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崔

崔春 (Chun Cui)

south china university of technology

54H指数
230论文数
8.3K被引数
收录论文 142
发表时间
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Sodium Succinate-Assisted Hydrolysis of Soy Protein Isolate Improves Umami and Saltiness Enhancement Through Amino Acid and Peptide Redistribution柠檬酸钠辅助大豆分离蛋白水解通过氨基酸和肽的重分布改善鲜味和咸味增强
errFood and Bioprocess Technology
IF5.8
err2026-09-17
err0
PREAI
errPimiao Huang; Cindy; Chun Cui
err分享
err收藏
errFood Research International
IF8
err2026-08-14
err0
PREAI
errXu Zhao; Yujie Liu; Xiaoling Huang; Chun Cui; Wei Wang; Duo Chen
err分享
err收藏
Identification and molecular mechanisms of DPP-IV inhibitory peptides from fish maw collagen hydrolysates: An integrated approach combining targeted enzymatic hydrolysis, peptidomics, molecular dynamics, and network pharmacology鱼鳔胶原蛋白水解物中DPP-IV抑制肽的鉴定及其分子机制：一种整合靶向酶解、肽组学、分子动力学和网络药理学的方法
errFood Bioscience
IF5.9
err2026-07-28
err0
PREAI
errGang Han; Yuhao Zhang; Xu Zhao; Chun Cui
err分享
err收藏
Surface-Engineered Hydrated Silica as a Reusable Support for Flavourzyme Immobilization in Food Protein Hydrolysis表面改性的水合二氧化硅作为食品蛋白质水解中风味酶固定化可重复使用的载体
errFood and Bioprocess Technology
IF5.8
err2026-07-24
err0
PREAI
errXu Zhao; Yuqin Cheng; Lei Cai; Chun Cui
err分享
err收藏
Inhibition of S100A9 Mitigates Aging-Related Mitochondrial Dysfunction and Neurodegeneration in Parkinson’s DiseaseS100A9的抑制缓解帕金森病中与年龄相关的线粒体功能障碍和神经退行性变
errNeurochemistry International
IF4
err2026-04-13
err0
PREAI
errLu-Lu Tan; Xiao-Yu Ma; Yi-Meng Xia; Ting Li; Ming-an Li; Jian Wu; Xin Nie; Shu-Bing Huang; Chun Cui; Wei-Jiang Zhao; Chen-Meng Qiao; Yan-Qin Shen
err分享
err收藏
Development and validation of interpretable multimodal clinical-radiomics models for predicting epileptogenic foci and surgical outcomes in tuberous sclerosis complex: A multicenter study基于结节性硬化症的癫痫灶和手术预后的可解释多模态临床-放射组学模型的开发与验证：一项多中心研究
errPLOS Digital Health
IF0
err2026-02-01
err0
PREAI
errLi, Yang; Liu, Xingye; Li, Jie; Xie, Mingxun; Li, Shujing; Huang, Kaixuan; Zhao, Jiaxi; Chen, Xin; He, Zeng; He, Jing; Sun, Limeng; Jiang, Renrong; Cui, Chun; Wang, Li; Liu, Zhonghong; Zhang, Song; Shu, Haifeng; Lv, Shengqing; Zhang, Chunqing; Zhang, Dong; Wang, Di; Yang, Hui; Guo, Qiang; Tan, Hongping; Yang, Xiaolin; Liu, Shiyong; Wang, Zhongke
err分享
err收藏
Insight into the effects of high hydrostatic pressure on the structure, aggregation characteristic, and functional property of almond meal protein: An integrated experimental and molecular dynamics simulation study高静水压对杏仁粉蛋白质结构、聚集特性及功能性质的影响：一项整合实验与分子动力学模拟的研究
errInnovative Food Science & Emerging Technologies
IF6.8
err2025-11-12
err0
PREAI
errPimiao Huang; Yuhang Jiang; Wenping Kong; Chun Cui
err分享
err收藏
Preparation of N-succinyl-L-phenylalanine: exploring its taste-modulating effects and mechanisms on baijiu via multisensory evaluation and molecular simulationN-琥珀酰-L-苯丙氨酸的制备：通过多感官评价和分子模拟探究其对白酒风味修饰作用及机制
errFood Chemistry: X
IF8.2
err2025-10-14
err0
errOAAI
errPimiao Huang; Liang Liu; Yangyou Li; null Cindy; Chun Cui
err分享
err收藏
Preparation of N-succinyl-L-tryptophan: investigating its sweetness-enhancing effects and mechanisms on sucrose and high-intensity sweeteners through sensory evaluation, electronic tongue, and molecular simulationN-琥珀酰-L-色氨酸的制备：通过感官评价、电子舌和分子模拟探究其对蔗糖和高强度甜味剂的甜味增强效应及机制
errFood Chemistry: X
IF0
err2025-08-27
err0
errOAAI
errPimiao Huang; Liang Liu; null Cindy; Chun Cui
