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Qizhen Du

Zhejiang Gongshang University

H指数:38

被引数:4,546

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Research on qualitative discrimination of black tea rolling degree and quantitative analysis of tea pigment content based on near-infrared spectroscopy technology combined with multi-layer perceptron

基于近红外光谱技术结合多层感知器对红茶揉捻程度进行定性判别及茶色素含量进行定量分析的研究

LWT-Food Science and Technology

IF6.6

2026-06-010

OAAI

New insights into EGCG retards the digestion of wheat starch by α-amylase in ternary system: Comparison with binary systems

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

IF8.5

2024-12-010

PRE

Effect of osmanthus hydrolat on the aroma quality and volatile components of osmanthus black tea

FOOD CHEMISTRY-X

IF8.2

2024-10-015

OAAI

Preparation and application of oil-in-water structure linseed oil-EGCG nanoemulsion

LWT-FOOD SCIENCE AND TECHNOLOGY

IF6.6

2024-07-011

OAAI

Kinetic analysis of aroma compound release from Citrus aurantium essential oil-casein-phospholipid-nanocomposites

枳实精油-酪蛋白-磷脂纳米复合材料香气释放动力学分析

LWT-FOOD SCIENCE AND TECHNOLOGY

IF6.6

2024-05-012

OAAI

Moisture content of tea dhool for the scenting process affects the aroma quality and volatile compounds of osmanthus black tea

IF9.8

2024-04-0112

PRE

Structural characterization and high-efficiency prebiotic activity of the polysaccharide from Tremella aurantialba endophytic bacteria

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

IF8.5

2024-03-013

PRE

Fabrication of cinnamaldehyde-entrapped ethosome nanoparticles as antimicrobial agent

LWT-FOOD SCIENCE AND TECHNOLOGY

IF6.6

2023-05-014

OAAI

Adsorption/Desorption on Macroporous Resins of Okicamelliaside in the Extract of Camellia nitidissima Chi Leaves

IF3

2023-01-272

OA

Enhanced biotransformation of bioactive components and volatile compounds of bamboo (Phyllostachys glauca McClure) leaf juice fermented by probiotic Streptococcus thermophiles

LWT-FOOD SCIENCE AND TECHNOLOGY

IF6.6

2023-01-0110

OAAI

Prediction Method of the Moisture Content of Black Tea during Processing Based on the Miniaturized Near-Infrared Spectrometer

IF3

2022-12-0910

OA

Improved Stability and In Vitro Anti-Arthritis Bioactivity of Curcumin-Casein Nanoparticles by Ultrasound-Driven Encapsulation

IF5

2022-12-067

OAAI

Hyaluronan Oligosaccharides-Coated Paclitaxel-Casein Nanoparticles with Enhanced Stability and Antitumor Activity

IF5

2022-09-206

OAAI

Biosynthesis of hyaluronan in engineered Escherichia coli via the secretion of thermophilic exo-mannanase using palm kernel cake as the carbon source

BIOCHEMICAL ENGINEERING JOURNAL

IF3.8

2022-01-012

PRE

Excess serum Na level in rats administered with high doses of (-)-epigallocatechin gallate-casein nanoparticles prepared with sodium caseinate

FOOD & FUNCTION

IF5.4

2022-01-013

PRE

Enhanced antibacterial activity of eugenol-entrapped casein nanoparticles amended with lysozyme against gram-positive pathogens

IF9.8

2021-10-0139

PREAI

Preparation of scented teas by sustained-release of aroma from essential oils-casein nanocomposites

LWT-FOOD SCIENCE AND TECHNOLOGY

IF6.6

2021-07-018

PREAI

Efficient bioconversion of high-concentration d-fructose into d-mannose by a novel N-acyl-d-glucosamine 2-epimerase from Thermobifida halotolerans

CATALYSIS SCIENCE & TECHNOLOGY

IF4.2

2021-01-0111

PREAI

Biosynthesis of low-molecular-weight mannan using metabolically engineered Bacillus subtilis 168

CARBOHYDRATE POLYMERS

IF12.5

2021-01-0111

PREAI

Structural Modification of Nanomicelles through Phosphatidylcholine: The Enhanced Drug-Loading Capacity and Anticancer Activity of Celecoxib-Casein Nanoparticles for the Intravenous Delivery of Celecoxib

IF4.3

2020-03-0218

OAAI