Jichun Zhao

southwest university

H指数:26

被引数:2,050

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

Structure-dependent modulation of Morchella esculenta protein by ferulic and chlorogenic acids: Improving techno-functionality and digestibility of a fungal alternative protein

金盖羊肚菌蛋白的结构依赖性调控及其通过阿魏酸和绿原酸改善其技术功能性和消化性的研究

Food Research International

IF8

2026-08-010

PRE

Correction: Li et al. Cherry Polyphenol Extract Ameliorated Dextran Sodium Sulfate-Induced Ulcerative Colitis in Mice by Suppressing Wnt/β-Catenin Signaling Pathway. Foods 2022, 11, 49

更正：Li等人. 樱桃多酚提取物通过抑制Wnt/β-连环蛋白信号通路改善了葡聚糖硫酸钠诱导的小鼠溃疡性结肠炎. Foods 2022, 11, 49

Foods

IF5.1

2026-04-270

OAAI

A 3D bioprinted liposarcoma tumor microenvironment model recapitulates stroma-driven invasion and chemoresistance

3D生物打印的脂肪肉瘤肿瘤微环境模型重现了基质驱动的侵袭和化疗耐药性

J. Mater. Chem. B

IF0

2025-12-230

PRE

Effect of Polyphenols Extracted from Rosa roxburghii Tartt Pomace with Different Particle Sizes on Quality and Biological Activity of Noodles: A View of Molecular Interaction

从不同粒径的Rosa roxburghii Tartt果渣中提取的多酚对面条品质和生物活性的影响：分子相互作用的视角

Foods 2025, Vol. 14, Page 3679

IF5.1

2025-10-280

OAAI

The synergistic inhibitory effect of co-digestion of gallic acid, catechin, β-glucan on lipid digestion in vitro

没食子酸、表儿茶素、β-葡聚糖共消化对脂质消化体外协同抑制作用

Food Chemistry

IF9.8

2025-10-240

PRE

Higher serum vitamin D concentration and supplementation were associated with improved survival outcomes and treatment response in cancer patients receiving immunotherapy: A systematic review and meta-analysis

血清维生素D浓度较高及补充与接受免疫治疗的癌症患者的生存结局改善和治疗反应相关：一项系统评价和荟萃分析

Nutrition Research

IF3.1

2025-08-060

PRE

The characterization of zein/xanthan gum composite oleogel: A comparative study of bioactive substances in interface and oil phases

FOOD HYDROCOLLOIDS

IF12.4

2025-02-011

PRE

Enhancing cognitive memory function with kumquat (Fortunella japonica Swingle) polyphenol extract: mechanisms of action in d-galactose-induced aging model mice

使用金橘(Fortunella japonica Swingle)多酚提取物增强认知记忆功能：在D-半乳糖诱导的衰老模型小鼠中的作用机制

FOOD & FUNCTION

IF5.4

2025-01-010

PRE

Comparative transcriptomic insight into orchestrating mode of dielectric barrier discharge cold plasma and lactate in synergistic inactivation and biofilm-suppression of Pichia manshurica

FOOD RESEARCH INTERNATIONAL

IF8

2024-12-010

PRE

Temperature-driven divergence in molecular distribution and microbial invasion and the associated texture softening during dual-phase fermentation of Paocai

FOOD CHEMISTRY

IF9.8

2024-11-011

PRE

Morusin-Cu(II)-indocyanine green nanoassembly ignites mitochondrial dysfunction for chemo-photothermal tumor therapy

JOURNAL OF COLLOID AND INTERFACE SCIENCE

IF9.7

2024-05-011

PRE

Effect of superfine grinding chestnut powder on the structural and physicochemical properties of wheat dough

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

IF8.5

2024-02-013

PRE

The role of abiotic and biotic factors of aged brine in directing microbial assembly and volatile profiles of Paocai during fermentation

FOOD BIOSCIENCE

IF5.9

2024-02-015

PRE

Illumination and reconstruction of keystone microbiota for reproduction of key flavor-active volatile compounds during paocai (a traditional fermented vegetable) fermentation

FOOD BIOSCIENCE

IF5.9

2023-12-0111

PRE

The linear/nonlinear rheological behaviors of Pickering emulsion stabilized by Zein and Xanthan gum: Effect of interfacial assembly strategies

玉米醇溶蛋白和黄原胶稳定的Pickering乳液的线性/非线性流变行为: 界面组装策略的影响

FOOD HYDROCOLLOIDS

IF12.4

2023-12-0121

PRE

Characterizing the impact of species/strain-specific Lactiplantibacillus plantarum with community assembly and metabolic regulation in pickled Suancai

FOOD RESEARCH INTERNATIONAL

IF8

2023-12-012

PRE

Coordination-Bonded Fucoidan-Based Curcumin Nanoparticle for Cancer-Targeted Therapy

ACS SUSTAINABLE CHEMISTRY & ENGINEERING

IF7.3

2023-07-2811

PRE

Effects of brine- and NaCl- fermented carrots on lipid metabolism and gut microbiota in high-fat diet-fed mice

盐水和NaCl发酵胡萝卜对高脂饮食小鼠脂质代谢和肠道菌群的影响

JOURNAL OF FUNCTIONAL FOODS

IF4

2023-06-014

OAAI

Improving antioxidant activity and modifying Tartary buckwheat bran by steam explosion treatment

LWT-FOOD SCIENCE AND TECHNOLOGY

IF6.6

2022-12-0119

PRE

Characterization of responsive zein-based oleogels with tunable properties fabricated from emulsion-templated approach

通过乳液模板方法制备的具有可调性能的响应性玉米醇溶蛋白基油凝胶的表征

FOOD HYDROCOLLOIDS

IF12.4

2022-12-0139

PRE

Jichun Zhao

个人简介

教育背景

工作经历

荣誉奖项

研究方向