未登录

R

Ruoyi Hao

university of south bohemia ceske budejovice

H指数:11

被引数:529

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

Nanocellulose prepared from shiitake mushroom (Lentinus edodes) stipe by high pressure homogenization and the gel-like emulsions stabilized by them

通过高压均质法制备的来自香菇（Lentinus edodes）菌柄的纳米纤维素及其稳定作用的凝胶状乳液

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

IF8.5

2025-04-010

PRE

The Effects of Cooking Methods on Gel Properties, Lipid Quality, and Flavor of Surimi Gels Fortified with Antarctic Krill (Euphausia superba) Oil as High Internal Phase Emulsions

烹饪方法对添加南极磷虾（Euphausia superba）油作为高内相乳液的鱼糜凝胶的凝胶特性、脂质质量和风味的影响

IF5.1

2024-12-170

OA

Anthocyanin modified by chondroitin sulphate and tannic acid improved the quality-indicating properties of gelatin-based intelligent film

硫酸软骨素和单宁酸修饰的花青素改善了明胶基智能膜的质量指示特性

FOOD CHEMISTRY-X

IF8.2

2024-12-010

OAAI

Antarctic krill (Euphausia superba) oil high internal phase emulsions improved the lipid quality and gel properties of surimi gel

IF9.8

2023-10-0125

PRE

The properties of pH-responsive gelatin-based intelligent film as affected by ultrasound power and purple cabbage anthocyanin dose

超声功率和紫甘蓝花青素剂量对pH响应性明胶智能膜性能的影响

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

IF8.5

2023-03-0117

PRE

Gelling and emulsifying properties of tiger puffer (Takifugu rubripes) skin gelatin as manipulated by pH

JOURNAL OF MOLECULAR LIQUIDS

IF5.2

2023-01-018

PRE

Post-mortem quality changes of common carp (Cyprinus carpio) during chilled storage from two culture systems (vol 101, pg 91, 2021)

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

IF3.5

2022-07-230

PRE

Development of essential oil-emulsion based coating and its preservative effects on common carp

LWT-FOOD SCIENCE AND TECHNOLOGY

IF6.6

2022-01-0112

OAAI

Critical review on the use of essential oils against spoilage in chilled stored fish: A quantitative meta-analyses

TRENDS IN FOOD SCIENCE & TECHNOLOGY

IF15.4

2021-05-0149

OAAI

Post-mortem quality changes of common carp (Cyprinus carpio) during chilled storage from two culture systems

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

IF3.5

2020-08-0319

PRE

Ultrasound treatment modified the functional mode of gallic acid on properties of fish myofibrillar protein

IF9.8

2020-08-0195

PREAI

Dose affected the role of gallic acid on mediating gelling properties of oxidatively stressed Japanese seerfish myofibrillar protein

LWT-FOOD SCIENCE AND TECHNOLOGY

IF6.6

2020-01-0145

PREAI

Sodium alginate coating with plant extract affected microbial communities, biogenic amine formation and quality properties of abalone (Haliotis discus hannai Ino) during chill storage

LWT-FOOD SCIENCE AND TECHNOLOGY

IF6.6

2017-08-0155

PRE

Anti-tumor and macrophage activation induced by alkali-extracted polysaccharide from Pleurotus ostreatus

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

IF8.5

2014-08-0156

PREAI