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K

Kunlun Liu

Henan University of Technology

37H指数
242论文数
4.2K被引数
收录论文 120
发表时间
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Food-derived antimicrobial peptides: advances in sources, mechanisms, structure-activity relationships, and AI-assisted design食品源抗菌肽：来源、机制、构效关系及人工智能辅助设计的进展
errFood Research International
IF8
err2026-09-29
err0
PREAI
errZhang, Yinxiao; An, Jiu long; Li, Wenhui; Xi, Jun; Liu, Kunlun; Li, He; Liu, Xinqi
err分享
err收藏
Thermally Induced Denaturation/Oxidation of Plant Proteins and Its Effects on Digestive Properties: A Review热诱导的植物蛋白变性/氧化及其对消化特性的影响：综述
errTRENDS IN FOOD SCIENCE & TECHNOLOGY
IF15.4
err2026-09-11
err0
PREAI
errWei Liu; Qian Xu; Ning Liao; Kunlun Liu
err分享
err收藏
Advances in cereal-derived ferulic acid: Sources, extraction, purification, metabolism, and applications in the food industry谷物来源阿魏酸的进展：来源、提取、纯化、代谢及在食品工业中的应用
errFood Research International
IF8
err2026-09-09
err0
PREAI
errXiaoju Wang; Yanli Zhu; Tianxiang Xue; Mengwei Chang; Tianyin Chen; Yufeng He; Kunlun Liu; Guangsu Zhu
err分享
err收藏
Decoding Salty and Salt-Enhancing Peptides: From Activity Characterization to Food Processing and Functional Development解读咸味和增咸肽：从活性表征到食品加工与功能开发
errTRENDS IN FOOD SCIENCE & TECHNOLOGY
IF15.4
err2026-09-07
err0
PREAI
errYimin Jia; Mengwei Chang; No Junhee; Qi Zhou; Kunlun Liu
err分享
err收藏
Corrigendum to “Impact of pH shifting on structural and emulsifying characteristics of whey protein isolate amyloid fibrils” [LWT-Food Science and Technology (2026) 119124]勘误：pH变化对乳清蛋白分离物淀粉样纤维的结构和乳化特性的影响 [LWT-食品科学与技术（2026）119124]
errLWT-Food Science and Technology
IF6.6
err2026-09-04
err0
errOAAI
errCaiyun Cheng; Qian Xu; Yang Li; Eric Haubruge; Ning Liao; Guangsu Zhu; Kunlun Liu
err分享
err收藏
Mechanism of feruloylated oligosaccharides from rice bran in reversing the rapid digestibility of thermally processed rice starch稻米麸皮中阿魏酰寡糖逆转热加工稻米淀粉快速消化性的机制
errFood Research International
IF8
err2026-08-01
err0
PREAI
errChang, Mengwei; Zhu, Guangsu; Li, Qingyun; No, Junhee; Liu, Kunlun
err分享
err收藏
Exploring inhibition mechanisms of molecular weight-regulated feruloylated oligosaccharides from rice bran on α-glucosidase探究米糠中分子量调控的阿魏酰化寡糖对α-葡萄糖苷酶的抑制机制
errFood Research International
IF8
err2026-07-01
err0
PREAI
errChang, Mengwei; Zhu, Guangsu; Liu, Kunlun; No, Junhee
err分享
err收藏
Co-delivery of vitamin D and probiotics and their synergistic improvement of intestinal functions in simulated microgravity rats via zein/sodium caseinate-based microcapsules通过玉米醇溶蛋白/酪酸钠基微胶囊共递送维生素D和益生菌及其在模拟微重力大鼠中对肠道功能的协同改善
errInternational Journal of Biological Macromolecules
IF8.5
err2026-07-01
err0
PREAI
errHuang, Xiangyu; Zang, Peng; Zhu, Jingjing; Chen, Pu; Chen, Junli; Liu, Wei; Zhao, Xiaohui; Liu, Kunlun
err分享
err收藏
The mechanism of the enhanced emulsifying properties of peanut protein after fibrillation: New insights from aspects of fibril length, thickness and flexibility花生蛋白纤维化后乳化性能增强的机制：基于纤维长度、厚度和柔韧性的新见解
errInternational Journal of Biological Macromolecules
IF8.5
err2026-07-01
err0
PREAI
errXu, Qian; Cheng, Caiyun; Li, Qingyun; Zhu, Guangsu; Wei, Yunshan; Liu, Kunlun
err分享
err收藏
Moringa oleifera: an updated review of its composition and protective mechanisms in obesity, type 2 diabetes, and cancer莫林加橄榄：关于其在肥胖、2型糖尿病和癌症中成分与保护机制的最新综述
