祝振洲

2026

超声预处理对莲藕汁品质的影响

《食品工业科技》

DOI

2026

不同物理场加工处理对莲藕膳食纤维组成及功能活性的影响

《食品科学》

2026

富硒大豆-亚麻籽复配植物乳储藏稳定性对pH与盐离子的响应分析

《中国粮油学报》

2026

高稳态亚麻籽-富硒大豆复配植物乳的制备及储藏稳定性评价

《食品科技》

2026

超声辅助处理对大米蛋白-阿魏酸复合物结构和功能特性的影响

《食品工业科技》

DOI

2026

Reliable quantification and efficient purification of osteopontin from bovine milk using anion-exchange and membrane chromatography

Food Chemistry

DOI

2026

Modification of dietary fiber from Pueraria lobata by pulsed electric field and microwave coupling: Structural characterization, functional properties, and hypolipidemic effects

Innovative Food Science & Emerging Technologies

DOI

2026

Covalent conjugates of selenium-enriched brown rice protein and phenolic acids: mechanisms, stability, and digestion behavior

Food Chemistry

DOI

2026

Comparative effects of high hydrostatic pressure versus thermal processing on quality attributes and volatile profiles in non-concentrated and concentrated tomato juice

Food Chemistry X

DOI

2026

Peptide hydrolysis and isoflavones enhance selenium bioavailability in soybean protein systems

Food Research International

DOI

2026

The regulation mechanism of α-linolenic acid bioavailability by flaxseed lignan macromolecules in O/W emulsions

npj Science of Food

DOI

2025

鲜切莲藕保鲜技术的研究进展

《食品研究与开发》

2025

硒强化对3种糙米蛋白结构及抗氧化活性的影响

《食品科技》

DOI

2025

脉冲电场强化提取多糖-多酚复合物及其结构表征

《武汉轻工大学学报》

2025

“三农”背景下高校农学相关专业的课程思政建设——以武汉轻工大学为例

《中南农业科技》

2025

黑米添加量对发酵米糕品质和风味的影响

《河南工业大学学报(自然科学版)》

DOI

2025

柚皮精油的主要成分和抗氧化活性分析及其对亚麻籽油和亚麻籽油乳液理化稳定性的影响

《中国油脂》

DOI

2025

Corrigendum to “Changes in the storage quality of fresh-cut vegetables using supercritical carbon dioxide treatment” [Food Chem. 465 (2025) 142131]

Food Chemistry

DOI

2025

Fabrication of pH-adjusted CO2-sensitive films for monitoring fresh-cut lotus root freshness

Food Chemistry

DOI

2025

Stability and bioavailability of β-carotene-loaded emulsions improved by covalent interactions between soybean protein isolate, myricetin, and β-glucan

International Journal of Biological Macromolecules

DOI

2025

Role of flaxseed Lignan macromolecules on bioavailability of α-linolenic acid in emulsions: digestive enzymes inhibitory mechanism

Food Chemistry

DOI

2025

Enhancing nitrogen uptake capacity and carbohydrate production in Tribonema minus via two-stage culture strategy: from nitrogen-limited to nitrogen-rich conditions

Bioresource Technology

DOI

2025

Comparison of the characteristics of phenolic compounds in Se-enriched kiwifruit and conventional kiwifruit

Food Chemistry X

DOI

2025

Effects of different drying methods on key aroma compounds and glucosinolate precursors in Cardamine violifolia

LWT

DOI

2025

Exogenous γ-aminobutyric acid alleviates selenite stress and enhances organic selenium and energy-storage compound accumulation in Tribonema minus

Water Cycle

DOI

2025

Tea polysaccharides: Recent advances in extraction, structure, modification, bioactivities, and applications

Trends in Food Science & Technology

DOI

2025

The enzymatic hydrolysis of Cardamine violifolia residues with cellulase immobilized on porous biochar via physical and chemical adsorption

