近三年代表性学术论文
2022年
1)Zhang, M., Fan, L. P., Liu, Y. F., & Li, J. W.* (2022). Migration of gallic acid from the aqueous phase to the oil–water interface using pea protein to improve the physicochemical stability of water–in–oil emulsions. Food Hydrocolloids, 108179. (IF:11.504)
2)Zhao, Q. L., Fan, L. P., Liu, Y. F., &Li, J. W.* (2022). Mayonnaise-like high internal phase Pickering emulsions stabilized by co-assembled phosphorylated perilla protein isolate and chitosan for extrusion 3D printing application. Food Hydrocolloids, 108133.(IF: 11.504)
3)Zhao, Q. L., Hong, X., Fan, L. P., Liu, Y. F., &Li, J. W.* (2022). Freeze-thaw stability and rheological properties of high internal phase emulsions stabilized by phosphorylated perilla protein isolate: Effect of tea saponin concentration. Food Hydrocolloids, 134, 108001.(IF: 11.504)
4)Li, X. Q., Fan, L. P., &Li, J. W.* (2022). Extrusion-based 3D printing of high internal phase emulsions stabilized by co-assembled β-cyclodextrin and chitosan. Food Hydrocolloids, 134, 108036.(IF: 11.504)
5)Hong, X., Zhao, Q. L., Chen, J., Ye, T. Y., Fan, L. P., &Li, J. W.* (2022). Fabrication and characterization of oleogels and temperature-responsive water-in-oil emulsions based on candelilla (Euphorbia cerifera) wax. Food Chemistry, 397, 133677.(IF: 9.231)
6)Zhang, M., Fan, L. P., & Li, J. W.* (2022). A mechanistic investigation of the effect of dispersion phase protein type on the physicochemical stability of water-in-oil emulsions. Food research international, 157, 111293.(IF: 7.425)
7)Zhang, M., Fan, L. P., Liu, Y. F., &Li, J. W.* (2022). Relationship between protein native conformation and ultrasound efficiency: For improving the physicochemical stability of water–in–oil emulsions. Colloids and Surfaces A: Physicochemical and Engineering, 651, 129737.(IF: 5.518)
8)Zhang, M., Fan, L. P., Liu, Y. F., Huang, S. Q., &Li, J. W.* (2022). Effects of proteins on emulsion stability: The role of proteins at the oil-water interface. Food Chemistry, 397, 133726.(IF: 9.231)
9)Zhao, Q. L., Fan, L. P., Liu, Y. F., &Li, J. W.* (2022). Fabrication of chitosan-protocatechuic acid conjugates to inhibit lipid oxidation and improve the stability of beta-carotene in Pickering emulsions: Effect of molecular weight of chitosan. International jourmal of biological macromolecules, 217, 1012-1026.(IF: 8.025)
10)Zhao, Q. L., Hong, X., Fan, L. P., Liu, Y. F., &Li, J. W.* (2022). Solubility and emulsifying properties of perilla protein isolate: Improvement by phosphorylation in the presence of sodium tripolyphosphate and sodium trimetaphosphate. Food Chemistry, 382, 132252.(IF:9.231)
11)Zhao, Q. L., Xie, T. T., Hong, X., Zhou, Y. L., Fan, L. P., Liu, Y. F., &Li, J. W.* (2022). Modification of functional properties of perilla protein isolate by high-intensity ultrasonic treatment and the stability of o/w emulsion. Food Chemistry, 368, 130848.(IF: 9.231)
12)Liu, Y. Y., Fan, L. P., &Li, J. W.* (2022). Flavor and compositional analysis of macadamia nuts during long‐term storage. Journal of Food Processing and Preservation, 46(5), 16540.(IF: 2.609)
2021年
13)Wang, M.Z., Yan, W., Y Zhou, Y. L., Fan, L. P., Liu, Y. F., &Li, J. W.* (2021). Progress in the application of lecithins in water-in-oil emulsions. Trends in Food Science & Technology, 118,388-398. (IF: 16.002)
14)Li, X. Q., Fan, L. P., Liu, Y. F., &Li, J. W.(2021). New insights into food O/W emulsion gels: Strategies of reinforcing mechanical properties and outlook of being applied to food 3D printing. Critical Reviews in Food Science and Nutrition, 19, 1965953.(IF: 11.208)
15)Hong, X., Zhao, Q. L., Liu, Y. F., &Li, J. W.(2021). Recent advances on food-grade water-in-oil emulsions: Instability mechanism, fabrication, characterization, application, and research trends. Critical Reviews in Food Science and Nutrition, 13, 1964063.(IF: 11.208)
16)Zhang, M., Wang, L. F., Liu, Y. F., &Li, J. W.* (2021). Effects of antioxidants, proteins, and their combination on emulsion oxidation. Critical Reviews in Food Science and Nutrition, 17, 1925869.(IF: 11.208)
