logo
科言猫学术研究的AI总结
language
手机端手机端
  • Phone Feature微信小程序
简体中文简体中文
notice消息通知
博客博客
delete
arrow
返回
C

Chengsheng Jia

Jiangnan University

35H指数
87论文数
4.0K被引数
收录论文 51
发表时间
logo
Formation mechanism and stability of low environment-sensitive ternary nanoparticles based on zein-pea protein-pectin for astaxanthin delivery
errFOOD BIOSCIENCE
IF5.9
err2023-04-01
err16
PREAI
errShi, Tianyu; Jia, Chengsheng; Wang, Xinshuo; Xia, Shuqin; Wang, Xingwei; Fan, Chunli; Zhang, Xiaoming; Swing, Caleb John
err分享
err收藏
Effect of the C-Ring Structure of Flavonoids on the Yield of Adducts Formed by the Linkage of the Active Site at the A-Ring and Amadori Rearrangement Products during the Maillard Intermediate Preparation
errJOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
IF6.2
err2022-03-04
err17
PREAI
errChen, Pusen; Cui, Heping; Feng, Linhui; Yu, Junhe; Hayat, Khizar; Jia, Chengsheng; Zhang, Xiaoming; Ho, Chi-Tang
err分享
err收藏
A novel phytosterols delivery system based on sodium caseinate-pectin soluble complexes: Improving stability and bioaccessibility
errFOOD HYDROCOLLOIDS
IF12.4
err2022-03-01
err53
PREAI
errGan, Caifang; Liu, Qian; Zhang, Ying; Shi, Tianyu; He, Wen-Sen; Jia, Chengsheng
err分享
err收藏
The preparation of phytosteryl succinyl sucrose esters and improvement of their water solubility and emulsifying properties
errFOOD CHEMISTRY
IF9.8
err2022-03-01
err7
PREAI
errXia, Xue; Ren, Mingxing; He, Wen-Sen; Jia, Chengsheng; Zhang, Xiaoming
err分享
err收藏
Dependence and Conversion Mechanism for Selective Preparation of a Xylose-Diglycine Amadori Compound and a Cross-linking Product in an Aqueous Maillard Reaction
errJOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
IF6.2
err2021-12-03
err9
PREAI
errMa, Mengyu; Cui, Heping; Wang, Ziyan; Hayat, Khizar; Jia, Chengsheng; Xu, Yan; Zhang, Xiaoming; Ho, Chi-Tang
err分享
err收藏
Chitosan derivative functionalized carbon nanotubes as carriers for enzyme immobilization to improve synthetic efficiency of ethyl caproate
errLWT-FOOD SCIENCE AND TECHNOLOGY
IF6.6
err2021-09-01
err22
PREAI
errJi, Suping; Liu, Wei; Su, Shuyi; Gan, Caifang; Jia, Chengsheng
err分享
err收藏
Preparation of phytosteryl ornithine ester hydrochloride and improvement of its bioaccessibility and cholesterol-reducing activity in vitro
errFOOD CHEMISTRY
IF9.8
err2020-11-01
err14
PREAI
errJia, Chengsheng; Xia, Xue; Wang, Huiqi; Bertrand, Muhoza; Chen, Gang; Zhang, Xiaoming
err分享
err收藏
Adducts Derived from (-)-Epigallocatechin Gallate-Amadori Rearrangement Products in Aqueous Reaction Systems: Characterization, Formation, and Thermolysis
errJOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
IF6.2
err2020-09-06
err26
PREAI
errYu, Junhe; Cui, Heping; Zhang, Qiang; Hayat, Khizar; Zhan, Huan; Yu, Jingyang; Jia, Chengsheng; Zhang, Xiaoming; Ho, Chi-Tang
err分享
err收藏
Tannic acid-assisted cross-linked nanoparticles as a delivery system of eugenol: The characterization, thermal degradation and antioxidant properties
errFOOD HYDROCOLLOIDS
IF12.4
err2020-07-01
err72
PREAI
errJia, Chengsheng; Cao, Dandan; Ji, Suping; Zhang, Xiaoming; Muhoza, Bertrand
err分享
err收藏
Formation, characterization and properties of resveratrol-dietary fiber composites: Release behavior, bioaccessibility and long-term storage stability
errLWT-FOOD SCIENCE AND TECHNOLOGY
IF6.6
err2020-07-01
err23
PREAI
errJi, Suping; Jia, Chengsheng; Cao, Dandan; Muhoza, Bertrand; Zhang, Xiaoming
err分享
err收藏
Direct and selective enzymatic synthesis of trehalose unsaturated fatty acid diesters and evaluation of foaming and emulsifying properties
