2024年度科研论文发表情况
作者：食品科学与工程学院 浏览： 时间：2024-12-31
| 2024年度科研论文发表情况 | ||||||
| 序号 | 姓名 | 论文名称 | 期刊名称 | 年，期（刊）卷号及页码 | 完成单位排名及本人署名名次（下拉选择） | 收录情况 |
| 1 | 李景军 | FCX-Evaluation of the water state and protein characteristics of Tibetan pork | Food Chemistry:X | 24 (2024) 101825 | 第一单位通讯作者 | SCI （中科院大类一区) |
| 2 | 肉品发酵剂及其对肉制品影响的研究进展 | 肉类研究 | 2024, 38（2）：56-62 | 第一单位通讯作者 | 北大核心期刊 | |
| 3 | 熊国远 | A comprehensive review of intelligent packaging materials based on biopolymers: Role of anthocyanins, type and properties of materials, and their application in monitoring meat freshness | International Journal of Biological Macromolecules | 2024,282: 137462 | 第一单位第一作者 | SCI （中科院大类一区)top |
| 4 | Effect of ultrasound on the functional properties and structural changes of chicken liver insoluble proteins isolated by isoelectric solubilization/precipitation | Ultrasonics Sonochemistry | 2024,19: 107165 | SCI （中科院大类一区)top | ||
| 5 | Effect of staged thawing assisted antifreeze protein on quality of repeatedly freeze-thawed minced pork | Food Control | 2024, 159:110292 | SCI （中科院大类一区)top | ||
| 6 | A novel multilayer film based on sodium alginate/k-carrageenan-gelatin incorporated with ZnO nanoparticles and oregano essential oil for active food packing | Progress in Organic Coatings | 2024,187:108170 | SCI （中科院大类二区) | ||
| 7 | 超声波辅助定量卤制对茶香味卤煮 牛肉品质的影响 |
食品工业科技 | 2024，45（15）：107?115 | 北大核心期刊 | ||
| 8 | 李真 | Ef?cient and stable hydrogen evolution from ZnWO4/Zn1.95Cd8.05S10-DETA via S-scheme heterojunction under visible light irradiation without co-catalysts | International Journal Of Hydrogen Energy | 2024, 51, 777-786 | 第一单位第一作者 | SCI （中科院大类二区) |
| 9 | Highly efficient photocatalytic decomposition of triazophos using novel In2O3/WO3 nanocomposites with oxygen defects and S-scheme heterojunctions. | International Journal Of Hydrogen Energy | 2024, 57, 369-378 | 第一单位通讯作者 | SCI （中科院大类二区) | |
| 10 | The WO2.72/CdS0.25Se0.75-DETA nanocomposite with S-scheme heterojunction structures exhibits high efficiency and stable photocatalytic hydrogen evolution performance. | Materials Letters | 2024, 364, 136392 | SCI （中科院大类四区) | ||
| 11 | Efficient and stable photocatalytic degradation of triazophos pesticides by g-C3N4/WO2.72 nanocomposite with S-scheme heterojunction and oxygen vacancies. | Journal of Environmental Chemical Engineering | 2024, 12, 113587 | 第一单位通讯作者 | SCI （中科院大类二区) | |
| 12 | Efficient and robust photodegradation of dichlorvos pesticide by BiOBr/WO2.72 nanocomposites with Type-I heterojunction under visible light irradiation | Catalysts | 2024, 14, 548 | 第一单位通讯作者 | SCI （中科院大类三区) | |
| 13 | Enhanced efficiency and stability in the degradation of triazophosphorus pesticides by Al6Si2O13/WO2.72 nanocomposites through synergistic action of S-scheme heterojunction and oxygen vacancies | Journal of Colloid and Interface Science | 2025, 677, 704–717 | 第一单位通讯作者 | SCI （中科院大类一区) | |
| 14 | Enhanced photocatalytic hydrogen production through tuning charge transfer in TiO2/CdSxSe1-x-DETA nanocomposites with S-scheme heterojunction structure | Journal of Materiomics | 2025, 11, 100919 | 第一单位通讯作者 | SCI （中科院大类一区) | |
