庄远红

minnan normal university讲师

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Construction and property characterization of PNIPAAm-grafted chitosan/sodium alginate composite Thermo-responsive hydrogel films

壳聚糖/海藻酸钠接枝PNIPAAm复合温敏性水凝胶薄膜的构建与性能表征

Food Chemistry-X

IF8.2

2026-07-070

Amidated pectin mediated restructuring of gluten protein networks: from molecular interactions to functional properties

酰胺化果胶介导的麸质蛋白质网络重构：从分子相互作用到功能特性

Food Research International

IF8

2026-02-110

PRE

Development of Nisin-Grafted Chitosan Coating via Low-Temperature Enzymatic Method for Enhanced Preservation of Sea Bass

通过低温酶法开发尼生素接枝壳聚糖涂层以增强海鲈鱼保鲜效果

FOODS

IF5.1

2025-12-090

OAAI

Mechanism-driven stabilization of anthocyanins: comparative copigmentation and encapsulation for food applications

机制驱动的花青素稳定化：用于食品应用的比较共色效应和包埋技术

Food Chemistry

IF9.8

2025-09-080

PRE

Study on the high viscosity and gel-prone properties of glycine-amidated pectin and its regulatory role on the freeze-thaw stability of sea bass surimi

研究瓜氨酸酰化的果胶的高粘度和易凝胶特性及其对海鲈鱼鱼糜冻融稳定性的调节作用

Food Chemistry

IF9.8

2025-09-020

PRE

Preparation of curcumin-loaded pectin-nisin copolymer emulsion and evaluation of its stability

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

IF8.5

2024-01-016

PRE

Effects of grape seed extract on the properties of pullulan polysaccharide/xanthan gum active films for apple preservation

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

IF8.5

2023-06-0124

PRE

Non-radical synthesis of amide chitosan with p-coumaric acid and caffeic acid and its application in pork preservation

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

IF8.5

2022-12-0115

PRE

Acylating blueberry anthocyanins with fatty acids: Improvement of their lipid solubility and antioxidant activities

FOOD CHEMISTRY-X

IF8.2

2022-10-0120

OAAI

Preparation of acylated chitosan with caffeic acid in non-enzymatic and enzymatic systems: Characterization and application in pork preservation

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

IF8.5

2022-01-0136

PRE

Pectin modified with phenolic acids: Evaluation of their emulsification properties, antioxidation activities, and antibacterial activities

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

IF8.5

2021-03-0144

PREAI

Preparation of acylated blueberry anthocyanins through an enzymatic method in an aqueous/organic phase: effects on their colour stability and pH-response characteristics

FOOD & FUNCTION

IF5.4

2021-01-0122

PRE

Improving the color stability and antioxidation activity of blueberry anthocyanins by enzymatic acylation with p-coumaric acid and caffeic acid

对香豆酸和咖啡酸酶促酰化提高蓝莓花色苷的颜色稳定性和抗氧化活性

LWT-FOOD SCIENCE AND TECHNOLOGY

IF6.6

2020-08-0164

PREAI

Modified pineapple bran cellulose by potassium permanganate as a copper ion adsorbent and its adsorption kinetic and adsorption thermodynamic

FOOD AND BIOPRODUCTS PROCESSING

IF3.4

2020-07-0131

PREAI

The enhancement of the flame retardance of bamboo fibre/HDPE composites: Cerium doped H2Ti2O5•H2O nanotubes effects

CONSTRUCTION AND BUILDING MATERIALS

IF8

2019-03-0118

PREAI

Formation of H2Ti2O5•H2O nanotube-based hybrid coating on bamboo fibre materials through layer-by-layer self-assembly method for an improved flame retardant performance

CELLULOSE

IF4.8

2019-01-087

PREAI

The textural properties and microstructure of konjac glucomannan - tungsten gels induced by DC electric fields

直流电场诱导魔芋葡甘聚糖-钨凝胶的织构特性和微观结构

FOOD CHEMISTRY

IF9.8

2016-12-0127

PRE

Hepatoprotective effects of polysaccharide isolated from Agaricus bisporus industrial wastewater against CCl4-induced hepatic injury in mice

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

IF8.5

2016-01-0145

PREAI

庄远红

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