序号 | 学生姓名 | 论文名称 | 发表期刊 | 发表时间 | 收录情况 | 年份 |
1 | 李慧凝 | 响应面法优化鲣鱼肽的复合酶酶解工艺及氨基酸评价 | 食品工业科技 | 2020/7 | 核心期刊 | 2020 |
2 | 古嘉瑜 | Influence of oil matrixes on stability, antioxidant activity, bioaccessibility and bioavailability of astaxanthin ester. | Journal of the Science of Food and Agriculture | 2020-9-1 | SCI二区 | 2020 |
3 | 姚凤丽 | 响应面法优化复合酶水解制备牡蛎肽及其分析评价 | 食品工业 | 2021-4-20 | 核心期刊 | 2021 |
4 | 刘如霆 | 微酸性电解水对净化太平洋牡蛎杀菌效果与品质和生理活性影响研究 | 食品科技 | 2022.3 | 已录用 | 2021 |
5 | 刘茂 | 发酵型海带-苹果复合果汁饮料的研制及发酵体系抗氧化活性的研究 | 食品工业科技 | 2022年2月 | 其他核心期刊 | 2022 |
6 | 王韵铃 | Preparation and properties of fucoxanthin-loaded liposomes stabilized by sea cucumber derived cholesterol sulfate instead of cholesterol | JOURNAL OF BIOSCIENCE AND BIOENGINEERING | 2022-12-6 | SCI收录 | 2022 |
7 | 王子华 | Ovalbumin fibril-stabilized oleogel-based Pickering emulsions improve astaxanthin bioaccessibility | Food Research International | 2022.08.22 | SCI收录 | 2022 |
8 | 冯瑞方 | Wenyingzhuangia属海洋细菌产β-紫菜多糖酶的克隆表达及性质研究 | 中国食品学报 | 2022-3-3 | EI收录 | 2022 |
9 | 刘如霆 | 微酸性电解水对净化太平洋牡蛎杀菌效果与品质和生理活性的影响 | 食品科技 | 202203 | 北大中文核心期刊 | 2022 |
10 | 刘丰 | Demonstration of a Magic Reaction: Accelerating DNA Functionalization of Gold Nanoparticles by Freezing | Journal of Chemical Education | 20230509 | 顶尖期刊 | 2023 |
11 | 刘雪 | Effects of high hydrostatic pressure on conformation and IgG binding capacity of tropomyosin in Pacific oyster (Crassostrea gigas) | Food Chemistry | 20230315 | 顶尖期刊 | 2023 |
12 | 尹梓浩 | A new strategy for maintaining the thermal stability of phycocyanin under acidic conditions: pH-induced whey protein isolate-phycocyanin coprecipitation forms composite with chitosan | Food Hydrocolloids | 202303 | 顶尖期刊 | 2023 |
13 | 王梦薇 | Rheological and physicochemical properties of Spirulina platensis residues-based inks for extrusion 3D food printing | Food Research International | 202307 | 顶尖期刊 | 2023 |
14 | 王梦薇 | Construction of 3D printable Pickering emulsion gels using complexes of fiber polysaccharide-protein extracted from Haematococcus pluvialis residues and gelatin for fat replacer | Food Hydrocolloids | 202304 | 顶尖期刊 | 2023 |
15 | 刘荔 | Metabolomics investigation on the volatile and non-volatile composition in enzymatic hydrolysates of Pacific oyster (Crassostrea gigas) | Food Chemistry: X | 20230330 | 顶尖期刊 | 2023 |
16 | 刘荔 | The preparation, characterization and gastroprotective activity of fermented oyster hydrolysate | Journal of Food Measurement and Characterization | 20230930 | 权威期刊 | 2023 |
17 | 刘得福 | 紫贻贝(Mytilus edulis)蛋白与κ-卡拉胶复合凝胶性质研究 | 食品工业科技 | 20230520 | 中文核心期刊 | 2023 |
18 | 钟秋帆 | 螺旋藻多酚复合纳米微胶囊的制备与稳定性分析 | 食品工业科技 | 20231117 | 中文核心期刊 | 2023 |
19 | 张雨 | 螺旋藻肤亚铁合物的制备及结构表征 | 食品工业科技 | 20231103 | 中文核心期刊 | 2023 |
