贾才华

2026

油菜薹微波真空干燥过程中的水分迁移动力学

《中国食品学报》

DOI

2026

萌发协同微波诱导菜籽多酚形成种间差异及油相迁移特性研究

《中国食品学报》

2026

Stability of oil bodies under pulsed electric field exposure to rapeseed: New insights into improving oil extraction capacity

Food Chemistry

DOI

2026

Fatty acid distribution in human milk triacylglycerols regulates lipid absorption through calcium-mediated mucus phase transition

Food Chemistry

DOI

2026

Amelioration on the glycolipid metabolism by short-chain inulin-fortified rice flour is mediated via gut microbiota remodeling with enhanced colonic fermentation and SCFA production

International Journal of Biological Macromolecules

DOI

2025

Study on the formation and molecular structure of amylose-γ-oryzanol

LWT

DOI

2025

Mechanical Analysis of Twin‐Screw Extrusion of Grain Gel

Journal of Food Science

DOI

2025

pH-regulated mechanisms underlying the digestibility of rice starch-soy β-conglycinin complexes

International Journal of Biological Macromolecules

DOI

2025

Improvement of rapeseed oil body stability with a new strategy employing planting density

Journal of Agriculture and Food Research

DOI

2025

Optimizing harvest timing in rapeseed (Brassica napus L.): Balancing oil yield, metabolic quality, and field efficiency

Industrial Crops and Products

DOI

2025

Acrylamide and Advanced Glycation End Products in Frying Food: Formation, Effects, and Harmfulness

Foods

DOI

2025

Secoisolariciresinol Diglucoside with Antioxidant Capacity from Flaxseed: A Study on Microwave-Assisted Germination Optimization

Foods

DOI

2025

Revealing the indigestion mechanism of starch-γ-oryzanol complex to starch digestive enzymes: Insights from structural properties, molecular dynamics simulation and molecular docking

International Journal of Biological Macromolecules

DOI

2025

Transgene-free gene editing of BnaCCD4 homologs significantly improves the carotenoid level of seeds in Brassica napus

Scientia Horticulturae

DOI

2025

Enhancement on the solubility of polyploid and diploid rice proteins by enzymatic hydrolysis: From structural and functional characteristics of rice protein hydrolysates

International Journal of Biological Macromolecules

DOI

2024

电磁感应加热烹制猪蹄汤工艺优化及品质变化研究

《食品工业》

2024

前处理方式对空气炸制鱼饼中AGEs生成的影响

《中国食品学报》

2024

炸制过程中棕榈油和高油酸菜籽油氧化程度对鱼饼中AGEs生成的影响

《中国调味品》

2024

Study by means of 1H nuclear magnetic resonance of the oxidation process in high oleic sunflower oil and palm oil during deep-frying of fish cakes

Food Research International

DOI

2024

Chemical ingredient variation relation to climatic factors of cold-pressed rapeseed oil in the Yangtze River Basin

Industrial Crops and Products

DOI

2024

Structural characteristics of wheat bran insoluble dietary fiber with various particle size distributions and their influences on the kinetics of gastrointestinal emptying in mice

International Journal of Biological Macromolecules

DOI

2024

Controlling sodium chloride concentration modulates the supramolecular structure and sol features of wheat starch-acetylated starch binary matrix

Carbohydrate Polymers

DOI

2024

Quality prediction of whole‐grain rice noodles using backpropagation artificial neural network

Journal of the Science of Food and Agriculture

DOI

2023

炸制过程中油脂氧化对鱼饼中晚期糖基化终末产物生成的影响

《中国油脂》

2023

湿碱面加工过程中蛋白质和淀粉的特性变化及淋油静置工艺优化

《轻工学报》

2023

长江流域不同生态区油菜籽关键品质比较研究

《作物学报》

2023

Formation of AGEs in Penaeus vannamei fried with high oleic acid sunflower oil

Food Chemistry X

DOI

2023

Role of the in-situ-produced dextran by lactic acid bacteria in the texture modification of pea flour pastes

Food Research International

DOI

2023

Monitoring the oxidation process of soybean oil during deep-frying of fish cakes with 1H nuclear magnetic resonance

Food Chemistry X

DOI

2023

Effect of Pretreatment Methods on the Formation of Advanced Glycation End Products in Fried Shrimp

Foods

DOI

2023

Gene Cloning and Characterization of Transcription Factor FtNAC10 in Tartary Buckwheat (Fagopyrum tataricum (L.) Gaertn.)

