任

任格瑞 (Gerui Ren)

Lishui Institute of Agriculture and Forestry Sciences

H指数:29

被引数:2,555

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Nature’s Preservative: Epigallocatechin Gallate-Loaded Edible Film Extends Mango Shelf Life

自然防腐剂：负载表没食子儿茶素没食子酸酯的可食用薄膜延长芒果货架期

Foods 2025, Vol. 14, Page 3609

IF0

2025-10-230

OAAI

Artificial intelligence-assisted identification and screening strategies in sweetener design

人工智能辅助的甜味剂设计中的识别与筛选策略

Critical Reviews in Food Science and Nutrition

IF8.8

2025-06-090

PRE

From weak to strong: the construction of dynamic reversible hydrogen bond in polyaspartic acid double network hydrogel

从弱到强：聚天冬氨酸双网络水凝胶中动态可逆氢键的构建

SEPARATION AND PURIFICATION TECHNOLOGY

IF9

2025-06-060

PRE

Enhancing protein interactions in Zein-β-lactoglobulin complexes by (-)-Epigallocatechin-3-gallate: Expanding the potential of molecular glues in food application

通过 (-)-Epigallocatechin-3-gallate增强玉米醇溶蛋白-β-乳球蛋白复合物中的蛋白质相互作用: 扩大分子胶在食品应用中的潜力

FOOD HYDROCOLLOIDS

IF12.4

2025-05-020

PRE

Ferulic acid-regulated anthocyanin-based intelligent film: A promising strategy to improve stability, sensitivity, and biological activity

阿魏酸调控的基于花青素的智能薄膜：一种改善稳定性、灵敏度和生物活性的有前景策略

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

IF8.5

2025-05-010

PRE

Encapsulation of EGCG by whey protein isolate and (3-cyclodextrin nanocomplexes: A strategy to mask the bitter and astringent taste and increase the stability in beverages

通过乳清蛋白分离物和 (3-环糊精纳米复合物包封EGCG: 掩盖苦味和涩味并增加饮料稳定性的策略

FOOD HYDROCOLLOIDS

IF12.4

2025-03-010

PRE

How the ovalbumin modulates the conformation of zein through protein-protein interactions

FOOD HYDROCOLLOIDS

IF12.4

2025-02-010

PRE

Comparative analysis of carrageenan/ovalbumin and carrageenan oligosaccharide/ovalbumin complexes

卡拉胶/卵清蛋白和卡拉胶寡糖/卵清蛋白复合物的比较分析

FOOD HYDROCOLLOIDS

IF12.4

2025-01-013

PRE

Reducing starch digestibility using a domestic rice cooking method: Structural changes in starch during cooking

采用本土化大米烹煮方法降低淀粉消化率：烹饪过程中淀粉的结构变化

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

IF8.5

2024-12-010

PRE

Co-encapsulation of Lactobacillus plantarum and EGCG: A promising strategy to increase the stability and lipid-lowering activity

FOOD HYDROCOLLOIDS

IF12.4

2024-06-0113

PRE

Edible electrospun zein nanofibrous scaffolds close the gaps in biofilm formation ability between microorganisms

FOOD BIOSCIENCE

IF5.9

2023-12-011

PRE

Interaction mechanism between zein and β-lactoglobulin: Insights from multi-spectroscopy and molecular dynamics simulation methods

FOOD HYDROCOLLOIDS

IF12.4

2023-02-0144

PRE

pH-dependent interaction mechanisms between β-lactoglobulin and EGCG: Insights from multi-spectroscopy and molecular dynamics simulation methods

FOOD HYDROCOLLOIDS

IF12.4

2022-12-0141

PRE

Theoretical and experimental perspectives of interaction mechanism between zein and lysozyme

FOOD HYDROCOLLOIDS

IF12.4

2022-11-0133

PRE

Encapsulation of curcumin in ZEIN-HTCC complexes: Physicochemical characterization, in vitro sustained release behavior and encapsulation mechanism

LWT-FOOD SCIENCE AND TECHNOLOGY

IF6.6

2022-02-0151

OAAI

Characterization and stability of peppermint oil emulsions using polyglycerol esters of fatty acids and milk proteins as emulsifiers

JOURNAL OF FOOD SCIENCE

IF3.4

2021-11-106

PREAI

Explore the interaction mechanism between zein and EGCG using multi-spectroscopy and molecular dynamics simulation methods

FOOD HYDROCOLLOIDS

IF12.4

2021-11-01120

PREAI

Complexation of β-lactoglobulin with gum arabic: Effect of heat treatment and enhanced encapsulation efficiency

FOOD SCIENCE & NUTRITION

IF3.8

2021-01-185

OAAI

Formation and Characterization of β-Lactoglobulin and Gum Arabic Complexes: The Role of pH

MOLECULES

IF4.6

2020-08-256

OAAI

Aryl Fluorosulfate Trapped Staudinger Reduction (vol 19, pg 1582, 2017)

ORGANIC LETTERS

IF5

2017-04-240

PREAI

任格瑞 (Gerui Ren)

个人简介

教育背景

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