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齐宝坤 封面图

齐宝坤 (Baokun Qi)

harbin university of commerce

56H指数
260论文数
1.0W被引数
收录论文 148
发表时间
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New insights into alkaline pH-driven Schiff base hydrogels: A case of soybean protein isolate / dialdehyde sodium alginate mixed systems碱性pH驱动的希夫碱水凝胶的新见解：大豆分离蛋白/二醛海藻酸钠混合体系的一个实例
errFood Chemistry
IF9.8
err2026-08-01
err0
PREAI
errWang, Qi; Chen, Tianyao; Yan, Shizhang; Qi, Baokun
err分享
err收藏
Effects of oil body addition on the structure and oxidative stability of soybean oil-beeswax-based margarine添加油体对大豆油-蜂蜡基人造黄油结构和氧化稳定性的影响
errFood Chemistry
IF9.8
err2026-05-01
err0
PREAI
errMa, Lewei; Liao, Yi; Pei, Yukun; Gao, Yu; Xu, Jingwen; Qi, Baokun; Yan, Shizhang; Jiang, Lianzhou
err分享
err收藏
Effect of different enzyme pretreatment on the structure and stability of soybean oil body不同酶预处理对大豆油体结构和稳定性的影响
errFOOD CHEMISTRY
IF9.8
err2026-01-01
err0
PREAI
errGao, Yu; Liao, Yi; Pei, Yukun; Ma, Lewei; Qi, Baokun; Yan, Shizhang; Jiang, Lianzhou
err分享
err收藏
The role of interfacial protein composition in the stability of soybean oil bodies: Elucidating the mechanism of protein-lipid Co-oxidation under different extraction conditions大豆油体的界面蛋白质组成在稳定性中的作用：阐明不同提取条件下蛋白质-脂质共氧化机制
errFood Research International
IF8
err2025-11-13
err0
PREAI
errYi Liao; Lewei Ma; Yu Gao; Yukun Pei; Baokun Qi; Yang Li
err分享
err收藏
Comparative study on the in vitro digestion characteristics and cholesterol-lowering function of soybean protein isolate and three storage proteins大豆分离蛋白与三种储藏蛋白的体外消化特性及降胆固醇功能的比较研究
errFood Bioscience
IF5.9
err2025-11-12
err0
PREAI
errZiyi Zhao; Jiahui Liang; Hanyu Song; Yang Li; Shizhang Yan; Baokun Qi
err分享
err收藏
Impact of pH-dependent morphological transitions of soy protein nanofibrils on interfacial and emulsifying propertiespH依赖的大豆蛋白纳米原纤维形态转变对界面和乳化性质的影响
errFood Chemistry
IF9.8
err2025-11-02
err0
PREAI
errHekai Zhao; Xu Zhang; Baokun Qi; Yang Li
err分享
err收藏
Effects of different sodium periodate/TEMPO oxidation sequences on the structural and functional properties of insoluble dietary fiber from okara不同高碘酸钠/TEMPO氧化顺序对豆腐渣不溶性膳食纤维结构和功能性质的影响
errFood Hydrocolloids
IF12.4
err2025-09-29
err0
PREAI
errTianyao Chen; Qi Wang; Jingwen Xu; Baokun Qi; Shizhang Yan; Lianzhou Jiang
err分享
err收藏
Soybean lipophilic protein: Influence of extraction pH and drying technique on physicochemical and functional properties大豆脂溶性蛋白：提取pH和干燥技术对其物理化学及功能性质的影响
errInternational Journal of Biological Macromolecules
IF8.5
err2025-09-16
err0
PREAI
errHanyu Song; Jiahui Liang; Yuxuan Li; Ziyi Zhao; Lianzhou Jiang; Shizhang Yan; Baokun Qi
err分享
err收藏
Effect of acid precipitation based on the hofmeister effect on the composition, structure, and foaming properties of soybean lipophilic protein基于霍夫迈斯特效应的酸沉降对大豆脂溶性蛋白组成、结构和发泡性质的影响
errFood Hydrocolloids
IF12.4
err2025-09-15
err0
PREAI
errJiahui Liang; Ziyi Zhao; Hanyu Song; Jingwen Xu; Baokun Qi; Shizhang Yan; Lianzhou Jiang
err分享
err收藏
Preparation, encapsulation and protection of quercetin loaded in Pickering gel-like emulsions stabilized by soy protein hydrolysate microgel particles槲皮素的制备、包封及在由大豆蛋白水解物微凝胶颗粒稳定的Pickering凝胶状乳液中的保护
errFood Structure
IF5.9
err2025-09-05
err0
PREAI
errJinjie Yang; Yaqian Niu; Ying Xin; Baokun Qi