Industrial Crops and Products

DOI

2025

Gut microbiota: a new perspective for bioavailability of selenium and human health

npj Science of Food

DOI

2025

Effects of pressing temperature on selenium speciation, volatile profiles, and sensory evaluation in selenium-enriched rapeseed oils

Food Research International

DOI

2025

Digestion and fermentation characteristics of physically assisted chemical selenization of tea polysaccharides and their effects on gut Microbiota: Intestinal flora abundance, diversity, composition, and metabolite production

LWT

DOI

2025

Recent advances on anthocyanin-based smart films for food packaging: Insights into the fabrication parameters and optimization strategies

Food Packaging and Shelf Life

DOI

2025

Ultrasound pretreatment on soluble dietary fiber-polyphenol from lotus root: Preparation, interaction, and characterization

LWT

DOI

2025

Characterization of volatile organic compounds in selenium-enriched brown rice tea of different colors using E-nose, HS-GC-IMS and HS-SPME-GC-MS

LWT

DOI

2025

Isolation of a novel polysaccharide from Tribonema minus and preparation of polysaccharide–selenium nanoparticles with enhanced antioxidant activity

Algal Research

DOI

2025

Preparation of Acetylcholinesterase Inhibitory Peptides from Yellowfin Tuna Pancreas Using Moderate Ultrasound-Assisted Enzymatic Hydrolysis

Marine Drugs

DOI

2025

Pretreatment of corn straw using biomass-derived organic solvents for enzymatic saccharification: Specificity between acid catalyst and solvent

Journal of environmental chemical engineering

DOI

2025

Effects of Selenium Application on Starch Structure, Physicochemical Properties, and Texture Properties of Rice

International Journal of Food Science

DOI

2024

富硒与普通稻米理化性质和蒸煮食味品质分析

《现代食品科技》

2024

通识课“茶文化”课程思政建设路径与方法的研究

《食品工业》

2024

不同采收期不同品种莲藕的营养品质变化规律及评价

《食品安全质量检测学报》

2024

不同莲藕品种的营养品质分析与评价

《中国瓜菜》

2024

不同植物中硒含量及存在形态的研究进展

《农产品加工》

2024

硒对抑郁症的作用及机制研究进展

《微量元素与健康研究》

2024

稻米食味品质影响因素研究进展

《食品安全质量检测学报》

2024

Changes in the storage quality of fresh-cut vegetables using supercritical carbon dioxide treatment

Food Chemistry

DOI

2024

Fabrication and characterization of double-layer active intelligent film based on chitosan, polyvinyl alcohol, grape skin anthocyanin and selenium nanoparticle

International Journal of Biological Macromolecules

DOI

2024

Co-Immobilization of Alcalase/Dispase for Production of Selenium-Enriched Peptide from Cardamine violifolia

Foods

DOI

2024

Noncovalent Conjugates of Anthocyanins to Wheat Gluten: Unraveling Their Microstructure and Physicochemical Properties

Foods

DOI

2024

A Se-hyperaccumulating plant Cardamine violifolia: From its nutritional value to potential applications in foods

Trends in Food Science & Technology

DOI

2024

Construction and characterization of Laminaria polysaccharide functionalized selenium nanoparticles based on an activity-oriented approach

Process Biochemistry

DOI

2024

Recovery of Selenium-Enriched Polysaccharides from Cardamine violifolia Residues: Comparison on Structure and Antioxidant Activity by Different Extraction Methods

Antioxidants

DOI

2024

Improving complexation of puerarin with kudzu starch by various ultrasonic pretreatment: Interaction mechanism analysis

Ultrasonics Sonochemistry

DOI

2024

Use of plant growth regulators and their combined application to enhance lipid productivity in the filamentous microalga Tribonema sp.

