肖

肖作兵 (Zuobing Xiao)

shanghai jiao tong university

H指数:28

被引数:2,704

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Coacervation mechanism of ovalbumin and lysozyme under charge perturbation and its inhibitory effect on volatile components of garlic essential oil

卵白蛋白和溶菌酶在电荷扰动下的相分离机制及其对大蒜精油挥发性成分的抑制作用

Food Research International

IF8

2025-11-210

PRE

Study on the mechanism of floral aroma compounds in sweet oranges inducing the sweetness enhancement of Erythritol by using sensory evaluation, electronic tongue and molecular simulation

利用感官评价、电子舌和分子模拟研究甜橙中花香化合物诱导赤藓糖醇甜味增强的机制

Food Chemistry

IF9.8

2025-10-060

PRE

Effects of lactic acid on the perception of volatile pyrazine aroma substances in Laimao Baijiu and its molecular interaction mechanisms

乳酸对泸州老窖白酒中挥发性吡嗪类香气物质感知的影响及其分子相互作用机制

FOOD RESEARCH INTERNATIONAL

IF8

2025-06-010

PRE

Purification and Characterization of γ-Glutamyl Transpeptidase from Toona sinensis and Its Function on Formation of Sulfur-Containing Volatiles (vol 72, pg 26376, 2024)

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

IF6.2

2024-12-190

PRE

Effect and mechanism of green and aldehyde aroma compounds from sweet orange on sucrose sweetness perception

甜橙绿色和醛类香气化合物对蔗糖甜味感知的影响及机理研究

FOOD CHEMISTRY-X

IF8.2

2024-12-010

OAAI

Purification and Characterization of γ-Glutamyl Transpeptidase from Toona sinensisand Its Function on Formation of Sulfur-Containing Volatiles

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

IF6.2

2024-11-162

PRE

Microstructure induction of quaternary ammonium chitosan microcapsules based on magnetic field and study of their aroma release

CARBOHYDRATE POLYMERS

IF12.5

2024-11-010

PRE

Preparation of polydopamine methacrylamide lavender nanocapsules and study of their washing resistance properties

PROGRESS IN ORGANIC COATINGS

IF7.3

2024-09-012

PRE

The perception interaction of complex fruits aroma system: Including binary, ternary, quaternary, and with different chain length, functional groups and substituent positions compounds

LWT-FOOD SCIENCE AND TECHNOLOGY

IF6.6

2024-08-014

OAAI

Magnetic microcapsules based on Fe3O4 nanoparticles: Preparation, properties, and applications

MATERIALS TODAY COMMUNICATIONS

IF4.5

2024-06-016

PRE

Effects of gallic acid on the release of aroma compounds in Moutai Baijiu

FOOD RESEARCH INTERNATIONAL

IF8

2024-01-019

PRE

Research progress of starch as microencapsulated wall material

CARBOHYDRATE POLYMERS

IF12.5

2023-10-0119

PRE

Recent advances of magnetic chitosan hydrogel: Preparation, properties and applications

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

IF8.5

2023-08-0134

PRE

Preparation and characterisation of linalool oil-in-water starch-based Pickering emulsions and the effects of the addition of cellulose nanocrystals on their stability

芳醇水包油淀粉基Pickering乳液的制备、表征及纤维素纳米晶体的添加对其稳定性的影响

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

IF8.5

2023-08-0113

PRE

Substituent effect on controlled release of fragrant aldehydes from pH-triggered nicotinoylhydrazone-based precursors

MOLECULAR SYSTEMS DESIGN & ENGINEERING

IF3.2

2023-01-010

PRE

Characterization of aroma compounds and effects of amino acids on the release of esters in Laimao baijiu

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

IF3.5

2022-11-0216

PRE

Characterization of key sulfur aroma compounds and enantiomer distribution in Yingjia Gongjiu

LWT-FOOD SCIENCE AND TECHNOLOGY

IF6.6

2022-09-012

OAAI

Study on the interaction of sweet protein (thaumatin) with key aroma compounds in passion fruit juice using electronic nose, ultraviolet spectrum, thermodynamics, and molecular docking

电子鼻、紫外光谱、热力学和分子对接研究西番莲果汁中甜蛋白 (thaumatin) 与关键香气化合物的相互作用

LWT-FOOD SCIENCE AND TECHNOLOGY

IF6.6

2022-06-0123

OAAI

Hydrolyzable Quaternary Pyridinium Surfactants: Antimicrobial Profragrances for Controllable Perfume Release

INDUSTRIAL & ENGINEERING CHEMISTRY RESEARCH

IF3.9

2022-03-2111

PRE

Reactive nano-essential oils for sustained release of essential oils and application to wallpaper

CHINESE CHEMICAL LETTERS

IF8.9

2022-01-011

PRE

肖作兵 (Zuobing Xiao)

个人简介

教育背景

工作经历

荣誉奖项

研究方向