Longchen Shang

hubei minzu university

H指数:14

被引数:638

个人简介

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工作经历

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荣誉奖项

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Preparation and Characterization of Dihydromyricetin-Loaded Poly(vinyl alcohol)/Gelatin/Zein Composite Electroblowing Nanofibers

二氢杨梅素负载聚乙烯醇/明胶/玉米醇溶蛋白复合静电纺纳米纤维的制备与表征

Foods

IF5.1

2026-08-110

Design of novel bigel beads based on sodium alginate and monoglyceride for nutraceuticals delivery: Structural properties, gastrointestinal fate, and potential as dysphagia foods

基于海藻酸钠和单甘酯的新型双凝胶珠用于营养保健品递送：结构特性、胃肠道命运及作为吞咽困难食品的潜力

Food Research International

IF8

2026-04-150

PRE

From dough rheology to bread texture: Comprehensive evaluation of mealworm protein-enriched high-gluten wheat products

从面团流变学到面包质地：富含蟋蟀蛋白的高筋小麦制品的全面评估

LWT

IF0

2025-11-190

OAAI

Sustainable Incorporation of Chlamydomonas reinhardtii Powder into Flour-Based Systems: Investigating Its Influence on Flour Pasting Properties, Dough Physical Properties, and Baked Product Quality

将Chlamydomonas reinhardtii粉末可持续地融入面粉基体系：探究其对面粉糊化特性、面团物理性质以及烘焙产品质量的影响

Foods 2025, Vol. 14, Page 3621

IF0

2025-10-240

OAAI

Sustainable Protein-Enriched Biscuits: Effects of Mealworm Protein Powder on the Properties of Wheat Flour and Biscuit Quality

可持续蛋白质强化饼干：黄粉虫蛋白粉对小麦粉性质和饼干品质的影响

Foods 2025, Vol. 14, Page 3063

IF5.1

2025-08-300

Effect of supplementing high-gluten wheat flour with varying levels of Chlamydomonas reinhardtii powder on bread properties using three baking methods

补充不同水平的小球藻粉对高谷蛋白小麦粉面包性质的影响：采用三种焙烤方法

LWT

IF0

2025-06-250

Structural Characterization and Bioactivity Evaluation of Selenium-Modified Dihydromyricetin from Vine Tea

结构表征与生物活性评价：藤茶中硒修饰二氢杨梅素

FOODS

IF5.1

2025-05-130

The Impact of Beeswax and Glycerol Monolaurate on Camellia Oil Oleogel's Formulation and Application in Food Products

MOLECULES

IF4.6

2024-07-043

OAAI

Air-Assisted Electrospinning of Dihydromyricetin-Loaded Dextran/Zein/Xylose Nanofibers and Effects of the Maillard Reaction on Fiber Properties

MOLECULES

IF4.6

2024-07-010

OAAI

Regulation of glycose and lipid metabolism and application based on the colloidal nutrition science properties of konjac glucomannan: A comprehensive review

CARBOHYDRATE POLYMERS

IF12.5

2024-05-013

PRE

Deacetylated Konjac Glucomannan with a Slower Hydration Rate Delays Rice Digestion and Weakens Appetite Response

MOLECULES

IF4.6

2024-04-082

OAAI

Konjac Oligosaccharides Alleviated Ovariectomy-Induced Bone Loss through Gut Microbiota Modulation and Treg/Th17 Regulation

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

IF6.2

2024-03-295

PRE

Preparation of a novel expandable konjac fiber at different freezing temperatures and exploration of its digestion regulation functions

FOOD & FUNCTION

IF5.4

2024-01-012

PRE

Air packaging is obviously beneficial to the heterogeneous hygrothermal degradation of konjac glucomannan

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

IF8.5

2022-11-016

PRE

Preparation of konjac glucomannan/xanthan gum/sodium alginate composite gel by freezing combining moisture regulation

FOOD HYDROCOLLOIDS

IF12.4

2022-06-0138

PRE

Sodium caseinate enhances the effect of konjac flour on delaying gastric emptying based on a dynamic in vitro human stomach-IV (DIVHS-IV) system

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

IF3.5

2022-05-077

PRE

Sodium caseinate reduces the swelling of konjac flour: A further examination

FOOD HYDROCOLLOIDS

IF12.4

2021-11-017

PREAI

Konjac Oligosaccharides Modulate the Gut Environment and Promote Bone Health in Calcium-Deficient Mice

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

IF6.2

2021-04-0921

PREAI

The influence of amylose and amylopectin on water retention capacity and texture properties of frozen-thawed konjac glucomannan gel

FOOD HYDROCOLLOIDS

IF12.4

2021-04-0162

PREAI

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

FOOD HYDROCOLLOIDS

IF12.4

2021-02-013

PREAI

Longchen Shang

个人简介

教育背景

工作经历

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