International Journal of Molecular Sciences

DOI

2023

Changes in the Quality of High-Oleic Sunflower Oil during the Frying of Shrimp (Litopenaeus vannamei)

Foods

DOI

2023

Accelerated Accumulation of γ-Aminobutyric Acid and Modifications on Its Metabolic Pathways in Black Rice Grains by Germination under Cold Stress

Foods

DOI

2023

The differentiation between condensed and hydrolyzable tannins with different molecular weights in affecting the rheological property of wheat flour-based dough

Journal of Cereal Science

DOI

2023

The in-situ dextran produced in rice protein yogurt: Effect on viscosity and structural characteristics

Carbohydrate Polymers

DOI

2023

Incorporating acetylated starch regulates the structure and sol-gel performance of wheat starch-based binary system

Food Hydrocolloids

DOI

2022

煎炸过程对棕榈油品质及南美白对虾中AGEs含量的影响

《中国油脂》

2022

发芽对小麦粉营养品质及面团特性影响的研究进展

《中国粮油学报》

2022

近红外光谱协同BP神经网络的泰国茉莉香米掺伪含量快速鉴定

《食品科学》

2022

煎炸油中极性化合物和3-MCPDE的形成及控制研究进展

《中国油脂》

2022

食品中黄曲霉毒素检测方法研究进展

《中国农业科技导报(中英文)》

DOI

2022

Formation of AGEs in fish cakes during air frying and other traditional heating methods

Food Chemistry

DOI

2022

Influence of two-stage harvesting on the properties of cold-pressed rapeseed (Brassica napus L.) oils

Journal of Integrative Agriculture

DOI

2022

Mechanism behind the rheological property improvement of fava bean protein by the presence of dextran

Food Hydrocolloids

DOI

2022

Effects of Konjac Glucomannan on Oil Absorption and Safety Hazard Factor Formation of Fried Battered Fish Nuggets

Foods

DOI

2022

Textural Properties of Chinese Water Chestnut (Eleocharis dulcis) during Steam Heating Treatment

Foods

DOI

2022

Microwave Cooking Enriches the Nanoscale and Short/Long-Range Orders of the Resulting indica Rice Starch Undergoing Storage

Foods

DOI

2022

Addition of κ-carrageenan increases the strength and chewiness of gelatin-based composite gel

Food Hydrocolloids

DOI

2021

煎炸油中反式脂肪酸和极性化合物检测方法及防控措施研究进展

《中国油脂》

DOI

2021

基于食用植物油加工环节安全风险评估方法的研究

《中国食品学报》

DOI

2021

亚麻木酚素解聚增效及油相迁移特性研究进展

《中国粮油学报》

2021

球磨微细化研磨对发芽糙米粉物性特征的影响

《中国粮油学报》

2021

机械收获方式对油菜籽粒关键性状的影响

《中国农业科学》

2021

冷冻面团品质劣变及改良研究进展

《农业工程学报》

2021

小麦麦麸阿拉伯木聚糖的体外降脂作用研究

《华中农业大学学报》

2021

基于多源信息特征的泰国香米快速鉴别

《中国食品学报》

DOI

2021

Study of the formation of food hazard factors in fried fish nuggets

Food Chemistry

DOI

2021

Effect of cryoprotectants on the formation of advanced glycation end products and acrylamide in fried fish cakes

Food Bioscience

DOI

2021

Effect of Ultrasound or Microwave-Assisted Germination on Nutritional Properties in Flaxseed (Linum usitatissimum L.) with Enhanced Antioxidant Activity

ACS Food Science & Technology

DOI

2021

Storage stability and in-vitro release behavior of microcapsules incorporating fish oil by spray drying

Colloids and Surfaces A Physicochemical and Engineering Aspects

DOI

2021

Selection of Antioxidant Peptides from Gastrointestinal Hydrolysates of Fermented Rice Cake by Combining Peptidomics and Bioinformatics

ACS Food Science & Technology

DOI

2021

Structural changes of rice starch and activity inhibition of starch digestive enzymes by anthocyanins retarded starch digestibility

Carbohydrate Polymers

DOI

2021

Starch-protein interplay varies the multi-scale structures of starch undergoing thermal processing

International Journal of Biological Macromolecules

DOI

2020

米发糕胃肠水解物抗氧化性及肽段差异性分析

《中国粮油学报》

2020

不同电磁烹饪条件对鸡汤体系营养及感官品质的影响

《食品工业》

2020

外裹糊处理对油炸草鱼块的晚期糖基化终末产物的影响

《华中农业大学学报》

DOI

2020

花青素对不同直链淀粉含量的淀粉理化特性的影响

《食品工业科技》

DOI

2020

烹制强度对米饭热力学及消化特性的影响

《中国粮油学报》

2020

Thermomechanical behaviors and protein polymerization in bread dough modified by bran components and transglutaminase

