Qiyong Guo

south china university of technology

H指数:9

被引数:611

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Modulation of in vitro digestibility and gut microbiota fermentation profiles of different V-type starch-resveratrol complexes fabricated via heat-moisture treatment

通过热湿处理制备的不同V型淀粉-白藜芦醇复合物对体外消化性和肠道菌群发酵特性的调控

Carbohydrate Polymers

IF12.5

2026-09-080

PRE

High-level substitution slows fermentation and modulates the gut microbiota in modified starches esterified with short-chain fatty acids

高程度取代延缓发酵并调节短链脂肪酸酯化改性淀粉中的肠道菌群

Food Chemistry

IF9.8

2026-08-280

PRE

Food-grade Pickering emulsions for dual-targeted delivery of dietary bioactives to the colon and inflamed sites: A synergistic strategy for alleviating ulcerative colitis

食品级皮克林乳液用于靶向递送膳食生物活性物质至结肠和炎症部位：一种缓解溃疡性结肠炎的协同策略

Chemical Engineering Journal

IF13.2

2025-10-200

PRE

3D printing combined with pH-induced 4D printed iron(III)-oxidized starch gels for controlled iron delivery and enhanced iron supplementation

3D打印技术与pH诱导的4D打印铁(III)-氧化淀粉凝胶相结合，用于控制铁的递送和增强铁补充。

Carbohydrate Polymers

IF12.5

2025-06-210

PRE

Unraveling the role of starch- oleic acid - chlorogenic/caffeic acid interactions in improving 3D printing properties of rice flour: A structural correlation study

解析淀粉-油酸-绿原酸/咖啡酸相互作用在改善米粉3D打印性能中的作用：一项结构相关性研究

FOOD CHEMISTRY

IF9.8

2025-04-280

PRE

Chlorogenic Acid/Linoleic Acid-Fortified Wheat-Resistant Starch Ameliorates High-Fat Diet-Induced Gut Barrier Damage by Modulating Gut Metabolism

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

IF6.2

2024-05-135

PRE

Amylose content controls the V-type structural formation and in vitro digestibility of maize starch-resveratrol complexes and their effect on human gut microbiota

CARBOHYDRATE POLYMERS

IF12.5

2024-03-0111

PRE

Structural changes in chestnut resistant starch constructed by starch-lipid interactions during digestion and their effects on gut microbiota: An in vitro study

淀粉-脂质相互作用构建板栗抗性淀粉在消化过程中的结构变化及其对肠道菌群影响的体外研究

FOOD HYDROCOLLOIDS

IF12.4

2024-01-0112

PRE

Heat-moisture treatment enhances the ordered degree of starch structure in whole chestnut flour and alters its gut microbiota modulation in mice fed with high-fat diet

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

IF8.5

2024-01-012

PRE

Development of a multifunctional food packaging for meat products by incorporating carboxylated cellulose nanocrystal and beetroot extract into sodium alginate films

FOOD CHEMISTRY

IF9.8

2023-07-0137

PRE

Understanding the structural contributions to the functional properties of chestnut starch high in resistant starch type-2

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

IF3.5

2023-06-154

PRE

Investigation on the influence of AC electric filed and KCl on the structure and gel properties of Konjac glucomannan

FOOD CHEMISTRY

IF9.8

2022-08-0114

PRE

Comparative analysis of volatile profiles in four pine-mushrooms using HS-SPME/GC-MS and E-nose

使用hs-spme/gc-ms和电子鼻比较分析四种松菇的挥发性特征

FOOD CONTROL

IF6.3

2022-04-0138

PRE

The covalent crosslinking of dialdehyde glucomannan and the inclusion of tannic acid synergistically improved physicochemical and functional properties of gelatin films

双醛葡甘露聚糖的共价交联和单宁酸的包含协同改善了明胶膜的理化和功能特性

FOOD PACKAGING AND SHELF LIFE

IF10.6

2021-12-0144

PREAI

Multiscale Shellac-Based Delivery Systems: From Macro- to Nanoscale

基于虫胶的多尺度递送系统: 从宏观到纳米尺度

ACS NANO

IF16

2021-11-2226

PRE

Shellac: A promising natural polymer in the food industry

TRENDS IN FOOD SCIENCE & TECHNOLOGY

IF15.4

2021-03-0179

PREAI

Qiyong Guo

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