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毕

毕金峰 (Jinfeng Bi)

chinese academy of agricultural sciences

45H指数
332论文数
5.9K被引数
收录论文 122
发表时间
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The impact of arabinose side chains on the swelling volume, water absorption, and thermal stability of peach gum polysaccharide阿拉伯糖侧链对桃胶多糖的溶胀体积、水吸收能力和热稳定性的影响
errCarbohydrate Polymers
IF12.5
err2025-10-28
err0
PREAI
errJingyao Li; Mo Zhou; Jinfeng Bi; Aurore Richel
err分享
err收藏
Potential interaction mechanism of glucose oxidase and cooked-induced components of peach puree during thermal processing葡萄糖氧化酶与桃泥热加工过程中热诱导成分的潜在相互作用机制
errFood Research International
IF8
err2025-09-19
err0
PREAI
errGege Liu; Jinfeng Bi; Min Gou; Qinqin Chen
err分享
err收藏
Freeze-drying in food: Principles, equipment innovations, and emerging trends for health-focused products食品中的冷冻干燥：原理、设备创新以及面向健康产品的新兴趋势
errDrying Technology
IF2.7
err2025-09-02
err0
PREAI
errJinfeng Bi; Shuhan Feng; Youchuan Ma; Yitong Xie
err分享
err收藏
Structural characterization of chelator-soluble and alkali-soluble pectins: Implications for juice quality螯合剂可溶性和碱可溶性果胶的结构表征：对果汁品质的启示
errCarbohydrate Polymers
IF12.5
err2025-07-12
err0
PREAI
errJianing Liu; Jinfeng Bi; Xuan Liu; Dazhi Liu; Danyue Zhao
err分享
err收藏
Impact of postharvest ripening on peach quality: Aroma release and formation mechanism采后成熟对桃品质的影响：香气释放与形成机制
errFOOD CHEMISTRY
IF9.8
err2025-07-01
err2
PREAI
errLiu, Gege; Bi, Jinfeng
err分享
err收藏
Modeling alkylpyrazine formation in red jujube matrix under controlled conditions of pH and temperature在pH和温度可控条件下模拟烷基吡嗪在红枣基质中的形成
errDrying Technology
IF2.7
err2025-06-13
err0
PREAI
errMin Gou; Qinqin Chen; Xinwen Jin; Gege Liu; Marie-Laure Fauconnier; Jinfeng Bi
err分享
err收藏
Recent advances on peach aroma: Key aroma-active compounds and their metabolic pathways, analysis strategies, and innovative processing tools桃子香气研究的最新进展：关键香气活性化合物及其代谢途径、分析策略和创新加工工具
errTRENDS IN FOOD SCIENCE & TECHNOLOGY
IF15.4
err2025-05-01
err0
PREAI
errLiu, Gege; Bi, Jinfeng
err分享
err收藏
Development of soy protein isolate-chelator soluble pectin composite gels as extrusion-based 3D food printing inks: Effects of mingling strategy大豆分离蛋白-螯合剂可溶性果胶复合凝胶作为基于挤出的3D食品打印油墨的开发: 混合策略的影响
errFOOD HYDROCOLLOIDS
IF12.4
err2025-05-01
err0
PREAI
errXie, Jin; Bi, Jinfeng; Liu, Xiaoxian; Blecker, Christophe; Jacquet, Nicolas; Lyu, Jian
err分享
err收藏
Understanding the mechanism of saccharides type and concentration affecting texture of freeze-dried pectin-CMC cryogels through experiment and molecular dynamic simulation通过实验和分子动力学模拟理解糖类类型和浓度影响冷冻干燥果胶-CMC冰冻凝胶质构的机制
errINTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
IF8.5
err2025-03-01
err1
PREAI
errMa, Youchuan; Bi, Jinfeng; Wu, Zhonghua
err分享
err收藏
Pectin based Maillard reaction products: Formation mechanism and fluorescence characteristics果胶基美拉德反应产物：形成机制与荧光特性
errFOOD CHEMISTRY
IF9.8
err2025-02-01
err0
PREAI
errHu, Jiaxing; Bi, Jinfeng; Bao, Xi
err分享
err收藏
Structure formation mechanism of pectin-soy protein isolate gels: Unraveling the role of peach pectin fractions
errINTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
IF8.5
err2024-11-01
err0
PREAI
errXie, Jin; Bi, Jinfeng; Jacquet, Nicolas; Blecker, Christophe; Feng, Shuhan; Liu, Xiaoxian; Lyu, Jian
err分享
err收藏
Identification and formation of key aroma-active compounds in red jujube as affected by different processing methods
errJOURNAL OF FOOD COMPOSITION AND ANALYSIS
IF4.6
err2024-11-01
err0
PREAI
errGou, Min; Bi, Jinfeng; Liu, Gege; Fauconnier, Marie-Laure; Chen, Qinqin
err分享
err收藏
Comparison of characterization and composition of melanoidins from three different dried apple slices
errFOOD CHEMISTRY
IF9.8
err2024-10-01
err1
PREAI
errHu, Jiaxing; Bi, Jinfeng; Wang, Wenyue; Li, Xuan
err分享
err收藏
Dysphagia food: Impact of soy protein isolate (SPI) addition on textural, physicochemical and microstructural properties of peach complex gels吞咽困难食品: 添加大豆分离蛋白 (SPI) 对桃复合凝胶的质地，理化和微观结构特性的影响
errFOOD HYDROCOLLOIDS
IF12.4
err2024-09-01
err2
PREAI
errXie, Jin; Bi, Jinfeng; Nicolas, Jacquet; Christophe, Blecker; Wang, Fengzhao; Lyu, Jian
err分享
err收藏
Effect of different pectin sources and structures on the stability of cyanidin-3-O-glucoside (C3G)
errLWT-FOOD SCIENCE AND TECHNOLOGY
IF6.6
err2024-08-01
err2
errOAAI
errJiang, Xiyu; Bi, Jinfeng; Liu, Xuan; Liu, Meng; Xie, Huimin; Verkerk, Ruud; Dekker, Matthijs
err分享
err收藏
The potential of glucosidase and glucose oxidase for aroma improvement in concentrated peach puree based on volatilomics and metabolomics
errFOOD CHEMISTRY
IF9.8
err2024-08-01
err1
PREAI
errLiu, Gege; Chen, Qinqin; Gou, Min; Bi, Jinfeng
err分享
err收藏
Textural formation of instant controlled pressure drop-dried peach chips: Investigation of the electrical, thermal, and textural properties of predried peach slices with osmotic dehydration pretreatment
errFOOD CHEMISTRY
IF9.8
err2024-08-01
err0
PREAI
errWang, Fengzhao; Bi, Jinfeng; Wang, Jingxuan; Lyu, Jian
err分享
err收藏
Effect of pectin structure on the in vitro bioaccessibility of carotenoids in simulated juice model
errINTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
IF8.5
err2024-07-01
err1
PREAI
errLiu, Jianing; Bi, Jinfeng; Liu, Xuan; Liu, Dazhi; Fogliano, Vincenzo; Dekker, Matthijs; Verkerk, Ruud
err分享
err收藏
Effect of osmotic dehydration combined with vacuum freeze-drying treatment on characteristic aroma components of peach slices
errFOOD CHEMISTRY-X
IF8.2
err2024-06-01
err3
errOAAI
errWang, Jin-Ru; Wu, Xin-Ye; Cui, Cheng-Bi; Bi, Jin-Feng
err分享
err收藏
Disparity Mechanisms in Browning of Golden Nectarine and Chun Xue Peach Fruit during Postharvest Storage and Pulping: Biochemical Characteristics and Oxidative Stress
errPOSTHARVEST BIOLOGY AND TECHNOLOGY
IF6.8
err2024-06-01
err3
PREAI
errXie, Yitong; Bi, Jinfeng; Al Faruq, Abdulla; Jin, Xin
err分享
err收藏

