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T

Teng Hui

chinese academy of agricultural sciences

25H指数
66论文数
1.8K被引数
收录论文 38
发表时间
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Effects of magnetic field assisted freezing combined with curdlan in vitro digestion of myofibrillar protein in Penaeus vannamei from the perspective of gel磁场辅助冷冻结合刺槐豆胶对南美白对虾肌原纤维蛋白体外消化凝胶特性的影响
errFood Hydrocolloids
IF12.4
err2025-12-10
err0
PREAI
errMinxin Lu; Ruizi Zhou; Chang Zhang; Shucheng Liu; Hui Teng; Lei Chen
err分享
err收藏
Asymmetric catalytic synthesis of chiral deuterated compounds手性氘代化合物的非对称催化合成
errChem. Commun.
IF4.2
err2025-09-02
err0
PREAI
errRanran Cui; Hui Teng; Xuan Huang; Junmin Zhang
err分享
err收藏
Effects of Frying Fish Cake Made from Pre-Rigor Meat on the Formation of Heterocyclic Aromatic Amines and Volatile Flavor Compounds油炸来自宰前预僵硬肉制的鱼肉饼对杂环芳香胺和挥发性风味化合物形成的影响
errJOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY
IF0
err2025-09-01
err0
PREAI
errBao, Yulong; Zhang, Yaqi; Chen, Shengjun; Hui, Teng; Hu, Xiao; Wang, Yueqi; Zhou, Chenguang; Gao, Ruichang
err分享
err收藏
Effect of insoluble dietary fiber on physicochemical and digestive properties of tilapia surimi gel: Interactions, performance and mechanisms不溶性膳食纤维对罗非鱼鱼糜凝胶理化及消化特性的影响：相互作用、性能及机制
errFOOD HYDROCOLLOIDS
IF12.4
err2025-05-03
err0
PREAI
errHe, Yuanju; Chen, Lei; Wang, Hui; Zhang, Chang; Ma, Linyin; Teng, Hui
err分享
err收藏
Effects of Dietary n-3 Polyunsaturated Fatty Acids and Selenomethionine on Meat Quality and Fatty Acid Composition in Finishing Pigs日粮n-3多不饱和脂肪酸和硒代蛋氨酸对育肥猪肉品质及脂肪酸组成的影响
errFOODS
IF5.1
err2025-03-24
err0
errOAAI
errYin, Yunju; Zhang, Hu; Hui, Teng; Li, Ran; Chen, Hong; Xia, Minquan; Feng, Bin; Yang, Yong; Liu, Yaowen; Fang, Zhengfeng
err分享
err收藏
One-pot synthesis of a highly active single-atom Pd catalyst for the Heck reaction
errCHEMICAL COMMUNICATIONS
IF4.2
err2025-03-01
err0
PREAI
errTeng, Hui; Zhi, Qingyun; Zhang, Yiming; Zheng, Chengyou; Chen, Jie; Liang, Zhenjiang; Yu, Xinghua; Zhang, Yujun; Zhang, Junmin
err分享
err收藏
Cryoprotective effect of magnetic field-assisted freezing in combination with curdlan on myofibrillar protein of Litopenaeus vannamei: Oxidative aggregation, protein structure and thermal stability
errFOOD HYDROCOLLOIDS
IF12.4
err2025-03-01
err0
PREAI
errLu, Minxin; Zhang, Chang; Ma, Linyin; Liu, Shucheng; Teng, Hui; Chen, Lei
err分享
err收藏
Sensory qualities markers of n-3 PUFA enriched fresh pork meat fattened by linseed oil and selenium methionine
errFOOD CHEMISTRY
IF9.8
err2025-02-01
err0
PREAI
errHui, Teng; Li, Qianqian; Fang, Zhengfeng; Li, Ran; Sun, Yiming; Li, Jianxun; Yang, Yong
err分享
err收藏
Mechanism of four dihydroflavones inhibiting heterocyclic amine formation in roasted pork patties-increasing the moisture
errFOOD BIOSCIENCE
IF5.9
err2024-12-01
err0
PREAI
errWang, Yangyang; Zhang, Haolin; Chen, Lei; Teng, Hui; Wang, Hui; Cao, Hui
err分享
err收藏
Effect of ultrasound-assisted L-lysine treatment on pork meat quality and myofibrillar protein properties during postmortem aging
errJOURNAL OF FOOD SCIENCE
IF3.4
err2024-05-25
err3
PREAI
errXu, Shuangyi; Guo, Xiuyun; Fu, Chao; Wang, Jipan; Meng, Xiangren; Hui, Teng; Peng, Zengqi
err分享
err收藏
Formation mechanism of polycyclic aromatic hydrocarbons in grilled beef and the mitigative effect of flavonoids