Algal Research

DOI

2024

Highly stable and multifunctional intelligent film based on grape skin anthocyanin, polyvinyl alcohol, chitosan and selenopeptide: Preparation, characterization and application

Food Hydrocolloids

DOI

2024

Alteration of Structural and Functional Properties of Tea Polysaccharides After Selenylation Modification

Food and Bioprocess Technology

DOI

2024

Complexes of Soluble Dietary Fiber and Polyphenols from Lotus Root Regulate High-Fat Diet-Induced Hyperlipidemia in Mice

Antioxidants

DOI

2024

Effects of three exogenous phytohormones on the growth, selenium absorption, and metabolism of the microalga Parachlorella kessleri under sodium selenite stress

Algal Research

DOI

2024

Enzyme activity and nutritional profile of different-sized carrot cubes treated with supercritical carbon dioxide

Postharvest Biology and Technology

DOI

2024

Effect of heat-treated flaxseed lignan macromolecules on the interfacial properties and physicochemical stability of α-linolenic acid-enriched O/W emulsions

Food & Function

DOI

2023

富硒糙米不同碾磨级分米糠蛋白的硒含量及其功能特性

《现代食品科技》

2023

马铃薯淀粉改性技术的研究进展

《食品研究与开发》

2023

加工对食品中硒及其生物可及性影响研究进展

《食品科技》

2023

不同营养素对富硒糙米谷蛋白和硒消化吸收的影响

《食品科技》

2023

基于刺激响应机制的抗污染膜研究进展

《膜科学与技术》

2023

促进黄丝藻储能物质高效富集的氮调控策略

《中国油脂》

2023

外源植物激素调控微藻生长及目标产物积累研究进展

《生物技术通报》

2023

Fabrication of ammonia and acetic acid-responsive intelligent films based on grape skin anthocyanin via adjusting the pH of film-forming solution

International Journal of Biological Macromolecules

DOI

2023

Free and Bound Phenolic Profiles and Antioxidant Activities in Melon (Cucumis melo L.) Pulp: Comparative Study on Six Widely Consumed Varieties Planted in Hainan Province

Foods

DOI

2023

Protective Effects of Different Selenium Green Tea Polysaccharides on the Development of Type 2 Diabetes in Mice

Foods

DOI

2023

Fermentation of Betaphycus gelatinum Using Lactobacillus brevis: Growth of Probiotics, Total Polyphenol Content, Polyphenol Profile, and Antioxidant Capacity

Foods

DOI

2023

Effects of sodium selenite on the growth, biochemical composition and selenium biotransformation of the filamentous microalga Tribonema minus

Bioresource Technology

DOI

2023

A combined ultrasound + membrane ultrafiltration (USN-UF) process for enhancing saccharides separation from Spirulina (Arthrospira platensis)

Innovative Food Science & Emerging Technologies

DOI

2023

Combination with litchi procyanidins under PEF treatment alters the physicochemical and processing properties of inulin

Food Chemistry X

DOI

2023

Three Phenolic Extracts Regulate the Physicochemical Properties and Microbial Community of Refrigerated Channel Catfish Fillets during Storage

Foods

DOI

2023

Quality properties and nutritional compounds of fresh-cut pumpkin treated with supercritical carbon dioxide

The Journal of Supercritical Fluids

DOI

2023

Ultrasound treatment of herbal extraction residue to enhance enzymatic saccharification

Results in Engineering

DOI

2023

Effects of degree of milling on nutritional quality, functional characteristics and volatile compounds of brown rice tea

Frontiers in Nutrition

DOI

2023

High-solids enzymatic saccharification of starch-rich raw herbal biomass residues for producing high titers of glucose

Environmental Science and Pollution Research

DOI

2023

Combination modes impact on the stability of β-carotene-loaded emulsion constructed by soy protein isolate, β-glucan and myricetin ternary complex

Food Research International

DOI

2023

Preparation, stability and digestive properties of tea polysaccharide nanoparticles

LWT

DOI

2022

莲藕可溶性膳食纤维与多酚复合物的稳定性及脂肪吸附活性研究

《中国食品学报》

2022

功能强化葛根配方面条加工及其品质特性研究

《食品科技》

DOI

2022

硒调控糙米谷蛋白结构和功能特性的机制研究

《食品科技》

2022

3株小球藻对亚硒酸钠的生理响应及富硒效果的研究

《食品科技》

2022

黄丝藻处理废水与生物质高值化利用研究进展

《现代化工》

2022

Highly efficient glucose production from raw non-pretreated Chinese medicinal herbal residues via the synergism of cellulase and amylolytic enzymes

