代表性学术论文(30篇)

序号

论文名称

作者

(位次)

发表刊物名称

收录

类型

影响因子

(大类分区)

1

Influence of acetylated potato starch on the properties of dumpling wrapper

崔波

5/5 T

Industrial Crops and Products

SCI

3.208

(一区)

2

Interaction of starch and casein

崔波

5/5 T

Food Hydrocolloids

SCI

4.747

(二区)

3

The interaction between casein and  hydroxypropyl  distarch phosphate (HPDSP) in yoghurt system

崔波(1/5

Food Hydrocolloids

SCI

4.747

(二区)

4

Effect of cross-linked acetylated starch content on the structure and stability of set yoghurt

崔波(1/5

Food Hydrocolloids

SCI

4.747

(二区)

5

Developmental toxicity induced by PM2.5 through endoplasmic reticulum stress and autophagy pathway in zebrafish embryos

刘可春

8/8 T

Chemosphere

SCI

4.208

(二区)

6

Berberine protects against 6-OHDA-induced neurotoxicity in PC12 cells and zebrafish through hormetic mechanisms involving PI3K/AKT/Bcl-2 and Nrf2/HO-1 pathways

刘可春

15/16 T

Redox Biology

SCI

6.337

(二区)

7

In vitro amylase hydrolysis of amylopectins from cereal starches based on molecular sturcture of amylopectins

郭丽(1/1

Food Hydrocolloids

SCI

4.747

(二区)

8

Susceptibility of glutinous rice starch to digestive enzymes

郭丽(1/5

Carbohydrate Polymers

SCI

4.811

(二区)

9

Compatibility studies on tea polysaccharide/amylose/water and tea polysaccharide/amylopectin/water

郭丽(1/3

Carbohydrate Polymers

SCI

4.811

(二区)

10

The role of entanglement concentration on the hydrodynamic properties of potato and sweet potato starches

郭丽(1/4

International Journal of Biological Macromolecules

SCI

3.671

区)

11

Role of entanglement concentration in dynamic viscoelasticity and film-forming property of cereal starches

郭丽(1/1

International Journal of Biological Macromolecules

SCI

3.671

(三区)

12

In vitro enzymatic hydrolysis of amylopectins from rice starches

郭丽(1/6

International Journal of Biological Macromolecules

SCI

3.671

(三区)

13

Preparation and Application of a Molecular Imprinting Matrix Solid Phase Dispersion Extraction for the Determination of Olaquindox in Chicken by High Performance Liquid Chromatography

何金兴7/7 T

Food Analytical Methods

SCI

2.038

(二区)

14

Differential Gene Expression of Aldolase C and Hypoxic Adaptation in the Chicken. Animal genetics

王存芳(1/8

Animal Genetics

SCI

3.108

(一区)

15

The importance of ultrahigh pressure processing over the quality of the extracted oil from peony seeds

王成忠(1/6

Industrial Crops and Products

SCI

2.87

(一区)

16

Physicochemical characteristics

and functionality of tree peony (Paeonia suffruticosa Andr.) seed protein

李迎秋(2/5 T

Food Chemistry

SCI

4.529

(二区)

17

Antibacterial actions of glycinin basic peptide against Escherichia coli

李迎秋(2/4 T

Journal of Agricultural and Food Chemistry

SCI

3.154

(一区)

18

Effects of glycinin basic peptide on physicochemical characteristics and microbial inactivation of pasteurized milk

李迎秋(2/4 T

Journal of Dairy Science

SCI

2.408

(二区)

19

Effects of ε-Polylysine on Physicochemical Characteristics of Chilled Pork

李迎秋(1/6 T

Food and Bioprocess Technology

SCI

2.576

(二区)

20

Developmental toxicity and cardiac effects of butyl benzyl phthalate in zebrafish embryos

孙桂金(1/2

Aquatic Toxicology

SCI

4.129

(二区)

21

Rational selection and engineering of exogenous principal sigma factor (σHrdB) to increase teicoplanin production in an industrial strain of Actinoplanes teichomyceticus

杨柳

2/4 T

Microbial Cell Factories

SCI

3.681

(二区)

22

Partial Least Squares Analysis of the Relationship Between Chemical Composition and Phenolic Compounds in Blueberry Cultivars

孙锐1/3

Food Analytical Methods

SCI

2.038

(二区)

23

Effects of fatty acids with different degree of unsaturation on properties of sweet potato starch-based films

刘鹏飞1/4

Food Hydrocolloids

SCI

4.747

(二区)

24

Effects of ultrasonic treatment on amylose-lipid complex formation and properties of sweet potato starch-based films

刘鹏飞1/5

Ultrasonics Sonochemistry

SCI

4.218

(二区)

25

Effects of low polyhydroxyalkanoate content on the properties of films based on modified starch acquired by extrusion blowing

刘鹏飞1/5

Food Hydrocolloids

SCI

4.747

(二区)

26

Emulsifying behaviors and interfacial properties of different protein/gum arabic complexes: Effect of pH

董蝶(1/2

Food Hydrocolloids

SCI

4.747

(二区)

27

Glycinin-gum arabic complex formation: Turbidity measurement and charge neutralization analysis

董蝶(1/2

Food Research International

SCI

3.086

(二区)

28

Inhibiting effects of epsilon-poly-lysine (e-PL) on Pencillium digitatum and its involved mechanism

傅茂润(3/3 T

Postharvest Biology and Technology

SCI

3.248

(二区)

29

Effect of intermittent oven drying on lipid oxidation, fatty acids composition and antioxidant activities of walnut

傅茂润(1/4

LWT-Food Science and Technology

SCI

2.329

(二区)

30

Ultrasensitive electrochemical immunosensor for procalcitonin with signal enhancement based on zinc nanoparticles functionalized ordered mesoporous carbon-silica nanocomposites

方弈珊(1/4

Sensors and Actuators B: Chemical

SCI

5.401

(一区)






版权所有:齐鲁工业大学 山东省济南市长清区大学路3501号 邮编250353 鲁ICP备05046217号