| 15 | Efffcient and stable photocatalytic degradation of dichlorvos using an S-scheme ZnO/WO2.72 nanocomposite | Materials Letters | 2025, 382, 137867 | 第一单位通讯作者 | SCI （中科院大类四区) | |
| 15 | 杨剑婷 | Effects of L-Proline on theStability of Mulberry Anthocyanins and the Mechanism of Interaction between L-Proline and Cyanidin-3-O-Glycoside. | Molecules | 2024, 29,4544 | 第一单位通讯作者 | SCI （中科院大类二区) |
| 16 | The effects of the interaction between cyanidin-3-O-glucoside (C3G) and walnut protein isolate (WPI) on the thermal and oxidative stability of C3G | Food Science & Nutrition | 2024, 12, 6711–6719 | 第一单位通讯作者 | SCI （中科院大类二区) | |
| 17 | Effects of different pickling methods on physicochemical properties and flavor profiles of Tongling white ginger: Dry- salting, brine- pickling, and inoculation-pickling | Food Science & Nutrition | 2024，12, 2597–2610 | 第一单位通讯作者 | SCI （中科院大类二区) | |
| 18 | Extraction of functional natural products employing microwave-assisted aqueous two-phase system: application to anthocyanins extraction from mulberry fruits | PREPARATIVE BIOCHEMISTRY & BIOTECHNOLOGY | 2024, 54(1): 115–125 | 第一单位通讯作者 | SCI （中科院大类四区) | |
| 19 | 丁志刚 | Ultra-small copper oxide with peroxidase-like activity for colorimetric detection of doxorubicin in chicken and fish | Journal of Food Composition and Analysis | 2024，132：106282 | 第一单位第一作者 | SCI （中科院大类二区) |
| 20 | 陈春旭 | Microencapsulation as A Protective Strategy for Sialylated Immunoglobulin G: Efficacy in Alleviating Symptoms of Dextran Sulfate Sodium-Induced Colitis in Mice and Potential Mechanisms | Journal of Agricultural and Food Chemistry | 2024, 72, 4074-4088 | 第一单位第一作者 | SCI （中科院大类一区)top |
| 21 | 陈春旭 | 滁菊多糖结构特性及其免疫活性研究 | 食品安全质量检测学报 | 2024, 15(3), 320-328 | 第一单位通讯作者 | CSCD核心 |
| 22 | 王宝石 | The effect of non-Saccharomyces yeasts on biogenic amines in Sauvignon Blanc wine and Gewürztraminer wine | Food Bioscience | 59 (2024) 104153 | 第二单位第一作者 | SCI （中科院大类一区)top |
| 23 | 孙永康 | A new method for the determination of carbohydrate content in starch samples by alkaline potassium persulfate digestion | JOURNAL OF FOOD COMPOSITION AND ANALYSIS |
2024, 135: 106645 | 第一单位通讯作者 | SCI （中科院大类二区) |
| 24 | 于鲲 | Quality characteristics and cooking-induced changes on phenolic compounds of dried green tea noodles |
Journal of Food Science | 2024;89:3318–3329. | 第一单位第一作者 | SCI （中科院大类二区) |
| 25 | Purification and Biochemical Characterization of Polyphenol Oxidase Extracted from Wheat Bran (Wan grano |
molecules | 2024, 29, 1334 | 第一单位第一作者 | SCI （中科院大类二区) | |
| 26 | 不同加工方式对绿茶面条品质特性及多 酚消化稳定性的影响 |
食品工业科技 | 2024-12-09 | 第一单位通讯作者 | EI | |
| 27 | 赵金龙 | A comprehensive review on mango allergy: Clinical relevance, causative allergens, cross-reactivity, influence of processing techniques, and management strategies | Food Chemistry | 2024;23:e13304. | 第二单位第一作者 | SCI （中科院大类一区) |
| 28 | Recent advance in sesame allergens: Influence of food processing and their detection methods |
