Toxin–Producing Escherichia coli from Retail Beef Samplesfrom Eight Provinces in China | Ying Hu, Guangqing Cui, Yiling Fan, Yan Liu, Wei Zhou, Shengnan Huo, Xin Wu, Sheng Song, Xuewen Cui, Linna Zhao, Li Bai, Shenghui Cui, Zhifei He | Foodborne Pathog Dis | 2021 |
| 237 | A simple mesoporous silica nanoparticle-based fluorescence aptasensor for the detection of zearalenone in grain and cereal products. | 谭红霞*,郭婷,周鸿媛,戴宏杰,余永,朱瀚昆,王洪霞,付余,张宇昊,马良 | Analytical and Bioanalytical Chemistry | 2020 |
| 238 | A quadruple-label time-resolved fluorescence immunochromatographic assay for simultaneous quantitative determination of three mycotoxins in grains | 常晓曦*,张亚青*,刘河冰#,陶晓奇 | Analytical Methods | 2020 |
| 239 | Comparative study of time-resolved fluorescent nanobeads, quantum dot nanobeads and quantum dots as labels in fluorescence immunochromatography for detection of aflatoxin b1 in grains | 王鑫*,武煊#,鲁志松,陶晓奇 | Biomolecules | 2020 |
| 240 | Direct fabrication of hierarchically processed pineapple peel hydrogels for efficient Congo red adsorption | 戴宏杰,黄越#,张欢*,马良,黄惠华#,吴继红#,张宇昊 | Carbohydrate Polymers | 2020 |
| 241 | Extraction and comparison of cellulose nanocrystals from lemon (Citrus limon) seeds using sulfuric acid hydrolysis and oxidation methods | 张欢*,陈媛*,王姗姗*,马良,余永,戴宏杰,张宇昊 | Carbohydrate Polymers | 2020 |
| 242 | Synthesis and characterization of citric acid esterified canna starch (RS4) by semi-dry method using vacuum-microwave-infrared assistance | 吴春美*,孙瑞*,张琪*,钟耕 | Carbohydrate Polymers | 2020 |
| 243 | Association between one-carbon metabolism-related vitamins and risk of breast cancer: a systematic review and meta-analysis of prospective studies | 曾洁*,古仪*,付红娟*,刘畅*,邹奕昕*,常徽 | Clinical breast cancer | 2020 |
| 244 | Preparation of coated corrugated box for controlled-release of chlorine dioxide and its application in strawberry preservation | 李湲湲*,任丹,徐丹 | Coatings | 2020 |
| 245 | Effect of in vitro oxidation on the water retention mechanism of myofibrillar proteins gel from pork muscles | 张东*,李洪军,A.M. Emara#,胡颖*,王泽富*,王梦琦*,贺稚非 | Food Chemistry | 2020 |
| 246 | Effects of in vitro oxidation on myofibrillar protein charge, aggregation, and structural characteristics | 张东*,李洪军,王泽富*,Emara A.M#,胡颖*,贺稚非 | Food Chemistry | 2020 |
| 247 | Exopeptidase treatment combined with Maillard reaction modification of protein hydrolysates derived from porcine muscle and plasma: Structure–taste relationship | 付余,Jing Liu#,Wei Zhang#,Sandra S. Wæhrens#,Marie Tøstesen#,Erik T. Hansen#,Wender L.P. Bredie#,René Lametsch# | Food Chemistry | 2020 |
| 248 | Study on the mechanism of KCl replacement of NaCl on the water retention of salted pork | 张东*,李洪军,Emara A.M#,王泽富*,陈晓思*,贺稚非 | Food Chemistry | 2020 |
| 249 | A novel low-alkali konjac gel induced by ethanol to modulate sodium release | 周韵,武靓靓#,田缘*,李睿#,朱崇阳#,赵国华,程永强# | Food Hydrocolloids | 2020 |
| 250 | Dietary fiber-gluten protein interaction in wheat flour dough: Analysis, consequences and proposed mechanisms | 周韵,Sushil Dhital#,赵晨阳*,叶发银,陈嘉,赵国华 | Food hydrocolloids | 2020 |
| 251 | Effect of interaction between sorbitol and gelatin on gelatin properties and its mechanism under different citric acid concentrations | 戴宏杰,李晓艺*,杜杰*,马良,余永,周鸿媛,郭婷,张宇昊 | Food Hydrocolloids | 2020 |
| 252 | Silkworm pupa oil attenuates acetaminophen‐induced acute liver injury by inhibiting oxidative stress‐mediated NF‐κB signaling | 龙兴瑶*,宋佳佳,赵欣#,张玉*,王洪伟,liuxinqi#,索化夷 | food science & nutrition | 2020 |