Bioresource Technology

DOI

2022

Polysaccharides in Selenium-Enriched Tea: Extraction Performance under Innovative Technologies and Antioxidant Activities

Foods

DOI

2022

Complexation of soybean protein isolate with β-glucan and myricetin: Different affinity on 7S and 11S globulin by QCM-D and molecular simulation analysis

Food Chemistry X

DOI

2022

Pulsed electric fields (PEF), pressurized liquid extraction (PLE) and combined PEF + PLE process evaluation: Effects on Spirulina microstructure, biomolecules recovery and Triple TOF-LC-MS-MS polyphenol composition

Innovative Food Science & Emerging Technologies

DOI

2022

Formation of protein-anthocyanin complex induced by grape skin extracts interacting with wheat gliadins: Multi-spectroscopy and molecular docking analysis

Food Chemistry

DOI

2022

The effect of supercritical carbon dioxide on the physiochemistry, endogenous enzymes, and nutritional composition of fruit and vegetables and its prospects for industrial application: a overview

Critical Reviews in Food Science and Nutrition

DOI

2022

Multiple effects driven by pulsed electric field to enhance the catalytic efficiency of the mussel-inspired proteolytic membrane in protein hydrolysis

Chemical Engineering Journal

DOI

2022

Bioinspired Lipase Immobilized Membrane for Improving Hesperidin Lipophilization

Antioxidants

DOI

2022

A new selenium source from Se-enriched Cardamine violifolia improves growth performance, anti-oxidative capacity and meat quality in broilers

Frontiers in Nutrition

DOI

2022

Advances in physiological mechanisms of selenium to improve heavy metal stress tolerance in plants

Plant Biology

DOI

2022

Combined metabolome and transcriptome analysis reveal the mechanism of selenate influence on the growth and quality of cabbage (Brassica oleracea var. capitata L.)

Food Research International

DOI

2022

Structure and stability analysis of antibacterial substance produced by selenium enriched Bacillus cereus BC1

Archives of Microbiology

DOI

2022

Production of Cardamine violifolia selenium-enriched peptide using immobilized Alcalase on Fe 3 O 4 modified by tannic acid and polyethyleneimine

RSC Advances

DOI

2022

Comparing the LC-MS Phenolic Acids Profiles of Seven Different Varieties of Brown Rice (Oryza sativa L.)

Foods

DOI

2021

纳米硒的合成研究及其在食品与农业中的应用

《食品科技》

DOI

2021

面向工程教育专业认证的食品工程原理课程改革探讨

《轻工科技》

2021

硒蛋白的提取方法及生理功能研究进展

《食品科技》

DOI

2021

硒形态检测方法在富硒食品标准中的应用与进展

《食品科技》

DOI

2021

微藻生物富硒的研究进展

《食品科技》

DOI

2021

Effect of pulsed electric fields pretreatment on juice expression and quality of chicory

Innovative Food Science & Emerging Technologies

DOI

2021

Impact of Pressurized Liquid Extraction and pH on Protein Yield, Changes in Molecular Size Distribution and Antioxidant Compounds Recovery from Spirulina

Foods

DOI

2021

Structure and properties of cellulose/HAP nanocomposite hydrogels

International Journal of Biological Macromolecules

DOI

2021

Hydrophobic Interface Starch Nanofibrous Film for Food Packaging: From Bioinspired Design to Self-Cleaning Action

Journal of Agricultural and Food Chemistry

DOI

2021

Evaluation of antioxidant and antibacterial activities of lipid extracts from Eustigmatos cf. polyphem (Eustigmatophyceae) and preliminary identification of bioactive compound

Algal Research

DOI

2021

Effects of selenate applied at two growth stages on the nutrient quality of Cardamine violifolia

Scientia Horticulturae

DOI

2021

Effects of selenate on Se, flavonoid, and glucosinolate in broccoli florets by combined transcriptome and metabolome analyses

Food Research International

DOI

2021

Complexation of maltodextrin-based inulin and green tea polyphenols via different ultrasonic pretreatment

Ultrasonics Sonochemistry

DOI

2021

Selenium yeast promoted the Se accumulation, nutrient quality and antioxidant system of cabbage (Brassica oleracea var. capitata L.)