errENZYME AND MICROBIAL TECHNOLOGY
IF3.7
err2020-05-01
err13
PREAI
errJi, Suping; Jia, Chengsheng; Cao, Dandan; Li, Shusheng; Zhang, Xiaoming
err分享
err收藏
Whey protein isolate conjugated with xylo-oligosaccharides via maillard reaction: Characterization, antioxidant capacity, and application for lycopene microencapsulation
errLWT-FOOD SCIENCE AND TECHNOLOGY
IF6.6
err2020-01-01
err108
PREAI
errJia, Chengsheng; Cao, Dandan; Ji, Suping; Lin, Weiting; Zhang, Xiaoming; Muhoza, Bertrand
err分享
err收藏
Preparation of N-(1-Deoxy-Α-D-Xylulos-1-Yl)-Glutamic Acid via Aqueous Maillard Reaction Coupled with Vacuum Dehydration and Its Flavor Formation Through Thermal Treatment of Baking Process
errJOURNAL OF FOOD SCIENCE
IF3.4
err2019-07-17
err35
PREAI
errXu, Man; Cui, Heping; Sun, Fuli; Jia, Chengsheng; Zhang, Song-Lin; Hussain, Shahzad; Tahir, Muhammad Usman; Zhang, Xiaoming; Hayat, Khizar
err分享
err收藏
Interaction of Added L-Cysteine with 2-Threityl-thiazolidine-4-carboxylic Acid Derived from the Xylose-Cysteine System Affecting Its Maillard Browning
errJOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
IF6.2
err2019-07-16
err28
PREAI
errZhai, Yun; Cui, Heping; Hayat, Khizar; Hussain, Shahzad; Tahir, Muhammad Usman; Yu, Jingyang; Jia, Chengsheng; Zhang, Xiaoming; Ho, Chi-Tang
err分享
err收藏
Timely Addition of Glutathione for Its Interaction with Deoxypentosone To Inhibit the Aqueous Maillard Reaction and Browning of Glycylglycine-Arabinose System
errJOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
IF6.2
err2019-05-24
err28
PREAI
errLu, Siyun; Cui, Heping; Zhan, Huan; Hayat, Khizar; Jia, Chengsheng; Hussain, Shahzad; Tahir, Muhammad Usman; Zhang, Xiaoming; Ho, Chi-Tang
err分享
err收藏
Effective Mechanism of (-)-Epigallocatechin Gallate Indicating the Critical Formation Conditions of Amadori Compound during an Aqueous Maillard Reaction
errJOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
IF6.2
err2019-03-03
err37
PREAI
errYu, Xiaohong; Cui, Heping; Hayat, Khizar; Hussain, Shahzad; Jia, Chengsheng; Zhang, Song-Lin; Tahir, Muhammad Usman; Zhang, Xiaoming; Ho, Chi-Tang
err分享
err收藏
Continuous biosynthesis of geranyl butyrate in a circulating fluidized bed reactor
errFOOD BIOSCIENCE
IF5.9
err2019-02-01
err10
PREAI
errWang, Lu; Chen, Gang; Tang, Jing; Ming, Miao; Jia, Chengsheng; Feng, Biao
err分享
err收藏
A Mild and Efficient Preparation of Phytosteryl Amino Acid Ester Hydrochlorides and Their Emulsifying Properties
errJOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
IF6.2
err2019-01-18
err10
PREAI
errJia, Chengsheng; Xia, Xue; Liu, Ping; Wang, Huiqi; Zhang, Jiarui; Zhang, Xiaoming
err分享
err收藏
A new approach for facile synthesis of phytosteryl phenolates
errFOOD CHEMISTRY
IF9.8
err2018-10-01
err10
PREAI
errWang, Huiqi; Jia, Chengsheng; Guo, Sujie; Karangwa, Eric; Zhang, Xiaoming
err分享
err收藏
Synergistic Effect of a Thermal Reaction and Vacuum Dehydration on Improving Xylose- Phenylalanine Conversion to N-(1-Deoxy-D-xylulos-1-yl)-phenylalanine during an Aqueous Maillard Reaction热反应和真空脱水对改善水性美拉德反应过程中木糖-苯丙氨酸转化为N-(1-脱氧-d-木酮糖-1-基)-苯丙氨酸的协同作用
errJOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
IF6.2
err2018-09-06
err44
PREAI
errCui, Heping; Hayat, Khizar; Jia, Chengsheng; Duhoranimana, Emmanuel; Huang, Qingrong; Zhang, Xiaoming; Ho, Chi-Tang
err分享
err收藏

研究方向

暂时未获取到该数据
合作学者
合作期刊
C
Chi‐Tang Ho
H 指数: 123 · 论文数: 1.5K
H
Haile Ma
H 指数: 96 · 论文数: 933
C
Chengmei Liu
H 指数: 83 · 论文数: 540
M
Mingyong Xie
H 指数: 79 · 论文数: 309
徐岩 封面图
徐岩 (Yan Xu)
H 指数: 79 · 论文数: 783
查看更多