郭洁｜合肥工业大学｜学者主页

2026

茶多酚在食品工业中的应用及其市场前景

郭洁

《福建茶叶》

2026

《中国乳品工业》期刊影响力提升实践

姜爽，王鑫，王菲，王剑飞，张珑晶，郭洁

《中国乳品工业》

2026

Synergistic effects of konjac glucomannan and ultrasound treatment on inhibiting retrogradation and modifying structural properties of quinoa starch gels.

Jia-Xin Duan, Lijuan Wang, Can Lu, Jie Guo, Nan Han, Hang Xiao, Yuan-Yuan Chen, Deng-Lin Luo, Jin-Ying Guo

Food Chemistry

DOI

2026

Underlying mechanisms of Antarctic krill peptide in enhancing frozen dough quality: From gluten protein aggregation and microstructure to corresponding steamed bread quality.

Jie Guo, Gege Zhang, Jia-Xin Duan, Hang Xiao, Pei-Yan Li, Ping Wang, Jin-Ying Guo

Food Chemistry

DOI

2026

Development and characterization of bioactive Dictyophora rubrovalvata polysaccharide/hydroxypropyl starch composite films loaded with eugenol for strawberry preservation.

Yu-Jing Wang, Qian Zhu, Jie Guo, Jun-Qiao Zhao, Qian-Zhuo Xu, Hui Ye, Ren-Yi Gui, Hong-Zhou Chen, Huan Xu

International Journal of Biological Macromolecules

DOI

2026

Cryoprotective effects of fish skin collagen peptide on frozen gluten proteins: From conformational changes to functional properties.

Menglei Xin, Jie Guo, Li-Bo Wang, Si-Hai Han, Chong-Hui Yue, Zhou-Ya Bai, Deng-Lin Luo, Fan Zhu, Jin-Ying Guo

Food Research International

DOI

2026

Corrigendum to "Development and characterization of bioactive Dictyophora rubrovalvata polysaccharide/hydroxypropyl starch composite films loaded with eugenol for strawberry preservation" [Int. J. Biol. Macromol. Volume 381, Part 1 (2026) 154185].

Yu-Jing Wang, Qian Zhu, Jie Guo, Jun-Qiao Zhao, Qian-Zhuo Xu, Hui Ye, Ren-Yi Gui, Hong-Zhou Chen, Huan Xu

International Journal of Biological Macromolecules

DOI

2025

Structure-function relationships of edible and medicinal mushroom polysaccharides: Structural analysis, target molecules and signaling pathways.

Jun-Qiao Zhao, Jie Guo, Hui Ye, Peng Luo, Qian Zhu, Huan Xu, Ying Zhou, Yu-Jing Wang

Carbohydrate Polymers

DOI

2024

Developing animal fat substitute in low-fat meatballs: A strategy to use high internal phase emulsions stabilized by Prinsepia utilis Royle protein.

Yu Wang, Xue-Feng Wang, Jie Guo, Xinran Dong, X. Chang, Zhaoming Wang, Bao-Cai Xu, Fei-Ran Xu

Food Chemistry

DOI

2023

The modulatory effects on enterohepatic cholesterol metabolism of novel cholesterol-lowering peptides from gastrointestinal digestion of Xuanwei ham.

Jie Guo, Ying Wang, Pei-Jun Li, Wen-Da Wu, Feiran Xu, Kai Zhou, Baocai Xu

Food Research International

DOI

2022

硒营养强化对香菇营养品质影响研究

郭洁，周晓华，王炯，魏亮亮，魏红，张迪，孙江南，贾斌，刘进玺，王铁良

《食品安全质量检测学报》

2022

Antioxidant and aflatoxin B1 adsorption properties of Eucheuma cottonii insoluble dietary fiber

Jie Guo, Feng-Feng Shi, Man-Man Sun, Fanqi Ma, Yong-Fu Li

Food Bioscience

DOI

2022

Effect of Xuanwei Ham Proteins with Different Ripening Periods on Lipid Metabolism, Oxidative Stress and Gut Microbiota in Mice.