Plant Signaling & Behavior

DOI

2021

Ultrasound as a Promising Tool for the Green Extraction of Specialized Metabolites from Some Culinary Spices

Molecules

DOI

2021

Physicochemical Characteristics of Cellulose Nanocrystals Derived from the Residue of Filamentous Microalga Tribonema utriculosum

Applied Biochemistry and Biotechnology

DOI

2021

Impact of ultrasound, microwaves and high-pressure processing on food components and their interactions

Trends in Food Science & Technology

DOI

2020

负载硒蛋白果胶微凝胶的制备、结构表征及体外消化特性研究

《食品工业科技》

2020

Turbiscan法研究乳清分离蛋白乳液的冻融稳定性

《食品科技》

DOI

2020

硒蛋白微胶囊的制备、结构表征及体外消化特性研究

《食品工业科技》

DOI

2020

基于食品原料合成纳米硒的研究进展

《食品科技》

DOI

2020

纳米硒在食品领域中的应用研究进展

《食品科技》

DOI

2020

国家富硒农产品加工技术研发专业中心布局江苏富硒产业助力疫后重振

《食品科技》

DOI

2020

大数据时代背景下“食品分析”课程的改革与创新

《农产品加工》

DOI

2020

Bioinspired proteolytic membrane (BPM) with bilayer pepsin structure for protein hydrolysis

Separation and Purification Technology

DOI

2020

Polysaccharide-Based Hydrogels Derived from Cellulose: The Architecture Change from Nanofibers to Hydrogels for a Putative Dual Function in Dye Wastewater Treatment

Journal of Agricultural and Food Chemistry

DOI

2020

Effect of linear charge density of polysaccharides on interactions with α-amylase: Self-Assembling behavior and application in enzyme immobilization

Food Chemistry

DOI

2020

Sandwich structured membrane adsorber with metal organic frameworks for aflatoxin B1 removal

Separation and Purification Technology

DOI

2020

Soluble dietary fiber and polyphenol complex in lotus root: Preparation, interaction and identification

Food Chemistry

DOI

2020

Optimization of Bacillus cereus Fermentation Process for Selenium Enrichment as Organic Selenium Source

Frontiers in Nutrition

DOI

2020

Green recovery of Se-rich protein and antioxidant peptides from Cardamine Violifolia: Composition and bioactivity

Food Bioscience

DOI

2020

Microencapsulation of anthocyanins extracted from grape skin by emulsification/internal gelation followed by spray/freeze-drying techniques: Characterization, stability and bioaccessibility

LWT

DOI

2020

Protective effects of selenium-enriched peptides from Cardamine violifolia against high-fat diet induced obesity and its associated metabolic disorders in mice

RSC Advances

DOI

2020

Protective effects of selenium-enriched peptides from Cardamine violifolia on d-galactose-induced brain aging by alleviating oxidative stress, neuroinflammation, and neuron apoptosis

Journal of Functional Foods

DOI

2019

基于工程教育专业认证背景下的食品工程原理课程考核方法改革

《课程教育研究(中英文)》

2019

基于聚多巴胺涂层的吸附膜在黄曲霉毒素去除中的应用

《膜科学与技术》

DOI

2019

Modulation of lipid metabolism and colonic microbial diversity of high-fat-diet C57BL/6 mice by inulin with different chain lengths

Food Research International

DOI

2019

Investigation on the interaction between γ-cyclodextrin and α-amylase

Journal of Inclusion Phenomena and Macrocyclic Chemistry

DOI

2019

Optimization of Spray-Drying Process of Jerusalem artichoke Extract for Inulin Production

