Linlin Liu

harbin university of commerce

H指数:11

被引数:939

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Effects of ultrasonic pretreatment on the molecular conformation, gel texture, and rheological properties of oat-whey dual-protein gel induced by lactic acid bacteria fermentation

超声预处理对乳酸菌发酵诱导的燕麦乳双蛋白凝胶的分子构象、凝胶质构和流变特性的影响

Food Chemistry-X

IF8.2

2026-09-240

Regulatory effects of dual-strain lactic acid bacteria fermentation on the fine structure, thermal and pasting properties of glutinous rice starch

双菌株乳酸菌发酵对糯米淀粉精细结构、热力学及糊化性质的影响

LWT-Food Science and Technology

IF6.6

2026-07-150

OAAI

Impact of reaction sequence on the physicochemical stability and in vitro digestibility of β-carotene-loaded emulsions stabilized by a ternary covalent complex

反应顺序对由三元共价复合物稳定的β-胡萝卜素负载乳液物理化学稳定性和体外消化性的影响

Food Chemistry-X

IF8.2

2026-06-220

Effects of ripening conditions on protein conformation and quality of frozen tofu prepared by different coagulants

不同凝固剂制备的冷冻豆腐的成熟条件对其蛋白质构象和质量的影响

LWT

IF0

2025-11-260

OAAI

The Modification and Application of Food Grade Pickering Emulsion

食品级皮克林乳液的改性与应用

Journal of Food Science

IF3.4

2025-09-190

PREAI

Physicochemical and gelling properties of heat-induced gels formed by soy lipophilic protein with β-conglycinin and glycinin

热诱导凝胶的物理化学和凝胶特性，由大豆脂溶性蛋白与β-伴大豆球蛋白和谷蛋白形成

Food Chemistry: X

IF0

2025-07-210

Effects of ultrasound on the structure and properties of soy protein gels prepared with different 11S/7S ratios

超声波对不同11S/7S比例制备的大豆蛋白凝胶结构和性质的影响

FOOD HYDROCOLLOIDS

IF12.4

2025-06-140

PRE

In-situ phenolics enrichment of Camellia oleifera Abel oil via novel aqueous enzymatic extractions and its potential mechanism

通过新型水酶法提取技术在Camellia oleifera Abel油中实现原位酚类物质富集及其潜在机制

FOOD CHEMISTRY

IF9.8

2025-06-090

PRE

Na+- and Ca2+-mediated mung bean protein-wheat gluten low-moisture extruded products: structural and techno-functional characteristics

Na+-和Ca2+-介导的豌豆蛋白-小麦谷蛋白低水分挤压制品：结构与工艺功能特性

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

IF3.5

2025-05-290

PRE

Impact of freeze-thaw cycles on the structural and quality characteristics of soy protein gels with different 11S/7S protein ratios

冻融循环对不同11S/7S蛋白比例大豆蛋白凝胶的结构和品质特性的影响

FOOD CHEMISTRY

IF9.8

2025-05-010

PRE

Preparation of lactic acid bacteria compound starter cultures based on pasting properties and its improvement of glutinous rice flour and dough

FOOD SCIENCE AND HUMAN WELLNESS

IF7.4

2024-07-010

Test conditions of texture profile analysis for frozen dough

ITALIAN JOURNAL OF FOOD SCIENCE

IF3.3

2023-10-185

Effect of ultrasound treatment on thawing process of frozen tofu prepared with different salt coagulants

ULTRASONICS SONOCHEMISTRY

IF9.7

2023-10-012

Effects of lactic acid bacteria fermentation on the physicochemical and structural characteristics of starch in blends of glutinous and japonica rice

JOURNAL OF FOOD SCIENCE

IF3.4

2023-03-0714

PRE

High Fischer ratio peptide of hemp seed: Preparation and anti-fatigue evaluation in vivo and in vitro

FOOD RESEARCH INTERNATIONAL

IF8

2023-03-0111

PRE

Enzymatic Hydrolysis of Broken Rice Protein: Antioxidant Activities by Chemical and Cellular Antioxidant Methods

FRONTIERS IN NUTRITION

IF5.1

2021-12-0919

OAAI

Proliferation of Bifidobacterium L80 under different proportions of milk protein hydrolysate

MICROBIAL CELL FACTORIES

IF4.9

2021-11-188

Cotton WRKY1 Mediates the Plant Defense-to-Development Transition during Infection of Cotton by Verticillium dahliae by Activating JASMONATE ZIM-DOMAIN1 Expression

PLANT PHYSIOLOGY

IF6.9

2014-10-09140

OAAI

Proteomic and Virus-induced Gene Silencing (VIGS) Analyses Reveal That Gossypol, Brassinosteroids, and Jasmonic acid Contribute to the Resistance of Cotton to Verticillium dahliae

MOLECULAR & CELLULAR PROTEOMICS

IF5.5

2013-12-01276

OAAI

Isolation and Characterization of Dehydration-Responsive Element-Binding Factor 2C (MsDREB2C) from Malus sieversii Roem.

PLANT AND CELL PHYSIOLOGY

IF4

2013-06-2665

PREAI

Linlin Liu

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