Kouadio Jean Eric-Parfait Kouamé

zhejiang university zhongyuan institute

H指数:13

被引数:529

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Physicochemical, rheological and antioxidant properties of an arabinogalactan protein fraction from Chrysanthemum morifolium Ramat

菊苣酸-半乳糖蛋白复合物中阿拉伯半乳糖蛋白组分物理化学、流变及抗氧化特性

Food Hydrocolloids

IF12.4

2026-10-210

PRE

How to identify target glycosidic linkages by UPLC-MS/MS? Case study of oligosaccharides and polysaccharides composed of glucose

如何通过UPLC-MS/MS识别目标糖苷键？葡萄糖组成的寡糖和多糖的案例研究

Food Hydrocolloids

IF12.4

2025-08-280

PRE

Structural transformation of brewer's spent grain hemicellulose under oxidative delignification characterized by UPLC-QqQ-MS/MS glycosidic linkage profiling

麦糟半纤维素在氧化脱木素化过程中的结构转变，通过UPLC-QqQ-MS/MS糖苷键分析进行表征

Food Research International

IF8

2025-07-280

PRE

Selective hemicellulose preservation through ultrasound-microwave assisted bleaching enhances octenyl succinic anhydride grafting and functional properties of brewer's spent grain

通过超声-微波辅助漂白选择性保留麦芽废弃物中的半纤维素，可增强辛烯基琥珀酸酐接枝及其功能特性

Food Chemistry

IF9.8

2025-07-180

PRE

Recognition of bioactive saponins from Polygonatum based on UPLC-QTOF/MS and molecular docking

基于UPLC-QTOF/MS和分子对接的 Polygonatum 生物活性皂苷识别

Talanta

IF6.1

2025-07-050

PRE

Preparation, characterization, and induced human colon cancer HCT-116 and HT-29 cell apoptosis performance of selenium nanoparticles stabilized by longan polysaccharides

制备、表征及由龙眼多糖稳定的硒纳米粒子诱导人结肠癌HCT-116和HT-29细胞凋亡的性能

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

IF8.5

2025-04-010

PRE

RSM-based process intensification for arabinoxylan and beta-glucan extraction from Brewer's spent grain using ultrasound and microwave-assisted technologies

CHEMICAL ENGINEERING AND PROCESSING-PROCESS INTENSIFICATION

IF3.9

2025-03-010

PRE

Sphingomyelin-enriched milk phospholipids offer superior benefits in improving the physicochemical properties, microstructure, and surface characteristics of infant formula

FOOD CHEMISTRY

IF9.8

2025-01-010

PRE

A review: Examining the effects of modern extraction techniques on functional and structural properties of cellulose and hemicellulose in Brewer's Spent Grain dietary fiber

CARBOHYDRATE POLYMERS

IF12.5

2025-01-010

PRE

Regulating interfacial structure of fat globules based on milk fat globule membrane with milk phospholipids to improve physicochemical properties and fat digestion of infant formula emulsions

基于乳脂球膜和乳磷脂调节脂肪球的界面结构，以改善婴儿配方乳的理化性质和脂肪消化

FOOD HYDROCOLLOIDS

IF12.4

2024-12-010

PRE

Insights into flavor quality and metabolites profiles of fresh cheese with different probiotics by SPME-GC-MS and untargeted metabolomics

FOOD RESEARCH INTERNATIONAL

IF8

2024-12-010

PRE

Monosaccharide composition and glycosidic linkages analysis by ultra high performance liquid chromatography-triple quadrupole tandem mass spectrometry-Case study of plant polysaccharides

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

IF8.5

2024-11-010

PRE

Regulating fat globule structure of infant formula based on MFGM to promote lipid uptake by improving lipolysis

FOOD HYDROCOLLOIDS

IF12.4

2024-10-012

PRE

Human milk fat substitutes rich in 1,3-dioleoyl-2-palmitoylglycerol and 1-oleoyl-2-palmitoyl-3-linoleoylglycerol simultaneously: Preparation strategy and simulated infant in vitro digestion

FOOD RESEARCH INTERNATIONAL

IF8

2024-09-010

PRE

Identification, inhibition modes, and molecular docking of ACE inhibitory peptides derived from Cheddar cheese

LWT-FOOD SCIENCE AND TECHNOLOGY

IF6.6

2024-07-015

OAAI

Simulated in vitro infant digestion and lipidomic analysis to explore how the milk fat globule membrane modulates fat digestion

FOOD CHEMISTRY

IF9.8

2024-07-013

PRE

Ultrasound modification on milk fat globule membrane and soy lecithin to improve the physicochemical properties, microstructure and stability of mimicking human milk fat emulsions

ULTRASONICS SONOCHEMISTRY

IF9.7

2024-05-014

OAAI

Improving lipid digestion by modulating interfacial structure of fat globule based on milk fat globule membrane and different phospholipids

基于乳脂球膜和不同磷脂调节脂肪球界面结构促进脂肪消化

FOOD HYDROCOLLOIDS

IF12.4

2024-05-017

PRE

Enhancing the physical stability and bioaccessibility of curcumin emulsions through the interaction of whey protein isolate and soybean lecithin

FOOD BIOSCIENCE

IF5.9

2024-04-012

PRE

Ultrasound-induced structural changes of different milk fat globule membrane protein-phospholipids complexes and their effects on physicochemical and functional properties of emulsions

超声诱导不同乳脂肪球膜蛋白-磷脂复合物的结构变化及其对乳液理化和功能性质的影响

ULTRASONICS SONOCHEMISTRY

IF9.7

2024-02-012

OAAI

Kouadio Jean Eric-Parfait Kouamé

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