易

易建华 (Jianhua Yi)

general hospital of southern theater command of the people's liberation army教师

H指数:26

被引数:2,514

个人简介

任职于陕西科技大学，教授。2012-2016年在陕西科技大学获博士学位，1999-2002年在陕西师范大学获硕士学位，1991-1995年在西北农业大学获学士学位。研究方向为油脂与蛋白质化学。

教育背景

2012.01 – 2016.12
陕西科技大学博士学位
1999.01 – 2002.12
陕西师范大学硕士学位
1991.01 – 1995.12
西北农业大学学士学位

工作经历

2002.01 – 至今
陕西科技大学
教师

荣誉奖项

核桃油加工关键技术创新及产业化（2018）｜中国粮油学会

Glutathione and astaxanthin: Both enhance antioxidant capacity and regulate lipid metabolism in Pacific white shrimp (Litopenaeus vannamei) fed with high-lipid diets

谷胱甘肽和虾青素：两者均能增强凡纳滨对虾（Litopenaeus vannamei）在高脂饮食下的抗氧化能力并调节脂质代谢

Food Chemistry: Molecular Sciences

IF4.7

2025-11-260

OAAI

Meta-Analysis of the Application Value of Metagenomic Next-Generation Sequencing Technology in the Diagnosis of Infectious Diseases of the Spine

脊柱感染性疾病的诊断中宏基因组下一代测序技术的应用价值Meta-Analysis。

JOR SPINE

IF3.9

2025-11-240

OAAI

Yeast nucleotide enhances barrier function by regulating the intestinal microbiota and metabolic pathways of fish to alleviate virus-induced intestinal damage

酵母核苷通过调节鱼类的肠道微生物组和代谢途径来增强屏障功能，以缓解病毒诱导的肠道损伤。

Marine Life Science & Technology

IF5.3

2025-11-050

PRE

Yeast β-glucan enhances the intestinal immune function in coho salmon via the modulation of gut microbiota-mediated lipid metabolism

AQUACULTURE

IF3.9

2025-04-010

PRE

Evaluation of dietary yeast derived mannan oligosaccharide for pacific whiteleg shrimp Penaeus vannamei: Effects on growth performance, immune response, hepatopancreas morphology and resilience to infection against Vibrio parahaemolyticus

食源性酵母甘露寡糖对南美白对虾生长性能、免疫应答、肝胰腺形态和抗副溶血弧菌感染能力的影响

AQUACULTURE REPORTS

IF3.7

2024-10-010

OAAI

Enhancing Functional Properties and Protein Structure of Almond Protein Isolate Using High-Power Ultrasound Treatment

使用高功率超声处理增强杏仁分离蛋白的功能特性和蛋白质结构

MOLECULES

IF4.6

2024-07-302

OAAI

Preparation of Zn-Co Bimetallic Catalysts and Their Catalytic Properties for Thermal Decomposition of Ammonium Perchlorate

LANGMUIR

IF3.9

2024-07-180

PRE

Glutathione-rich yeast hydrolysate makes the contributions to growth performance, healthy of Pacific white shrimp (Litopenaeus vannamei), and helps shrimp resist nitrite stress

AQUACULTURE REPORTS

IF3.7

2023-12-015

OAAI

One-step extraction of oat protein by choline chloride-alcohol deep eutectic solvents: Role of chain length of dihydric alcohol

FOOD CHEMISTRY

IF9.8

2022-05-0125

PRE

Antioxidant and prooxidant activities of tea polyphenols in oil-in-water emulsions depend on the level used and the location of proteins

水包油乳液中茶多酚的抗氧化和促氧化活性取决于使用的水平和蛋白质的位置

FOOD CHEMISTRY

IF9.8

2022-05-0127

PRE

Factors impacting the antioxidant/prooxidant activity of tea polyphenols on lipids and proteins in oil-in-water emulsions

LWT-FOOD SCIENCE AND TECHNOLOGY

IF6.6

2022-02-0132

OAAI

The impact of konjac glucomannan on the physical and chemical stability of walnut oil-in-water emulsions coated by whey proteins

魔芋葡甘聚糖对乳清蛋白包覆核桃油乳液理化稳定性的影响

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

IF3.5

2022-01-2012

PRE

Formation of Antioxidant Multilayered Coatings for the Prevention of Lipid and Protein Oxidation in Oil-in-Water Emulsions: Lycium barbarum Polysaccharides and Whey Proteins

形成抗氧化剂多层涂层，以防止水包油乳液中的脂质和蛋白质氧化: 枸杞多糖和乳清蛋白

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

IF6.2

2021-12-2110

PRE

Robust and recyclable magnetic nanobiocatalysts for extraction of anthocyanin from black rice

FOOD CHEMISTRY

IF9.8

2021-12-0118

Impact of high-intensity ultrasound on the chemical and physical stability of oil-in-water emulsions stabilized by almond protein isolate

高强度超声对杏仁分离蛋白稳定的水包油乳液的化学和物理稳定性的影响

LWT-FOOD SCIENCE AND TECHNOLOGY

IF6.6

2021-09-0126

PRE

Impact of tea polyphenols on the stability of oil-in-water emulsions coated by whey proteins

FOOD CHEMISTRY

IF9.8

2021-05-0198

OAAI

Structure and functionality of oat protein extracted by choline chloride-dihydric alcohol deep eutectic solvent and its water binary mixtures

FOOD HYDROCOLLOIDS

IF12.4

2021-03-0144

PREAI

Impact of defatting treatment and oat varieties on structural, functional properties, and aromatic profile of oat protein

脱脂处理和燕麦品种对燕麦蛋白结构、功能特性和芳香特征的影响

FOOD HYDROCOLLOIDS

IF12.4

2021-03-0164

OAAI

Mixed plant-based emulsifiers inhibit the oxidation of proteins and lipids in walnut oil-in-water emulsions: Almond protein isolate-camellia saponin

FOOD HYDROCOLLOIDS

IF12.4

2020-12-0151

OAAI

Inhibition of Lipid and Protein Oxidation in Whey-Protein-Stabilized Emulsions Using a Natural Antioxidant: Black Rice Anthocyanins

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

IF6.2

2020-08-2464

PREAI