Xiaojuan Wu

Lanzhou University

H指数:21

被引数:1,162

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Effects of mixing ratio on crop phosphorus uptake and competition in aged perennial legume/grass mixtures

混合比对老龄多年生豆科植物/禾本科植物混合物中作物磷吸收和竞争的影响

European Journal of Agronomy

IF5.5

2026-05-090

PRE

Long-Term Production Performance and Stability of Alfalfa/Grass Mixtures in the Longdong Loess Plateau of China: Subjected to Various Species Combinations and Seeding Ratios

中国陇东黄土高原苜蓿/禾草混合种植的长效生产性能与稳定性：不同物种组合及播种比例的影响

Agriculture 2025, Vol. 15, Page 1884

IF3.6

2025-09-040

Effect of protein oxidation on the structural characteristics and emulsification properties of rice bran protein fibril: Assessing the role of peroxyl radicals

蛋白质氧化对米糠蛋白原纤维结构特性及乳化性质的影响：评估过氧基自由基的作用

FOOD CHEMISTRY

IF9.8

2025-07-010

PRE

Effect of epigallocatechin-3-gallate modification on the structure, hydrophilicity and Pickering emulsion stability of rice bran protein-polysaccharide-phenol natural complex

表没食子儿茶素-3-没食酸酯修饰对稻米胚芽蛋白-多糖-酚类天然复合物结构、亲水性和皮克林乳液稳定性的影响

FOOD CHEMISTRY

IF9.8

2025-04-280

PRE

Epigallocatechin-3-gallate improved rheological properties of rice bran protein-soybean protein isolate conjugates emulsions by regulating interface protein conformation

表没食子儿茶素-3-没食子酸酯通过调控界面蛋白质构象改善了米糠蛋白-大豆分离蛋白共轭物的乳液流变特性。

FOOD CHEMISTRY-X

IF8.2

2025-04-010

OAAI

The StbHLH47 transcription factor negatively regulates drought tolerance in potato (Solanum tuberosum L.)

BMC PLANT BIOLOGY

IF4.8

2025-01-041

OAAI

Effect of ultrasonic pretreatment on the emulsion rheological properties and interface protein structure of epigallocatechin-3-gallate and rice bran protein complex

超声波预处理对epigallocatechin-3-gallate-米糠蛋白复合物乳液流变特性及界面蛋白结构的影响

FOOD CHEMISTRY

IF9.8

2025-01-010

PRE

Transcriptome sequencing and screening of anthocyanin related genes in purple potato tubers (Solanum tuberosum L.)

紫色马铃薯 (Solanum tuberosum L.) 花色苷相关基因的转录组测序及筛选

BMC GENOMICS

IF3.7

2024-11-290

OAAI

Protein oxidation affected the encapsulation properties of rice bran protein fibril-high internal phase pickering emulsions: Enhanced stability and bioaccessibility of β-carotene

蛋白质氧化影响米糠蛋白原纤维的包封特性-高内相pickering乳液: 增强的稳定性和 β-胡萝卜素的生物可及性

FOOD RESEARCH INTERNATIONAL

IF8

2024-09-011

PRE

Effects of rice bran rancidity on the interfacial adsorption properties of rice bran protein fibril aggregates and stability of high internal phase Pickering emulsions

米糠酸败对米糠蛋白纤维聚集体界面吸附性能及高内相Pickering乳液稳定性的影响

FOOD CHEMISTRY

IF9.8

2024-06-013

PRE

Effect of ultrasonic pretreatment on the structure and emulsion stability of epigallocatechin-3-gallate and rice bran protein complex

LWT-FOOD SCIENCE AND TECHNOLOGY

IF6.6

2024-05-018

OAAI

Effect of epigallocatechin-3-gallate modification on the structure and emulsion stability of rice bran protein in the presence of soybean protein isolate

epigallocatechin-3-gallate改性对大豆分离蛋白存在下米糠蛋白结构和乳化稳定性的影响

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

IF8.5

2024-04-016

PRE

Integrated metabolomics and transcriptomics reveals difference involved in flavonoid and indole alkaloids biosynthesis in potato tuber flesh

SCIENTIA HORTICULTURAE

IF4.2

2024-01-016

PRE

Effects of rice bran rancidity on the release of phenolics and antioxidative properties of rice bran dietary fiber in vitro gastrointestinal digestion products

米糠酸败对米糠膳食纤维体外胃肠消化产物酚类物质释放及抗氧化性能的影响

FOOD RESEARCH INTERNATIONAL

IF8

2023-11-016

PRE

Effect of rice bran rancidity on the structural characteristics and rheological properties of rice bran protein fibril aggregates

米糠酸败对米糠蛋白纤维聚集体结构特征和流变特性的影响

FOOD HYDROCOLLOIDS

IF12.4

2023-11-0114

PRE

Effect of protein oxidation on the emulsion carrier prepared by rice bran protein for improving stability and bioavailability of 8-carotene

FOOD RESEARCH INTERNATIONAL

IF8

2023-10-018

PRE

Effect of dephenolization degree of rice bran on the structure of rice bran protein

LWT-FOOD SCIENCE AND TECHNOLOGY

IF6.6

2023-07-012

OAAI

Potential implications of oxidative modification on dietary protein nutritional value: A review

COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

IF14.1

2022-12-1711

PRE

Rancidity-induced protein oxidation affects the interfacial dynamic properties and the emulsion rheological behavior of rice bran protein

FOOD HYDROCOLLOIDS

IF12.4

2022-10-0119

PRE

Effects of rice bran phenolics on the structure of rice bran protein under different degrees of rancidity

LWT-FOOD SCIENCE AND TECHNOLOGY

IF6.6

2022-09-0116

OAAI

Xiaojuan Wu

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