Shengqi Rao

Yangzhou University

H指数:33

被引数:3,489

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Liposome-encapsulated egg yolk immunoglobulin (IgY) enhances anti-Helicobacter pylori efficacy by alleviating gastric inflammation, oxidative stress, and regulating gut microbiota

脂质体包封的蛋黄免疫球蛋白(IgY)通过缓解胃部炎症、氧化应激以及调节肠道微生物群来增强抗幽门螺杆菌(Helicobacter pylori)的效果。

Food Bioscience

IF5.9

2026-03-270

PRE

Novel nanoemulsion delivery of acetic acid-(1H-Indole-3-Ethyl) ester enhances antifungal efficacy against Penicillium expansum and extends shelf-life in postharvest apple preservation

新型醋酸-(1H-吲哚-3-乙基)酯纳米乳剂递送方式可增强对Penicillium expansum的抗菌效果，并延长采后苹果保鲜期。

Food Control

IF6.3

2025-11-060

PRE

The effect and mechanism of acetic acid -(1H-indole-3-ethyl) ester in controlling postharvest blue mold disease in apples

乙酸-(1H-吲哚-3-乙基)酯控制苹果采后青霉病的效应与机制

POSTHARVEST BIOLOGY AND TECHNOLOGY

IF6.8

2025-05-140

PRE

Degradation of patulin by a yeast strain Kluyveromyces marxianus XZ1 and its mechanism

棒曲霉素被酵母菌株Kluyveromyces marxianus XZ1的降解及其机制

FOOD MICROBIOLOGY

IF4.6

2025-02-260

PRE

Contribution of phosphorylation modification by sodium tripolyphosphate to the functional properties of hollow zein nanoparticles

三聚磷酸钠介导的磷酸化修饰对空心醇蛋白纳米粒功能特性的贡献

FOOD RESEARCH INTERNATIONAL

IF8

2025-02-010

PRE

Contribution of Phosphorylation Modification to Stability and Antibacterial Activity of Egg White Protein Nanogels Loaded with Cinnamon Bark Essential Oil

GELS

IF5.3

2024-12-270

OAAI

Implementation of succinylated lactoferrin-luteolin nanocomplex-based 3D printing inks in nutritional and textural customization for dysphagia diets: Printing mechanism, improved bioactivity and in vitro bioaccessibility

LWT-FOOD SCIENCE AND TECHNOLOGY

IF6.6

2024-12-011

OAAI

Experimental Assessment, Quantum Computation (DFT, ELF, and LOL), and Integrative Nutriology Insights on Lactoferrin/Luteolin Nanocomplex Self-Assembly via pH-Driven Method

FOOD AND BIOPROCESS TECHNOLOGY

IF5.8

2024-11-110

PRE

Formation mechanism, environmental stability and antibacterial activity of succinylated ovalbumin/ e-polylysine nanogel loaded with thymol: The synergistic roles of succinylation modification and e-polylysine

INDUSTRIAL CROPS AND PRODUCTS

IF6.2

2024-11-010

PRE

Formation mechanism, environmental sensitivity and functional characteristics of succinylated ovalbumin/e-polylysine electrostatic complexes: The roles of succinylation modification and e-polylysine combination

FOOD CHEMISTRY

IF9.8

2024-07-012

PRE

Potential Application of Ovalbumin Gel Nanoparticles Loaded with Carvacrol in the Preservation of Fresh Pork

GELS

IF5.3

2023-11-301

OAAI

Multi-omics reveals the increased biofilm formation of Salmonella Typhimurium M3 by the induction of tetracycline at sub-inhibitory concentrations

SCIENCE OF THE TOTAL ENVIRONMENT

IF8

2023-11-0122

PRE

Comparison of different drying technologies for brocade orange (Citrus sinensis) peels: Changes in color, phytochemical profile, volatile, and biological availability and activity of bioactive compounds

FOOD CHEMISTRY

IF9.8

2023-11-014

PRE

Acquisition, loss, and replication of functional modules promote the genetic diversity of Salmonella bacteriophages

MICROBIOLOGICAL RESEARCH

IF6.9

2023-10-011

OAAI

Glycosylated cross-linked ovalbumin by transglutaminase in the presence of oligochitosan: Effect of enzyme action time and enhanced functional properties

FOOD HYDROCOLLOIDS

IF12.4

2023-05-0122

PRE

Enhanced Thermostability and Catalytic Activity of Streptomyces mobaraenesis Transglutaminase by Rationally Engineering Its Flexible Regions

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

IF6.2

2023-04-1133

PRE

Whole-genome analysis showed the promotion of genetic diversity and coevolution in Staphylococcus aureus lytic bacteriophages and their hosts mediated by prophages via worldwide recombination events

FRONTIERS IN MICROBIOLOGY

IF4.5

2023-03-107

Autoinduction AND Gate Inhibits Cell Lysis to Enhance Protein Production in Bacillus subtilis Controlled by Population Density and Cell Physiological State

ACS SYNTHETIC BIOLOGY

IF3.9

2023-03-071

PRE

Effects of dual succinylation and ultrasonication modification on the structural and functional properties of ovalbumin

双琥珀酰化和超声修饰对卵清蛋白结构和功能性质的影响

FOOD RESEARCH INTERNATIONAL

IF8

2023-03-0112

PRE

Insight into the mechanism of enhancing myofibrillar protein gel hardness by ultrasonic treatment combined with insoluble dietary fiber from oat

LWT-FOOD SCIENCE AND TECHNOLOGY

IF6.6

2023-03-0119

OAAI

Shengqi Rao

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