Huan Rao

hebei university of science and technology

H指数:16

被引数:881

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Lycium barbarum Polysaccharide and Chlorogenic Acid Ameliorate LPS-Induced Acute Lung Injury via the NF-κB Signaling Mediated Multi-Targets

枸杞多糖和绿原酸通过nf-κb信号介导的多靶点改善LPS诱导的急性肺损伤

FOOD SCIENCE & NUTRITION

IF3.8

2026-01-070

OAAI

Dietary components cooperate with intestinal flora to regulate food allergy

膳食成分与肠道菌群协同作用以调节食物过敏

Food Chemistry

IF9.8

2025-12-030

PRE

Advances in Polysaccharide-Based Biopolymers for Probiotic Encapsulation: From Single Polysaccharides to Composite Systems

多糖基生物聚合物在益生菌包封中的应用进展：从单一多糖到复合系统

Current Research in Food Science

IF7

2025-08-270

OAAI

Desensitizing mechanism of thermal processing on pumpkin seed protein: allergen structure alteration and immune reactions in mice

南瓜籽蛋白热处理的脱敏机制：过敏原结构改变及小鼠免疫反应

Journal of the Science of Food and Agriculture

IF3.5

2025-07-250

PRE

Controlled Crystallization Kinetics via Conjugated Organic Spacers Enables Ordered Epitaxial Growth of Two-Step Deposited Tin-based Perovskite Solar Cells

通过共轭有机间隔基调控结晶动力学实现两步沉积锡基钙钛矿太阳能电池的有序外延生长

Angewandte Chemie International Edition

IF0

2025-07-250

PRE

Mechanism of polyphenol-pea starch complexes on reducing fat accumulation in Caenorhabditis elegans

多酚-豌豆淀粉复合物减少秀丽隐杆线虫脂肪积累的机制

FOOD RESEARCH INTERNATIONAL

IF8

2025-05-010

PRE

Reaction-Diffusion and Crystallization Kinetics Modulation of Two-Step Deposited Tin-Based Perovskite Film via Reducing Atmosphere

还原气氛下两步沉积锡基钙钛矿薄膜的反应扩散和晶化动力学调制

ANGEWANDTE CHEMIE-INTERNATIONAL EDITION

IF16.9

2024-12-120

PRE

Identification of digestion-resistant peptides in various processed peanut reveals their distinct allergenicity

FOOD CHEMISTRY-X

IF8.2

2024-12-010

OAAI

Chestnut protein as functional ingredients in gluten-free products: Evaluation of nutritional properties in native and fermented forms

FOOD BIOSCIENCE

IF5.9

2024-12-010

PRE

The influence mechanism of pH and polyphenol structures on the formation, structure, and digestibility of pea starch-polyphenol complexes via high-pressure homogenization

FOOD RESEARCH INTERNATIONAL

IF8

2024-10-011

PRE

Application and prospect of microbial food Chlorella

HELIYON

IF3.6

2024-09-012

OAAI

Disorders of the small intestinal microenvironment in ovalbumin-sensitized mice and mitigation strategies of 2 ′-fucosyllactose and Bifidobacterium longum subsp. Infantis

FOOD BIOSCIENCE

IF5.9

2024-08-010

PRE

Enhancing water retention and mechanisms of citrus and soya bean dietary fibres in pre-fermented frozen dough

FOOD CHEMISTRY-X

IF8.2

2024-06-015

OAAI

Preparation of pectin-coated and chitosan-coated phenylethanoside liposomes: Studies on characterization, stability, digestion and release behavior

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

IF8.5

2024-03-013

PRE

Monodisperse Adducts-Induced Homogeneous Nucleation Towards High-Quality Tin-Based Perovskite Film

单分散加合物诱导的均相成核形成高质量锡基钙钛矿薄膜

ANGEWANDTE CHEMIE-INTERNATIONAL EDITION

IF16.9

2023-07-0615

PRE

Effect of thermal processing and fermentation with Chinese traditional starters on characteristics and allergenicity of wheat matrix

FOOD SCIENCE AND HUMAN WELLNESS

IF7.4

2023-05-014

OAAI

Environmentally friendly anti-solvent engineering for high-efficiency tin-based perovskite solar cells

Energy & Environmental Science

IF30.8

2023-01-0137

PRE

Quantitative proteomics reveals the mechanism of slightly acidic electrolyzed water-induced buckwheat sprouts growth and flavonoids enrichment

FOOD RESEARCH INTERNATIONAL

IF8

2021-10-0112

PREAI

Reducing Energy Loss and Morphology Optimization Manipulated by Molecular Geometry Engineering for Hetero-junction Organic Solar Cells

通过分子几何工程降低异质结有机太阳能电池的能量损失和形态优化

CHINESE JOURNAL OF CHEMISTRY

IF5.5

2020-09-2423

PREAI

Bacterial composition in sourdoughs from different regions in China and the microbial potential to reduce wheat allergens

LWT-FOOD SCIENCE AND TECHNOLOGY

IF6.6

2020-01-0122

PREAI

Huan Rao

个人简介

教育背景

工作经历

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