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Yanlan Bi

Henan University of Technology

27H指数
129论文数
2.0K被引数
收录论文 48
发表时间
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Modulation of Maillard reaction pathways and aroma profiles in peanut oil using enzymatically tailored peanut meal hydrolysates利用酶法制备的脱脂花生粕水解物调控花生油的梅拉德反应途径和香气特征
errFood Chemistry-X
IF8.2
err2026-09-19
err0
errOAAI
errMing Yang; Jing Wang; Haiming Shi; Yanlan Bi; Xuebing Xu
err分享
err收藏
Advances in the Development, Enzymatic Preparation, and Functional Properties of Human Milk Fat Substitutes人乳脂肪替代品的开发、酶法制备及功能特性的研究进展
errJournal of the American Oil Chemists Society
IF2.4
err2026-08-01
err0
PREAI
errWu, Yunjing; Han, Yun; Lun, Jingjing; Qiao, Xing; Bi, Yanlan; Zhang, Linshang
err分享
err收藏
Demystifying the impact of green soybean composition on soybean oil turbidity: concentration-dependent effects of endogenous minor components揭开大豆油浑浊度与青豆成分关系之谜：内源性微量成分的浓度依赖效应
errFood Chemistry
IF9.8
err2026-07-01
err0
PREAI
errZhang, Linshang; Ni, Jiangfeng; Xi, Tianming; Sun, Shangde; Bi, Yanlan
err分享
err收藏
The characteristic roasted peanut flavor of fragrant peanut oil is controlled by non-lipids components in peanuts while the sweet aroma attribute is affected by the variation of fatty acids香花生油的特有烘烤花生风味由花生中的非脂类成分控制，而甜香属性则受到脂肪酸变化的影响。
errFood Chemistry
IF9.8
err2025-12-01
err0
PREAI
errSumin Ma; Haiming Shi; Yanlan Bi; Xuebing Xu
err分享
err收藏
Enzymatic Synthesis of Structured Phospholipids Containing Pentadecanoic Acid: A Novel Method for Industrial Applications酶法合成含十五烷酸的结构磷脂：一种工业应用的新方法
errJOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY
IF2.4
err2025-11-01
err0
PREAI
errLiu, Xinyao; Guo, Ruihua; Bi, Yanlan; Xu, Xuebing
err分享
err收藏
Development, validation and application of an SFC-ESI-QqQ-MS/MS method for simultaneous analysis of malondialdehyde and typical α,β-unsaturated aldehydes in edible oils and oil-containing foodsSFC-ESI-QqQ-MS/MS方法在食用油脂及含油食品中同时分析丙二醛和典型α,β-不饱和醛的开发、验证及应用
errFood Chemistry
IF9.8
err2025-10-24
err0
PREAI
errHao Zhang; Shu Wang; Shixiao Wei; Shangde Sun; Yanlan Bi; Mingfu Wang; Yueliang Zhao
err分享
err收藏
Divergent Conversion Efficiencies of Mycobacterium sp. 191574 for Various Phytosterols and Their Underlying Mechanisms分枝杆菌属191574对不同植物甾醇的转化效率差异及其潜在机制
errBiomolecules 2025, Vol. 15, Page 1496
IF0
err2025-10-23
err0
errOAAI
errZifu Ni; Yingjing Bi; Zihao Wang; Yun Han; Yanlan Bi; Linshang Zhang; Shangde Sun
err分享
err收藏
Interesterified Fat Facilitated the Synthesis of UPU Structured Lipid Enriched With α-Linolenic Acid Through Rhodococcus opacus Fermentation酯交换脂肪通过Rhodococcus opacus发酵促进了富含α-亚麻酸的UPU结构脂质的合成。
errJOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY
IF2.4
err2025-09-01
err0
PREAI
errHan, Yun; Yue, Ke; Bi, Yanlan; Cheng, Shuhong; Yan, Zipeng; Zhang, Linshang
err分享
err收藏
A mechanistic perspective: How does tert-butylhydroquinone retain antioxidative efficacy in edible oils during storage?机制视角：tert-butylhydroquinone在储存期间如何保持食用油的抗氧化功效？
errFood Chemistry
IF9.8
err2025-08-13
err0
PREAI
errMengqi Xu; Yaxing Yu; Jun Li; Yanlan Bi; Jun Liu; Chenyu Fu
err分享
err收藏
Docosahexaenoic Acid Isomerized Through [1,5] and [1,3] Sigmatropic Rearrangements During Deodorization Process: Perspective of Density Functional Theory二十二碳六烯酸在脱臭过程中通过[1,5]和[1,3] sigmatropic 重排异构化：密度泛函理论视角
errJournal of Food Science
IF3.4
err2025-07-05
err0
PREAI
