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Shizhang Yan

harbin university of commerce

23H指数
108论文数
2.0K被引数
收录论文 47
发表时间
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Insights into the effect of controlled thermal denaturation of soybean lipophilic protein on foaming properties对大豆脂溶性蛋白质可控热变性对其起泡性能的影响的见解
errFood Chemistry
IF9.8
err2026-09-01
err0
PREAI
errZheng Xu; Meiyun Li; Zhiyu Jia; Xuhui Yang; Zhixian Xin; Jingwen Xu; Baokun Qi; Shizhang Yan; Lianzhou Jiang
err分享
err收藏
High-internal-phase emulsions stabilized by soy protein isolate-β-cyclodextrin complexes: preparation, physicochemical properties, and use as fat substitutes由大豆分离蛋白-β-环糊精复合物稳定的高内相乳液：制备、物理化学性质及其作为脂肪替代品的用途
errFood Hydrocolloids
IF12.4
err2026-08-12
err0
PREAI
errJingwen Xu; Xuan Xie; Baokun Qi; Shizhang Yan; Lianzhou Jiang
err分享
err收藏
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
Protein-protein interactions elucidate the foaming behavior of soybean lipophilic protein: Insights from β-conglycinin, glycinin, and oil body protein-phosphatidylcholine complexes蛋白质-蛋白质相互作用阐明了大豆脂溶性蛋白的发泡行为：来自β-伴大豆球蛋白、大豆球蛋白和油体蛋白-磷脂酰胆碱复合物的见解
errFood Hydrocolloids
IF12.4
err2026-06-30
err0
PREAI
errHanyu Song; Bingru Li; Siyu Wu; Jingwen Xu; Baokun Qi; Shizhang Yan; Lianzhou Jiang
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
Sodium sulfite-induced structural modulation of soybean lipophilic protein: Enhanced interfacial and emulsifying properties亚硫酸钠诱导的大豆脂溶性蛋白质结构修饰：界面和乳化性能增强
errFood Hydrocolloids
IF12.4
err2026-03-28
err0
PREAI
errZhixian Xin; Zheng Xu; Xuhui Yang; Ming Yang; Jiayun Liu; Jingwen Xu; Baokun Qi; Shizhang Yan; Lianzhou Jiang
err分享
err收藏
Curcumin-loaded composite nanoparticles from aggregated insoluble soybean protein hydrolysate and soluble soybean polysaccharide: Fabrication, characterization, and application in stabilizing W/O/W Pickering emulsions从聚集的不可溶性大豆蛋白水解物和可溶性大豆多糖制备的姜黄素负载复合纳米粒：制备、表征及其在稳定W/O/W Pickering乳液中的应用
errFood Chemistry
IF9.8
err2026-02-18
err0
PREAI
errZheng Xu; Zhiyu Jia; Meiyun Li; Zhixian Xin; Xuhui Yang; Shizhang Yan; Jingwen Xu; Liang Cao; Baokun Qi
err分享
err收藏
Structural modulation of soy protein isolate and correlation with beany flavor: Effect of dry heating temperature大豆分离蛋白的结构修饰及其与豆腥味的相关性：干热温度的影响
errInnovative Food Science & Emerging Technologies
IF6.8
err2026-01-06
err0
PREAI
errYuwen Liu; Siyu Wu; Hanyu Song; Liangzhou Jiang; Shizhang Yan; Baokun Qi
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
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
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
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
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
Segregative phase separation of protein/polysaccharide mixed systems: Phase separation mechanisms, characterization technologies, influencing factors, and food applications-a review蛋白质/多糖混合体系的分离相分离：相分离机制、表征技术、影响因素及食品应用——综述
errFOOD RESEARCH INTERNATIONAL
IF8
err2025-05-01
err0
PREAI
errWang, Qi; Chen, Tianyao; Yan, Shizhang; Qi, Baokun
err分享
err收藏
Formation of cross-linked lysinoalanine in soy protein isolate: Synergy between hot-alkali and pH-shift treatments大豆分离蛋白中交联赖氨酰丙氨酸的形成：热碱处理与pH-shift处理的协同作用
errINTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
IF8.5
err2025-05-01
err0
PREAI
errWu, Siyu; Liu, Yuwen; Song, Hanyu; Jiang, Lianzhou; Yan, Shizhang
err分享
err收藏
Effect of extraction pH on the emulsion stability and surface protein structure of soybean oil body提取pH对大豆油体乳化稳定性和表面蛋白质结构的影响
errFOOD CHEMISTRY
IF9.8
err2025-05-01
err2
PREAI
errChen, Ning; Wang, Ziheng; Zhu, Jianyu; Ning, Yijie; Jiang, Lianzhou; Yan, Shizhang
err分享
err收藏

研究方向

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合作学者
合作期刊
J
Joe M. Regenstein
H 指数: 77 · 论文数: 402
李扬 封面图
李扬 (Li Yang)
H 指数: 68 · 论文数: 1.1K
张
张晓影 (Xiaoying Zhang)
H 指数: 68 · 论文数: 1.1K
李
李洋 (Yang Li)
H 指数: 62 · 论文数: 655
齐宝坤 封面图
齐宝坤 (Baokun Qi)
H 指数: 56 · 论文数: 260
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