吴韬

2026

基于OBE理念和翻转课堂模式的食品质量与安全专业综合实验课程教学改革

《食经》

2026

A novel corn stalk pentosan modulates dough structure and rheological properties to improve bread texture, digestibility, and storage stability

Food Hydrocolloids

DOI

2026

Synergistic Enzymatic Strategy Using Papain and Transglutaminase to Engineer the Structure and Texture of High-Moisture Plant-Based Meat Analogs

Food and Bioprocess Technology

DOI

2026

Integrated molecular networking and AI modeling reveal xanthine oxidase-inhibitory flavonoids from the edible plant Gnaphalium affine D. Don

Food & Function

DOI

2026

A study on the inhibitory effect of flaxseed oil emulsion coatings on Tyrophagus putrescentiae and quality of dry-cured ham

Meat Science

DOI

2026

Structural programmability of jujube polysaccharides: Extraction, molecular architecture, and microbiota-mediated fermentation Design for gut–Brain-Axis-Relevant Applications

Food Research International

DOI

2026

Integrated volatile and non-volatile metabolomics reveal aroma chemotypes in Capsicum cultivars

Food Chemistry X

DOI

2025

Quantification of multiple elements in Anji white tea using hyperspectral imaging combined with machine learning regression

Journal of Food Composition and Analysis

DOI

2025

Chronic exposure to milk odorant might ameliorate the depressive-like behavior of mice through gut-brain axis

npj Science of Food

DOI

2025

Identification of two novel α-amylase inhibitory activity peptide from Russian sea cucumber body wallprotein hydrolysate.

International Journal of Biological Macromolecules

DOI

2025

Improving the physical stability of Lactobacillus plantarum LP90 during storage by mixing carboxymethylated dextran-whey protein conjugates and small-molecule sugars.

Food Research International

DOI

2025

Glass transition features of frozen dough regulated by lentinan molecular weight and their correlation with dough structural and rheological properties

Food Hydrocolloids

DOI

2025

Identification and Flavor Characterization of Novel Umami Peptides from Fermented Wheat Germ and Their Interactions with T1R1/TIR3 Receptor

LWT

DOI

2025

Integrative metabolomics and molecular networking reveal metabolic rewiring in Tartary buckwheat sprouts under moderate hydrostatic pressure

Food Chemistry X

DOI

2024

Peanut oil odor enhances the immunomodulatory effect on immunosuppressed mice by regulating the cAMP signaling pathway via the brain-spleen axis.

Food & Function

DOI

2024

Intervening Effect of Polysaccharides on Structured Soy-Based Meat Analogs by High-Moisture Extrusion

Food and Bioprocess Technology

DOI

2024

In-depth understanding of the effects of different molecular weight pullulan interacting with protein and starch on dough structure and application properties.

International Journal of Biological Macromolecules

DOI

2024

A novel antioxidant iron-chelating peptide from yak skin: analysis of the chelating mechanism and digestion stability in vitro.

The Journal of the Science of Food and Agriculture

DOI

2024

The Relationship between Preparation and Biological Activities of Animal-Derived Polysaccharides: A Comprehensive Review

Foods

DOI

2024

Effects of dextran molecular weight on starch retrogradation and technological properties of Chinese steamed bread: Based on the rubber/glass transition.

International Journal of Biological Macromolecules

DOI

2024

Effect of Natural Food Product Interventions on Chronic Diseases

Foods

DOI

2024

Soluble dietary fibers from solid-state fermentation of wheat bran by the fungus Cordyceps cicadae and their effects on colitis mice.

Food & Function

DOI

2024

Chitosan entrapping of sodium alginate / Lycium barbarum polysaccharide gels for the encapsulation, protection and delivery of Lactiplantibacillus plantarum with enhanced viability.

International Journal of Biological Macromolecules

DOI

2024

Correlation of glass transition features and macroscopic, mesoscopic properties of dough regulated by molecular weight of dextran

Food Hydrocolloids

DOI

2024

Reduction of Beany Flavor and Improvement of Nutritional Quality in Fermented Pea Milk: Based on Novel Bifidobacterium animalis subsp. lactis 80

Foods

DOI

2023

甜瓣子发酵过程中7种生物胺形成规律及其抑制作用研究

《食品与发酵工业》

DOI

2023

Co-encapsulation of collagen peptide and astaxanthin in WG/OG/W double emulsions-filled alginate hydrogel beads: Fabrication, characterization and digestion behaviors.

Journal of Colloid and Interface Science

DOI

2023

Effect of high intensity ultrasonic treatment on structural, rheological, and gelling properties of potato protein isolate and its co-gelation properties with egg white protein.