Food Chemistry | 2024; 2024:139058 | 第一单位通讯作者 | SCI （中科院大类一区) | |
| 29 | 文作瑞 | A novel dual-signal amplification photofuel cells aptasensor for atrazine ultrasensitive detection in grapes and tomatoes, | Sensors and Actuators B: Chemical | 2024, 400, 134940. | 第一单位第一作者 | SCI （中科院大类一区) |
| 30 | 孟静南 | Universal and naked-eye diagnostic platform for emetic Bacillus cereus based on the RPA-Assisted CRISPR/Cas12a | Journal of Agricultural and Food Chemistry | 2024, 72, 8823?8830 | 第二单位第一作者 | SCI （中科院大类一区) |
| 31 | 翟立公 | An Evaluation of the Sensitivity and Applicability of a Droplet Digital Polymerase Chain Reaction Assay to Simultaneously Detect Pseudomonas aeruginosa and Pseudomonas fragi in Foods | Foods | 2024;13(10):1453 | 第一单位通讯作者 | SCI （中科院大类二区) |
| 32 | 翟立公 | Comparison of quality characteristics of reconstituted glutinous rice flour and sweet dumplings with various beans | Food Science & Nutrition | 2024,12(10):8297-8308 | 第一单位通讯作者 | SCI （中科院大类二区) |
| 33 | 翟立公 | 一株猪源德尔卑沙门氏菌的分离鉴定、生物学特性以及全基因组序列分析 | 食品与发酵 工业 | 2024,50(11):18 - 26 | 第一单位通讯作者 | CSCD核心 |
| 34 | 翟立公 | 食品级米糠粉开发工艺优化及营养消化特性 | 大发体育官网_大发888体育-中国体彩网彩票推荐科技学院学报 | 2024, 38 (02): 59-69 | 第一单位通讯作者 | 学报 |
| 35 | 蔡易辉 | Research status and prospects for bioactive compounds of Chlorella species: Composition, extraction, production, and biosynthesis pathways | Process Safety and Environmental Protection | 2024,191，345-359 | 第二单位第一作者 | SCI （中科院大类二区) |
| 36 | 彭钢 | 黑磷基电化学传感器在食品检测中的研究进展 | 食品科学 | 2024, 45 (11): 301-313 | 第一单位第一作者 | EI |
| 37 | 彭钢 | 基于氧化还原型纳米酶的比色传感器在食品安全检测中的研究进展 | 食品科学 | 2024, 45 (22): 311-321 | 第一单位通讯作者 | EI |
| 38 | 李丹阳 | Icariin rescues developmental BPA exposure induced spatial memory deficits in rats | Toxicology and Applied Pharmacology | 482 (2024) 116776 | 第二单位第一作者 | SCI（中科院大类二区） |
| 39 | 卫兰兰 | Packed-nanofiber solid-Phase extraction coupled with high-performance liquid chromatography fluorescence for determining gut microbiota–host cometabolites and indoleamines in human urine | Separations | 2024.05, 11(5): 153 | 第一单位第一作者 | SCI （中科院大类四区) |
| 40 | 杨丽萍 | Feasibility of replacing waxy rice with waxy or sweet-waxy corn viewed from the structure and physicochemical properties of starches | Food Research International | 2024,182,114178 | 第一单位通讯作者 | SCI（中科院大类一区)top |
| 41 | Effects of dual modification by cationization and acetylation on the physicochemical and structural characteristics of glutinous rice starch |
International Journal of Biological Macromolecules | 2024, 255, 128277 | 第一单位通讯作者 | SCI（中科院大类一区）top | |
| 42 | Preparation conditions optimization and functional characteristics investigation of cationic-acetylated glutinous rice starch |
LWT-Food Science and Technology | 2024,201,116239 | 第一单位通讯作者 | SCI（中科院大类一区）top | |
| 43 | Structural-functional analysis of modified kudzu starch as a novel instant powder: Role of modified technology | Food Chemistry: X | 2024, 24, 101912 | 第一单位通讯作者 | SCI（中科院大类一区）top | |
| 44 | Comparative analysis of multi-angle structural alterations and cold-water solubility of kudzu starch modifications using different methods |
