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牛辉 (Hui Niu)

south china university of technology博士后研究

H指数:24

被引数:1,973

个人简介

2024年6月于华南理工大学获博士学位（硕博连读），随后留校从事博士后研究。致力于甜菜果胶结构与乳化特性的基础研究，以第一作者或通讯作者在物理化学和食品科学领域国际权威TOP期刊发表SCI论文12篇，包括Adv. Colloid Inter. Sci.、Trends Food Sci. Tech.等。论文总引用710余次，H指数13，单篇最高引用140余次，4篇入选ESI高被引论文，其中1篇连续4年入选。

教育背景

2024.06
华南理工大学博士学位硕博连读

工作经历

2024.06 – 至今
华南理工大学
博士后研究

荣誉奖项

国家奖学金
校长奖学金

The structural characteristics, physicochemical properties, rheological behavior and anti-obesity effects of polysaccharides from Pueraria lobata: In-depth study focusing on the gut microbiota-hepatic FGF21 signaling

葛根多糖的结构特征、理化性质、流变学行为及其抗肥胖效应：聚焦于肠道微生物-肝FGF21信号通路的深入研究

Food Research International

IF8

2026-02-180

PRE

Unveiling multifaceted effects of Lactobacillus fermentation on red pitaya (Hylocereus polyrhizus) Pulp: An integrated in silico and in vitro-vivo study

揭示乳酸杆菌发酵对红龙果（Hylocereus polyrhizus）果肉的多方面影响：一项整合计算机模拟与体外-体内研究

Food Chemistry: X

IF0

2025-09-190

OAAI

Utilization of bottom-up approaches to produce plant-based milk analogs: a review of compositional, structural, physicochemical, functional, and nutritional properties

自下而上方法在植物基乳状液生产中的应用：对组成、结构、物理化学、功能和营养特性的综述

Critical Reviews in Food Science and Nutrition

IF8.8

2025-08-120

PRE

Pectin-stabilized emulsions: Structure-emulsification relationships, covalent and non-covalent modifications, and future trends

果胶稳定乳液：结构-乳化关系、共价和非共价修饰以及未来趋势

TRENDS IN FOOD SCIENCE & TECHNOLOGY

IF15.4

2025-05-012

PRE

Design and fabrication of plant-based milk fat globule mimetics: Flaxseed oil droplets coated with potato, soy, or pea protein

基于植物的乳脂球模拟物的设计和制造: 涂有马铃薯，大豆或豌豆蛋白的亚麻籽油滴

FOOD RESEARCH INTERNATIONAL

IF8

2024-12-010

PRE

Large and small amplitude oscillatory shear techniques evaluate the nonlinear rheological properties of Ficus pumila polysaccharide-wheat starch gel

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

IF8.5

2024-06-012

PRE

Characterization and emulsifying ability evaluation of whey protein-pectin conjugates formed by glycosylation

CARBOHYDRATE POLYMERS

IF12.5

2024-04-016

PRE

Interfacial Behavior and Long-Term Stability of the Emulsions Stabilized by Sugar Beet Pectin-Ca2+ Complexes with Different Cross-Linking Degrees

IF3.9

2024-02-085

PRE

Interfacial behavior and emulsion stability of a neutral polysaccharide extracted from Mesona chinensis Benth

FOOD HYDROCOLLOIDS

IF12.4

2024-02-0110

PRE

Low-temperature catalytic dechlorination of model plastic pyrolytic oil over zeolite catalysts

沸石催化剂上模型塑料热解油的低温催化脱氯

IF7.5

2024-02-010

PRE

Ultrasonic effects on the degradation kinetics, structural characteristics and protective effects on hepatocyte lipotoxicity induced by palmitic acid of Pueraria Lobata polysaccharides

ULTRASONICS SONOCHEMISTRY

IF9.7

2023-12-017

OA

Emulsification properties of sugar beet pectin: The synergistic effect of homogalacturonan and rhamnogalacturonan-I

FOOD HYDROCOLLOIDS

IF12.4

2023-12-0115

PRE

Interfacial behavior of Mesona chinensis Benth polysaccharide at the oil-water interface and the stability of the emulsion

Mesona Benth多糖在油水界面的界面行为及乳液稳定性

FOOD HYDROCOLLOIDS

IF12.4

2023-10-0129

PRE

A critical review of RG-I pectin: sources, extraction methods, structure, and applications

CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

IF8.8

2023-04-2825

PRE

Multiscale combined techniques for evaluating emulsion stability: A critical review

ADVANCES IN COLLOID AND INTERFACE SCIENCE

IF19.3

2023-01-0195

PRE

The interfacial behavior and long-term stability of emulsions stabilized by gum arabic and sugar beet pectin

CARBOHYDRATE POLYMERS

IF12.5

2022-09-0170

PRE

A review of sugar beet pectin-stabilized emulsion: extraction, structure, interfacial self-assembly and emulsion stability

CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

IF8.8

2022-08-1127

PRE

Relationships between the behavior of three different sources of pectin at the oil-water interface and the stability of the emulsion

FOOD HYDROCOLLOIDS

IF12.4

2022-07-0176

PRE

Deep dechlorination of model oil by reactive adsorption on porous oxides

IF7.5

2021-11-0111

PRE

Effect of glycosylation with sugar beet pectin on the interfacial behaviour and emulsifying ability of coconut protein

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

IF8.5

2021-07-0126

PREAI