Haohao Shi

hai nan university

H指数:13

被引数:457

个人简介

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教育背景

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工作经历

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荣誉奖项

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Efficacy and mechanism of cold plasma-activated lactic acid against Staphylococcus aureus biofilms

冷等离子体活化乳酸对金黄色葡萄球菌生物膜的功效及机制

Food Research International

IF8

2026-03-180

PRE

Essential oil-based intelligent packaging with controlled release: A review on mechanisms, encapsulation, and molecular interactions

基于精油的控释智能包装：机制、包封及分子相互作用研究综述

Food Chemistry

IF9.8

2026-01-200

PRE

Mussel protein-graphene hybrid sponge with lung-mimicking architecture for rapid glucose detection

贻贝蛋白-石墨烯杂化海绵及其类肺结构，用于快速葡萄糖检测

Chemical Engineering Journal

IF13.2

2026-01-070

PRE

Synergistic effects of cold plasma and plant-derived extracts on lipid oxidation and flavor stability in refrigerated tilapia fillets: Mechanistic insights into lipoxygenase regulation and volatile compounds

冷等离子体与植物源性提取物对冷藏罗非鱼片中脂质氧化和风味稳定性的协同效应：对脂氧合酶调控和挥发性化合物的机制洞察

Food Chemistry

IF9.8

2025-10-290

PRE

Improvement of freeze-thaw stability of lipid-enhanced skipjack tuna (Katsuwonus pelamis) surimi gels via Pickering high internal phase emulsions

通过Pickering高内相乳液改善脂质强化鲣鱼(Katsuwonus pelamis)鱼糜凝胶的冻融稳定性

Food Research International

IF8

2025-08-300

PRE

Impact of varying magnetic field conditions on the microstructure and quality of yellowfin tuna during assisted re-freezing

在变化磁场条件下辅助再冷冻对黄鳍金枪鱼微观结构和品质的影响

Food Chemistry

IF9.8

2025-07-140

PRE

Comprehensive characterization of cold plasma/nanoparticles-functionalized gelatin active film and its application in tilapia fillets

冷等离子体/纳米颗粒功能化明胶活性薄膜的全面表征及其在罗非鱼片中的应用

Food Research International

IF8

2025-06-250

PRE

A Review of MXene Memristive Networks: Atomic-Scale Engineering to Neuromorphic System Integration

MXene忆阻器网络综述：从原子级工程到类脑系统集成

Advanced Materials Technologies

IF6.2

2025-06-080

PRE

Effects of sodium caseinate/tannic acid stabilization of high internal phase fish oil emulsions on surimi gel properties and 3D printing quality

酪蛋白酸钠/单宁酸稳定高内相鱼油乳液对鱼糜凝胶特性及3D打印品质的影响

LWT-FOOD SCIENCE AND TECHNOLOGY

IF6.6

2025-03-010

OAAI

Utilization of layer-by-layer deposition to improve the stability of astaxanthin emulsions: Triple-layer coatings formed using sodium caseinate-pectin-chitosan

利用层层沉积法提高虾青素乳液的稳定性：采用酪蛋白酸钠-果胶-壳聚糖形成的三重层涂层

FOOD CHEMISTRY

IF9.8

2025-02-012

PRE

Characteristics and food applications of aquatic collagen and its derivatives: A review

水生胶原蛋白及其衍生物的特性与食品应用：综述

FOOD RESEARCH INTERNATIONAL

IF8

2025-02-011

PRE

Effects of phenolic acid grafted-chitosan hydrocolloids on the aldehyde contents from lipid oxidation in golden pompano ( Trachinotus blochii) fillets during pan-frying

酚酸接枝壳聚糖水胶体对煎炸过程中金po (Trachinotus blochii) 鱼片中脂质氧化产生的醛含量的影响

FOOD CHEMISTRY

IF9.8

2025-01-010

PRE

Regulating effects of beet pectin on the stability and 3D printing performance of high internal phase pickering emulsions stabilized by lactoferrin-EGCG

甜菜果胶对乳铁蛋白-EGCG稳定高内相pickering乳液稳定性及3D打印性能的调控作用

LWT-FOOD SCIENCE AND TECHNOLOGY

IF6.6

2024-12-010

OAAI

Relationship between the interfacial properties of lactoferrin-(-)-epigallocatechin-3-gallate covalent complex and the macroscopic properties of emulsions

乳铁蛋白-(-)-epigallocatechin-3-gallate共价复合物的界面性质与乳液宏观性质的关系

FOOD CHEMISTRY

IF9.8

2024-12-010

PRE

Preparation and characterization of lactoferrin-polyphenol conjugate with stabilizing effects on fish oil high internal phase Pickering emulsions

对鱼油高内相Pickering乳液具有稳定作用的乳铁蛋白-多酚缀合物的制备与表征

FOOD CHEMISTRY-X

IF8.2

2024-12-011

OAAI

Effect of non-covalent binding of tannins to sodium caseinate on the stability of high-internal-phase fish oil emulsions

单宁与酪蛋白酸钠的非共价结合对高内相鱼油乳液稳定性的影响

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

IF8.5

2024-10-010

PRE

A review of sphingolipids from marine sources and their analytical method, metabolic process, and essential roles in human health

海洋来源的鞘脂及其分析方法，代谢过程和对人类健康的重要作用的综述

FOOD FRONTIERS

IF6.9

2024-07-280

Bioinspired Artificial Visual-Respiratory Synapse as Multimodal Scene Recognition System with Oxidized-Vacancies MXene

生物启发的人工视觉呼吸突触作为具有氧化空位MXene的多模式场景识别系统

ADVANCED MATERIALS

IF26.8

2024-07-161

PRE

Novel hydrocolloids synthesized by polyphenols grafted onto chitosan: A promising coating to inhibit PhIP formation during pan-frying of golden pompano fillets

FOOD CHEMISTRY

IF9.8

2024-07-013

PRE

Partridge tea polyphenols alleviated STZ-induced diabetic nephropathy by regulating Keap1/Nrf2/ARE signaling pathway in C57BL/6 mice

鹧鸪茶多酚通过调节Keap1/Nrf2/ARE信号通路减轻STZ诱导的C57BL/6小鼠糖尿病肾病

JOURNAL OF FUNCTIONAL FOODS

IF4

2024-04-012

OAAI

Haohao Shi

个人简介

教育背景

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