2024年度科研论文发表情况-食品科学与工程学院

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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
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	李景军	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	Efﬁcient 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	赵金龙	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	安徽科技学院学报	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
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	安徽科技学院学报	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