未登录

L

Lingrong Wen

Chinese Academy of Sciences

H指数:38

被引数:3,705

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

Lentinus edodes polysaccharide nanocomplexes for enhanced delivery of icaritin: Structural characterization, stability, and synergistic anti-inflammatory effect

香菇多糖纳米复合物用于增强icaritin的递送：结构表征、稳定性和协同抗炎作用

Food Hydrocolloids

IF12.4

2026-04-160

PRE

Carbohydrase-assisted extraction of phenolic compounds from citrus peel: chemical composition and cellular antioxidant activity

柑橘皮中酚类化合物的酶辅助提取：化学成分和细胞抗氧化活性

Journal of the Science of Food and Agriculture

IF3.5

2025-10-210

PRE

Effect of phenolic hydrogen on the formation of chitosan -prenylated flavonoids nanocomplexes

酚羟基对壳聚糖-前甾烯基黄酮纳米复合物形成的影响

FOOD HYDROCOLLOIDS

IF12.4

2025-06-070

PRE

Synergistic impact of plant essential oil based microemulsion on lychee preservation in comparison to Prochloraz

与普罗克洛拉唑相比，植物精油基微乳液对荔枝保鲜的协同影响

Sustainable Chemistry and Pharmacy

IF5.8

2025-06-010

PRE

Formation mechanism and stability of ternary nanoparticles based on Mesona chinensis polysaccharides-walnut protein hydrolysates for icariin delivery

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

IF8.5

2024-12-010

PRE

The occurrence, role, and management strategies for phytic acid in foods

食品中植酸的发生、作用及管理策略

COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

IF14.1

2024-08-130

PRE

Enhancing functionality and bioactivity of walnut protein through limited enzyme digestion

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

IF3.5

2024-06-202

PRE

Degree of methyl esterification: A key factor for the encapsulation of icaritin with pectin

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

IF8.5

2024-03-012

OAAI

Structure, bioavailability and physicochemical properties of icariin-soymilk nanoparticle

FOOD SCIENCE AND HUMAN WELLNESS

IF7.4

2024-03-013

OA

Interaction between ultrasound-modified pectin and icaritin

超声改性果胶与淫羊藿素的相互作用

IF9.8

2023-11-018

PRE

New insights of fig (Ficus carica L.) as a potential function food

无花果 (Ficus carica L.) 作为潜在功能食品的新见解

TRENDS IN FOOD SCIENCE & TECHNOLOGY

IF15.4

2023-10-017

PRE

Plant Prenylflavonoids and Prenyltransferases Related to their Biosynthesis

CRITICAL REVIEWS IN PLANT SCIENCES

IF4.9

2023-09-120

PRE

Fabrication of icariin-soymilk nanoparticles with ultrasound-assisted treatment

ULTRASONICS SONOCHEMISTRY

IF9.7

2022-12-016

OAAI

The chemical composition and toxic effects of aqueous extracts of Cyclocarya paliurus leaves

FRONTIERS IN NUTRITION

IF5.1

2022-09-296

OAAI

Structure characterization of soybean peptides and their protective activity against intestinal inflammation

IF9.8

2022-09-0126

PRE

Structure identification of walnut peptides and evaluation of cellular antioxidant activity

IF9.8

2022-09-0146

PRE

Structure, stability and bioaccessibility of icaritin-loaded pectin nanoparticle

FOOD HYDROCOLLOIDS

IF12.4

2022-08-0124

PRE

Structure of water-soluble polysaccharides in spore of Ganoderma lucidum and their anti-inflammatory activity

IF9.8

2022-03-0183

PRE

Structure identification of a polysaccharide in mushroom Lingzhi spore and its immunomodulatory activity

CARBOHYDRATE POLYMERS

IF12.5

2022-02-0150

PRE

Structure identification of soybean peptides and their immunomodulatory activity

IF9.8

2021-10-0148

PREAI