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B

Binjia Zhang

southwest university

46H指数
186论文数
6.9K被引数
收录论文 140
发表时间
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A Comprehensive Review of Fucosylated Human Milk Oligosaccharides: Biological Functions, Production Technologies, and Safety Regulation With Commercial Translation in Infant Nutrition岩藻糖基化人乳寡糖的全面综述: 生物功能，生产技术和安全性监管以及婴儿营养中的商业翻译
errComprehensive Reviews in Food Science and Food Safety
IF14.1
err2026-09-02
err0
PREAI
errJinghong Xu; Bowen Li; Huajian Xu; Qing Zhang; Zheng Li; Xiaocui Zhong; Dongling Qiao; Ting-Li Han; Binjia Zhang
err分享
err收藏
Decoding the HMO‒microbiome axis: bridging maternal milk to infant health outcomes解码HMO‒微生物组轴：连接母体乳汁至婴儿健康结局
errGut Microbes
IF11
err2026-03-26
err0
errOAAI
errJia Song; Mengfan Ding; Patrick W. S. Joyce; Xiaowen Pi; Binjia Zhang; Bowen Li
err分享
err收藏
Effects of moisture content on the physicochemical properties and swallowing function of surimi gel水分含量对鱼糜凝胶物理化学性质和吞咽功能的影响
errFood Chemistry
IF9.8
err2026-02-09
err0
PREAI
errLixiang Zhu; Lijun Zha; Haozhe Yi; Bowen Li; Xiaowen Pi; Dongling Qiao; Binjia Zhang
err分享
err收藏
A review of tree nut allergens and their processing for decreasing allergenicity
errTrends in Food Science & Technology
IF15.4
err2026-01-24
err0
PREAI
errHaochen Ye; Tanying Zhang; Siyu Ren; Jingwei Jiang; Zeyu Peng; Jia Cao; Jinshen Chu; Bowen Li; Haozhe Yi; Binjia Zhang; Huan Wang; Xiaowen Pi
err分享
err收藏
Sodium alginate-type B gelatin double-network hydrogels: the dual actions of ionic crosslinking and the salting-out effect海藻酸钠-类型B明胶双网络水凝胶：离子交联和盐析效应的双重作用
errInternational Journal of Biological Macromolecules
IF8.5
err2025-12-17
err0
PREAI
errXinran Hou; Xizhong Liu; Yunying Li; Kao Wu; Guohua Zhao; Binjia Zhang; Dongling Qiao; Fengwei Xie
err分享
err收藏
Micro-phase separation dual-network strategy enhances the gel structure and gel-related properties of soy bean protein heat-induced gel by incorporation of curdlan微相分离双网络策略通过添加罗轮藻，增强了大豆蛋白热诱导凝胶的结构及凝胶相关性质。
errFood Chemistry
IF9.8
err2025-11-11
err0
PREAI
errXinran Hou; Farong Sun; Xizhong Liu; Wenyao Tu; Kao Wu; Guohua Zhao; Binjia Zhang; Dongling Qiao
err分享
err收藏
Homologous protein fibril addition reinforces the network structure of soybean protein isolate heat-induced gel同源蛋白原纤维的添加增强了大豆分离蛋白热诱导凝胶的网络结构
errFood Hydrocolloids
IF12.4
err2025-11-03
err0
PREAI
errFarong Sun; Yiwen Zhang; Jia Chen; Fayin Ye; Dongling Qiao; Guohua Zhao; Binjia Zhang
err分享
err收藏
Influences of cations on the gelation-promoting effect of konjac glucomannan on the phase transition of κ-carrageenan魔芋葡甘露聚糖对κ-卡拉胶相变中阳离子对其凝胶化促进作用的影响
errFood Chemistry
IF9.8
err2025-10-16
err0
PREAI
errJia Chen; Sicong Yan; Yu Feng; Yishen Li; Yi Liu; Guohua Zhao; Binjia Zhang; Dongling Qiao
err分享
err收藏
Corrigendum to “A review of wheat allergy: allergens characteristic, the impact of processing on allergenicity and future perspective” [Trends in Food Science & Technology 164 (2025) 105244]勘误：“小麦过敏综述：过敏原特性、加工对过敏原性的影响及未来展望”[Trends in Food Science & Technology 164 (2025) 105244]
errTrends in Food Science & Technology
IF15.4
err2025-10-09
err0
PREAI
errXiaowen Pi; Siyu Ren; Haochen Ye; Jia Cao; Jinshen Chu; Lingling Cao; Bowen Li; Binjia Zhang
err分享
err收藏
The conjugation of sugars on protein via glycation to decrease food allergenicity: mechanism, application, challenges and future directions通过糖基化将糖与蛋白质共轭连接以降低食品过敏原性：机制、应用、挑战及未来方向
errTrends in Food Science & Technology
IF15.4
err2025-10-08
err0
PREAI