| 253 | Utilizing Potassium Chloride and Calcium Ascorbate to Reducing Chinese Bacon Sodium Content | 张东*,李洪军,贺稚非 | International Journal of Food Engineering | 2020 |
| 254 | Degradation of structural proteins and their relationship with the quality of Mandarin fish (Siniperca chuatsi) during post-mortem storage and cooking | 唐密*,戴宏杰,马良,余永,刘廷薇*,冯鑫*,胡维杰*,李媛*,张宇昊 | International Journal of Food Science and Technology | 2020 |
| 255 | Microbial Quality of Ready-to-Eat Foods Sold in School Cafeterias in Chongqing, China | 谢宝悦*,李姝颖*,陈鸣帆*,王菲儿*,陈栋 | Journal of Food Protection | 2020 |
| 256 | Effect of chlorine dioxide and phosphates on the quality of tiger frog (Rana tigrina) meat during 4C storage | 陈薛颖*,胡琳燕*,陈荣辉#,陈栋 | Journal of Food Science | 2020 |
| 257 | Lactobacillus rhamnosus 2016SWU.05.0601 regulates immune balance in ovalbumin-sensitized mice by modulating the immune-related transcription factors expression and gut microbiota | 宋佳佳,李洋*,李键#,王洪伟,张玉,索化夷 | Journal of the science of food and agriculture | 2020 |
| 258 | Folate Intake and Risk of Pancreatic Cancer: A Systematic Review and Updated Meta-Analysis of Epidemiological Studies | Hongjuan Fu*, Jie Zeng*, Chang Liu*, Yi Gu*, Yixin Zou & Hui Chang | Digestive Diseases and Sciences | 2020 |
| 259 | Effect of chlorine dioxide and phosphates on the quality of tiger frog (Rana tigrina) meat during 4C storage | Xueying Chen Linyan Hu Ronghui Chen Dong Chen | Integrated Food Science | 2020 |
| 260 | Microbial Quality of Ready-to-Eat Foods Sold in School Cafeterias in Chongqing, China | Baoyue Xie，Shuying Li，Mingfan Chen，Dong Chen | Journal of Food Protection | 2020 |
| 261 | Effect of supplementation by bamboo shoot insoluble dietary fiber on physicochemical and structural properties of rice starch；LWT-Food Science and Technology | 汪楠*,黄山*,张甫生,郑炯 | Food Science and Technology | 2020 |
| 262 | Physical, thermal and structural properties of rice starch as affected by the addition of bamboo shoot shell fibres | 黄山*,汪楠*,张月*张甫生,郑炯 | International Journal of Food Science and Technology | 2020 |
| 263 | Ternary composite films with simultaneously enhanced strength and ductility: effects of sodium alginate-gelatin weight ratio and graphene oxide content | 杨柳*, 钟金峰 | International Journal of Biological Macromolecules | 2020 |
| 264 | Covalent interactions between rabbit myofibrillar proteins and quercetin: A promising approach to enhance protein antioxidant capacity and thermal stability | 苏畅（学）,贺稚非,李洪军 | LWT-FOOD SCIENCE AND TECHNOLOGY | 2020 |
| 265 | Importance of the Nucleophilic Property of Tea Polyphenols | 孟庆,李世明(外),黄俊卿(外),魏嘉徵(外),宛晓春(外),何琪傥(外) | Journal of Agricultural and Food Chemistry | 2019 |
| 266 | Combined effect of carboxymethylcellulose and salt on structural properties of wheat gluten proteins | 唐宇(学)，杨雅轩(学)，王启明(学)，唐瑜婉(学)，李富华，赵吉春，张宇昊，明建 | Food Hydrocolloids | 2019 |
| 267 | Evaluation of nutritional and other functional qualities as well as dietary safety of pumpkin leaves | 曾光璞(学),吴文标 | Journal of Food Safety and Food Quality | 2019 |
| 268 | Physicochemical and rheological characterization of pectin-rich fraction from blueberry (Vaccinium ashei) wine pomace | 冯李院(学),周韵,Tolulope Joshua Ashaolu(外),叶发银,赵国华 | international journal of biological macromolecules | 2019 |
