首页 内部办公网 中文版 ENGLISH
当前位置:首页 > 学科建设 > 科研成果
2019年度学院TOP论文一览表
( 发布日期:2020/5/7 阅读:次)

序号

题目

收录日期

登记人

(原发)期刊

IF

1

Effects of low acyl and high acyl gellan gum on the thermal stability of purple sweet potato anthocyanins in the presence of ascorbic acid

2019-01-01

房升

FOOD HYDROCOLLOIDS

5.839

2

Evaluation of fish feeding intensity in aquaculture using a convolutional neural network and machine vision

2019-04-23

王彦波

AQUACULTURE

3.022

3

Antimicrobial and antioxidant effects of a hydroxypyridinone derivative containing an oxime ether moiety and its application in shrimp preservation

2019-01-01

周涛

FOOD CONTROL

4.248

4

Antimicrobial resistance profiles and characteristics of integrons in Escherichia coli strains isolated from a large-scale centralized swine slaughterhouse and its downstream markets in Zhejiang, China

2019-01-01

曲道峰

FOOD CONTROL

4.248

5

Inhibition of bacterial adhesion and biofilm formation of sulfonated chitosan against Pseudomonas aeruginosa

2019-02-15

朱军莉

CARBOHYDRATE POLYMERS

6.044

6

Purification and characterization of a H2O2-tolerant alkaline protease from Bacillus sp ZJ1502, a newly isolated strain from fermented bean curd

2019-02-15

于平

FOOD CHEMISTRY

5.399

7

Stability of vitamin B12 with the protection of whey proteins and their effects on the gut microbiome

2019-03-15

朱炫

FOOD CHEMISTRY

5.399

8

Effect of eugenol fumigation treatment on chilling injury and CBF gene expression in eggplant fruit during cold storage

2019-09-15

姜天甲

FOOD CHEMISTRY

5.399

9

Synergistic interaction between exogenous and endogenous emulsifiers and its impact on in vitro digestion of lipid in crowded medium

2019-11-30

陈可先

FOOD CHEMISTRY

5.399

10

Multiple quantitative structure-pungency correlations of capsaicinoids

2019-06-15

陈可先

FOOD CHEMISTRY

5.399

11

A new sensory sweetness definition and sweetness conversion method of five natural sugars, based on the Weber-Fechner Law

2019-05-30

田师一

FOOD CHEMISTRY

5.399

12

Coagulation behaviour of milk under gastric digestion: Effect of pasteurization and ultra-high temperature treatment

2019-07-15

YE AIQIA

FOOD CHEMISTRY

5.399

13

Maillard reaction with ribose, galacto-oligosaccharide or chitosan-oligosaccharide reduced the allergenicity of shrimp tropomyosin by inducing conformational changes

2019-02-15

傅玲琳

FOOD CHEMISTRY

5.399

14

Molecular basis and potential applications of capsaicinoids and capsinoids against the elongation of etiolated wheat (Triticum aestivum L.) coleoptiles in foods

2019-12-15

陈可先

FOOD CHEMISTRY

5.399

15

A novel experimental set up for in situ oral lubrication measurements

2019-10-01

陈建设

FOOD HYDROCOLLOIDS

5.839

16

Fabricating multilayer emulsions by using OSA starch and chitosan suitable for spray drying: Application in the encapsulation of beta-carotene

2019-08-01

房升

FOOD HYDROCOLLOIDS

5.839

17

Topographic study of human tongue in relation to oral tribology

2019-10-01

王鑫淼

FOOD HYDROCOLLOIDS

5.839

18

Heat-induced aggregation and gelation of proteins from edible honey bee brood (Apis mellifera) as a function of temperature and pH

2019-06-01

陈建设

FOOD HYDROCOLLOIDS

5.839

19

Rheological investigations of beta glucan functionality: Interactions with mucin

2019-02-01

Ritzoulis

FOOD HYDROCOLLOIDS

5.839

20

Interactions between mucin and okra gum during pH cycling

2019-10-01

Ritzoulis

FOOD HYDROCOLLOIDS

5.839

21

Fabrication of ovalbumin/kappa-carrageenan complex nanoparticles as a novel carrier for curcumin delivery

2019-04-01

谢湖均

FOOD HYDROCOLLOIDS

5.839

22

The application of diffusing wave spectroscopy (DWS) in soft foods

2019-11-01

牛付阁

FOOD HYDROCOLLOIDS

5.839

23

Preparation, characterization and controlled-release property of Fe3+ crosslinked hydrogels based on peach gum polysaccharide

2019-02-01

宋广磊

FOOD HYDROCOLLOIDS

5.839

24

Smoothness as a tactile percept: Correlating 'oral' tribology with sensory measurements

2019-02-01

陈建设

FOOD HYDROCOLLOIDS

5.839

25

Surface properties of adsorbed salivary components at a solid hydrophobic surface using a quartz crystal microbalance with dissipation (QCM-D)

2019-12-01

Ritzoulis

FOOD HYDROCOLLOIDS

5.839

26

Probiotic therapy in Helicobacter pylori infection: a potential strategy against a serious pathogen?

2019-02-01

郦萍

APPLIED MICROBIOLOGY AND BIOTECHNOLOGY

3.670

27

Effects of bifidobacteria-produced exopolysaccharides on human gut microbiota in vitro

2019-02-01

顾青

APPLIED MICROBIOLOGY AND BIOTECHNOLOGY

3.670

28

Effect of chitosan pre-soaking on the growth and quality of yellow soybean sprouts

2019-03-15

修丽丽

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

2.422

29

The relationship between alkylamide compound content and pungency intensity of Zanthoxylum bungeanum based on sensory evaluation and ultra-performance liquid chromatography-mass spectrometry/mass spectrometry (UPLC-MS/MS) analysis

2019-03-15

陈忠秀

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

2.422

30

Low intake of digestible carbohydrates ameliorates duodenal absorption of carbohydrates in mice with glucose metabolism disorders induced by artificial sweeteners

2019-08-30

蔡磊

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

2.422

31

Structural characterization and biological fate of lactoferrin-loaded liposomes during simulated infant digestion

2019-04-01

韩剑众

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

2.422

32

A natural biopreservative: antibacterial action, mechanism of Chinese Litsea mollis Hemsl. extract against Escherichia coli DH5α and Salmonella spp

2019-11-01

宋达峰

JOURNAL OF DAIRY SCIENCE

3.082

33

Comparative study on the characteristics and oxidation stability of commercial milk powder during storage

2019-10-03

李延华

journal of dairy science

3.082

34

A Strategy Based on GC-MS/MS, UPLC-MS/MS and Virtual Molecular Docking for Analysis and Prediction of Bioactive Compounds in Eucalyptus Globulus Leaves

2019-08-02

张虹

INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES

4.183

35

Structural characteristics of dietary fiber (Vigna radiata L. hull) and its inhibitory effect on phospholipid digestion as an additive in fish floss

2019-04-01

戴志远

FOOD CONTROL

4.248

36

Naked-eyes detection of Shigella flexneri in food samples based on a novel gold nanoparticle-based colorimetric aptasensor

2019-04-01

冯俊丽

FOOD CONTROL

4.248

分享到:0
上一条: 2019年学院获省部级以上科研项目一览表 2020/5/7
下一条: 2019年教师获准发明专利 2020/5/7
Copyright©2023 浙江工商大学食品与生物工程学院 版权所有
浙江省杭州市下沙高教园区学正街18号 联系电话:(86)571-28008900
浙ICP备05073962号 浙公网安备33011802000512号 网站管理
 
友情链接