樊红秀 (Hongxiu Fan)

jilin agricultural university任教

H指数:13

被引数:664

个人简介

任职于吉林农业大学，讲师，研究生学历，博士学位。2006年9月至2010年6月于吉林农业大学攻读本科，2010年9月至2013年6月于吉林农业大学攻读硕士，2013年9月至2016年12月于吉林农业大学攻读博士，2017年10月至今在吉林农业大学任教。主要研究方向为农产品精深加工及粮油副产物高值化综合利用。

教育背景

2013.09 – 2016.12
吉林农业大学博士研究生
2010.09 – 2013.06
吉林农业大学硕士研究生
2006.09 – 2010.06
吉林农业大学本科生

工作经历

2017.10 – 至今
吉林农业大学
任教

荣誉奖项

吉林省科技进步一等奖（2019）｜吉林省

Preparation of modified shiitake mushroom stem insoluble dietary fiber and black rice anthocyanin complex and its effects on the gel properties, rheological properties and microstructure of rice starch

改性香菇茎不溶性膳食纤维与黑米花青素复合物的制备及其对大米淀粉凝胶特性、流变特性和微观结构的影响

Food Chemistry-X

IF8.2

2026-08-200

OAAI

Preparation and characterization of Tremella polysaccharide/corn glutelin-stabilized emulsion for quercetin delivery

银耳多糖/玉米谷蛋白稳定的槲皮素递送乳液的制备与表征

Food Chemistry

IF9.8

2026-05-010

PRE

Bioinformatics-Assisted Discovery of Antioxidant Cyclic Peptides from Corn Gluten Meal

生物信息学辅助从玉米蛋白粉中筛选抗氧化环肽

FOODS

IF5.1

2025-05-120

Study on the structure and adsorption characteristics of the complex of modified Lentinus edodes stalks dietary fiber and tea polyphenol

研究改性香菇菌柄膳食纤维与茶多酚复合物的结构与吸附特性

FOOD CHEMISTRY

IF9.8

2025-03-010

PRE

Exploring novel antioxidant cyclic peptides in corn protein hydrolysate: Preparation, identification and molecular docking analysis

FOOD CHEMISTRY

IF9.8

2025-02-010

PRE

Changes in Volatile Compounds and Sensory Properties of Chicken with Armillaria mellea During the Pressure-Cooking Process

在压力烹饪过程中接种蜜环菌的鸡肉中挥发性化合物和感官特性的变化

FOODS

IF5.1

2025-01-010

Fabrication and characterization of curcumin-loaded composite nanoparticles based on high-hydrostatic-pressure-treated zein and pectin: Interaction mechanism, stability, and bioaccessibility

FOOD CHEMISTRY

IF9.8

2024-07-014

PRE

Experimental study of solution defrosting characteristics of air source heat pump

APPLIED THERMAL ENGINEERING

IF6.9

2024-01-012

PRE

Effects of Tremella polysaccharide on frost resistance of frozen dough considering water state, physical property and gluten structure

LWT-FOOD SCIENCE AND TECHNOLOGY

IF6.6

2023-12-0110

OAAI

Adsorption and controlled release performances of flavor compounds by rice bran insoluble dietary fiber improved through steam explosion method

CURRENT RESEARCH IN FOOD SCIENCE

IF7

2023-01-019

OAAI

Effect of Tremella fuciformis polysaccharide on the stalling and flavor of tteok during storage

银耳多糖对tteok贮藏期间失速和风味的影响

FOOD SCIENCE AND HUMAN WELLNESS

IF7.4

2023-01-017

OAAI

Isolation, purification, and structural elucidation of Stropharia rugosoannulata polysaccharides with hypolipidemic effect

具有降血脂作用的rugosoannulata多糖的隔离，纯化和结构鉴定

FRONTIERS IN NUTRITION

IF5.1

2022-12-1611

OAAI

Review on plant-derived bioactive peptides: biological activities, mechanism of action and utilizations in food development

植物源活性肽的生物活性、作用机制及其在食品开发中的应用

future foods

IF7.2

2022-06-0164

OAAI

Effect of high temperature high pressure-acidic solution treated Auricularia auricula on the rheological property and structure of wheat flour dough

LWT-FOOD SCIENCE AND TECHNOLOGY

IF6.6

2021-12-016

PRE

Y Healthy function and high valued utilization of edible fungi

Y食用菌的健康功能与高价值利用

FOOD SCIENCE AND HUMAN WELLNESS

IF7.4

2021-07-01124

OAAI

Dynamic microwave-assisted extraction combined with liquid phase microextraction based on the solidification of a floating drop for the analysis of organochlorine pesticides in grains followed by GC

FOOD SCIENCE AND HUMAN WELLNESS

IF7.4

2021-05-017

OAAI

Isolation, purification, structural characteristic and antioxidative property of polysaccharides from A. cepa L. var. agrogatum Don

FOOD SCIENCE AND HUMAN WELLNESS

IF7.4

2020-03-0138

OAAI

研究方向

农产品精深加工及粮油副产物高值化综合利用代表著作与论文玉米卵磷脂提取组成及乳化性质谷物加工乳品食品工艺优化玉米蛋白环二肽组氨酸-脯氨酸二肽前体制备环（组氨酸-脯氨酸）二肽高温高压辅助合成工艺优化人参多糖提取工艺优化及组成分析人参皂苷超临界萃取及HPLC分析米糠高品质膳食纤维制取关键技术及其功能特性的研究玉米非淀粉组分高附加值综合利用关键技术研究与开发奖励及其它

刘

刘鸿铖

H 指数:14论文数:44被引数:707