| 269 | A Multiplex Immunochromatographic Assay Employing Colored Latex Beads for Simultaneously Quantitative Detection | 王佳(学),常晓曦,左晓维(学),刘河冰(外),马立才(外),李洪军,陶晓奇 | Food Analytical Methods | 2019 |
| 270 | Protective effect of silkworm pupa oil on hydrochloric acid/ethanol‐induced gastric ulcers | 龙兴瑶,赵欣(外),王伟(外),张玉(学),王洪伟,刘新旗(外),索化夷 | journal of the science of food and agriculture | 2019 |
| 271 | Does protein oxidation affect proteolysis in low sodium Chinese bacon processing? | 甘潇(学),李洪军,王兆明(学),A.M. Emara(外),张东(学),贺稚非 | Meat Science | 2019 |
| 272 | Effect of soybean soluble polysaccharide on the pasting, gels, and rheological properties of kudzu and lotus starches | 刘丹(学),李智,范子玮(学),张迅(学),钟耕 | Food hydrocolloids | 2019 |
| 273 | Graphene oxide/polyoctahedral silsesquioxane/chitosan composite films | 谢东梅(学),刘琴(学),徐丹,任丹,吴习宇 | Journal of applied polymer science | 2019 |
| 274 | Valorisation of protein hydrolysates from animal by‐products: a review | 付余 | International Journal of Food Science and Technology | 2019 |
| 275 | Establishment of an aqueous method of extracting soy oils assisted by adding free oil. | 涂俊才(学),吴文标 | Grasas y Aceites (International Journal of Fats and Oils) | 2019 |
| 276 | Regulation of quality and biogenic amine production during sufu fermentation by pure Mucor strains | 杨兵(学), 谭悦(学), 阚建全 | LWT-FOOD SCIENCE AND TECHNOLOGY | 2019 |
| 277 | Optimization of conditions for producing high‐quality oil and de‐oiled meal from almond seeds by water | 付舒婷(外),吴文标 | Journal of Food Processing and Preservation | 2019 |
| 278 | Exploration of collagen recovered from animal by-products as a precursor of bioactive peptides: Successes and challenges | 付余,Margrethe Therkildsen(外),Rotimi E Aluko(外),René Lametsch(外) | Critical Reviews in Food Science and Nutrition | 2019 |
| 279 | Protein hydrolysates of porcine hemoglobin and blood: Peptide characteristics in relation to taste attributes and formation of volatile compounds | 付余,Kathrine H. Bak(外),Jing Liu(外),Cristian De Gobba(外),Marie Tøstesen(外),Erik T. Hansen(外),Mikael A. Petersen(外) | Food Research International | 2019 |
| 280 | Development of a new aqueous procedure for efficiently extracting high quality Camellia oleifera oil | 吕苗(学),吴文标 | Industrial Crops and Products | 2019 |
| 281 | Structural analysis and biological activity of cell wall polysaccharides extracted from Panax ginseng marc | Li Jing(外),王大毛,Xiaohui Xing(外),Ting-Jen Rachel Cheng(外),Pi-Hui Liang(外) | international journal of biological macromolecules | 2019 |
| 282 | A quadruple-labeling luminescence strategy for multiplexed immunoassay of 51 drugs in milk | 张亚青(学),常晓曦(学),王鑫(学),陶晓奇 | Analytical Methods | 2019 |
| 283 | Cooking effects on bioaccessibility of chlorophyll pigments of the main edible seaweeds | 陈科伟,María Roca(外) | Food Chemistry | 2019 |
| 284 | Exopeptidase treatment combined with Maillard reaction modification of protein hydrolysates | 付余 | Food Chemistry | 2019 |
| 285 | Angiotensin-converting enzyme inhibiting ability of ethanol extract, steviol glycoside and protein hydrolysate from stevia leaves | 王丽敏(学),吴文标 | Food & Function | 2019 |
| 286 | A fluorescent assay for patulin based on the use of magnetized graphene oxide and DNase I-assisted target recycling amplification. | 马良,郭婷,潘姝历(学),张宇昊 | MICROCHIMICA ACTA | 2018 |
