刘凤茹｜合肥工业大学｜学者主页

2026

小麦胚芽蛋白在低温等离子体处理下的结构演变与功能调控

马逍遥，王智慧，王清伟，吴周凯，李晓丽，刘凤茹

《中国粮油学报》

DOI

2026

紫甘蓝花色苷对鲜湿面条品质及其淀粉消化特性的影响

谢莉，刘凤茹，刘明龙，杨婷婷，叶永康，郑志

《合肥工业大学学报(自然科学版)》

2025

不同来源膳食纤维对米布丁综合品质的影响

赵慧珂，刘依维，何梦瑶，朱钰，王璇，刘凤茹

《食品与发酵工业》

DOI

2025

抗性淀粉多尺度结构特性及其对2型糖尿病的代谢调控与营养干预

雷青和，刘凤茹

《食品科学》

2025

烘焙时间和粒径对小粒咖啡豆营养及品质的影响

刘凤茹，蒋昕彤，张钰婕，黎思婷，刘攀，龚志伟

《合肥工业大学学报(自然科学版)》

2024

Effects of purple cabbage anthocyanin extract on the gluten characteristics and the gluten network evolution of high‐gluten dough

Li Xie, Minglong Liu, Huawei Zeng, Zhi Xiang Zheng, Yongkang Ye, Fengru Liu

Journal of the Science of Food and Agriculture

DOI

2023

小麦醇溶蛋白/卵磷脂复合纳米粒子制备Pickering乳液研究

鲁路通，杨雪飞，刘凤茹，钟昔阳，罗水忠，李兴江，郑志

《中国粮油学报》

2023

Effect of anthocyanins on mechanical and physicochemical properties of wheat dough

Yueqin Li, Li Xie, Xintong Jiang, Gaoyang Cai, Guobin Zhu, Zhi Zheng, Fengru Liu

Journal of Cereal Science

DOI

2022

Effects of enzymatic cross-linking combined with ultrasound on the oil adsorption capacity of chickpea protein

Guobin Zhu, Yueqin Li, Li Xie, Huizi Sun, Zhi Xiang Zheng, Fengru Liu

Food Chemistry

DOI

2021

Modification of the structural and functional properties of wheat gluten protein using a planetary ball mill

Ziqiao Liu, Zhi Xiang Zheng, Guobin Zhu, Shuizhong Luo, Danfeng Zhang, Fengru Liu, Yizhong Shen

Food Chemistry

DOI

2020

Evaluating the potential risk by probing the site-selective binding of rutin-Pr(III) complex to human serum albumin

Chunlei Zhu, Fengru Liu, Yunlong Wei, Fan Zhang, Ting Shuang Pan, Yingwang Ye, Yizhong Shen

Food and Chemical Toxicology

DOI

2020

Enhancing laccase‐induced soybean protein isolates gel properties by microwave pretreatment

Dongdong Mu, Haowen Li, Xingjiang Li, Jing Zhu, Mingqiang Qiao, Xuefeng Wu, Shuizhong Luo, Peizhou Yang, Yanyan Zhao, Fengru Liu, Shaotong Jiang, Zhi Xiang Zheng

Journal of Food Processing and Preservation

DOI

2019

Exploration of the binding between ellagic acid, a potentially risky food additive, and bovine serum albumin

Fengru Liu, Yiyin Zhang, Qiuyang Yu, Yizhong Shen, Zhi Xiang Zheng, Jieshun Cheng, Wencheng Zhang, Yingwang Ye

Food and Chemical Toxicology

DOI

2018

Effects of High Hydrostatic Pressure on the Properties of Heat-Induced Wheat Gluten Gels

Bingzhi Wang, Fengru Liu, Shuizhong Luo, Peijun Li, Dongdong Mu, Yanyan Zhao, Xiyang Zhong, Shaotong Jiang, Zhi Xiang Zheng

Food and Bioprocess Technology

DOI

2018

Simultaneous and fast separation of three chlorogenic acids and two flavonoids from bamboo leaves extracts using zirconia

Yi‐Long Ma, Danye Zhu, Caihong Wang, Yingshuo Zhang, Ya‐Fang Shang, Fengru Liu, Tongqi Ye, Xue Chen, Zhao‐Jun Wei

Food and Chemical Toxicology

DOI

2017

Effect of fermentation on the peptide content, phenolics and antioxidant activity of defatted wheat germ

Fengru Liu, Zhengxing Chen, Juanjuan Shao, Chunxian Wang, Zhan Chen

Food Bioscience

DOI

2017

Convenient isolation of strictinin-rich tea polyphenol from Chinese green tea extract by zirconium phosphate

Yi‐Long Ma, Ya‐Fang Shang, Fengru Liu, Wenqing Zhang, Caihong Wang, Danye Zhu

Journal of Food and Drug Analysis

DOI

2017

Study of the functional properties and anti-oxidant activity of pea protein irradiated by electron beam

Li Wang, Xinxia Zhang, Fengru Liu, Yuanyuan Ding, Ren Wang, Xiaohu Luo, Yanan Li, Zhengxing Chen

Innovative Food Science & Emerging Technologies

DOI

2016

小窖芝麻香型白酒蒸馏过程中氨基甲酸乙酯的研究

张温清，司冠儒，刘凤茹，张庄英，张欢，徐皓，程凡，唐莹，周萍

《酿酒科技》

2013

小麦胚芽蛋白钙络合物的制备及结构表征

刘凤茹，曹漪，王莉，王韧，陈正行

《食品与发酵工业》

DOI

刘凤茹

精选作品

期刊论文

小麦胚芽蛋白在低温等离子体处理下的结构演变与功能调控

紫甘蓝花色苷对鲜湿面条品质及其淀粉消化特性的影响

不同来源膳食纤维对米布丁综合品质的影响

抗性淀粉多尺度结构特性及其对2型糖尿病的代谢调控与营养干预

烘焙时间和粒径对小粒咖啡豆营养及品质的影响

Effects of purple cabbage anthocyanin extract on the gluten characteristics and the gluten network evolution of high‐gluten dough

小麦醇溶蛋白/卵磷脂复合纳米粒子制备Pickering乳液研究

Effect of anthocyanins on mechanical and physicochemical properties of wheat dough

Effects of enzymatic cross-linking combined with ultrasound on the oil adsorption capacity of chickpea protein

Modification of the structural and functional properties of wheat gluten protein using a planetary ball mill

Evaluating the potential risk by probing the site-selective binding of rutin-Pr(III) complex to human serum albumin

Enhancing laccase‐induced soybean protein isolates gel properties by microwave pretreatment

Exploration of the binding between ellagic acid, a potentially risky food additive, and bovine serum albumin

Effects of High Hydrostatic Pressure on the Properties of Heat-Induced Wheat Gluten Gels

Simultaneous and fast separation of three chlorogenic acids and two flavonoids from bamboo leaves extracts using zirconia

Effect of fermentation on the peptide content, phenolics and antioxidant activity of defatted wheat germ

Convenient isolation of strictinin-rich tea polyphenol from Chinese green tea extract by zirconium phosphate

Study of the functional properties and anti-oxidant activity of pea protein irradiated by electron beam

小窖芝麻香型白酒蒸馏过程中氨基甲酸乙酯的研究

小麦胚芽蛋白钙络合物的制备及结构表征

预印本

Synergistic Effects of Ultraviolet(Uv) Irradiation and Potassium Chloride Substitution: A Novel Strategy for Simultaneous Gluten Enhancement and Sodium Reduction in Fresh Noodle Production