errXiaowen Pi; Zhenling Chen; Qingqing Cao; Jinshen Chu; Chunyan Bo; Haozhe Yi; Bowen Li; Binjia Zhang
err分享
err收藏
Front Cover: Molecular Aggregates of Wheat Starch–Protein Systems: Structural Disruption and Engineered Digestibility via Non-Covalent Synergy封面：小麦淀粉–蛋白质体系的分子聚集：结构破坏与非共价协同作用下的工程化消化性
errAggregate
IF13.7
err2025-09-21
err0
errOAAI
errCuihong Dai; Dongling Qiao; Bowen Li; Fengwei Xie; Binjia Zhang
err分享
err收藏
Improvement mechanism of network structure and gel strength of konjac glucomannan/xanthan synergistic interaction gel induced by directional freeze-thaw treatment魔芋葡甘聚糖/黄原胶协同相互作用凝胶的网络结构和凝胶强度的改善机制，由定向冻融处理诱导。
errFood Research International
IF8
err2025-09-15
err0
PREAI
errMengying Li; Shuangshuang Xu; Yunying Li; Ying Xiong; Yi Liu; Guohua Zhao; Binjia Zhang; Jia Chen; Dongling Qiao; Fengwei Xie
err分享
err收藏
A review of wheat allergy: allergens characteristic, the impact of processing on allergenicity and future perspective小麦过敏综述：过敏原特性、加工对过敏原性的影响及未来展望
errTrends in Food Science & Technology
IF15.4
err2025-08-21
err0
PREAI
errXiaowen Pi; Siyu Ren; Haochen Ye; Jia Cao; Jinshen Chu; Lingling Cao; Bowen Li; Binjia Zhang
err分享
err收藏
Tailored Eating Quality and Starch Structural Features of Frozen Wet Rice Noodle: Influence of Retrogradation Time, Freezing Temperature, and Rice-Water Ratio冷冻湿米粉的定制食用品质及淀粉结构特征：回生时间、冻结温度和米水比例的影响
errJournal of Food Science
IF3.4
err2025-08-20
err0
PREAI
errHuajian Xu; Rui Zhang; Xiaowen Pi; Zongwei Hao; Jinliang Fu; Siming Zhao; Binjia Zhang
err分享
err收藏
Structural diversity, composition variation and neurodevelopmental-promoting effects of human milk oligosaccharides: A systematic review人乳低聚糖的结构多样性、组成变化和神经发育促进作用：一项系统综述
errCarbohydrate Polymers
IF12.5
err2025-08-13
err0
PREAI
errJinghong Xu; Jia Song; Huajian Xu; Zheng Li; Mengfan Ding; Dongling Qiao; Binjia Zhang; Bowen Li
err分享
err收藏
Improvement in rheological and tribology properties of thickened liquids for dysphagia management through the mixing guar gum and xanthan gum at different addition ratios通过以不同添加比例混合瓜尔胶和黄原胶，改善用于吞咽障碍管理的增稠液体的流变学和摩擦学特性
errFood Chemistry
IF9.8
err2025-08-11
err0
PREAI
errJinghong Xu; Lingling Ma; Bowen Li; Dongling Qiao; Binjia Zhang
err分享
err收藏
Molecular Aggregates of Wheat Starch–Protein Systems: Structural Disruption and Engineered Digestibility via Non-Covalent Synergy小麦淀粉-蛋白质体系分子聚集体的结构破坏与非共价协同工程化消化性
errAggregate
IF13.7
err2025-07-25
err0
errOAAI
errCuihong Dai; Dongling Qiao; Bowen Li; Fengwei Xie; Binjia Zhang
err分享
err收藏
Fibrous protein gels: Nanoscale features governing gelation behavior and gel properties纤维蛋白凝胶：控制凝胶行为和凝胶性质的纳米级特征
errAdvances in Colloid and Interface Science
IF19.3
err2025-07-11
err0
PREAI
errFarong Sun; Yiwen Zhang; Binjia Zhang; Dongling Qiao; Fengwei Xie
err分享
err收藏
Partially removing galactose unit on tamarind gum improves the gel-related features of tamarind gum/xanthan gels by strengthening their synergistic assembly部分去除罗望子胶上的半乳糖单元通过增强其协同组装来改善罗望子胶/黄原胶凝胶的凝胶相关特性。
errFood Hydrocolloids
IF12.4
err2025-07-04
err0
PREAI
errZhiyong Niu; Xizhong Liu; Yunying Li; Mengzhou Zhou; Yi Liu; Binjia Zhang; Guohua Zhao; Jia Chen; Dongling Qiao; Fengwei Xie
err分享
err收藏
Ultrasound-assisted construction of the curdlan-pea protein gel network for dysphagia management: Texture modification and interaction exploration超声辅助构建刺槐豆胶-豌豆蛋白凝胶网络用于吞咽障碍管理：质构改良与相互作用探究
errFOOD HYDROCOLLOIDS
IF12.4
err2025-06-07
err1
PREAI
errXu, Huajian; Lv, Yunhao; Zhou, Boxiang; Zhou, Xu; Gao, Junwei; Qiao, Dongling; Li, Bowen; Zhang, Binjia
err分享
err收藏

研究方向

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