Ka-Wing Cheng

Shenzhen University

H指数:48

被引数:8,144

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Whey protein fibril-rutin nano-complex: a dual-action strategy to boost antioxidant capacity and mitigate hazardous thermal reactions in roasted beef

乳清蛋白原纤维-槲皮素纳米复合物：一种双重作用策略，用于增强抗氧化能力并减轻烤牛肉中有害热反应

Food Chemistry: X

IF8.2

2025-12-160

OAAI

β-1,3-Glucans-rich Euglena gracilis supplementation alleviates high-fat-high-fructose diet-induced cognitive impairment in middle-aged mice via the gut-brain axis

β-1,3-葡聚糖丰富的纤细裸藻补充剂通过肠-脑轴缓解高脂-高果糖饮食诱导的中年小鼠认知障碍

FOOD SCIENCE AND HUMAN WELLNESS

IF7.4

2025-12-010

PRE

Identification and evaluation of heat-stable vitamins for simultaneous suppression of AGE content and enhancement of nutritional and functional properties

热稳定维生素的鉴定与评价：同时抑制AGE含量并增强营养和功能特性

Food Chemistry

IF9.8

2025-08-150

PRE

Neuroprotective Effect of β-1,3-Glucans-Rich Euglena gracilis Against Ischemic Stroke in Middle-Aged Mice Fed With a High-Fat-High-Fructose Diet

β-1,3-葡聚糖富集的纤细裸藻对饲喂高脂肪-高果糖饮食的中年小鼠缺血性脑卒中的神经保护作用

MOLECULAR NUTRITION & FOOD RESEARCH

IF4.2

2025-05-190

PRE

Intricate relationship among major heat-induced harmful by-products and modulating role of lipid and protein oxidation in seafood: A comprehensive review

热诱导的主要有害副产物之间的复杂关系以及脂质和蛋白质氧化在海鲜中的调节作用：一篇综合性综述

FOOD RESEARCH INTERNATIONAL

IF8

2025-05-010

PRE

Water fraction of Schizochytrium sp. protein: A functional ingredient with superior gelation properties for sustainable food applications

Schizochytrium sp。蛋白质的水分: 可持续食品应用中具有优异凝胶特性的功能成分

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

IF8.5

2025-01-010

PRE

Generation and characterization of a depigmented variant of Chlorella pyrenoidosa for application in food products

FOOD BIOSCIENCE

IF5.9

2024-10-010

PRE

Lactoferrin-chia seed mucilage complex coacervates for intestinal delivery of quercetin and fortification of set yogurt

FOOD CHEMISTRY

IF9.8

2024-10-010

PRE

Oxidative stress mediates glycidol-induced endothelial injury and its protection by 6-C-(E-2-fluorostyryl)naringenin

FOOD SCIENCE AND HUMAN WELLNESS

IF7.4

2024-09-010

The impact of medium-chain triglycerides on weight loss and metabolic health in individuals with overweight or obesity: A systematic review and meta-analysis

中链甘油三酯对超重或肥胖个体体重减轻和代谢健康的影响: 系统回顾和荟萃分析

CLINICAL NUTRITION

IF7.4

2024-08-012

PRE

Effect of marinating with green tea extract on the safety and sensory profiles of oven-baked oyster

用绿茶提取物腌制对烤箱烤牡蛎的安全性和感官特征的影响

FOOD CHEMISTRY

IF9.8

2024-08-011

PRE

Synergistic impact of ultrasound-high pressure homogenization on the formation, structural properties, and slow digestion of the starch-phenolic acid complex

FOOD CHEMISTRY

IF9.8

2024-07-013

PRE

Nutritional and functional properties of photosynthetic microorganism proteins: A comparison with soy protein isolate and wheat protein

光合微生物蛋白的营养和功能特性: 与大豆分离蛋白和小麦蛋白的比较

LWT-FOOD SCIENCE AND TECHNOLOGY

IF6.6

2024-04-011

OAAI

Strategies to promote the dietary use of pigeon pea (Cajanus cajan L.) for human nutrition and health

FOOD FRONTIERS

IF6.9

2024-03-113

Attenuation of heterocyclic amine formation and lipid and protein oxidation in air-fried fish fillets by marination with selected legume seed extracts

FOOD CHEMISTRY

IF9.8

2024-03-018

PRE

Comprehensive in silico characterization of soybean (Glycine max L.) isoflavone reductase genes and their expressions in response to spermidine and ultrasonication

PLANT STRESS

IF6.9

2024-03-010

OAAI

High-pressure homogenization combined with alcohol treatment is effective in improving the sensory and techno-functional characteristics of Chlorella pyrenoidosa

高压均质结合酒精处理可有效改善蛋白核小球藻的感官和技术功能特性

LWT-FOOD SCIENCE AND TECHNOLOGY

IF6.6

2024-01-016

OAAI

Potential neuroprotective benefits of plant-based fermented foods in Alzheimer's disease: an update on preclinical evidence

FOOD & FUNCTION

IF5.4

2024-01-012

PRE

Microalgal protein for sustainable and nutritious foods: A joint analysis of environmental impacts, health benefits and consumer's acceptance

用于可持续和营养食品的微藻蛋白: 环境影响，健康益处和消费者接受度的联合分析

TRENDS IN FOOD SCIENCE & TECHNOLOGY

IF15.4

2024-01-0116

PRE

Dual functional roles of nutritional additives in nutritional fortification and safety of thermally processed food: Potential, limitations, and perspectives

COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

IF14.1

2023-12-194

PRE

Ka-Wing Cheng

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