International Journal of Biological Macromolecules | 2024,264（1）,130522 | 第一单位通讯作者 | SCI（中科院大类一区）top | |
| 45 | Influence of the molecular structure of amylopectin from waxy and sweet waxy corn on the properties of corn flour and the quality of sweet dumplings | International Journal of Biological Macromolecules | 2024,282,137204 | 第一单位第一作者 | SCI（中科院大类一区）top | |
| 46 | Effects of wheat germ treated with different stabilization methods on dough characteristics and steamed bread quality | Journal of Cereal Science | 2024,120,104056 | 第一单位通讯作者 | SCI（中科院大类二区） | |
| 47 | 低血糖生成指数食物研究进展及其潜在利用价值 | 中国科学:生命科学 | 2024,54 | 第一单位通讯作者 | CSCD核心 | |
| 48 | 甄宗圆 | Recent insights into bonding technologies in restructured meat production: A Review | Food Chemistry: X | 2024, 23, 101712 | 第一单位通讯作者 | SCI （中科院大类一区) |
| 49 | Optimizing preparation of low-NaCl protein gels from goose meat and understanding synergistic effects of pH/NaCl in improving gel characteristics | Food Chemistry: X | 2024, 22, 101333 | 第一单位通讯作者 | SCI （中科院大类一区) | |
| 50 | The application of encapsulation technology in the food industry: Classifications, recent advances, and perspectives | Food Chemistry: X | 2024, 21, 101240 | 第一单位通讯作者 | SCI （中科院大类一区) | |
| 51 | From amino acid analysis to improved gel properties: The role of DL-valine in Landaise Goose myofibrillar protein | Food Chemistry: X | 2024, 21, 101123 | 第一单位通讯作者 | SCI （中科院大类一区) | |
| 52 | 蛋白添加剂增强肉制品凝胶性研究进展 | 食品科学 | 2024, 45(7): 348-357 | 第一单位通讯作者 | 卓越行动计划梯队 期刊 |
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| 53 | 郑海波 | 鸡肉糜运动状态对微波加热均匀性的影响 | 许昌学院学报 | 2024 ,43 (05) | 第一单位通讯作者 | 普通本科学报 |
| 54 | 赵圣明 | An evaluation of the effects of pepper (Zanthoxylumbungeanum Maxim.) leaf extract on the physiochemical properties and water distribution of Chinese cured meat (Larou) during storage | Foods | 2024,13,3972 | 第一单位第一作者 | SCI （中科院大类二区) |
| 55 | 曾剑华 | Recent insights in cow's milk protein allergy: Clinical relevance, allergen features, and influences of food processing | Trends in Food Science & Technology | 2025, 156, 104830 | 第一单位第一作者 | SCI （中科院大类一区) |
| 56 | Localization and antigenicity reduction of immunodominant conformational IgE epitopes on αs1-casein | International Journal of Biological Macromolecules | 2025, 285, 138278 | 第二单位第一作者 | SCI （中科院大类一区) | |
| 57 | Fabrication of stable spherical soybean lipophilic protein nanogel for curcumin delivery: Carbony oxygen and aromatic ring flexibility binding to the beta?barrel | Food Structure | 2024, 41, 100386 | 第二单位第一作者 | SCI （中科院大类三区) | |
| 58 | 邹小欠 | 超声波联合微酸性电解水处理对荷兰豆的保鲜研究 | 农产品加工 | 2024, (17): 12-16 | 第一单位通讯作者 | 其他公开出版期刊 |
| 59 | 杜传来 | 滁菊米酒发酵工艺优化 | 大发体育官网_大发888体育-中国体彩网彩票推荐科技学院学报 | 2024，38（2）：70-78 | 第一单位通讯作者 | 其他公开出版期刊 |
| 60 | 杜传来 | 响应面优化毛豆烫漂护色工艺研究 | 蚌埠学院学报 | 2024，13（2）：9-16 | 第一单位通讯作者 | 其他公开出版期刊 |
| 61 | 杜传来 | 同向双螺杆挤压改性对米糠可溶性膳食纤维及营养物质的影响 | 保鲜与加工 | 2024，24（8）：33-43 | 第一单位通讯作者 | 其他公开出版期刊 |
| 62 | 杜传来 | 鲜味和鲜味肽的研究进展 | 赤峰学院学报 |
2024 ,40 (02) ：6-13 | 第一单位通讯作者 | 其他公开出版期刊 |
