Fengxian Guo

quan zhou normal university

H指数:17

被引数:786

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

Processing-Induced Variations in Bamboo Leaf Powder: Effects of Fixation Methods on Color Stability, Volatile Compounds, and Sensory Profiles

加工诱导的竹叶粉变化：固定方法对颜色稳定性、挥发性化合物和感官特征的影响

Foods 2025, Vol. 14, Page 3898

IF5.1

2025-11-150

OAAI

Synergistic enzymatic-ultrasonic extraction enhances yield and stability of yellow pigments from corn husk: A comparative study on extraction techniques

协同酶法-超声提取提高玉米皮中黄色素得率与稳定性：一种提取技术的比较研究

Food Bioscience

IF5.9

2025-11-110

PRE

Effect of microbial fermentation on the flavor profile and volatile compounds of bamboo leaves

微生物发酵对竹叶风味特征和挥发性化合物的影响

Food Bioscience

IF5.9

2025-10-160

PRE

Impact of C-8 hydroxylation and C-7 methylglucosylation of dihydroquercetin on glucose metabolism in diabetic zebrafish larvae

二氢槲皮素C-8羟基化和C-7甲基葡萄糖基化对糖尿病斑马鱼幼虫葡萄糖代谢的影响

Food Bioscience

IF5.9

2025-07-300

PRE

Crafting the Biomimetic Hydrogel for Wearable Biosensors

制备用于可穿戴生物传感器的仿生水凝胶

Small

IF12.1

2025-06-130

PRE

Study on the enhanced 3D printing performance of high internal phase emulsions using protein fibrosis strategy

采用蛋白质纤维化策略提升高内相乳液3D打印性能的研究

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

IF8.5

2025-03-011

PRE

Hyaluronic acid promotes heat-induced gelation of ginkgo seed proteins

透明质酸促进银杏种子蛋白的热诱导凝胶化

FOOD CHEMISTRY

IF9.8

2025-01-015

PRE

pH dominates the formation of ginkgo seed protein and whey protein composite gels

pH主导银杏种子蛋白和乳清蛋白复合凝胶的形成

FOOD BIOSCIENCE

IF5.9

2024-08-012

PRE

The novel angiotensin-I-converting enzyme inhibitory peptides from Scomber japonicus muscle protein hydrolysates: QSAR-based screening, molecular docking, kinetic and stability studies

鲈鱼肌肉蛋白水解物中的新型血管紧张素转换酶抑制肽: 基于QSAR的筛选，分子对接，动力学和稳定性研究

FOOD CHEMISTRY

IF9.8

2024-07-014

PRE

Hyaluronic acid modulates techno-functional and digestion properties of heat-induced ginkgo seed protein isolate gel

透明质酸调节热诱导的银杏种子分离蛋白凝胶的技术功能和消化特性

FOOD BIOSCIENCE

IF5.9

2024-06-012

PRE

Stability and gastrointestinal behavior of curcumin-loaded emulsion stabilized by multi-conformation soy proteins: Influence of oil volume fraction

多构象大豆蛋白稳定的姜黄素乳剂的稳定性和胃肠道行为: 油体积分数的影响

FOOD CHEMISTRY

IF9.8

2024-05-015

PRE

Unlocking the potential of hyaluronic acid: Exploring its physicochemical properties, modification, and role in food applications

释放透明质酸的潜力: 探索其理化性质，修饰和在食品应用中的作用

TRENDS IN FOOD SCIENCE & TECHNOLOGY

IF15.4

2023-12-0113

PRE

Enhanced gelling properties and hydration capacity of ginkgo seed proteins by genipin cross-linking

通过京尼平交联增强银杏种子蛋白的胶凝特性和水合能力

FOOD CHEMISTRY

IF9.8

2023-01-0127

PRE

Enzymatic hydrolysates of soy protein promote the physicochemical stability of mulberry anthocyanin extracts in food processing

酶解大豆蛋白促进食品加工中桑椹花色苷提取物的理化稳定性

FOOD CHEMISTRY

IF9.8

2022-08-0124

PRE

The immune-enhancing effect and in vitro antioxidant ability of different fractions separated from Colla corii asini

JOURNAL OF FOOD BIOCHEMISTRY

IF4.2

2022-04-128

PRE

L-Histidine improves solubility and emulsifying properties of soy proteins under various ionic strengths

LWT-FOOD SCIENCE AND TECHNOLOGY

IF6.6

2021-12-0126

PRE

Storage stability of soy protein isolate powders containing soluble protein aggregates formed at varying pH

含有在不同ph值下形成的可溶性蛋白质聚集体的大豆分离蛋白粉的储存稳定性

FOOD SCIENCE & NUTRITION

IF3.8

2020-08-1115

OAAI

Investigating the oxyresveratrol β-cyclodextrin and 2-hydroxypropyl-β-cyclodextrin complexes: The effects on oxyresveratrol solution, stability, and antibrowning ability on fresh grape juice

LWT-FOOD SCIENCE AND TECHNOLOGY

IF6.6

2019-02-0128

PREAI

Formulation of a 7,2′,4′-trihydroxyflavanone oil-in-water microemulsion using aqua coconut oil: Characterization, stability, and antibrowning effects on fresh apple juice

LWT-FOOD SCIENCE AND TECHNOLOGY

IF6.6

2018-07-016

PREAI

Encapsulation Mechanism of Oxyresveratrol by β-Cyclodextrin and Hydroxypropyl-β-Cyclodextrin and Computational Analysis

MOLECULES

IF4.6

2017-10-3135

OAAI

Fengxian Guo

个人简介

教育背景

工作经历

荣誉奖项

研究方向