Journal of Food Science

DOI

2023

Black garlic melanoidins inhibits in vitro α-amylase and α-glucosidase activity: The role of high molecular weight fluorescent compounds.

The Journal of the Science of Food and Agriculture

DOI

2023

The effects of live and pasteurized Akkermansia muciniphila on DSS-induced ulcerative colitis, gut microbiota, and metabolomics in mice.

Food & Function

DOI

2023

Sodium alginate-sodium hyaluronate-hydrolyzed silk for microencapsulation and sustained release of kidney tea saponin: The regulation of human intestinal flora in vitro.

International Journal of Biological Macromolecules

DOI

2023

Identification of a Novel Walnut Iron Chelating Peptide with Potential High Antioxidant Activity and Analysis of Its Possible Binding Sites

Foods

DOI

2023

Gelation mechanism of high soluble dietary fiber okara-egg tofu induced by combined treatment of steam explosion and enzymatic hydrolysis

Food Hydrocolloids

DOI

2023

Flaxseed Gum/Arabic Gum/Tween 80-Based Oleogel as a Fat Substitute Applied in Emulsified Sausage: Physicochemical Properties, Sensory Attributes and Nutritional Quality

Gels

DOI

2023

Isolation of melanoidins from heat-moisture treated ginseng and its inhibitory effect on choline metabolism

Journal of Functional Foods

DOI

2023

Sea Cucumber Hydrolysate Alleviates Immunosuppression and Gut Microbiota Imbalance Induced by Cyclophosphamide in Balb/c Mice through the NF-κB Pathway

Foods

DOI

2023

Lima bean (Phaseolus lunatus Linn.) protein isolate as a promising plant protein mixed with xanthan gum for stabilizing oil-in-water emulsions.

The Journal of the Science of Food and Agriculture

DOI

2023

Extrusion Modification of Wheat Bran and Its Effects on Structural and Rheological Properties of Wheat Flour Dough

Foods

DOI

2023

Fucoxanthin extract ameliorates obesity associated with modulation of bile acid metabolism and gut microbiota in high-fat-diet fed mice

European Journal of Nutrition

DOI

2023

Development and characterization of hydrogel-in-oleogel (bigel) system and their application in replacement of butter for bread making.

The Journal of the Science of Food and Agriculture

DOI

2023

The Effects of Synbiotics on Dextran-Sodium-Sulfate-Induced Acute Colitis: The Impact of Chitosan Oligosaccharides on Endogenous/Exogenous Lactiplantibacillus plantarum

Foods

DOI

2023

Sea Cucumber Peptide Alleviates Ulcerative Colitis Induced by Dextran Sulfate Sodium by Alleviating Gut Microbiota Imbalance and Regulating miR-155/SOCS1 Axis in Mice

Foods

DOI

2023

Inhibition of bleomycin-induced pulmonary fibrosis in SD rats by the sea cucumber peptides.

The Journal of the Science of Food and Agriculture

DOI

2023

Structural Characteristics and Immunomodulatory Effects of Melanoidins from Black Garlic

Foods

DOI

2022

基于实时质谱快速监控牦牛肉水煮过程中羧甲基赖氨酸和羧乙基赖氨酸的生成

《食品与发酵工业》

DOI

2022

Target of Rapamycin Mediated Ornithine Decarboxylase Antizyme Modulate Intracellular Putrescine and Ganoderic Acid Content in Ganoderma lucidum

Microbiology spectrum

DOI

2022

Effect of sea cucumber peptides on the immune response and gut microbiota composition in ovalbumin-induced allergic mice.

Food & Function

DOI

2022

Fabrication and characterization of gel-in-oil-water (G/O/W) double emulsion stabilized by flaxseed gum/whey protein isolate complexes

Colloids and Surfaces A: Physicochemical and Engineering Aspects

DOI

2022

Improving the viability of Lactobacillus plantarum LP90 by carboxymethylated dextran-whey protein conjugates: The relationship with glass transition temperature

Food Hydrocolloids

DOI

2022

Hypoglycemic Activity of Self-Assembled Gellan Gum-Soybean Isolate Composite Hydrogel-Embedded Active Substance-Saponin

Foods

DOI

2022

Solid-state fermentation by Rhizopus oryzae improves flavor of wheat bran for application in food

Journal of Cereal Science

DOI

2022

Effect of water sorption on glass transition and microstructural variation of dextran & sugar mixtures.

Carbohydrate Polymers

DOI

2022

Effects of thermal-induced konjac glucomannan-protein interaction on structural and rheological properties of wheat dough

Food Structure

DOI

2022

Chitosan Increases Lysine Content through Amino Acid Transporters in Flammulina filiformis

Foods

DOI

2022

The antidiabetic effects of Bifidobacterium longum subsp. longum BL21 through regulating gut microbiota structure in type 2 diabetic mice.

