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F

Fang Li

University of Macau

H指数:13

被引数:553

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Quantitative analysis of starch and amylose in rice using near-infrared hyperspectroscopy and data extraction algorithms combined with GOA-SVR

利用近红外高光谱技术和数据提取算法结合GOA-SVR对水稻中淀粉和支链淀粉进行定量分析

Journal of Food Composition and Analysis

IF4.6

2025-06-230

PRE

Effects of rice bran rancidity on the interfacial adsorption properties of rice bran protein fibril aggregates and stability of high internal phase Pickering emulsions

米糠酸败对米糠蛋白纤维聚集体界面吸附性能及高内相Pickering乳液稳定性的影响

IF9.8

2024-06-013

PRE

Effect of rice bran rancidity on the structural characteristics and rheological properties of rice bran protein fibril aggregates

米糠酸败对米糠蛋白纤维聚集体结构特征和流变特性的影响

FOOD HYDROCOLLOIDS

IF12.4

2023-11-0114

PRE

Confocal Raman microspectroscopy combined with spectral screening algorithms for quantitative analysis of starch in rice

FOOD HYDROCOLLOIDS

IF12.4

2023-08-018

PRE

Potential implications of oxidative modification on dietary protein nutritional value: A review

COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

IF14.1

2022-12-1711

PRE

Rancidity-induced protein oxidation affects the interfacial dynamic properties and the emulsion rheological behavior of rice bran protein

FOOD HYDROCOLLOIDS

IF12.4

2022-10-0119

PRE

Effects of rice bran phenolics on the structure of rice bran protein under different degrees of rancidity

LWT-FOOD SCIENCE AND TECHNOLOGY

IF6.6

2022-09-0116

OAAI

Effect of rice bran rancidity on the structure and antioxidant properties of rice bran soluble dietary fiber

JOURNAL OF CEREAL SCIENCE

IF3.7

2022-05-0112

PRE

Rice bran protein oxidation induced by rancidity alters the gut microbiota and intestinal permeability in mice

FOOD & FUNCTION

IF5.4

2022-01-018

PRE

Effects of oxidized rice bran protein induced by rancidity on the hepatic function in mice

FOOD & FUNCTION

IF5.4

2022-01-014

PRE

Effects of protein oxidation induced by rice bran rancidity on the structure and functionality of rice bran glutelin

LWT-FOOD SCIENCE AND TECHNOLOGY

IF6.6

2021-09-0130

PREAI

Effects of rice bran rancidity on oxidation, structural characteristics and interfacial properties of rice bran globulin

米糠酸败对米糠球蛋白氧化、结构特征及界面性质的影响

FOOD HYDROCOLLOIDS

IF12.4

2021-01-0158

PREAI

Effects of oxidative modification by malondialdehyde on the in vitro digestion properties of rice bran protein

JOURNAL OF CEREAL SCIENCE

IF3.7

2021-01-0152

PREAI

Effects of rice bran rancidity on the oxidation and structural characteristics of rice bran protein

LWT-FOOD SCIENCE AND TECHNOLOGY

IF6.6

2020-02-0188

PREAI