Huiping Fan

henan agricultural university

H指数:12

被引数:660

个人简介

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Effects of Saccharomycopsis fibuligera, Lactobacillus plantarum, and their co-culture fermentation on the antioxidant activity, physicochemical and flavor properties of purple sweet potato flour

接合酵母属纤维接合酵母、植物乳杆菌及其共培养发酵对紫甘薯粉抗氧化活性、理化性质和风味特性的影响

Food Research International

IF8

2026-02-120

PRE

Effects of oat (Avena sativa L.) antifreeze proteins on farinographic properties of flour and quality of quick-frozen dumpling wrapper

燕麦(Avena sativa L.)抗冻蛋白对面粉烘焙特性及速冻饺子皮品质的影响

Journal of Cereal Science

IF3.7

2025-10-170

PRE

Strategy for Enhancing Wheat Drying Efficiency and Flour Quality: Hybridization of Tempering and Hot Air Drying

提高小麦干燥效率和面粉品质的策略: 回火和热风干燥的混合

ACS OMEGA

IF4.3

2025-02-140

OAAI

Growth Kinetics of Bacillus cereus Vegetative Cells and Spores in Glutinous Rice Dough at Various Environmental Temperatures During Production

蜡样芽孢杆菌营养细胞和孢子在米粉面团中的生长动力学及不同环境温度下的生产过程研究

INTERNATIONAL JOURNAL OF FOOD SCIENCE

IF3.1

2025-01-010

OAAI

Quality changes and spoilage microbial community succession of steamed cold noodles (Liangpi) at different temperatures

INTERNATIONAL JOURNAL OF GASTRONOMY AND FOOD SCIENCE

IF3.6

2024-12-010

PRE

Ionic liquid-functionalized transition-metal oxides as highly recyclable and efficient nano-adsorbent for fluoride removal

离子液体功能化过渡金属氧化物可回收高效纳米吸附剂除氟

SEPARATION AND PURIFICATION TECHNOLOGY

IF9

2024-12-015

PRE

Bactericidal effect of ultrasound on glutinous rice during soaking and its influence on physicochemical properties of starch and quality characteristics of sweet dumplings

ULTRASONICS SONOCHEMISTRY

IF9.7

2024-11-011

PRE

Textural, nutritional and aromatic characteristics of fragrant rice in relation to milling degrees

香米的质构，营养和香气特征与碾磨度的关系

JOURNAL OF CEREAL SCIENCE

IF3.7

2024-11-010

PRE

Effects of the coculture of Pediococcus pentosaceus and Saccharomyces cerevisiae with different leavening ability on the quality and volatile organic compounds of Chinese steamed bread

FOOD BIOSCIENCE

IF5.9

2024-06-010

PRE

Effect of dried honey powder on the quality and flavor of Chinese steamed buns premicrofermented with Pediococcus pentosaceus

LWT-FOOD SCIENCE AND TECHNOLOGY

IF6.6

2024-04-012

OAAI

Effects of yeast fermentation on the quality characteristics and in vitro starch digestibility of fried-free instant noodles with rapid rehydration

LWT-FOOD SCIENCE AND TECHNOLOGY

IF6.6

2024-01-014

OAAI

Mechanism underlying the weakening effect of β-glucan on the gluten system

β-葡聚糖对麸质体系产生弱化作用的机制

FOOD CHEMISTRY

IF9.8

2023-09-0112

PRE

Changes in microbial community during the factory production of sweet dumplings from glutinous rice determined by high-throughput sequencing analysis

LWT-FOOD SCIENCE AND TECHNOLOGY

IF6.6

2023-04-015

OAAI

How to resolve the conflicts of urban functional space in planning: A perspective of urban moderate boundary

ECOLOGICAL INDICATORS

IF7.4

2022-11-015

OAAI

Research on the Interactive Coupling Relationship between Land Space Development and Eco-Environment from the Perspective of Symbiosis: A Practical Analysis of Henan, China

LAND

IF3.2

2022-08-055

Effect of NaCl on rheological properties of dough and noodle quality

NaCl对面团流变学特性及面条品质的影响

JOURNAL OF CEREAL SCIENCE

IF3.7

2020-05-0127

PREAI

Temporal-Spatial Evolution of the Urban Ecological Footprint Based on Net Primary Productivity: A Case Study of Xuzhou Central Area, China

SUSTAINABILITY

IF3.3

2019-01-0318

OAAI

Effect of alkaline salts on the quality characteristics of yellow alkaline noodles

碱性盐对黄碱面条品质特性的影响

JOURNAL OF CEREAL SCIENCE

IF3.7

2018-11-0148

PREAI

Browning inhibition and quality preservation of fresh-cut romaine lettuce exposed to high intensity light

高强度光照下鲜切生菜的褐变抑制和品质保存

INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES

IF6.8

2012-04-01131

PREAI

Huiping Fan

个人简介

教育背景

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