廖

廖敏杰 (Minjie Liao)

china agricultural university葡萄酒工程教研室，青年副教授

H指数:7

被引数:220

个人简介

廖敏杰，女，汉族，云南楚雄人，1996年10月出生，中共党员，工学博士。研究方向为：营养因子挖掘利用及其营养健康干预、精准靶向递送体系构建和评价。2025.12.11-至今西北农林科技大学，葡萄酒工程教研室，青年副教授。

教育背景

2021.09 – 2025.06
中国农业大学工学博士农产品加工及贮藏工程
2018.09 – 2021.06
中国农业大学工学硕士农产品加工及贮藏工程
2014.09 – 2018.06
华中农业大学工学学士食品质量与安全

工作经历

2025.12 – 至今
西北农林科技大学
葡萄酒工程教研室，青年副教授

荣誉奖项

暂无内容

Engineered Food Matrix: Precision Processing Strategies to Enhance Bioavailability of Bioactive Phytochemicals

工程化食品基质：精确加工策略以提高生物活性植物化学物的生物利用度

Comprehensive Reviews in Food Science and Food Safety

IF14.1

2026-03-290

PRE

Focusing on the impact of chlorogenic acid covalent binding on the fibrillation properties of pea vicilin and legumin globulins

聚焦于绿原酸共价结合对豌豆球蛋白vicilin和腿蛋白legumin球蛋白聚集特性的影响

International Journal of Biological Macromolecules

IF8.5

2025-12-090

PRE

Tailoring agrichemical release kinetics through material design: Understanding the counterintuitive effect of matrix hydrophobicity

通过材料设计调控农药释放动力学：理解基质疏水性的反直觉效应

Chemical Engineering Journal

IF13.2

2025-10-190

OAAI

Calcium and high pressure regulation of 7S/11S pea globulin gel structure for simulating egg pudding texture

钙和高压力对7S/11S豌豆球蛋白凝胶结构的调控以模拟蛋羹质构

Food Hydrocolloids

IF12.4

2025-09-160

PRE

Piceatannol, a catechol analog of resveratrol, is more effective in improving glucose metabolism disorders

Piceatannol，一种白藜芦醇的儿茶酚类似物，在改善葡萄糖代谢紊乱方面效果更佳。

Food Bioscience

IF5.9

2025-08-050

PRE

The effect of enzymatic hydrolysis on the flavor improvement of chicken broth by characterizing key taste and odor-active compounds

通过表征关键的味道和气味活性化合物，酶水解对鸡汤风味改善的影响

FOOD BIOSCIENCE

IF5.9

2024-12-012

PRE

Effects of Chlorogenic Acid on Lowering IgE-Binding Capacity of Soybean 7S: Comparison between Covalent and Noncovalent Interaction

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

IF6.2

2024-05-140

PRE

High hydrostatic pressure induced gastrointestinal digestion behaviors of quercetin-loaded casein delivery systems under different calcium concentration

FOOD CHEMISTRY-X

IF8.2

2024-03-013

OAAI

The aggregation of casein micelles induced by Ca2+ during in vitro digestion: effects on the release of loaded anthocyanins

FOOD & FUNCTION

IF5.4

2024-01-011

PRE

Release of anthocyanins encapsulated by high hydrostatic pressure-treated micellar casein: Effect of serum Ca2+level during in vitro digestion

INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES

IF6.8

2024-01-010

PRE

Study on the Interactions Between oral Mucin and Cyanidin 3-O-glucoside: The Effect of Oxidized Quinone

FOOD AND BIOPROCESS TECHNOLOGY

IF5.8

2023-09-144

Controlled gastrointestinal digestion of micellar casein loaded anthocyanins: The chelating and complexing effect of dextran sulfate

FOOD HYDROCOLLOIDS

IF12.4

2022-11-0114

PRE

Effect of spray freeze drying on the structural modification and rehydration characteristics of micellar casein powders

喷雾冷冻干燥对胶束酪蛋白粉体结构改性及复水特性的影响

INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES

IF6.8

2022-08-0116

PRE

The in-vitro digestion behaviors of micellar casein acting as wall materials in spray-dried microparticles: The relationships between colloidal calcium phosphate and the release of loaded blueberry anthocyanins

FOOD CHEMISTRY

IF9.8

2022-05-0111

PRE

Enhanced rehydration behaviors of micellar casein powder: The effects of high hydrostatic pressure treatments on micelle structures

胶束酪蛋白粉末的增强的再水合行为: 高静水压处理对胶束结构的影响

FOOD RESEARCH INTERNATIONAL

IF8

2021-12-0111

PREAI

The in -vitro digestion behaviors of milk proteins acting as wall materials in spray-dried microparticles: Effects on the release of loaded blueberry anthocyanins

FOOD HYDROCOLLOIDS

IF12.4

2021-06-0149

PREAI

Designing for effective controlled release in agricultural products: new insights into the complex nature of the polymer-active agent relationship and implications for use

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

IF3.5

2020-06-226

PREAI