研究方向

果蔬物质基础营养健康机理果蔬品质综合评价加工适宜性研究多酚维生素类胡萝卜素等营养功能因子变化规律与健康分子机理果蔬加工品质形成机理与调控技术节能真空冷冻高效真空油浴中短波红外玻态和热泵理论果蔬高效节能优质组合干燥理论与技术传统果蔬干燥技术升级与装备研发果蔬粉高效制备及粉质行为理论研究果蔬均衡营养复合超微粉及片剂研制理论与技术果蔬干制制汁制粉罐藏糖制等色泽风味质地营养功能品质形成机理与调控技术营养健康果蔬食品制造理论与技术果蔬营养健康物质基础果胶研究纤维素半纤维素等膳食纤维，以及维生素矿物元素类胡萝卜素等小分子物质结构性质交互作用与功能均衡营养健康果蔬食品制造复合粉/片复合胶囊复合功能食品果蔬资源梯次高值利用非商品果蔬叶等为原料，采用食品组学营养组学代谢组学果蔬资源生物活性物质高效制备功效评价steady-state encapsulation生物利用度提升天然食品配料开发果蔬加工与食品制造标准果蔬加工全程质量控制苹果胡萝卜食用菌等）和优势特色果蔬（浆果果蔬精深加工营养健康果蔬食品制造生物化学食品组学品质学工艺学工程学和质量安全学等基础理论，创制均衡营养健康精准复配个性化等果蔬食品，为我国果蔬加工科技创新装备研发产品创制和产业升级等提供科技支撑
合作学者
合作期刊
D
David Julian McClements
H 指数: 197 · 论文数: 3.3K
E
Eric A. Decker
H 指数: 122 · 论文数: 652
B
Bhesh Bhandari
H 指数: 110 · 论文数: 1.1K
F
Francisco J. Barba
H 指数: 108 · 论文数: 991
M
Marc Hendrickx
H 指数: 97 · 论文数: 1.1K
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