17)Qiaoli Zhao, Lifeng Wang, Xin Hong, Yuanfa Liu,Jinwei Li*. Structural and functional properties of perilla protein isolate extracted from different defatted perilla oilseed residues [J].Food Hydrocolloids, 2021, 113, 106412. (IF: 11.504)
18)Zhao, Q. L., Yan, W. Q., Liu, Y. F., &Li, J. W.* (2021).Modulation of the structural and functional properties of perilla protein isolate from oilseed residues by dynamic high-pressure microfluidization. Food Chemistry, 365, 130497.(IF: 9.231)
19)Zhao, Q. L., Gu, Q. H., Hong, X., Liu, Y. F., &Li, J. W.* (2021). Novel protein-based nanoparticles from perilla oilseed residues as sole Pickering stabilizers for high internal phase emulsions. LWT-Food Science and Technology, 145, 111340.(IF: 6.056)
20)Yu, J., Wang, M. Z., Zhang, M., Liu, Y. F., & Li, J. W.* (2021). Effect of infrared ray roasting on oxidation stability and flavor of virgin rapeseed oils. Journal of Food Science, 86, 2990-3000.(IF: 3.693)
21)Xu, L. P., Yan, W. Q., Zhang, M., Hong, X., Liu, Y. F., &Li, J. W.*(2021). Application of ultrasound in stabilizing of Antarctic krill oil by modified chickpea protein isolate and ginseng saponin. LWT-Food Science and Technology, 149, 111803.(IF: 6.056)
2020年
1)Qiaoli Zhao, Farah Zaaboul, Yuanfa Liu*,Jinwei Li*. Recent advances on protein-based pickering high internal phase emulsions (pickering HIPEs): fabrication, characterization and applications [J].Comprehensive Reviews in Food Science and Food Safety, 2020, 19: 1934-1968.(IF: 15.786)
2)Yue Wang, Zhaojun Zheng, Kai Wang, Chuanhui Tang, Yuanfa Liu*,Jinwei Li*. Prebiotic carbohydrates: Effect on physicochemical stability and solubility of algal oil nanoparticles [J]. Carbohydrate polymers, 2020, 228, 115372.(IF: 10.723)
3)Chuanhui Tang, Guanjun Tao, Yue Wang, Yuanfa Liu,Jinwei Li*. Identification of α-Tocopherol and Its Oxidation Products by Ultra-Performance Liquid Chromatography Coupled with Quadrupole Time-of-Flight Mass Spectrometry [J]. Journal of Agricultural and Food Chemistry, 2020, 68, 669-677.(IF: 5.895)
4)Zhengwei Zhang, Qun Yu,Jinwei Li*.Effect of package oxygen on color, color-related compounds, and volatile composition of Chinese bayberry wine after bottling [J]. LWT - Food Science and Technology, 2020, 128: 109430. (IF: 6.056)
近三年代表性学术论文
2022年
1)Zhang, M., Fan, L. P., Liu, Y. F., & Li, J. W.* (2022). Migration of gallic acid from the aqueous phase to the oil–water interface using pea protein to improve the physicochemical stability of water–in–oil emulsions. Food Hydrocolloids, 108179. (IF:11.504)
2)Zhao, Q. L., Fan, L. P., Liu, Y. F., &Li, J. W.* (2022). Mayonnaise-like high internal phase Pickering emulsions stabilized by co-assembled phosphorylated perilla protein isolate and chitosan for extrusion 3D printing application. Food Hydrocolloids, 108133.(IF: 11.504)
3)Zhao, Q. L., Hong, X., Fan, L. P., Liu, Y. F., &Li, J. W.* (2022). Freeze-thaw stability and rheological properties of high internal phase emulsions stabilized by phosphorylated perilla protein isolate: Effect of tea saponin concentration. Food Hydrocolloids, 134, 108001.(IF: 11.504)
4)Li, X. Q., Fan, L. P., &Li, J. W.* (2022). Extrusion-based 3D printing of high internal phase emulsions stabilized by co-assembled β-cyclodextrin and chitosan. Food Hydrocolloids, 134, 108036.(IF: 11.504)
5)Hong, X., Zhao, Q. L., Chen, J., Ye, T. Y., Fan, L. P., &Li, J. W.* (2022). Fabrication and characterization of oleogels and temperature-responsive water-in-oil emulsions based on candelilla (Euphorbia cerifera) wax. Food Chemistry, 397, 133677.(IF: 9.231)
6)Zhang, M., Fan, L. P., & Li, J. W.* (2022). A mechanistic investigation of the effect of dispersion phase protein type on the physicochemical stability of water-in-oil emulsions. Food research international, 157, 111293.(IF: 7.425)