Food & Function

DOI

2022

Identification of high iron-chelating peptides with unusual antioxidant effect from sea cucumbers and the possible binding mode.

Food Chemistry

DOI

2022

Rational design cold-set interpenetrating network hydrogel based on wheat bran arabinoxylans and pea protein isolates for regulating the release of riboflavin in simulated digestion.

International Journal of Biological Macromolecules

DOI

2022

Fabrication and Characterization of Konjac Glucomannan/Oat β-Glucan Composite Hydrogel: Microstructure, Physicochemical Properties and Gelation Mechanism Studies

Molecules

DOI

2022

Valorization of Wheat Bran by Three Fungi Solid-State Fermentation: Physicochemical Properties, Antioxidant Activity and Flavor Characteristics

Foods

DOI

2022

Design and structural characterization of edible double network gels based on wheat bran arabinoxylan and pea protein isolate.

International Journal of Biological Macromolecules

DOI

2022

Micronization using combined alkaline protease hydrolysis and high-speed shearing homogenization for improving the functional properties of soy protein isolates

Bioresources and Bioprocessing

DOI

2022

Release of bound polyphenols from wheat bran soluble dietary fiber during simulated gastrointestinal digestion and colonic fermentation in vitro.

Food Chemistry

DOI

2022

Transformation of ginsenosides by moderate heat-moisture treatment and their cytotoxicity toward HepG2 cells.

Food Research International

DOI

2022

Phytochemicals, Pharmacological Effects and Molecular Mechanisms of Mulberry

Foods

DOI

2022

An oral hydrogel carrier for delivering resveratrol into intestine-specific target released with high encapsulation efficiency and loading capacity based on structure-selected alginate and pectin.

Food & Function

DOI

2022

Isolation and Purification, Structural Characterization and Antioxidant Activities of a Novel Hetero-Polysaccharide from Steam Exploded Wheat Germ

Foods

DOI

2022

Hawthorn flavonoid ameliorates cognitive deficit in mice with Alzheimer's disease by increasing the levels of Bifidobacteriales in gut microbiota and docosapentaenoic acid in serum metabolites.

Food & Function

DOI

2022

Lactobacillus acidophilus LA85 ameliorates cyclophosphamide-induced immunosuppression by modulating Notch and TLR4/NF-κB signal pathways and remodeling the gut microbiota.

Food & Function

DOI

2022

Combined Modification of Soluble Dietary Fibers from Apple Pomace by Steam Explosion and Enzymatic Hydrolysis to Improve its Structural, Physicochemical and Functional Properties

Waste and Biomass Valorization

DOI

2022

Dietary intervention in depression - a review.

Food & Function

DOI

2021

不同发酵模式下郫县豆瓣后发酵过程动力学模型的建立与分析

《中国食品学报》

DOI

2021

贮运过程中刺身鱼水分的变化

《食品与发酵工业》

DOI

2021

New Insights Into the Biosynthesis of Typical Bioactive Components in the Traditional Chinese Medicinal Fungus Cordyceps militaris

Frontiers in Bioengineering and Biotechnology

DOI

2021

Multi-fractal structure features of corn stalks and their correlation with pretreatment homogeneity and efficacy.

Bioresource Technology

DOI

2021

Potential Hydrothermal-Humification of Vegetable Wastes by Steam Explosion and Structural Characteristics of Humified Fractions

2019

实时直接质谱对辣椒及其制品中辣度的快速评价

《食品与发酵工业》

DOI

2019

超高效液相串联四级杆-飞行时间质谱快速测定食品原料中的氯化血红素

《食品与发酵工业》

DOI

2019

超高效液相色谱-串联四级杆飞行时间质谱测定奶粉中N-乙酰神经氨酸

《食品与发酵工业》

DOI

2019

Effect of extruded and steam exploded wheat bran on pasting properties of wheat flour.

2018

发芽青稞的营养加工特性及电子鼻快速识别

《食品与发酵工业》

2018

郫县豆瓣的营养、多酚含量与抗氧化活性评价

《食品与发酵工业》

2018

苦荞皮粉小麦粉面条配方优化

《食品工业科技》

2015

超高效液相法测定黄秋葵中的氨基酸

《食品科技》

DOI

2015

Preparation method of high-stability cellulose base natural edible anthocyan pigment compound

2026

Unraveling the Precursor-Driven Aroma Evolution and Chemical Remodeling of Eurotium cristatum-Fermented Lonicerae Japonicae Flos dark tea via GC×GC–MS and Molecular Networking

SSRN Electronic Journal

DOI