| 287 | A novel gaseous chlorine dioxide generating method utilizing carbon dioxide and moisture respired from tomato for Salmonella inactivation | 周思远,Changying Hu(外),赵国华,LinShu Liu(外) | FOOD CONTROL | 2018 |
| 288 | Alteration of sugar and organic acid metabolism in postharvest granulation of Ponkan fruit revealed by transcriptome profiling | 姚世响,曹琦(学),谢姣(学),邓丽莉,曾凯芳 | POSTHARVEST BIOL TEC | 2018 |
| 289 | Bacterial diversity and community structure in Chongqing radish paocai brines revealed using PacBio SMRT sequencing technology | 杨吉霞,曹佳璐(外),徐海燕(外),侯强川(外),余中节(外),张和平(外),孙志宏(外) | J SCI FOOD AGR | 2018 |
| 290 | Cooking effects on chlorophyll profile of the main edible seaweeds | 陈科伟,María Roca(外) | Food Chemistry | 2018 |
| 291 | Dietary wheat bran oil is equally as effective as rice bran oil in reducing plasma cholesterol | 雷琳,陈竞男(外),刘雨薇(外),王丽君(外),赵国华,陈振宇(外) | Journal of Agricultural and Food Chemistry | 2018 |
| 292 | Different Light Qualities Modify Morphology and Expression of CsLHY in In Vitro Plantlets of Camillia sinensis | 魏旭 | INT J AGRIC BIOL | 2018 |
| 293 | Dynamic changes in amino acids, catechins, caffeine and gallic acid in green tea during withering | 叶玉龙(学),闫敬娜(学),崔继来(学),毛世红(学),李美凤(学),童华荣 | Journal of Food Composition and Analysis | 2018 |
| 294 | Effect of nano-scaled rabbit bone powder on | 李少博(学),贺稚非,李洪军 | Journal of the Science of Food and Agriculture | 2018 |
| 295 | Effect of Vacuum Treatment on the Characteristics of Oxidized Starches Prepared Using a Green Method | 张庆(学),张帅(学),邓利玲(学),吴春美(学),钟耕 | STARCH-STARKE | 2018 |
| 296 | Hypocholesterolemic Effects of Capsaicinoids and Lactobacillus plantarum Swun5815 Combined by Inhibiting Cholesterol Synthesis and IncreasingBile Acid and Sterols Excretion on Ovariectomized | 任婷(外),游玉明(学),罗元丽(外),王远微(学),刘雄 | journal of food science | 2018 |
| 297 | Hypoglycaemic effect of capsaicinoids via elevation of insulin level and inhibition of glucose absorption in streptozotocin-induced diabetic rats | 张世奇(学),游玉明(学),刘嘉(学),覃小丽,刘雄 | journal of functional food | 2018 |
| 298 | Identification of key aromatic compounds in Congou black tea by partial east-square regression with variable importance of projection scores and GM-MS/GC-O | 毛世红(学),陆昌琪(学),李美凤(学),叶玉龙(学),魏旭,童华荣 | Journal of the Science of Food and Agriculture | 2018 |
| 299 | Improving the stability of phosphatidylcholine-enhanced nanoemulsions using octenyl succinic anhydride-modified starch | 钟金锋,王强(外),覃小丽 | International journal of biological macromolecules | 2018 |
| 300 | In situ enzymatic synthesis and purification of theaflavin-3,3`-digallate monomer and incorporation into nanoliposome | 丁阳平,liqang zou(外),陆昌琪(学),童华荣,陈柄灿(外) | international journal of food science and technology | 2018 |
| 301 | Interrelationship among ferrous myoglobin, lipid and protein oxidations in | 王兆明(学),贺稚非,甘潇(学),李洪军 | Meat Science | 2018 |
| 302 | Juice volatile composition differences between Valencia orange and its mutant Rohde Red Valencia are associated with carotenoid profile differences | 魏旭 | FOOD CHEM | 2018 |
| 303 | Konjac glucomannan improves hyperuricemia through regulating xanthine oxidase, adenosine deaminase and urate transporters in rats | 张媛(学),邓利玲(学),吴春美(学),郑连姬(学),钟耕 | Journal of functional foods | 2018 |
| 304 | Measurement of moisture transformation and distribution in Tricholoma matsutake by low field nuclear magnetic resonance during the hot-air drying process | 石芳(学),李瑶(学),王丽颖(学),杨雅轩(学),卢可可(学),吴素蕊(外),明建 | Journal of Food Processing and Preservation | 2018 |
