Guifang Tian

hebei agricultural university

H指数:26

被引数:2,038

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Enhancing VNP6 Signal Peptide-Mediated Extracellular Secretion of Recombinant Proteins through nlpI Deletion in Escherichia coli

通过删除大肠杆菌中的<em>nlpI</em>基因增强VNP6信号肽介导的重组蛋白的胞外分泌

Biochemical Engineering Journal

IF3.8

2026-09-200

PRE

AcmA-mediated non-GMO probiotic engineering for functional jujube juice fermentation

AcmA介导的非转基因益生菌工程用于功能性大枣汁发酵

Food Research International

IF8

2026-09-060

PRE

Vesicle Nucleating peptide 6 (VNp6) mediates efficient soluble expression of recombinant proteins in Escherichia coli

囊泡核化肽6（VNp6）介导大肠杆菌中重组蛋白的高效可溶性表达

Bioresource Technology

IF9

2026-08-150

PRE

Pectin from steam explosion-treated fresh citrus peel had better deliver potential for nobiletin than that from dried one

蒸汽爆破处理的鲜柑橘皮中的果胶比干燥柑橘皮中的果胶具有更好的诺米林递送潜力

Journal of Food Engineering

IF5.8

2026-07-010

PRE

Structural modification of gelatin with four flavonoids for improving its properties

利用四种黄酮类化合物对明胶进行结构修饰以改善其性能

Food Chemistry

IF9.8

2025-07-100

PRE

Oligosaccharides, stachyose and α-dextran, as promising sucrose replacers in pectin gels for enhanced delivery of nobiletin

寡糖、水苏糖和α-葡聚糖作为果胶凝胶中增强诺米林的递送效果的有前景的蔗糖替代品

Food Chemistry: X

IF0

2025-07-100

UPLC-Q-TOF-MS/MS identification, antioxidant, and alpha-glucosidase inhibition activities of three forms of phenolic compounds from Yemeni jujube fruit: In vitro and in silico investigations

UPLC-Q-TOF-MS/MS鉴定、抗氧化和α-葡糖苷酶抑制活性：也门枣果中三种形式酚类化合物的体外与计算机模拟研究

FOOD CHEMISTRY

IF9.8

2025-07-011

PRE

Steam explosion treatment for improving the quality of Xuehua pear soup: Components profile, antioxidant and anti-inflammatory activity in vitro, its flavor and metabolomics study

蒸汽爆炸处理以提高雪花梨汤的质量：成分分析、体外抗氧化和抗炎活性、风味及其代谢组学研究

FOOD CHEMISTRY

IF9.8

2025-04-012

PRE

Pear pomace soluble dietary fiber suppresses fat deposition in high fat diet-fed mice by regulating the ADPN-AMPK/PPAR-α signaling pathway

JOURNAL OF FUNCTIONAL FOODS

IF4

2024-11-010

PRE

Pectin from steam explosion-treated citrus peel exhibits good emulsion properties and bioavailability-promoting effect in vitro of nobiletin

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

IF8.5

2024-10-010

PRE

Molecular structural modification of myofibrillar protein from oyster (Crassostrea gigas) with oligosaccharides for improving its gel properties

FOOD CHEMISTRY

IF9.8

2024-10-011

PRE

Integrated ultra-high pressure and salt addition to improve the in vitro digestibility of myofibrillar proteins from scallop mantle (Patinopecten yessoensis )

FOOD CHEMISTRY

IF9.8

2024-07-012

PRE

A study revealing mechanisms behind the stone cell of Yali pear degradation by mixed-culture fermentation of lactic acid bacteria and yeast

EFOOD

IF5.7

2024-05-060

OAAI

Gel mechanism analysis of minced scallop (Patinopecten yessoensis) meat modified by three kinds of food colloids

FOOD BIOSCIENCE

IF5.9

2024-02-017

PRE

Monosaccharide-induced glycation enhances gelation and physicochemical properties of myofibrillar protein from oyster (Crassostrea gigas)

FOOD CHEMISTRY

IF9.8

2023-12-0113

PRE

Citrus derived Pickering emulsion stabilized by insoluble citrus dietary fiber modified by ultra-high pressure

超高压改性不溶性柑橘膳食纤维稳定的柑橘皮克林乳液

LWT-FOOD SCIENCE AND TECHNOLOGY

IF6.6

2023-07-018

OAAI

Amino acid regulated citrus pectin-based emulsion stability mediated by pH

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

IF3.5

2023-06-270

PRE

Effects of ultrasound-assisted high temperature-pressure treatment on the structure and allergenicity of tropomyosin from clam (Mactra veneriformis)

FOOD CHEMISTRY-X

IF8.2

2023-06-0118

OAAI

Effect of boiling on water mobility, quality and structure characteristics of Mactra veneriformis during hot air drying

LWT-FOOD SCIENCE AND TECHNOLOGY

IF6.6

2023-04-016

Editorial: Food, nutrition and microecological health

FRONTIERS IN NUTRITION

IF5.1

2023-03-060

OAAI

Guifang Tian

个人简介

教育背景

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