Yuemei Zhang

Beijing Technology and Business University

H指数:24

被引数:2,363

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Preparation of Cinnamon Essential Oil/Succinic Acid-Modified Cyclodextrin and Their Application in Grass Carp Preservation

肉桂精油/琥珀酸改性环糊精的制备及其在草鱼保鲜中的应用

Foods 2025, Vol. 14, Page 4100

IF5.1

2025-11-290

OAAI

Engineering organic inorganic hybrid surface networks for enhanced moisture and thermal stability in perovskite solar cells

工程有机无机杂化表面网络以增强钙钛矿太阳能电池的湿度和热稳定性

Applied Surface Science

IF6.9

2025-10-270

PRE

MS/MXene interface coupling through molecular bridging of ATCP to enhance smoke suppression and flame retardancy of epoxy resin

通过ATCP分子桥接增强环氧树脂烟抑制和阻燃性的MS/MXene界面耦合

colloids and surfaces a physicochemical and engineering aspects

IF0

2025-08-210

PRE

Comparison of High-Pressure and Normal-Pressure Stewing on Physicochemical and Structural Properties of Pork Bone Soup and Micro–Nanoparticles (MNPs) Inside

高压与常压炖煮对猪肉骨汤及其内部微-纳米颗粒（MNPs）理化特性和结构特性的比较

Journal of Food Science

IF3.4

2025-07-180

PRE

TM-SiO2 cross-linked dual-network hydrogel for efficient removal of methylene blue from complex wastewater

TM-SiO2交联双网络水凝胶用于高效去除复杂废水中的亚甲基蓝

colloids and surfaces a physicochemical and engineering aspects

IF0

2025-07-080

PRE

Heat-Induced Preparation of Myofibrillar Protein Gels Reinforced Through Ferulic Acid, α-Cyclodextrin and Fe(III)

热诱导制备的通过阿魏酸、α-环糊精和Fe(III)强化的肌原纤维蛋白凝胶

FOODS

IF5.1

2025-04-080

Insights into interaction mechanism between fibrinogen hydrolyzed peptides and myosin during gelation by molecular docking and molecular dynamic simulation

通过分子对接和分子动力学模拟揭示凝胶化过程中纤维蛋白原水解肽与肌球蛋白的相互作用机制

FOOD CHEMISTRY

IF9.8

2025-04-010

PRE

Studies on the complex interactions of different egg yolk proteins and their roles on rheological properties and stability of high internal phase Pickering emulsions

不同蛋黄蛋白的复杂相互作用及其对高内相Pickering乳液流变特性和稳定性的影响

FOOD HYDROCOLLOIDS

IF12.4

2025-03-010

PRE

Relationship between wooden breast severity in broiler chicken, antioxidant enzyme activity and markers of energy metabolism

肉鸡木胸严重程度与抗氧化酶活性及能量代谢指标的关系

POULTRY SCIENCE

IF4.2

2024-08-014

OAAI

Constructing myosin/high-density lipoprotein composite emulsions: Roles of pH on emulsification stability, rheological and structural properties

FOOD RESEARCH INTERNATIONAL

IF8

2024-07-012

PRE

Polyglycerol polyricinoleate and lecithin stabilized water in oil nanoemulsions for sugaring Beijing roast duck: Preparation, stability mechanisms and color improvement

FOOD CHEMISTRY

IF9.8

2024-07-012

PRE

Properties and release behavior of sodium alginate-based nanocomposite active films: Effects of particle size of IRMOF-3

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

IF8.5

2024-06-013

PRE

The intestinal delivery systems of ferulic acid: Absorption, metabolism, influencing factors, and potential applications

FOOD FRONTIERS

IF6.9

2024-02-085

OAAI

Synthesis of responsive microcapsule (4H7MC-ECH-g-β-CD) and preparation of UV-responsive controlled-release packaging film

FOOD PACKAGING AND SHELF LIFE

IF10.6

2023-12-012

PRE

Changes in Bacterial Communities and Functions Associated with Litter Degradation During Forest Succession Caused by Forest Disease

PHYTOBIOMES JOURNAL

IF2.6

2023-12-012

Underlying formation mechanisms of ultrasound-assisted brined porcine meat: The role of physicochemical modification, myofiber fragmentation and histological organization

ULTRASONICS SONOCHEMISTRY

IF9.7

2023-03-0123

Role of low molecular additives in the myofibrillar protein gelation: underlying mechanisms and recent applications

CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

IF8.8

2022-10-1434

PRE

Mimicking myofibrillar protein denaturation in frozen-thawed meat: Effect of pH at high ionic strength

模拟冻融肉中的肌原纤维蛋白变性: 高离子强度下pH的影响

FOOD CHEMISTRY

IF9.8

2021-02-0173

PREAI

Functional characterization of a special dicistronic transcription unit encoding histone methyltransferase su(var)3-9 and translation regulator eIF2γ in Tribolium castaneum

BIOCHEMICAL JOURNAL

IF4.3

2020-08-284

On the origin of thaw loss: Relationship between freezing rate and protein denaturation

关于解冻损失的起源: 冷冻速率与蛋白质变性之间的关系

FOOD CHEMISTRY

IF9.8

2019-11-01119

PREAI

Yuemei Zhang

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