Molecules

DOI

2019

Solar radiation as a prospective energy source for green and economic processes in the food industry: From waste biomass valorization to dehydration, cooking, and baking

Journal of Cleaner Production

DOI

2019

Effects of Pulsed Electric Field Treatment on Compression Properties and Solutes Diffusion Behaviors of Jerusalem artichoke

Molecules

DOI

2019

Effect of charge density of polysaccharide on self-assembly behaviors of ovalbumin and sodium alginate

International Journal of Biological Macromolecules

DOI

2019

Molecular characteristics of kappa-selenocarrageenan and application in green synthesis of silver nanoparticles

International Journal of Biological Macromolecules

DOI

2019

Transport of Flavanolic Monomers and Procyanidin Dimer A2 across Human Adenocarcinoma Stomach Cells (MKN-28)

Journal of Agricultural and Food Chemistry

DOI

2019

Effect of pulsed electric field on assembly structure of α-amylase and pectin electrostatic complexes

Food Hydrocolloids

DOI

2019

Effect of lactic acid bacteria on the postharvest properties of fresh lotus root

Postharvest Biology and Technology

DOI

2019

Recent advances in valorization of Chaenomeles fruit: A review of botanical profile, phytochemistry, advanced extraction technologies and bioactivities

Trends in Food Science & Technology

DOI

2019

Recent Advances in Biotransformation of Saponins

Molecules

DOI

2019

Recovery of Antioxidant Bioactive Compounds from Sweet Potato and By-Products

Green Extraction and Valorization of By-Products from Food Processing

DOI

2018

酶法耦合膜制备荔枝全果功能型饮料分析

《武汉轻工大学学报》

2018

《试验设计与数据处理》网络化教学初探

《课程教育研究(中英文)》

2018

Increasing Yield and Antioxidative Performance of Litchi Pericarp Procyanidins in Baked Food by Ultrasound-Assisted Extraction Coupled with Enzymatic Treatment

Molecules

DOI

2018

Inhibitory effect of α-cyclodextrin on α-amylase activity

Tropical Journal of Pharmaceutical Research

DOI

2018

Innovative processing techniques for altering the physicochemical properties of wholegrain brown rice (Oryza sativaL.) – opportunities for enhancing food quality and health attributes

Critical Reviews in Food Science and Nutrition

DOI

2018

HPLC–DAD–ESI–MS2 analysis of phytochemicals from Sichuan red orange peel using ultrasound-assisted extraction

Food Bioscience

DOI

2018

Enzyme-assisted extraction of polyphenol from edible lotus (Nelumbo nucifera) rhizome knot: Ultra-filtration performance and HPLC-MS2 profile

Food Research International

DOI

2018

Development of a Combined Trifluoroacetic Acid Hydrolysis and HPLC-ELSD Method to Identify and Quantify Inulin Recovered from Jerusalem artichoke Assisted by Ultrasound Extraction

Applied Sciences

DOI

2018

An overview of the traditional and innovative approaches for pectin extraction from plant food wastes and by-products: Ultrasound-, microwaves-, and enzyme-assisted extraction

Trends in Food Science & Technology

DOI

2018

From ‘green’ technologies to ‘red’ antioxidant compounds extraction of purple corn: a combined ultrasound–ultrafiltration–purification approach

Journal of the Science of Food and Agriculture

DOI

2018

W/O Nano‐Emulsions with Olive Leaf Phenolics Improved Oxidative Stability of Sacha Inchi Oil

European Journal of Lipid Science and Technology

DOI

2018

Inhibition of cyclodextrins on the activity of α-amylase

Journal of Inclusion Phenomena and Macrocyclic Chemistry

DOI

2018

Clarification of Jerusalem Artichoke Extract Using Ultra-filtration: Effect of Membrane Pore Size and Operation Conditions

Food and Bioprocess Technology

DOI

2018

Anti-hyperuricemic and nephroprotective effects of extracts from Chaenomeles sinensis (Thouin) Koehne in hyperuricemic mice