errEFOOD
IF5.7
err2024-03-26
err1
errOAAI
errLv, Xiaomei; Zhang, Haolin; Lin, Qiuyi; Xie, Ruiwei; Chen, Bing-Huei; Lai, Yu-Wen; Teng, Hui; Chen, Lei; Cao, Hui
err分享
err收藏
Improvement of gelation properties of Penaeus vannamei surimi by magnetic field-assisted freezing in combination with curdlan
errINTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
IF8.5
err2024-02-01
err10
PREAI
errLu, Minxin; Zhang, Chang; Chen, Boyu; Ai, Chao; Chen, Lei; Teng, Hui
err分享
err收藏
The evaluation of catechins reducing heterocyclic aromatic amine formation: Structure-activity relationship and mechanism speculation
errCURRENT RESEARCH IN FOOD SCIENCE
IF7
err2024-01-01
err7
errOAAI
errXie, Ruiwei; Zhang, Haolin; Lv, Xiaomei; Lin, Qiuyi; Chen, Bing-Huei; Lai, Yu-Wen; Chen, Lei; Teng, Hui; Cao, Hui
err分享
err收藏
Effects of blackberry (Rubus spp.) polysaccharide on the structure and thermal behavior of the myofibrillar protein of chicken breast meat
errFOOD CHEMISTRY-X
IF8.2
err2023-12-01
err13
errOAAI
errTeng, Hui; He, Yuanju; Fu, Lingyun; Xiong, Huaxing; Lu, Minxin; Zhang, Chang; Ai, Chao; Cao, Hui; Zhong, Saiyi; Chen, Lei
err分享
err收藏
Ultrasonic treatment combined with curdlan improves the gelation properties of low-salt Nemipterus virgatus surimi
errINTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
IF8.5
err2023-09-01
err22
PREAI
errZhang, Chang; Lu, Minxin; Ai, Chao; Cao, Hui; Xiao, Jianbo; Imran, Muhammad; Chen, Lei; Teng, Hui
err分享
err收藏
The role of flavonoids in mitigating food originated heterocyclic aromatic amines that concerns human wellness
errFOOD SCIENCE AND HUMAN WELLNESS
IF7.4
err2023-07-01
err27
errOAAI
errTeng, Hui; Deng, Hongting; Zhang, Chang; Cao, Hui; Huang, Qun; Chen, Lei
err分享
err收藏
Effects of blackberry polysaccharide on the quality improvement of boiled chicken breast黑莓多糖对水煮鸡胸肉品质的改善作用
errFOOD CHEMISTRY-X
IF8.2
err2023-06-01
err16
errOAAI
errHe, Yuanju; Zhang, Chang; Zheng, Yimei; Xiong, Huaxing; Ai, Chao; Cao, Hui; Xiao, Jianbo; El-Seedi, Hesham; Chen, Lei; Teng, Hui
err分享
err收藏
Effect of variable pressure-assisted immersion process using (-)-epicatechin on the color, flavor, and polycyclic aromatic hydrocarbons content in roasted beef meat
errLWT-FOOD SCIENCE AND TECHNOLOGY
IF6.6
err2023-03-01
err4
errOAAI
errHui, Teng; Fang, Zhengfeng; Hamid, Nazimah; Ma, Qianli; Cai, Kezhou
err分享
err收藏
Vinegars inhibiting of the generation of BaP in barbecued pork sausages by decreasing the pH and free radical scavenging
errFOOD CONTROL
IF6.3
err2023-03-01
err12
PREAI
errZhang, Xiao-min; Xu, Chao-yang; Hui, Teng; Cai, Ke-zhou; Zhou, Hui; Chen, Cong-gui; Xu, Bao-cai
err分享
err收藏
Effect of cold atmospheric plasma-assisted curing process on the color, odor, volatile composition, and heterocyclic amines in beef meat roasted by charcoal and superheated steam冷常压等离子体辅助腌制工艺对木炭和过热蒸汽烤牛肉颜色、气味、挥发性成分和杂环胺的影响
errMEAT SCIENCE
IF6.1
err2023-02-01
err22
PREAI
errHui, Teng; Fang, Zhengfeng; Ma, Qianli; Hamid, Nazimah; Li, Yanlei
err分享
err收藏

研究方向

暂时未获取到该数据
合作学者
合作期刊
J
Jianbo Xiao
H 指数: 104 · 论文数: 818
R
Rana Muhammad Aadil
H 指数: 72 · 论文数: 482
H
Hesham R. El‐Seedi
H 指数: 70 · 论文数: 544
B
Binbin Shao
H 指数: 68 · 论文数: 151
时杰 封面图
时杰 (Jie Shi)
H 指数: 66 · 论文数: 377
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