errLinshang Zhang; Zimu Li; Hui Wang; Guobin Li; Hao Zhang; Yanlan Bi
err分享
err收藏
Bioconversion of sterol esters to steroid intermediates through Mycobacterium sp. fermentation通过分枝杆菌属（Mycobacterium sp.）发酵将甾醇酯生物转化为类固醇中间体
errWORLD JOURNAL OF MICROBIOLOGY & BIOTECHNOLOGY
IF4.2
err2025-05-09
err0
PREAI
errBi, Yingjing; Han, Yun; Bi, Yanlan; Sun, Shangde
err分享
err收藏
Impact of different water treatments of peanuts during the roasting process on the flavour profile and chemical qualities of the peanut oil不同水处理方式对烤制过程中花生油风味特征和化学品质的影响
errinternational journal of transportation science and technology
IF3.1
err2025-03-18
err0
PREAI
errMa, Sumin; Shi, Haiming; Ding, Caixia; Bi, Yanlan; Zhang, Hong; Xu, Xuebing
err分享
err收藏
Nuts: An overview on oxidation, affecting factors, inhibiting measures, and prospects
errJOURNAL OF FOOD COMPOSITION AND ANALYSIS
IF4.6
err2025-03-01
err2
PREAI
errZhou, Jiajin; Yan, Fengdan; Bi, Yanlan; Li, Jun
err分享
err收藏
Enhancing the long-term stability of glyceryl monostearate-based oleogels by incorporating hydroxy monoglyceride as an additional scaffolding agent
errLWT-FOOD SCIENCE AND TECHNOLOGY
IF6.6
err2024-12-01
err0
errOAAI
errLi, Jiaxi; Xiao, Yahao; Guo, Ruihua; Bi, Yanlan; Zhang, Hong; Xu, Xuebing
err分享
err收藏
Preparation and characteristics of sodium caseinate/zein composite coating and its application effect on inhibiting the rancidity of peanut chunks
errLWT-FOOD SCIENCE AND TECHNOLOGY
IF6.6
err2024-12-01
err0
errOAAI
errZhou, Jiajin; Zhang, Yuqing; Zhang, Shuning; Chen, Xiaowei; Bi, Yanlan; Li, Jun
err分享
err收藏
A method for evaluating the initial addition of tert-butylhydroquinone to oils during storage condition based on gas chromatography-mass spectrometry
errJOURNAL OF FOOD COMPOSITION AND ANALYSIS
IF4.6
err2024-12-01
err1
PREAI
errXu, Mengqi; Li, Jun; Bi, Yanlan; Song, Jie; Fu, Chenyu
err分享
err收藏
Preparation and characteristics of zein/ethyl cellulose composite coating applied in aqueous system玉米醇溶蛋白/乙基纤维素复合水性涂层的制备及性能研究
errINTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
IF8.5
err2024-12-01
err0
PREAI
errZhang, Shuning; Zhou, Jiajin; Zhang, Yuqing; Bi, Yanlan; Li, Jun
err分享
err收藏
Peanut oils from roasting operations: An overview of production technologies, flavor compounds, formation mechanisms, and affecting factors
errHELIYON
IF3.6
err2024-08-01
err7
errOAAI
errMa, Sumin; Ding, Caixia; Zhou, Chuan; Shi, Haiming; Bi, Yanlan; Zhang, Hong; Xu, Xuebing
err分享
err收藏
Preparation and structural characterization of epoxidized soybean oils-based pressure sensitive adhesive grafted with tea polyphenol palmitate
errINTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
IF8.5
err2024-04-01
err1
PREAI
errLi, Jun; Kuang, Yongyan; Li, Wenlong; Xu, Panpan; Peng, Dan; Zhou, Penghui; Bi, Yanlan
err分享
err收藏
Effects of tea polyphenols and tertiary butylhydroquinone on quality of palm oils and losses of endogenous vitamin E during batch frying and oxidative stability of fried instant noodles
errFOOD CHEMISTRY-X
IF8.2
err2023-12-01
err2
errOAAI
errLi, Jun; Yuan, Fangbo; Teng, Jiayou; Li, Fang; Zhou, Penghui; Bi, Yanlan
err分享
err收藏

研究方向

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合作学者
合作期刊
李
李俊 (Jun Li)
H 指数: 77 · 论文数: 314
CHEN Zhen-Yu 封面图
CHEN Zhen-Yu (Zhen‐Yu Chen)
H 指数: 76 · 论文数: 700
李建 封面图
李建 (Jian Li)
H 指数: 76 · 论文数: 1.4K
M
Mingfu Wang
H 指数: 75 · 论文数: 564
李芳 封面图
李芳 (Fang Li)
H 指数: 65 · 论文数: 600
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