errFood Research International
IF8
err2026-07-01
err0
PREAI
errGul, Palwasha; Khan, Jabir; Li, Qingyun; Liu, Kunlun
err分享
err收藏
Low-loss edge mode converter with high alignment tolerance on thin-film lithium niobate低损耗、高对准容差薄膜铌酸锂边缘模式转换器
errOptical Materials
IF4.2
err2026-06-21
err0
PREAI
errPengfei Shen; Kunlun Liu; Yuyi Yin; Meihua Xiang; Tian Lan; Zhiyong Wang
err分享
err收藏
Physicochemical Properties of Pre-Treatment Tartary Buckwheat Flour and Its Effect on Dough and Noodle Quality预处理苦荞粉的物理化学性质及其对面团和面条品质的影响
errFoods
IF5.1
err2026-06-03
err0
errOAAI
errShengnan Xu; Xueqin Li; Jiayin Lv; Jie Chen; Kunlun Liu
err分享
err收藏
A tailorable interfacial dual-binding strategy using rosmarinic acid for the oxidative stabilization of rice bran oil bodies使用迷迭香酸进行稻米糠油体的氧化稳定性改良的可调界面双结合策略
errJournal of the Science of Food and Agriculture
IF3.5
err2026-05-10
err0
PREAI
errJia Hao; Sihan Li; Kunlun Liu; Duoxia Xu; Min Zhang
err分享
err收藏
Effects of Spirulina on Mixing, Rheology, and Structure in Wheat Dough螺旋藻对小麦面团混合、流变性和结构的影响
errFoods
IF5.1
err2026-05-06
err0
errOAAI
errMiao He; Huizhen Chen; Yingguo Lyu; Chenchen Dong; Xueqin Li; Kunlun Liu
err分享
err收藏
Promoting Electroreduction of Nitrate to Ammonia in Neutral Media via the Synergistic Effect of Atomically Dispersed Fe, Cu, and Pd Sites促进中性介质中硝酸根电还原为氨的协同效应：原子分散的Fe、Cu和Pd位点
errSmall
IF12.1
err2026-04-23
err0
PREAI
errGuoqiang Gan; Zihan Liu; Lige Wang; Guixian Li; Ping Chen; Yiyang Lu; Yukun Sun; Linjing Ye; Kunlun Liu; Anquan Zhu; Chuhao Luan; Jianfang Zhang; Guo Hong; Bohao Ma; Zhiyuan Liu; Bo Bai; Shuai Xu; Chi He; Wenjun Zhang
err分享
err收藏
Flos Trollii Polyphenol-Fortified Noodles: Dual Enhancement of Textural Properties and Reduction of In Vitro Starch Digestibility重楼多酚强化面条：双重提升质构特性与体外淀粉消化性的降低
errJournal of Cereal Science
IF3.7
err2026-04-17
err0
PREAI
errKebing Yan; Xianqing Ye; Xiaoai Zhu; Yuan Ru; Yage Liu; Yiying Niu; Jun Xi; Kunlun Liu
err分享
err收藏
Low-molecular-weight ferulic oligosaccharides derived from rice bran enhance the inhibitory effect on rice starch digestion by attenuating self-aggregation来源于稻米的低分子量阿魏酸寡糖通过减弱自聚集来增强对稻米淀粉消化的抑制作用
errCarbohydrate Polymers
IF12.5
err2026-03-20
err0
PREAI
errMengwei Chang; Guangsu Zhu; Kunlun Liu
err分享
err收藏
The Application of Thermally Treated Whole Wheat Flours in the Production of 3D Printed Cookies: Enhancement of Printing Performance and Textural Properties热处理全麦粉在3D打印饼干生产中的应用：打印性能和质构特性的提升
errLWT
IF0
err2026-03-11
err0
errOAAI
errJingjing Liu; Haohao Chai; Yihao Yan; Pengna Li; Zhenxing Shi; Haubruge Eric; Kunlun Liu
err分享
err收藏
Engineering PtFe/LiO2 Frontier Orbital Interaction in Li–O2 BatteriesLi-O2电池中的工程PtFe/LiO2前沿轨道相互作用
errNano-Micro Letters
IF36.3
err2026-02-18
err0
errOAAI
errYin Zhou; Kun Yin; Tian Zhang; Dongyu Feng; Jiapei Li; Anquan Zhu; Dewu Lin; Pan Xue; Yu Liu; Yongyu Liu; Kai Liu; Kunlun Liu; Chuhao Luan; Huawei Yang; Hou Chen; Yagang Yao; Guo Hong
err分享
err收藏
Microalgae Techno-Functional Properties in Bread, Cookies, and Pasta Products: A Review微藻技术在面包、饼干和面制品中的技​​术功能性特性：综述
errComprehensive Reviews in Food Science and Food Safety
IF14.1
err2026-02-16
err0
errOAAI
errBridget Atubukha; Kunlun Liu; Zehua Huang; Ivett Jakab; Katalin Kóczán-Manninger; Katalin Badak-Kerti
err分享
err收藏

研究方向

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