Shengming Zhao

anhui science & technology university

H指数:26

被引数:1,656

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Application of different polysaccharides as fat replacers in low-fat emulsified sausages: Effects on physicochemical, textural and sensory properties

不同多糖作为低脂乳化香肠脂肪替代品的应用：对理化、质构和感官性质的影响

Food Chemistry-X

IF8.2

2026-09-030

OAAI

Author Correction: WiseMind: a knowledge-guided multi-agent framework for accurate and empathetic psychiatric diagnosis

作者更正：WiseMind：一种知识引导的多智能体框架，用于准确的共情精神诊断

npj Digital Medicine

IF15.1

2026-08-240

OAAI

Evaluation of high-pressure homogenization modified quinoa protein on water distribution, gel and rheology properties of chicken breast batters

高压均质处理改性藜麦蛋白对鸡胸肉浆料中水分分布、凝胶和流变特性的评价

Food Chemistry-X

IF8.2

2026-08-210

OAAI

Ultrasound-assisted pH shifting modification of Euryale ferox protein: physicochemical, structural and functional properties

超声波辅助pH移动改性芡实蛋白：理化、结构和功能特性

Ultrasonics Sonochemistry

IF9.7

2026-08-010

OAAI

Use of MgCl2 and ultrasound to improve water distribution, rheological and gel properties of low sodium carp myofibrillar protein

使用MgCl2和超声波改善低钠鲤鱼肌原纤维蛋白的水分布、流变学和凝胶特性

LWT-Food Science and Technology

IF6.6

2026-08-010

OAAI

Preparation of Chitosan-Based Emodin Antimicrobial Functional Films and Application in the Preservation of Chilled Pork

壳聚糖基大黄素抗菌功能膜的制备及其在冷却猪肉保鲜中的应用

Foods

IF5.1

2026-02-010

OAAI

Modification of reduced-sodium carp myofibrillar protein by a combined strategy with ultrasound and MgCl2 treatment: physicochemical, structural and functional properties

通过超声与MgCl2处理组合策略对低钠鲤鱼肌原纤维蛋白的改性：理化性质、结构特性及功能特性

Ultrasonics Sonochemistry

IF9.7

2025-09-110

OAAI

Fast, cost-effective and flexible DNA sequencing by roll-to-roll fluidics

通过卷对卷射流技术实现快速、经济高效且灵活的DNA测序

Nature Methods

IF32.1

2025-07-140

PRE

Enhancing the formation of functional glucosinolate degradation products in fermented broccoli stalk by-product with lactic acid bacteria

FOOD CHEMISTRY

IF9.8

2025-02-010

PRE

Modulation of the conformation, water distribution, and rheological properties of low-salt porcine myofibrillar protein gel influenced by modified quinoa protein

FOOD CHEMISTRY

IF9.8

2024-10-014

PRE

Effect of temperature and sodium bicarbonate combined on aggregation, rheology and conformation of low-salt chicken myofibrillar protein

温度和碳酸氢钠对低盐鸡肉肌原纤维蛋白聚集、流变性和构象的影响

LWT-FOOD SCIENCE AND TECHNOLOGY

IF6.6

2024-07-012

OAAI

Low-frequency alternating magnetic field and CaCl2 influence the physicochemical, conformational and gel characteristics of low-salt myofibrillar protein

FOOD CHEMISTRY-X

IF8.2

2024-06-018

OAAI

Effect of low-frequency alternating magnetic fields on the physicochemical, conformational and rheological properties of myofibrillar protein after iterative freeze-thaw cycles

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

IF8.5

2024-05-012

PRE

Conformation and functional modification of porcine myofibrillar protein by pepper leaf polyphenols under oxidative condition

LWT-FOOD SCIENCE AND TECHNOLOGY

IF6.6

2024-04-015

OAAI

Evaluating the effects of low-frequency alternating magnetic field thawing on oxidation, denaturation, and gelling properties of porcine myofibrillar proteins

FOOD CHEMISTRY

IF9.8

2024-02-0111

PRE

Analysis of the changes in structural modification, physicochemical properties, and water distribution of porcine myofibrillar proteins induced by sub-freezing short storage (-6 °C and-12 °C, 7 d)

LWT-FOOD SCIENCE AND TECHNOLOGY

IF6.6

2023-12-013

OAAI

Low-frequency alternating magnetic field thawing of frozen pork meat: Effects of intensity on quality properties and microstructure of meat and structure of myofibrillar proteins

MEAT SCIENCE

IF6.1

2023-10-0112

PRE

The effects of modified quinoa protein emulsion as fat substitutes in frankfurters

改性藜麦蛋白乳液作为法兰克福肉中脂肪替代品的效果

MEAT SCIENCE

IF6.1

2023-08-0117

PRE

Physical-chemical, water distribution and protein conformation of reduced-fat frankfurters with Artemisia sphaerocephala Krasch gum to substitute pork back fat

LWT-FOOD SCIENCE AND TECHNOLOGY

IF6.6

2023-05-016

OAAI

Understanding the influence of fluctuated low-temperature combined with high-humidity thawing on gelling properties of pork myofibrillar proteins

FOOD CHEMISTRY

IF9.8

2023-03-0120

PRE

Shengming Zhao

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