Danshi Zhu

processing and safety control technology of fresh agricultural products

H指数:31

被引数:3,256

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Northeastern Chinese Sauerkraut Juice as a Water Replacer in Pork Fillings: Flavor Profiles and Sensory Attributes

东北泡菜汁作为猪肉馅的水替代品：风味特征和感官属性

Foods

IF5.1

2026-09-270

Cur@β-CD-mediated photodynamic antibacterial composite films for use in active food packaging

壳聚糖-β-环糊精介导的光动力抗菌复合薄膜在活性食品包装中的应用

LWT-Food Science and Technology

IF6.6

2026-08-200

OAAI

Applications and advances of deep learning in food microbiology: From data to intelligent analysis

深度学习在食品微生物学中的应用与进展：从数据到智能分析

TRENDS IN FOOD SCIENCE & TECHNOLOGY

IF15.4

2026-03-180

PRE

Effects of Lentinula edodes on Properties and Odor Release Capacity of Myofibrillar Protein in the Chicken Meat Fillings

香菇对鸡肉馅肌原纤维蛋白性质及气味释放能力的影响

Journal of Food Process Engineering

IF2.9

2026-02-180

PRE

Microwave Treatment Improves Coarse Cereals' Texture and Cooking Quality

微波处理改善了粗粮的质地和烹饪品质

Food Science & Nutrition

IF3.8

2025-10-220

OAAI

Identification of novel saltiness-enhancing peptides from rice bran protein: AlphaFold3 modeling, molecular simulation, and sensory evaluation

从米糠蛋白中鉴定新型增咸肽：AlphaFold3建模、分子模拟和感官评价

Journal of the Science of Food and Agriculture

IF3.5

2025-10-050

PRE

Effect of freezing-induced pectin degradation on the texture stability of strawberry

冷冻诱导果胶降解对草莓质地稳定性的影响

Food Chemistry

IF9.8

2025-09-130

PRE

The Effect of Different Coagulants on Qualities of Soy Whey

不同凝固剂对豆乳清品质的影响

FLAVOUR AND FRAGRANCE JOURNAL

IF2

2025-09-010

PRE

Fermentation of sauerkraut using soybean whey and analysis of quality characteristics

利用大豆乳清发酵酸菜及其品质特性分析

FOOD BIOSCIENCE

IF5.9

2025-06-010

PRE

Molecular elucidation of the identification of novel saltiness-enhancing peptides and taste mechanism from soybean protein isolate based on transmembrane channel-like 4 (TMC4)

基于跨膜通道样4 (TMC4) 的大豆分离蛋白中新型咸味增强肽的鉴定和味觉机制的分子阐明

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

IF3.5

2025-05-010

PRE

Effects of magnetic field-assisted thawing on the physicochemical properties of blueberries

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

IF3.5

2025-04-010

PRE

Identification, saltiness-enhancing effect, and antioxidant properties of novel saltiness-enhancing peptides from peanut protein

新型花生蛋白咸味增强肽的鉴定、增咸效果及抗氧化特性

FOOD & FUNCTION

IF5.4

2025-01-010

PRE

Effect of ultrasound immersion pretreatment combined magnetic field assisted freezing on the quality of frozen blueberries

LWT-FOOD SCIENCE AND TECHNOLOGY

IF6.6

2024-11-011

OAAI

Widely targeted metabolomics analysis reveals the effect of soybean hull polysaccharides on nonvolatile components of plant-based yogurt and its metabolic pattern

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

IF8.5

2024-11-011

PRE

Water/oil interfacial behaviors of soy hull polysaccharide revealed by molecular dynamics simulation and particle tracking microrheology

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

IF8.5

2024-10-010

PRE

Encapsulation of probiotic Lacticaseibacillus casei with whey protein isolate/ soybean hull polysaccharide enhances cell viability in harsh conditions

FOOD HYDROCOLLOIDS

IF12.4

2024-09-012

PRE

Effect of immersion freezing on water migration in Huangguan pears

INTERNATIONAL JOURNAL OF REFRIGERATION

IF3.8

2024-09-010

PRE

Effects of ultrasonic pretreatment on drying characteristics and water migration characteristics of freeze-dried strawberry

超声波预处理对冻干草莓干燥特性及水分迁移特性的影响

FOOD CHEMISTRY

IF9.8

2024-08-013

PRE

Encapsulation of luteolin by self-assembled Rha/SSPS/SPI nano complexes: Characterization, stability, and gastrointestinal digestion in vitro

FOOD RESEARCH INTERNATIONAL

IF8

2024-07-010

PRE

Application of soybean isolate protein (SPI) and soy hull polysaccharide (SHP) complex in fermentation products

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

IF8.5

2024-02-015

PRE

Danshi Zhu

个人简介

教育背景

工作经历

荣誉奖项

研究方向