Food & Function

DOI

2018

Degradation of anthocyanins and polymeric color formation during heat treatment of purple sweet potato extract at different pH

Food Chemistry

DOI

2018

CFD Simulation of the Distribution of Pressure and Shear Rate on the Surface of Rotating Membrane Equipped with Vanes for the Ultrafiltration of Dairy Effluent

DOI

2017

美拉德反应制备等电点澄清透明的乳清分离蛋白研究

《现代食品科技》

2017

蛋白基体系美拉德反应在荔枝皮原花青素作用下的抑制研究

《现代食品科技》

2017

吡喃酮型花色苷衍生物的制备、光谱特性及抗氧化活性研究

《光谱学与光谱分析》

2017

紫米营养功能成分及其游离态与结合态组成的HPLC/LC-MS分析

《食品与机械》

2017

Evaluation of gliadins-diglycosylated cyanidins interaction from litchi pericarp through ultraviolet and fluorescence measurements

International Journal of Food Properties

DOI

2017

Recovery of Oil with Unsaturated Fatty Acids and Polyphenols from Chaenomelessinensis (Thouin) Koehne: Process Optimization of Pilot-Scale Subcritical Fluid Assisted Extraction

Molecules

DOI

2017

Fluorescence and circular dichroism spectroscopy to understand the interactions between cyclodextrins and α-galactosidase from green coffee beans

Food Bioscience

DOI

2017

Multistage recovery process of seaweed pigments: Investigation of ultrasound assisted extraction and ultra-filtration performances

Food and Bioproducts Processing

DOI

2017

Effect of extrusion on the anti-nutritional factors of food products: An overview

Food Control

DOI

2016

紫薯花色苷-蛋白复合物的制备及结构表征

《食品科学》

2016

紫薯提取液超滤膜分离特性研究:过滤方式的影响

《农产品加工》

2016

Ultrasound-Assisted Extraction, Centrifugation and Ultrafiltration: Multistage Process for Polyphenol Recovery from Purple Sweet Potatoes

Molecules

DOI

2016

Bioavailability of Glucosinolates and Their Breakdown Products: Impact of Processing

Frontiers in Nutrition

DOI

2016

Preparation of Highly Clarified Anthocyanin-Enriched Purple Sweet Potato Juices by Membrane Filtration and Optimization of Their Sensorial Properties

Journal of Food Processing and Preservation

DOI

2016

Green alternative methods for the extraction of antioxidant bioactive compounds from winery wastes and by-products: A review

Trends in Food Science & Technology

DOI

2016

Green ultrasound-assisted extraction of anthocyanin and phenolic compounds from purple sweet potato using response surface methodology

International Agrophysics

DOI

2016

Heat stability improvement of whey protein isolate via glycation with maltodextrin without control of the relative humidity

RSC Advances

DOI

2016

Inhibition of cyclodextrins on α-galactosidase

Food Chemistry

DOI

2016

HPLC-DAD-ESI-MS2 analytical profile of extracts obtained from purple sweet potato after green ultrasound-assisted extraction

Food Chemistry

DOI

2016

Dead end ultra-filtration of sugar beet juice expressed from cold electrically pre-treated slices: Effect of membrane polymer on fouling mechanism and permeate quality

Innovative Food Science & Emerging Technologies

DOI

2016

Stirring-assisted dead-end ultrafiltration for protein and polyphenol recovery from purple sweet potato juices: Filtration behavior investigation and HPLC-DAD-ESI-MS2 profiling

Separation and Purification Technology

DOI

2016

Recent insights for the green recovery of inulin from plant food materials using non-conventional extraction technologies: A review

