Zengwang Guo

Northeast Agricultural University

H指数:24

被引数:2,073

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Development of soy protein isolate-based orally disintegrating films: The dual role of β-Cyclodextrin in enhancing disintegration performance and ergothioneine stability

基于大豆分离蛋白的口服崩解薄膜的开发：β-环糊精在增强崩解性能和谷胱甘肽稳定性中的双重作用

Food Chemistry-X

IF8.2

2026-09-160

OAAI

Dextran chain length dictates the interfacial properties of Maillard-conjugated 11S globulin: a molecular mechanism study

葡聚糖链长决定了美拉德反应偶联的11S球蛋白的界面性质：一项分子机制研究

Food Chemistry-X

IF8.2

2026-08-240

OAAI

Zein-Based Packaging and Coating Materials for Postharvest Preservation of Fruits and Vegetables: Modification Strategies and Mechanistic Insights

基于玉米蛋白的包装和涂层材料用于水果和蔬菜采后保鲜：改性策略与机制见解

Comprehensive Reviews in Food Science and Food Safety

IF14.1

2026-07-090

PRE

Insights into plant-based whipped cream stabilized by pea protein aggregates via enzymatic-heat treatment: material modification, interfacial regulation and mechanism analysis

基于豌豆蛋白聚集体的酶热处理法制备植物基搅打奶油的稳定性机制：材料改性、界面调控及机理分析

Food Chemistry

IF9.8

2026-07-010

PRE

Homogeneity Guarantee of Nickel Reference Material in Soybean Matrix: Influence Mechanism of Particle Size Distribution

大豆基质中镍参考材料的均匀性保证：粒度分布的影响机制

Foods

IF5.1

2026-04-270

OAAI

Advanced Structural Designs of Biopolymer-Based Multifunctional Absorbent Pads for Meat Preservation: A Comprehensive Review

基于生物聚合物的多功能吸附垫先进结构设计用于肉类保鲜：一项综合性综述

Comprehensive Reviews in Food Science and Food Safety

IF14.1

2026-03-280

PRE

Effects of papain enzymolysis on the functional properties, stability and sensory quality of soy milk after thermal steam treatment

木瓜蛋白酶酶解对热蒸汽处理后大豆牛奶的功能特性、稳定性和感官品质的影响

Food Chemistry: X

IF8.2

2025-11-240

OAAI

Oxidation-engineered in soy protein-oxidized alginate in situ hydrogels: The evolution from “point-point” to “line-line” via dynamic Schiff base crosslinking

氧化调控的大豆蛋白-氧化海藻酸盐原位水凝胶：通过动态希夫碱交联从“点-点”到“线-线”的演变

Food Research International

IF8

2025-11-190

PRE

Interfacial perspective: Modulation of fat crystallization behavior and stability of yeast proteins ice cream by sucrose esters with tailored HLB values

界面视角：通过具有定制HLB值的蔗糖酯调节脂肪结晶行为及酵母蛋白冰淇淋的稳定性

Food Chemistry

IF9.8

2025-11-150

PRE

Calcium salt-induced rice starch-soybean protein composite gels: Mechanism of influence of calcium salt type and concentration on gel properties

钙盐诱导的稻米淀粉-大豆蛋白复合凝胶：钙盐类型和浓度对凝胶性质的影响机制

Food Chemistry

IF9.8

2025-11-100

PRE

High internal phase Pickering emulsions for 3D printing constructed from enzyme deamidated peanut protein microgel particles

高内相Pickering乳液用于3D打印，由酶去酰胺化花生蛋白微凝胶颗粒构建

Food Hydrocolloids

IF12.4

2025-11-070

PRE

Enhancement of rheological properties and 3D printability of β-conglycinin-stabilized high internal phase emulsions by rutin via improved interfacial network rearrangement: Based on interfacial formation and the sequence of physical processes

通过改善界面网络重排，利用芦丁增强β-伴大豆球蛋白稳定的高内相乳液的流变特性和3D可打印性：基于界面形成和物理过程顺序

Food Hydrocolloids

IF12.4

2025-10-240

PRE

Soy protein isolate/inulin complexes as potential sugar replacers in cream: Mechanism analysis based on fat crystal behavior

大豆分离蛋白/菊粉复合物作为奶油中潜在糖替代品的机制分析：基于脂肪晶体行为

Food Chemistry

IF9.8

2025-09-270

PRE

Oxidation-driven structural reconfiguration and dynamic covalent assembly behavior of soy protein-oxidized alginate complexes: Tailored engineering for tunable stability of emulsions

氧化驱动的结构重构与动态共价组装行为：大豆蛋白-氧化海藻酸盐复合物的可调稳定性乳化液定制工程

Innovative Food Science & Emerging Technologies

IF6.8

2025-09-150

PRE

Multiple non-covalent interactions used to construct epigallocatechin gallate-sophorolipid-wheat gliadin nanoparticles: Enhanced stability and delivery performance in digestion

多种非共价相互作用用于构建表没食子儿茶素没食子酸酯-豆蔻脂-小麦谷蛋白纳米粒：消化过程中的稳定性增强与递送性能提升

Food Chemistry

IF9.8

2025-09-110

PRE

Investigation of how protein structure affects the adsorption of furan flavor compounds based on flash-evaporation treatment-induced soy protein isolate

基于闪蒸处理诱导的大豆分离蛋白，研究蛋白质结构如何影响呋喃风味化合物的吸附。

Food Chemistry: X

IF0

2025-08-220

OAAI

Texture-sweetness Co-design of dysphagia Foods:Research on the textural regulation and sweetener release mechanisms of soy protein gels by sucrose and xylitol

吞咽障碍食品的质构-甜度协同设计：蔗糖和木糖醇对大豆蛋白凝胶质构调控和甜味剂释放机制的研究

Food Hydrocolloids

IF12.4

2025-08-180

PRE

Physicochemical characteristics of cost-effective and high-quality plant-based meat analogues prepared from soybean meal and soybean powder

利用大豆粕和大豆粉制备的成本效益高且品质优良的植物基肉制品模拟物的物理化学特性

Food Chemistry: X

IF0

2025-08-080

Novel high internal phase Pickering emulsions stabilized by metal-phenolic networks-modified multicomponent complex particles: Interfacial adsorption behavior and stabilization mechanism

新型高内相Pickering乳液：金属酚类网络修饰的多组分复合颗粒的界面吸附行为及稳定机理

Food Chemistry

IF9.8

2025-07-090

PRE

Regulation of protein flexibility and promoting the formation of high internal phase emulsions in peanut protein isolate using dual succinylation and ultrasonication modifications

通过双琥珀酰化和超声处理改性调控花生蛋白分离物的蛋白柔性并促进高内相乳液的生成

Food Chemistry: X

IF0

2025-07-030

Zengwang Guo

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