Shaojie Zhao

Shanxi University

H指数:20

被引数:1,185

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

Atmospheric steam outperforms other thermal treatments in elevating the storage stability of oat flour: Revealed via enzyme inactivation, volatile profiles, and lipidomics

常压蒸汽处理在提升燕麦粉储存稳定性方面优于其他热处理：通过酶失活、挥发性物质谱和脂质组学揭示

Food Research International

IF8

2026-08-180

PRE

Lipidomics and volatilomics reveal lipid oxidation mechanisms in foxtail millet flour during storage

脂质组学和挥发性组学揭示谷子粉储存期间脂质氧化机制

Food Chemistry

IF9.8

2026-08-010

PRE

Mechanisms of lipid oxidation and volatile development in superheated steam treated buckwheat during accelerated storage

超高温蒸汽处理荞麦在加速储存期间脂质氧化和挥发性物质形成的机制

Food Chemistry

IF9.8

2026-08-010

PRE

Nutrients, bioactives, health-promoting effects, and related products of pears: Different varieties, growth stages and parts

梨的营养成分、生物活性物质、促健康效应及其相关产品：不同品种、生长阶段和部位

JOURNAL OF FUNCTIONAL FOODS

IF4

2025-06-010

PRE

Impact of Lactobacillus plantarum fermentation on the structural, physicochemical, emulsification, and digestibility properties of foxtail millet protein

植物乳杆菌发酵对小米蛋白质的结构、理化、乳化及消化特性影响

FOOD CHEMISTRY

IF9.8

2025-05-161

PRE

Foxtail millet prolamin-pectin nanoparticles enhanced the stability and bioavailability of β-sitosterol

狗尾粟醇溶蛋白-果胶纳米颗粒增强了β-谷甾醇的稳定性和生物利用度

FOOD RESEARCH INTERNATIONAL

IF8

2025-03-010

PRE

Emulsifying and ethanol-induced gelling properties of capsicum pectin: The impact of capsicum variety and deproteinization using the Sevag method

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

IF8.5

2024-12-010

PRE

Pectin from steam explosion-treated citrus peel exhibits good emulsion properties and bioavailability-promoting effect in vitro of nobiletin

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

IF8.5

2024-10-010

PRE

The sustained-release mechanism of citrus essential oil from cyclodextrin/ cellulose-based Pickering emulsions

FOOD HYDROCOLLOIDS

IF12.4

2023-11-0119

PRE

Study on the relationship between primary structure/spatial conformation and gel properties of pectins from different varieties

FOOD HYDROCOLLOIDS

IF12.4

2023-11-0113

PRE

Gelling properties of lysine-amidated citrus pectins: The key role of pH in both amidation and gelation

CARBOHYDRATE POLYMERS

IF12.5

2023-10-0118

PRE

The structure-function relationships of pectins separated from three citrus parts: Flavedo, albedo, and pomace

FOOD HYDROCOLLOIDS

IF12.4

2023-03-0119

PRE

Caseinate-reinforced pectin hydrogels: Efficient encapsulation, desirable release, and chemical stabilization of (-)-epigallocatechin

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

IF8.5

2023-03-0115

PRE

A novel all-natural (collagen plus pectin)/chitosan aqueous two-phase microcapsule with improved anthocyanin loading capacity

FOOD HYDROCOLLOIDS

IF12.4

2023-01-0117

PRE

Structurally stable sustained-release microcapsules stabilized by self-assembly of pectin-chitosan-collagen in aqueous two-phase system

FOOD HYDROCOLLOIDS

IF12.4

2022-04-0119

PRE

Identification of the key emulsifying components from the byproducts of garlic oil distillation

FOOD HYDROCOLLOIDS

IF12.4

2022-01-018

PRE

Upper digestion fate of citrus pectin-stabilized emulsion: An interfacial behavior perspective

CARBOHYDRATE POLYMERS

IF12.5

2021-07-0129

PREAI

Influence of triacylglycerol on the physical stability and digestion fate of triacylglycerol-bergamot mixed-oil emulsions with nobiletin

三酰甘油对三酰甘油-佛手柑与川陈皮素混合油乳液的物理稳定性和消化命运的影响

LWT-FOOD SCIENCE AND TECHNOLOGY

IF6.6

2021-06-016

PREAI

Effects of High-Pressure Homogenization on Pectin Structure and Cloud Stability of Not-From-Concentrate Orange Juice

FRONTIERS IN NUTRITION

IF5.1

2021-05-0520

OAAI

Effects of spray-drying temperature on the physicochemical properties and polymethoxyflavone loading efficiency of citrus oil microcapsules

喷雾干燥温度对柑橘油微胶囊理化性质及多甲氧基黄酮负载效率的影响

LWT-FOOD SCIENCE AND TECHNOLOGY

IF6.6

2020-11-0127

PREAI

Shaojie Zhao

个人简介

教育背景

工作经历

荣誉奖项

研究方向