7)Zhang, M., Fan, L. P., Liu, Y. F., &Li, J. W.* (2022). Relationship between protein native conformation and ultrasound efficiency: For improving the physicochemical stability of water–in–oil emulsions. Colloids and Surfaces A: Physicochemical and Engineering, 651, 129737.(IF: 5.518)
8)Zhang, M., Fan, L. P., Liu, Y. F., Huang, S. Q., &Li, J. W.* (2022). Effects of proteins on emulsion stability: The role of proteins at the oil-water interface. Food Chemistry, 397, 133726.(IF: 9.231)
9)Zhao, Q. L., Fan, L. P., Liu, Y. F., &Li, J. W.* (2022). Fabrication of chitosan-protocatechuic acid conjugates to inhibit lipid oxidation and improve the stability of beta-carotene in Pickering emulsions: Effect of molecular weight of chitosan. International jourmal of biological macromolecules, 217, 1012-1026.(IF: 8.025)
10)Zhao, Q. L., Hong, X., Fan, L. P., Liu, Y. F., &Li, J. W.* (2022). Solubility and emulsifying properties of perilla protein isolate: Improvement by phosphorylation in the presence of sodium tripolyphosphate and sodium trimetaphosphate. Food Chemistry, 382, 132252.(IF:9.231)
11)Zhao, Q. L., Xie, T. T., Hong, X., Zhou, Y. L., Fan, L. P., Liu, Y. F., &Li, J. W.* (2022). Modification of functional properties of perilla protein isolate by high-intensity ultrasonic treatment and the stability of o/w emulsion. Food Chemistry, 368, 130848.(IF: 9.231)
12)Liu, Y. Y., Fan, L. P., &Li, J. W.* (2022). Flavor and compositional analysis of macadamia nuts during long‐term storage. Journal of Food Processing and Preservation, 46(5), 16540.(IF: 2.609)
2021年
13)Wang, M.Z., Yan, W., Y Zhou, Y. L., Fan, L. P., Liu, Y. F., &Li, J. W.* (2021). Progress in the application of lecithins in water-in-oil emulsions. Trends in Food Science & Technology, 118,388-398. (IF: 16.002)
14)Li, X. Q., Fan, L. P., Liu, Y. F., &Li, J. W.(2021). New insights into food O/W emulsion gels: Strategies of reinforcing mechanical properties and outlook of being applied to food 3D printing. Critical Reviews in Food Science and Nutrition, 19, 1965953.(IF: 11.208)
15)Hong, X., Zhao, Q. L., Liu, Y. F., &Li, J. W.(2021). Recent advances on food-grade water-in-oil emulsions: Instability mechanism, fabrication, characterization, application, and research trends. Critical Reviews in Food Science and Nutrition, 13, 1964063.(IF: 11.208)
16)Zhang, M., Wang, L. F., Liu, Y. F., &Li, J. W.* (2021). Effects of antioxidants, proteins, and their combination on emulsion oxidation. Critical Reviews in Food Science and Nutrition, 17, 1925869.(IF: 11.208)
17)Qiaoli Zhao, Lifeng Wang, Xin Hong, Yuanfa Liu,Jinwei Li*. Structural and functional properties of perilla protein isolate extracted from different defatted perilla oilseed residues [J].Food Hydrocolloids, 2021, 113, 106412. (IF: 11.504)
18)Zhao, Q. L., Yan, W. Q., Liu, Y. F., &Li, J. W.* (2021).Modulation of the structural and functional properties of perilla protein isolate from oilseed residues by dynamic high-pressure microfluidization. Food Chemistry, 365, 130497.(IF: 9.231)
19)Zhao, Q. L., Gu, Q. H., Hong, X., Liu, Y. F., &Li, J. W.* (2021). Novel protein-based nanoparticles from perilla oilseed residues as sole Pickering stabilizers for high internal phase emulsions. LWT-Food Science and Technology, 145, 111340.(IF: 6.056)
20)Yu, J., Wang, M. Z., Zhang, M., Liu, Y. F., & Li, J. W.* (2021). Effect of infrared ray roasting on oxidation stability and flavor of virgin rapeseed oils. Journal of Food Science, 86, 2990-3000.(IF: 3.693)
21)Xu, L. P., Yan, W. Q., Zhang, M., Hong, X., Liu, Y. F., &Li, J. W.*(2021). Application of ultrasound in stabilizing of Antarctic krill oil by modified chickpea protein isolate and ginseng saponin. LWT-Food Science and Technology, 149, 111803.(IF: 6.056)
2020年
1)Qiaoli Zhao, Farah Zaaboul, Yuanfa Liu*,Jinwei Li*. Recent advances on protein-based pickering high internal phase emulsions (pickering HIPEs): fabrication, characterization and applications [J].Comprehensive Reviews in Food Science and Food Safety, 2020, 19: 1934-1968.(IF: 15.786)