Innovative Food Science & Emerging Technologies

DOI

2015

栀子功能性饮料制备工艺研究

《中国食物与营养》

2015

四种方法提取光皮木瓜籽油及成分分析的比较研究

《粮食与油脂》

2015

ω-3脂肪酸强化鸡蛋在不同烹饪方法中的营养损失

《中国食物与营养》

2015

Rotating Disk-Assisted Cross-Flow Ultrafiltration of Sugar Beet Juice

Food and Bioprocess Technology

DOI

2015

Preparation and toxicological evaluation of methyl pyranoanthocyanin

Food and Chemical Toxicology

DOI

2015

Purification of Purple Sweet Potato Extract by Dead-End Filtration and Investigation of Membrane Fouling Mechanism

Food and Bioprocess Technology

DOI

2015

Optimization of ultrasound-assisted extraction of gardenia fruit oil with bioactive components and their identification and quantification by HPLC-DAD/ESI-MS 2

Food & Function

DOI

2015

Better damage of chicory tissue by combined electroporation and ohmic heating for solute extraction

DOI

2014

Dead-End Dynamic Ultrafiltration of Juice Expressed from Electroporated Sugar Beets

Food and Bioprocess Technology

DOI

2014

Study of rotating disk assisted dead-end filtration of chicory juice and its performance optimization

DOI

2014

Effects of Hydraulic Conditions on Effluent Quality, Flux Behavior, and Energy Consumption in a Shear-Enhanced Membrane Filtration Using Box-Behnken Response Surface Methodology

DOI

2014

Study of pulsed electric fields (PEF) assisted inulin extraction from chicory root and chicory juice purification

DOI

2013

Qualitative characteristics and dead-end ultrafiltration of chicory juice obtained from pulsed electric field treated chicories

DOI

2013

Chicory juice clarification by membrane filtration using rotating disk module

DOI

2013

Flux behavior in clarification of chicory juice by high-shear membrane filtration: Evidence for threshold flux

DOI

2012

Pilot scale inulin extraction from chicory roots assisted by pulsed electric fields

DOI

2012

Treatment of dairy effluent by shear-enhanced membrane filtration: The role of foulants

DOI

2010

有机硅烷改性沸石/PDMS渗透汽化杂化膜的制备及表征

《化工新型材料》

2010

响应曲面法优化优先透乙醇渗透汽化复合膜的操作条件

《膜科学与技术》

2024

Pedagogical Construction and Practice of Interdisciplinary Courses——Taking Food Translation as an Example

《2024社会发展与科技创新交流会论文集》

DOI

2017

生物酶辅助物理场高效提取荔枝原花青素

《中国生物工程学会第二届青年科技论坛暨首届青年工作委员会学术年会论文集》

2017

海带中色素的超声辅助提取与超滤研究

《中国生物工程学会第二届青年科技论坛暨首届青年工作委员会学术年会摘要集》

2017

超声波提取菊芋中可溶性固形物的研究

《中国生物工程学会第二届青年科技论坛暨首届青年工作委员会学术年会论文集》

2025

Preparation and Characterization of Tea Polysaccharide-Selenium Nanoparticles with Enhanced Antioxidant and Digestive Properties

SSRN Electronic Journal

DOI

2023

Saccharides Separation from Phaeodactylum Tricornutum Through Low-Frequency Ultrasound (LF-USN) and Ultrafiltration (UF) Technology

SSRN Electronic Journal

DOI

2021

High-pressure processing for food preservation

Elsevier eBooks

DOI

2020

Valorization of waste and by-products from food industries through the use of innovative technologies

Elsevier eBooks

DOI

2020

Impact of HPP on the bioaccessibility/bioavailability of nutrients and bioactive compounds as a key factor in the development of food processing

Elsevier eBooks

DOI

2020

Health promoting benefits of PEF: bioprotective capacity against the oxidative stress and its impact on nutrient and bioactive compound bioaccessibility

Elsevier eBooks

DOI

2020

Strategies to reduce lipid consumption

Elsevier eBooks

DOI

2019

Green Extracts from Chinese Medicinal Plants as Bio-source of Drugs

Green chemistry and sustainable technology

DOI

2018

Porous Starch and Its Applications

Springer eBooks

DOI

2017

Interaction of Compounds

Elsevier eBooks

DOI