err分享
err收藏
Effect of trypsin inhibitors extracted from potatoes on the gel properties of chicken mince从马铃薯中提取的胰蛋白酶抑制剂对鸡肉糜凝胶特性的影响
errFood Chemistry
IF9.8
err2025-07-07
err0
PREAI
errLei Cai; Panchaonan Huang; Chun Cui
err分享
err收藏
Enhancing functionality of citrus fibers from peel and pulp pomace via combined alkaline hydrogen peroxide and xylanase modification通过联合碱性过氧化氢和木聚糖酶改性来增强柑橘皮和果肉渣中纤维的功能性
errFOOD HYDROCOLLOIDS
IF12.4
err2025-06-07
err0
PREAI
errZhao, Xu; Liu, Yujie; Huang, Xiaoling; Cui, Chun; Wang, Wei
err分享
err收藏
A flavor imitation method for Osmanthus aroma based on molecular docking screening and odor activity value analysis基于分子对接筛选和气味活性值分析的桂花香气仿制方法
errLWT-FOOD SCIENCE AND TECHNOLOGY
IF6.6
err2025-05-01
err0
PREAI
errJia, Xuewei; Gao, Yuan; Xi, Hui; Cui, Chun; Yang, Xiao; He, Baojiang; Xu, Chunping; Gao, Mingqi; Li, Tianxiao
err分享
err收藏
Cleaner preparation of N-lauroyl theanine with taste-enhancing properties and deciphering its taste-presenting mechanism
errFOOD CHEMISTRY
IF9.8
err2025-02-01
err0
PREAI
errCai, Lei; Mou, Xiyu; Hong, Jieshee; Cui, Chun
err分享
err收藏
Discovery of N-succinyl-L-isoleucine as a novel taste enhancer via multisensory techniques and molecular simulations
errFOOD CHEMISTRY
IF9.8
err2025-01-01
err0
PREAI
errHuang, Pimiao; Cindy; Zhao, Xu; Cui, Chun
err分享
err收藏
Application of multiple dynamic sensory techniques to N-lauroyl amino acids: Exposing the relationship between taste-enhancing properties and chemical structure
errFOOD CHEMISTRY
IF9.8
err2025-01-01
err0
PREAI
errCai, Lei; Hong, Jieshee; Cui, Chun
err分享
err收藏
Decoding of novel umami peptides from corn fermented powder and its mechanism via multisensory techniques, virtual screening, and molecular simulation approaches通过多感官技术，虚拟筛选和分子模拟方法解码玉米发酵粉中的新型鲜味肽及其机理
errFOOD CHEMISTRY
IF9.8
err2025-01-01
err1
PREAI
errHuang, Pimiao; Zhao, Xu; Fan, Quanlong; Yang, Haizheng; Ma, Shiyu; Wang, Hengzhi; Yu, Haitao; Cui, Chun
err分享
err收藏
Hypoglycemic potential of sugarcane molasses-derived polyphenols: exploring the hypoglycemic mechanisms through in vitro α-glucosidase inhibition and intracellular glucose transport inhibition甘蔗糖蜜来源多酚的降糖潜力：通过体外α-葡萄糖苷酶抑制和细胞内葡萄糖转运抑制探索其降糖机制
errFOOD & FUNCTION
IF5.4
err2025-01-01
err0
PREAI
errZhao, Xu; Zhao, Jianwen; Cui, Chun
err分享
err收藏
Broad-spectrum corrosion-resistant nanofiltration membranes via reactive site-bridged nanofibrous network
errAICHE JOURNAL
IF4
err2024-12-18
err0
PREAI
errCao, Xue-Li; Tian, Tian; Bai, Yong; Cui, Chun; Luo, Cong; Xing, Jiang-Shan; Chen, Chuan-Yu; Zhao, Lili; Sun, Shi-Peng
err分享
err收藏
Enzymatic synthesis of N-succinyl-L-phenylalanine and exploration of its potential as a novel taste enhancerN-琥珀酰-L-苯丙氨酸的酶法合成及其作为新型味觉增强剂的潜力
errFOOD CHEMISTRY
IF9.8
err2024-12-01
err0
PREAI
errHuang, Pimiao; Yang, Bing; Zhao, Xu; Wang, Lu; Cui, Chun
err分享
err收藏
Based on green synthesis, multisensory evaluations and molecular simulation approaches: Exploring the taste-enhancing characteristics and mechanisms of N-succinyl-L-leucine
errFOOD RESEARCH INTERNATIONAL
IF8
err2024-12-01
err0
PREAI
errHuang, Pimiao; Wang, Zhirong; Ma, Yinuo; Zhao, Xu; Cui, Chun
err分享
err收藏

研究方向

食品生物技术食品风味化学
合作学者
合作期刊
胡
胡潇 (Xiao Hu)
H 指数: 178 · 论文数: 9.3K
陈
陈春晖 (C. Chen)
H 指数: 164 · 论文数: 3.2K
G
Geoffrey I. N. Waterhouse
H 指数: 120 · 论文数: 708
Y
Yueming Jiang
H 指数: 100 · 论文数: 679
赵
赵谋明 (Mouming Zhao)
H 指数: 99 · 论文数: 772
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