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S

Shirang Wang

Institute of Natural Resources and Ecology

H指数:6

被引数:260

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Non-Covalent Interactions Between Quercetin and Rice Bran Protein: Mechanisms and Functional Properties

槲皮素与米糠蛋白之间的非共价相互作用：机制与功能特性

Foods 2025, Vol. 14, Page 2923

IF5.1

2025-08-220

PRE

Insight into the effects of soybean isoflavone on the functional properties of rice bran protein: Focus on non-covalent interaction

LWT-FOOD SCIENCE AND TECHNOLOGY

IF6.6

2025-02-010

OAAI

Tailoring Structural, Emulsifying, and Interfacial Properties of Rice Bran Protein Through Limited Enzymatic Hydrolysis After High-Hydrostatic-Pressure Pretreatment

通过高静水压预处理后的有限酶解作用，定制稻米麸蛋白的结构、乳化及界面特性

IF5.1

2025-01-170

OA

Fabrication of bilayer emulsion by ultrasonic emulsification: Effects of chitosan on the interfacial stability of emulsion

超声乳化法制备双层乳液: 壳聚糖对乳液界面稳定性的影响

ULTRASONICS SONOCHEMISTRY

IF9.7

2023-02-0124

OAAI

Fabrication of emulsions prepared by rice bran protein hydrolysate and ferulic acid covalent conjugate: Focus on ultrasonic emulsification

ULTRASONICS SONOCHEMISTRY

IF9.7

2022-08-0133

OAAI

Covalent Interaction between High Hydrostatic Pressure-Pretreated Rice Bran Protein Hydrolysates and Ferulic Acid: Focus on Antioxidant Activities and Emulsifying Properties

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

IF6.2

2021-07-0259

PREAI