Jingwei Zhang

Beijing Technology and Business University

H指数:11

被引数:469

个人简介

暂无内容

教育背景

暂无内容

工作经历

暂无内容

荣誉奖项

暂无内容

Migration and Safety Assessment of 20 Antioxidants in 39 Disposable Biodegradable Tableware Products

20种抗氧化剂在39种一次性可生物降解餐具产品中的迁移与安全性评估

Foods

IF5.1

2026-03-090

OAAI

Amelioration of ovalbumin-induced allergic rhinitis in rats by ginseng residue oligosaccharides and ginseng polysaccharides via multi-omics analysis

人参残渣寡糖和人参多糖通过多组学分析改善卵清蛋白诱导的大鼠过敏性鼻炎

International Journal of Biological Macromolecules

IF8.5

2025-09-060

PRE

Non-targeted identification and risk classification for chemical migrants in 41 disposable biodegradable tableware

对41种一次性可生物降解餐具中化学迁移物的非靶向识别和风险分类

Food Bioscience

IF5.9

2025-08-190

PRE

Neutral oligosaccharides from ginseng (Panax ginseng) residues vs. neutral ginseng polysaccharides: A comparative study of structure elucidation and biological activity

FOOD CHEMISTRY

IF9.8

2025-02-010

PRE

Buckwheat protein as macromolecular emulsifier to stabilize antarctic krill oil-loaded emulsion: Study on physicochemical properties, microstructure, and functional properties

JOURNAL OF CEREAL SCIENCE

IF3.7

2024-11-014

PRE

Improved the physicochemical properties and bioactivities of oligosaccharides by degrading self-extracting/commercial ginseng polysaccharides

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

IF8.5

2024-11-011

PRE

Starch hydration properties in relation to kinetic modelling of mass transfer and properties of deep-frying batter

FOOD RESEARCH INTERNATIONAL

IF8

2024-11-010

PRE

Study on the Interface Reinforcement Effect of Bamboo Grid in Filled Loess Embankment in a High and Steep Gully

BUILDINGS

IF3.1

2024-10-280

Characterization and emulsion stability of soybean protein isolate/soybean peptide and ginseng polysaccharide conjugates

大豆分离蛋白/大豆肽与人参多糖缀合物的表征及乳化稳定性

LWT-FOOD SCIENCE AND TECHNOLOGY

IF6.6

2024-03-0110

OAAI

Water absorption behavior of starch: A review of its determination methods, influencing factors, directional modification, and food applications

淀粉的吸水行为: 测定方法、影响因素、定向改性及食品应用综述

TRENDS IN FOOD SCIENCE & TECHNOLOGY

IF15.4

2024-02-019

PRE

Effects of starch hydration properties on the batter properties and oil absorption of fried crust and battered ham sausages

淀粉水化特性对油炸皮和糊化火腿肠的面糊特性和吸油量的影响

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

IF8.5

2024-02-013

PRE

Efficient decolorization of oligosaccharides in ginseng (Panax ginseng) residue using ultrasound-assisted macroporous resin

FOOD CHEMISTRY

IF9.8

2023-09-0110

PRE

Polysaccharide decolorization: Methods, principles of action, structural and functional characterization, and limitations of current research

TRENDS IN FOOD SCIENCE & TECHNOLOGY

IF15.4

2023-08-0116

PRE

Carboxymethylation enhances the low oil absorption of freeze-thawed tapioca starch in fried ham sausage batter

LWT-FOOD SCIENCE AND TECHNOLOGY

IF6.6

2023-07-017

OAAI

Decisive Effects of Life Stage on the Gut Microbiota Discrepancy Between Two Wild Populations of Hibernating Asiatic Toads (Bufo gargarizans)

FRONTIERS IN MICROBIOLOGY

IF4.5

2021-08-039

OAAI

A tomato LysM receptor-like kinase promotes immunity and its kinase activity is inhibited by AvrPtoB

PLANT JOURNAL

IF5.7

2011-10-14129

OAAI

Jingwei Zhang

个人简介

教育背景

工作经历

荣誉奖项

研究方向