Yongxin Teng

tianjin university

H指数:14

被引数:469

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Cu-Catalyzed Controllable Single and Double Hydrophosphination of Trifluoromethyl 1,3-Enynes^†

铜催化可控的单双氢化磷化三氟甲基1,3-烯炔

Chinese Journal of Chemistry

IF5.5

2026-09-150

PRE

Pulsed Electric Field Inactivation of Acetobacter aceti: Mechanisms and Efficacy Elucidation

脉冲电场灭活醋酸杆菌：机理与效果阐明

Foods 2025, Vol. 14, Page 4188

IF5.1

2025-12-060

OAAI

Pulsed electric field-driven electrokinetic removal of starch granule-channel proteins for enhanced starch modification

脉冲电场驱动下的电动力学法去除淀粉颗粒-通道蛋白以增强淀粉改性

Carbohydrate Polymers

IF12.5

2025-11-250

PRE

Corrigendum to “Adenosine monophosphate boosts the cryoprotection of ultrasound-assisted freezing to frozen surimi: Insights into protein structures and gelling behaviors” [Food Chem. 450 (2024) 139343]

勘误说明：“Adenosine monophosphate boosts the cryoprotection of ultrasound-assisted freezing to frozen surimi: Insights into protein structures and gelling behaviors” [Food Chem. 450 (2024) 139343]

Food Chemistry

IF9.8

2025-11-210

PRE

Novel approach to binary protein construction via pulsed electric field-induced unfolding: Comprehensive enhancement of chickpea protein properties

脉冲电场诱导展开构建二元蛋白质的新方法：对鹰嘴豆蛋白性质的全面增强

Food Hydrocolloids

IF12.4

2025-09-130

PRE

Enhancement of chickpea protein functionalities through higher-intensity pulsed electric field: Insights into protein aggregations and structural changes

通过高强度脉冲电场增强鹰嘴豆蛋白质功能：蛋白质聚集和结构变化的见解

FOOD HYDROCOLLOIDS

IF12.4

2025-07-013

PRE

Cyclodextrin induces synergistic cryoprotection with carrageenan oligosaccharide against myofibrillar protein denaturation during fluctuated frozen storage

环糊精与 carrageenan 寡糖在波动冷冻储存期间协同抑制肌原纤维蛋白变性

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

IF8.5

2025-05-010

PRE

Exploration of the regulatory mechanism of pulsed electric field on the aggregation behavior of soybean protein isolates

FOOD HYDROCOLLOIDS

IF12.4

2025-03-010

PRE

Co-stabilization effects of gluten/carrageenan to the over-heated myofibrillar protein: Inhibit the undesirable gel weakening and protein over-aggregations

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

IF8.5

2024-12-010

PRE

Physicochemical, structural and functional properties of pomelo peel pectin extracted by combination of pulsed electric field and cellulase hydrolysis

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

IF8.5

2024-10-012

PRE

Improving resistant starch content of cassava starch by pulsed electric field-assisted esterification

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

IF8.5

2024-09-011

PRE

Adenosine monophosphate boosts the cryoprotection of ultrasound-assisted freezing to frozen surimi: Insights into protein structures and gelling behaviors

FOOD CHEMISTRY

IF9.8

2024-08-013

PRE

Elucidate the molecular basis of ampholytic chitosan as a high-performance cryoprotectant to myosin denaturation: The importance of saccharide charges

FOOD HYDROCOLLOIDS

IF12.4

2024-07-013

PRE

Chickpea peptide as a plant-based cryoprotectant in frozen dough: Insight into the water states, gluten structures, and storage stabilities

鹰嘴豆肽作为冷冻面团中基于植物的冷冻保护剂: 洞察水状态，面筋结构和储存稳定性

LWT-FOOD SCIENCE AND TECHNOLOGY

IF6.6

2024-05-017

OAAI

Effects of resveratrol on the cell membrane and intracellular Biomacromolecules of Acetobacter sp.

LWT-FOOD SCIENCE AND TECHNOLOGY

IF6.6

2024-01-013

OAAI

Enhanced encapsulation of lutein using soy protein isolate nanoparticles prepared by pulsed electric field and pH shifting treatment

通过脉冲电场和pH偏移处理制备的大豆分离蛋白纳米颗粒增强叶黄素的包封

FOOD CHEMISTRY

IF9.8

2023-10-0121

PRE

Pulsed electric field improves the EGCG binding ability of pea protein isolate unraveled by multi-spectroscopy and computer simulation

脉冲电场改善豌豆分离蛋白EGCG结合能力的多光谱和计算机模拟

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

IF8.5

2023-07-018

PRE

Inducing the structural interplay of binary pulse protein complex to stimulate the solubilization of chickpea (Cicer arietinum L.) protein isolate

FOOD CHEMISTRY

IF9.8

2023-05-0112

PRE

Pulsed electric field-assisted esterification improves the freeze-thaw stability of corn starch gel by changing its molecular structure

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

IF8.5

2023-03-0118

OAAI

Inhibit the intrinsic bacteria from konjac glucomannan hydrosol for its improved viscosity stability

FOOD HYDROCOLLOIDS

IF12.4

2021-02-013

PREAI

Yongxin Teng

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