Shengjie Li

Huazhong University of Science and Technology

H指数:26

被引数:2,007

个人简介

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Applications of Endovascular Brain-Computer Interface in Patients with Alzheimer's Disease

RESEARCH

IF10.7

2025-12-230

PRE

HEFMI-ICH: a hybrid EEG-fNIRS motor imagery dataset for brain-computer interface in intracerebral hemorrhage

HEFMI-ICH：一种用于颅内出血脑-机接口的混合EEG-fNIRS运动想象数据集

Scientific Data

IF6.9

2025-11-180

OAAI

A Novel Transfer Learning-Based Hybrid EEG-fNIRS Brain-Computer Interface for Intracerebral Hemorrhage Rehabilitation

一种基于新型迁移学习的混合EEG-fNIRS脑机接口，用于颅内出血康复

Advanced Science

IF14.1

2025-08-190

OAAI

Long-term impacts of straw and biochar applications on microbial diversity and soil functions in paddy soils

稻草和生物炭施用对水稻土中微生物多样性和土壤功能的长远影响

Environmental Pollution

IF7.3

2025-08-060

PRE

Self-assembly of tea polyphenol onto the high strength chitosan film fabricated via a new way to enhance the antioxidant and antibacterial activity for meat preservation

通过新方法制备的高强度壳聚糖膜上茶多酚的自组装，以增强抗氧化和抗菌活性用于肉类保鲜

FOOD PACKAGING AND SHELF LIFE

IF10.6

2025-06-011

PRE

Enhanced fucoxanthin and biomass accumulation in Phaeodactylum tricornutum by combined effect of two plant hormones

FOOD BIOSCIENCE

IF5.9

2024-10-010

PRE

Hypolipidemic effect of polysaccharide from Sargassum fusiforme and its ultrasonic degraded polysaccharide on zebrafish fed high-fat diet

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

IF8.5

2024-09-010

PRE

Enhanced rheological and 3D-printing properties of high internal phase emulsions stabilized by egg white microgels synergized with konjac gum/ xanthan gum

蛋清微凝胶与魔芋胶/黄原胶协同稳定的高内相乳液的增强流变和3d打印性能

FOOD HYDROCOLLOIDS

IF12.4

2024-08-017

PRE

Improvement of flavor and gel properties of silver carp surimi product by Litsea cubeba oil high internal phase emulsions

Litsea cubeba油高内相乳液改善silver鱼鱼糜产品的风味和凝胶特性

LWT-FOOD SCIENCE AND TECHNOLOGY

IF6.6

2024-01-0119

OAAI

Effect of sodium salt on meat products and reduction sodium strategies - A review

MEAT SCIENCE

IF6.1

2023-11-0162

PRE

Protein carbonylation and structural changes in porcine myofibrillar protein exposed to metal ion-H2O2-ascorbate and linoleic acid-lipoxidase oxidizing systems

FOOD RESEARCH INTERNATIONAL

IF8

2023-11-012

PRE

Antarctic krill (Euphausia superba) oil high internal phase emulsions improved the lipid quality and gel properties of surimi gel

FOOD CHEMISTRY

IF9.8

2023-10-0125

PRE

HPLC-MS/MS method for the simultaneous determination of lysine-derived markers for protein carbonylation in meat

JOURNAL OF FOOD COMPOSITION AND ANALYSIS

IF4.6

2023-09-015

PRE

3D printability of sturgeon paste as affected by colloid milling

JOURNAL OF FOOD ENGINEERING

IF5.8

2023-06-013

PRE

The properties of pH-responsive gelatin-based intelligent film as affected by ultrasound power and purple cabbage anthocyanin dose

超声功率和紫甘蓝花青素剂量对pH响应性明胶智能膜性能的影响

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

IF8.5

2023-03-0117

PRE

Effect of Saccharomyces cerevisiae LXPSC1 on microorganisms and metabolites of sour meat during the fermentation

FOOD CHEMISTRY

IF9.8

2023-02-0119

PRE

Application of cod protein-stabilized and casein-stabilized high internal phase emulsions as novel fat substitutes in fish cake

鳕鱼蛋白稳定和酪蛋白稳定的高内相乳液作为新型脂肪替代品在鱼饼中的应用

LWT-FOOD SCIENCE AND TECHNOLOGY

IF6.6

2023-01-0128

OAAI

Gelling and emulsifying properties of tiger puffer (Takifugu rubripes) skin gelatin as manipulated by pH

JOURNAL OF MOLECULAR LIQUIDS

IF5.2

2023-01-018

PRE

Different responses to glucose overload between two strains of largemouth bass (Micropterus salmoides)

FRONTIERS IN PHYSIOLOGY

IF3.4

2022-09-282

OAAI

Effects of oxygen concentrations in modified atmosphere packaging on pork quality and protein oxidation

MEAT SCIENCE

IF6.1

2022-07-0125

PRE

Shengjie Li

个人简介

教育背景

工作经历

荣誉奖项

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