LWT

DOI

2020

Antioxidant properties of the extracts of vine tea (Ampelopsis grossedentata) with the different color characteristics and inhibition of rapeseed and sunflower oil oxidation

LWT

DOI

2020

Evaluation of antioxidant properties of the different tissues of vine tea ( Ampelopsis grossedentata ) in stripped canola oil and sunflower oil

Journal of Food Science

DOI

2020

Hydrocolloid effects on Nε-carboxymethyllysine and acrylamide of deep-fried fish nuggets

Food Bioscience

DOI

2020

Changing cooking mode can slow the starch digestion of colored brown rice: A view of starch structural changes during cooking

International Journal of Biological Macromolecules

DOI

2020

An insight into starch slowly digestible features enhanced by microwave treatment

Food Hydrocolloids

DOI

2020

Annotation of genes involved in high level of dihydromyricetin production in vine tea (Ampelopsis grossedentata) by transcriptome analysis

BMC Plant Biology

DOI

2019

真空处理对发芽稻谷中γ-氨基丁酸含量的影响

《中国粮油学报》

2019

固形物粒度对杂粮浆及山药浆口感和淀粉消化性的影响

《中国粮油学报》

2019

复合菌发酵米乳饮料的配方优化及其储藏品质变化

《食品工业科技》

DOI

2019

草鱼内脏油脂的提取方法及贮藏特性研究

《食品工业科技》

DOI

2019

模拟传统柴火烹饪方式对米饭食味及蛋白质营养特性的影响

《中国粮油学报》

2019

不同品种马铃薯淀粉的多层次结构和理化特性研究

《中国粮油学报》

2019

辛烯基琥珀酸淀粉酯对人造奶油物化特性的影响

《食品安全质量检测学报》

DOI

2019

Hierarchical structure and slowly digestible features of rice starch following microwave cooking with storage

Food Chemistry

DOI

2019

Physical Properties of Fish Oil Microcapsules Prepared with Octenyl Succinic Anhydride–Linked Starch and Maltodextrin

Food and Bioprocess Technology

DOI

2019

Comparative Transcriptome and Metabolic Profiling Analysis of Buckwheat (Fagopyrum Tataricum (L.) Gaertn.) under Salinity Stress

Metabolites

DOI

2019

Formation and characterization of the gas–solid phase in rice cake fermented with Brettanomyces (ZSM‐001) and Lactobacillus (ZSM‐002)

Journal of Food Process Engineering

DOI

2019

Evaluation model for cocoa butter equivalents based on fatty acid compositions and triacylglycerol patterns

Food Science and Biotechnology

DOI

2018

添加物对大米凝胶微结构和理化性质的影响

《中国粮油学报》

2018

电磁烹制米饭的质构与营养特性研究

《中国粮油学报》

2018

米发糕的体外模拟胃肠消化特性研究

《中国粮油学报》

2018

“食品品质管理”教学方法的探讨

《农产品加工》

2018

不同烹制模式对鸡汤中鸡肉营养及风味特征的影响

《肉类研究》

2018

Influence of Lactobacillus/Candida fermentation on the starch structure of rice and the related noodle features

International Journal of Biological Macromolecules

DOI

2018

Understanding the supramolecular structures and pasting features of adlay seed starches

Food Hydrocolloids

DOI

2018

An insight into the multi-scale structures and pasting behaviors of starch following citric acid treatment

International Journal of Biological Macromolecules

DOI

2017

稻米副产物的综合利用

《中国粮油学报》

2017

Comparative study on protein polymerization in whole-wheat dough modified by transglutaminase and glucose oxidase

LWT

DOI

2017

Understanding the fine structure of intermediate materials of maize starches

Food Chemistry

DOI

2017

Multi-scale structures and pasting characteristics of starch in whole-wheat flour treated by superfine grinding

International Journal of Biological Macromolecules

DOI

2017

Effect of processing on composition changes of selected spices

PLoS ONE

DOI

2012

影响填充床酶反应器酸解合成结构脂质因素研究进展

《粮食与油脂》

2011

酶法合成1,3-二油酸-2-棕榈酸甘油三酯研究进展

《中国乳品工业》

2026

In Vitro Insights into Digestion Resistance and Gut Microbiota Modulation by Amylose-Phospholipid Complex: From Structural Features to Gut Microbial Response

SSRN Electronic Journal

DOI

2026

Optimizing Drying Methods to Enhance Drying Efficiency and Quality: Comparative Metabolomic Analysis of Rapeseed (Brassica napus L.) Bolts under Different Drying Treatments

SSRN Electronic Journal

DOI