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N

Ni He

South China University of Technology

H指数:7

被引数:303

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Mechanistic insight into polysaccharides and ultrasound synergistic enhancement of the quality of low-salt surimi gels

低盐鱼糜凝胶品质中多糖与超声协同增强的机制研究

Food Chemistry: X

IF8.2

2026-03-170

OAAI

Improving properties of dough and bread through the synergistic effect of chitosan and fermented whey

Journal of the Science of Food and Agriculture

IF3.5

2026-01-240

PRE

Chlorogenic acid simultaneously enhances the oxidative protection and anti-digestibility of porous starch

绿原酸同时增强了多孔淀粉的氧化保护和抗消化性。

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

IF8.5

2025-06-010

PRE

Noncovalent interactions between biomolecules facilitated their application in food emulsions' construction: A review

COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

IF14.1

2023-12-193

PRE

Quality attributes and functional properties of whole wheat bread baked from frozen dough with the addition of enzymes and hydrocolloids

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

IF3.5

2023-11-231

PRE

The interfacial digestion behavior of crystalline oil-in-water emulsions stabilized by sodium caseinate during in vitro gastrointestinal digestion

FOOD HYDROCOLLOIDS

IF12.4

2022-09-0113

PRE

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

IF16

2021-11-2226

PRE

Effects of different lipids on the physicochemical properties and microstructure of pale, soft and exudative (PSE)-like chicken meat gel

LWT-FOOD SCIENCE AND TECHNOLOGY

IF6.6

2021-06-0118

PRE

Shellac: A promising natural polymer in the food industry

TRENDS IN FOOD SCIENCE & TECHNOLOGY

IF15.4

2021-03-0179

PREAI