| 305 | Morphology evolution and gelation mechanism of alkali induced konjac glucomannan hydrogel | 周韵,江润生(外),Wade S Perkins(外),程永强(外) | Food Chemistry | 2018 |
| 306 | Novel generation systems of gaseous chlorine dioxide for Salmonella inactivation on fresh tomato | 周思远,Changying Hu(外),赵国华,Tony Jin(外) | FOOD CONTROL | 2018 |
| 307 | Occurrence of Pestalotiopsis lushanensis Causing Grey Blight Disease on Camellia sinensis in China | 陈应娟,曾亮,孟庆,童华荣 | PLANT DISEASE | 2018 |
| 308 | Peptidomics of potato protein hydrolysates: implications of post-translational modifications in food peptide structure and behavior | 姚世响 | Royal Society Open Science | 2018 |
| 309 | Phylogenetic and morphological characteristics of Alternaria alternate causing leaf spot disease on Camellia sinensis in China. | 陈应娟,孟庆,曾亮,童华荣 | Australasian plant pathology | 2018 |
| 310 | Polyphenols extracted from Coreopsis tinctoria buds exhibited a protective effect against acute liver damage | 郅琦(学),李谣(学),李富华,田勇(学),李福香(学),唐宇(学),明建 | Journal of Functional Foods | 2018 |
| 311 | Polysaccharides obtained from bamboo shoots (Chimonobambusa quadrangularis) processing by-products: New insight into ethanol precipitation and characterization | 张甫生,冉春霞(学),郑炯,丁涌波(学),陈光静(学) | INT J BIOL MACROMOL | 2018 |
| 312 | Positive enhancement of Lactobacillus fermentum HY01 on intestinal movements of mice having constipation | 陈孝勇(学),宋佳乐(外),huqiang(外),王洪伟,zhaoxin(外),索化夷 | J KOREAN SOC APPL BI | 2018 |
| 313 | Preparation of konjac glucomannan-casein blending gels optimized by response surface methodology and assessment of the effects of high-pressure processing on their gel properties and structure | 张甫生,樊巧(学),李红云,陈厚荣,郑炯 | J Sci Food Agric | 2018 |
| 314 | Prolonged preservation of tangerine fruits using chitosan/montmorillonite composite coating | 徐丹,秦海容(学),任丹 | POSTHARVEST BIOL TEC | 2018 |
| 315 | Protective effects of Coreopsis tinctoria flowers phenolic extract against D-galactosamine /lipopolysaccharide -induced acute liver injury by up-regulation of Nrf2, PPARα, and PPARγ. | 田勇(学),李谣(学),李富华,郅琦(学),李福香(学),唐宇(学),杨雅轩(学),尹然(外),明建 | Food and Chemical Toxicology | 2018 |
| 316 | Rabbit meat production and processing in China | 李少博(学), Weicai Zeng(外),贺稚非,孙群(外),李洪军 | Meat Science | 2018 |
| 317 | Rapid Estimation of Cr3+ in Water by Chlorophosphonazo I Colour Reaction Spectrophotometery | 张欢欢(学),吴文标 | Analytical Sciences | 2018 |
| 318 | Resistant starch produces antidiabetic effects by enhancing glucose metabolism and ameliorating pancreatic dysfunction in type 2 rats | 孙辉(学),马小涵(学),张世奇(学),赵丹(学),刘雄 | international journal of biological macromolecules | 2018 |
| 319 | Structure and rheological characterization of konjac glucomannan octenyl succinate (KGOS) | 钟耕,孟凡冰(外),李成云(外),刘达玉(外),郭小强(外) | Food Hydrocolloids | 2018 |
| 320 | The application of ultrasound and microwave to increase oil extraction from Moringa oleifera seeds | 钟金锋,王永华(外),杨溶(学),刘雄,杨青青,覃小丽 | Industrial crops and products | 2018 |
| 321 | The Effects of Lipid Oxidation Product Acrolein on the Structure and Gel | 王兆明(学),贺稚非,甘潇(学),李洪军 | Food Biophysics | 2018 |
| 322 | Ultrasound-assisted preparation of a human milk fat analog emulsion Understanding factors affecting formation and stability | 覃小丽,杨溶(学),钟金锋,刘雄,kinyoro Ibrahim Shabani(外) | journal of food engineering | 2018 |