Jie Guo, Feiran Xu, Yong Xie, Bo Chen, Ying Wang, Wen Nie, Kai Zhou, Hui Zhou, Baocai Xu

Molecular Nutrition & Food Research

DOI

2021

用于亚硒酸钠检测的近红外荧光探针的设计合成及其应用研究

张迪，李漫，郭洁，马志伟，魏亮亮，王铁良，刘继红

《食品安全质量检测学报》

2021

气相色谱-质谱法测定黑木耳中草甘膦和氨甲基膦酸残留量

杨亚琴，李圆圆，曹秀，郭洁，冯书惠，冯慧慧，余明霞，郝学飞

《食品安全质量检测学报》

DOI

2021

Effects of low voltage electrostatic field on the microstructural damage and protein structural changes in prepared beef steak during the freezing process.

Yong Xie, Bo Chen, Jie Guo, Wen Nie, Hui Zhou, Pei-Jun Li, Kai Zhou, Baocai Xu

Meat Science

DOI

2020

高效液相色谱-氢化物发生-原子荧光光谱联用技术测定富硒香菇中的硒形态

王铁良，周晓华，刘冰杰，贺平，魏亮亮，魏红，郭洁，贾斌

《食品科技》

DOI

2020

Modulating the aggregation of myofibrillar protein to alleviate the textural deterioration of protein gels at high temperature: The effect of hydrophobic interactions.

Bo Chen, Jie Guo, Yong Xie, Kai Zhou, Pei-Jun Li, Baocai Xu

Food Chemistry

DOI

2020

Effects of different smoking methods on sensory properties, free amino acids and volatile compounds in bacon.

Jie Guo, Qiong Wang, Cong-Gui Chen, Hai Yu, Baocai Xu

The Journal of the Science of Food and Agriculture

DOI

2019

杜马斯燃烧法测定大豆水溶性蛋白含量的方法研究

王铁良，魏亮亮，刘冰杰，郭洁，贺平，周晓华，魏红，汪红

《中国油脂》

2018

国产保健食品原料与功效/标志性成分分析

郭洁，贾伯阳，张蓉，邬国庆，张华珺

《食品研究与开发》

2018

Small Molecular Weight Aldose (d-Glucose) and Basic Amino Acids (l-Lysine, l-Arginine) Increase the Occurrence of PAHs in Grilled Pork Sausages

Wen Nie, Kezhou Cai, Yuzhu Li, Shuo Zhang, Yu Wang, Jie Guo, Conggui Chen, Baocai Xu

Molecules

DOI

2017

传统乳扇中乳酸菌的多样性研究

王昱敬，李伟叶，张潇俊，郭洁，黄艾祥

《食品科技》

2017

高效液相色谱-氢化物发生-原子荧光光谱联用技术测定富硒大米中的5种硒形态

王铁良，张会芳，魏亮亮，李娜，刘冰杰，司敬沛，郭洁，魏红，汪红

《食品安全质量检测学报》

2017

直投式酸奶发酵剂的研制

王昱敬，赵粉仙，潘新杰，郭洁，黄艾祥

《食品工业》

2016

杜马斯燃烧法测定油料作物中粗蛋白质含量的方法优化及其与凯氏定氮法的比较研究

汪红，魏亮亮，郭洁，许超，司敬沛，王铁良

《食品安全质量检测学报》

2014

蒸煮处理对红枣白兰地中高级醇含量的影响

尹宝颖，王颉，孙剑锋，白凤歧，迟超逸，郭洁

《食品科技》

2014

扇贝柱热风干燥工艺及干燥模型的研究

王雅娇，姚思远，郭洁，王颉

《食品科技》

DOI

2013

热风风速和相对湿度对扇贝柱干燥特性及品质的影响

王雅娇，郭洁，姚思远，王颉

《现代食品科技》

2013

蒸汽处理对桃浑浊果汁颜色和其他特性的影响

张高静，王颉，王雅娇，郭洁

《食品科技》

DOI

2012

大豆分离蛋白中的亚硝酸盐超声辅助提取分析方法的研究

郭洁，郭顺堂

《中国食品添加剂》

2004

Effect of modified atmosphere packaging on the preservation of strawberry and the extension of its shelf-life