err分享
err收藏
Soybean protein isolate/sodium alginate double-network hydrogels with high mechanical strength via synergistic cross-linking of imine and ionic bonds通过亚胺键和离子键协同交联制备的高机械强度大豆分离蛋白/海藻酸钠双网络水凝胶
errFood Chemistry
IF9.8
err2025-09-03
err0
PREAI
errQi Wang; Tianyao Chen; Jingwen Xu; Shizhang Yan; Baokun Qi
err分享
err收藏
Relationship between structure and function of soybean isolated protein complexes in ultrasound-assisted L-histidine modified during genipine cross-linking大豆分离蛋白复合物在栀子苷交联过程中超声辅助L-组氨酸修饰的结构与功能关系
errLWT
IF0
err2025-09-01
err0
errOAAI
errSiyu Wu; Yuxue Yao; Hanyu Song; Yuwen Liu; Shizhang Yan; Baokun Qi
err分享
err收藏
Physicochemical, structural, foaming, and rheological properties of soybean peptide aggregates obtained from enzymatic by-products从酶法副产物中获得的豆粕肽聚集体的物理化学、结构、起泡和流变特性
errFOOD HYDROCOLLOIDS
IF12.4
err2025-07-01
err0
PREAI
errLi, Ziyu; Yin, Chengpeng; Wang, Ying; Zhang, Xiaoying; Qi, Baokun
err分享
err收藏
Potential enhancement of thermal stability in soy protein nanofibrils by metal ions金属离子对大豆蛋白纳米原纤维热稳定性的潜在增强作用
errFood Hydrocolloids
IF12.4
err2025-06-30
err0
PREAI
errHekai Zhao; Yao Lu; Yuyang Huang; Baokun Qi; Yang Li
err分享
err收藏
Study on the mechanism of riboflavin/UV induced soy protein nanofibrils hydrogel by photo crosslinking基于光交联的核黄素/UV诱导大豆蛋白纳米原纤维水凝胶形成机制研究
errFood Hydrocolloids
IF12.4
err2025-06-21
err0
PREAI
errXu Zhang; Hekai Zhao; Yao Lu; Baokun Qi; Yang Li
err分享
err收藏
New insights into the cross-linking mechanism of soybean protein-based double dynamic cross-linking hydrogels for the controlled delivery of curcumin关于大豆蛋白基双重动态交联水凝胶用于姜黄素控释的交联机制的新见解
errFOOD RESEARCH INTERNATIONAL
IF8
err2025-06-01
err0
PREAI
errXu, Jingwen; Yan, Shizhang; Qi, Baokun; Jiang, Lianzhou
err分享
err收藏
Characterization of the soybean oil body interface: Revealing the mechanism of changes in the interfacial protein composition, structure, and function of oil bodies extracted under different denaturation conditions大豆油体界面的表征: 揭示在不同变性条件下提取的油体界面蛋白质组成，结构和功能的变化机理
errFOOD HYDROCOLLOIDS
IF12.4
err2025-05-01
err0
PREAI
errLiao, Yi; Gao, Yu; Pei, Yukun; Ma, Lewei; Yan, Shizhang; Qi, Baokun; Li, Yang
err分享
err收藏
Effects of different binding strategies of D-galactose and glycinin on the thermal gelation behavior of the composite system不同D-半乳糖和glycinin结合策略对复合体系热凝胶行为的影响
errINTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
IF8.5
err2025-05-01
err0
PREAI
errTang, Shiqi; Zheng, Huanyu; Liu, Panling; Kou, Tianzhan; Jiang, Lianzhou; Qi, Baokun
err分享
err收藏
Effects of pH shift and D-galactose on network structure of glycinin gel and diffusion behavior of non-network proteinspH值变化和D-半乳糖对大豆球蛋白凝胶网络结构及非网络蛋白扩散行为的影响
errFOOD CHEMISTRY
IF9.8
err2025-03-01
err0
PREAI
errTang, Shiqi; Zheng, Huanyu; Liu, Panling; Kou, Tianzhan; Jiang, Lianzhou; Qi, Baokun; Xiang, Xingwei
err分享
err收藏
Thermal aggregation and gelation behaviors of glucono-δ-lactone-induced soy protein hydrolysate gels: Effects of protein and coagulant concentrationsglucono-δ-lactone诱导的大豆蛋白水解物凝胶的热聚集和凝胶化行为：蛋白质和凝固剂浓度的影响
errINTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
IF8.5
err2025-02-01
err2
PREAI
errYang, Jinjie; Xin, Ying; Qi, Baokun
err分享
err收藏

研究方向

油体膜结构
合作学者
合作期刊
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