G. Xiao, Min Zhang, Guo-Xiang Luo, Jian Peng, V. Salokhe, Jie Guo

郭洁

精选作品

期刊论文

茶多酚在食品工业中的应用及其市场前景

《中国乳品工业》期刊影响力提升实践

Synergistic effects of konjac glucomannan and ultrasound treatment on inhibiting retrogradation and modifying structural properties of quinoa starch gels.

Underlying mechanisms of Antarctic krill peptide in enhancing frozen dough quality: From gluten protein aggregation and microstructure to corresponding steamed bread quality.

Development and characterization of bioactive Dictyophora rubrovalvata polysaccharide/hydroxypropyl starch composite films loaded with eugenol for strawberry preservation.

Cryoprotective effects of fish skin collagen peptide on frozen gluten proteins: From conformational changes to functional properties.

Corrigendum to "Development and characterization of bioactive Dictyophora rubrovalvata polysaccharide/hydroxypropyl starch composite films loaded with eugenol for strawberry preservation" [Int. J. Biol. Macromol. Volume 381, Part 1 (2026) 154185].

Structure-function relationships of edible and medicinal mushroom polysaccharides: Structural analysis, target molecules and signaling pathways.

Developing animal fat substitute in low-fat meatballs: A strategy to use high internal phase emulsions stabilized by Prinsepia utilis Royle protein.

The modulatory effects on enterohepatic cholesterol metabolism of novel cholesterol-lowering peptides from gastrointestinal digestion of Xuanwei ham.

硒营养强化对香菇营养品质影响研究

Antioxidant and aflatoxin B1 adsorption properties of Eucheuma cottonii insoluble dietary fiber

Effect of Xuanwei Ham Proteins with Different Ripening Periods on Lipid Metabolism, Oxidative Stress and Gut Microbiota in Mice.

用于亚硒酸钠检测的近红外荧光探针的设计合成及其应用研究

气相色谱-质谱法测定黑木耳中草甘膦和氨甲基膦酸残留量

Effects of low voltage electrostatic field on the microstructural damage and protein structural changes in prepared beef steak during the freezing process.

高效液相色谱-氢化物发生-原子荧光光谱联用技术测定富硒香菇中的硒形态

Modulating the aggregation of myofibrillar protein to alleviate the textural deterioration of protein gels at high temperature: The effect of hydrophobic interactions.

Effects of different smoking methods on sensory properties, free amino acids and volatile compounds in bacon.

杜马斯燃烧法测定大豆水溶性蛋白含量的方法研究

国产保健食品原料与功效/标志性成分分析

Small Molecular Weight Aldose (d-Glucose) and Basic Amino Acids (l-Lysine, l-Arginine) Increase the Occurrence of PAHs in Grilled Pork Sausages

传统乳扇中乳酸菌的多样性研究

高效液相色谱-氢化物发生-原子荧光光谱联用技术测定富硒大米中的5种硒形态

直投式酸奶发酵剂的研制

杜马斯燃烧法测定油料作物中粗蛋白质含量的方法优化及其与凯氏定氮法的比较研究

蒸煮处理对红枣白兰地中高级醇含量的影响

扇贝柱热风干燥工艺及干燥模型的研究

热风风速和相对湿度对扇贝柱干燥特性及品质的影响

蒸汽处理对桃浑浊果汁颜色和其他特性的影响

大豆分离蛋白中的亚硝酸盐超声辅助提取分析方法的研究

Effect of modified atmosphere packaging on the preservation of strawberry and the extension of its shelf-life

会议论文

宣威火腿成熟过程中蛋白质水解和蛋白质氧化的变化规律

南美白对虾热风干燥、太阳能干燥工艺技术研究

预印本

scKDGM: KAN-guided Dynamic Graph Masked Learning for Single-Cell RNA-seq Clustering