2)Yue Wang, Zhaojun Zheng, Kai Wang, Chuanhui Tang, Yuanfa Liu*,Jinwei Li*. Prebiotic carbohydrates: Effect on physicochemical stability and solubility of algal oil nanoparticles [J]. Carbohydrate polymers, 2020, 228, 115372.(IF: 10.723)
3)Chuanhui Tang, Guanjun Tao, Yue Wang, Yuanfa Liu,Jinwei Li*. Identification of α-Tocopherol and Its Oxidation Products by Ultra-Performance Liquid Chromatography Coupled with Quadrupole Time-of-Flight Mass Spectrometry [J]. Journal of Agricultural and Food Chemistry, 2020, 68, 669-677.(IF: 5.895)
4)Zhengwei Zhang, Qun Yu,Jinwei Li*.Effect of package oxygen on color, color-related compounds, and volatile composition of Chinese bayberry wine after bottling [J]. LWT - Food Science and Technology, 2020, 128: 109430. (IF: 6.056)
近三年代表性学术论文
2022年
1)Zhang, M., Fan, L. P., Liu, Y. F., & Li, J. W.* (2022). Migration of gallic acid from the aqueous phase to the oil–water interface using pea protein to improve the physicochemical stability of water–in–oil emulsions. Food Hydrocolloids, 108179. (IF:11.504)
2)Zhao, Q. L., Fan, L. P., Liu, Y. F., &Li, J. W.* (2022). Mayonnaise-like high internal phase Pickering emulsions stabilized by co-assembled phosphorylated perilla protein isolate and chitosan for extrusion 3D printing application. Food Hydrocolloids, 108133.(IF: 11.504)
3)Zhao, Q. L., Hong, X., Fan, L. P., Liu, Y. F., &Li, J. W.* (2022). Freeze-thaw stability and rheological properties of high internal phase emulsions stabilized by phosphorylated perilla protein isolate: Effect of tea saponin concentration. Food Hydrocolloids, 134, 108001.(IF: 11.504)
4)Li, X. Q., Fan, L. P., &Li, J. W.* (2022). Extrusion-based 3D printing of high internal phase emulsions stabilized by co-assembled β-cyclodextrin and chitosan. Food Hydrocolloids, 134, 108036.(IF: 11.504)
5)Hong, X., Zhao, Q. L., Chen, J., Ye, T. Y., Fan, L. P., &Li, J. W.* (2022). Fabrication and characterization of oleogels and temperature-responsive water-in-oil emulsions based on candelilla (Euphorbia cerifera) wax. Food Chemistry, 397, 133677.(IF: 9.231)
6)Zhang, M., Fan, L. P., & Li, J. W.* (2022). A mechanistic investigation of the effect of dispersion phase protein type on the physicochemical stability of water-in-oil emulsions. Food research international, 157, 111293.(IF: 7.425)
7)Zhang, M., Fan, L. P., Liu, Y. F., &Li, J. W.* (2022). Relationship between protein native conformation and ultrasound efficiency: For improving the physicochemical stability of water–in–oil emulsions. Colloids and Surfaces A: Physicochemical and Engineering, 651, 129737.(IF: 5.518)
8)Zhang, M., Fan, L. P., Liu, Y. F., Huang, S. Q., &Li, J. W.* (2022). Effects of proteins on emulsion stability: The role of proteins at the oil-water interface. Food Chemistry, 397, 133726.(IF: 9.231)
9)Zhao, Q. L., Fan, L. P., Liu, Y. F., &Li, J. W.* (2022). Fabrication of chitosan-protocatechuic acid conjugates to inhibit lipid oxidation and improve the stability of beta-carotene in Pickering emulsions: Effect of molecular weight of chitosan. International jourmal of biological macromolecules, 217, 1012-1026.(IF: 8.025)
10)Zhao, Q. L., Hong, X., Fan, L. P., Liu, Y. F., &Li, J. W.* (2022). Solubility and emulsifying properties of perilla protein isolate: Improvement by phosphorylation in the presence of sodium tripolyphosphate and sodium trimetaphosphate. Food Chemistry, 382, 132252.(IF:9.231)
11)Zhao, Q. L., Xie, T. T., Hong, X., Zhou, Y. L., Fan, L. P., Liu, Y. F., &Li, J. W.* (2022). Modification of functional properties of perilla protein isolate by high-intensity ultrasonic treatment and the stability of o/w emulsion. Food Chemistry, 368, 130848.(IF: 9.231)
12)Liu, Y. Y., Fan, L. P., &Li, J. W.* (2022). Flavor and compositional analysis of macadamia nuts during long‐term storage. Journal of Food Processing and Preservation, 46(5), 16540.(IF: 2.609)
2021年
13)Wang, M.Z., Yan, W., Y Zhou, Y. L., Fan, L. P., Liu, Y. F., &Li, J. W.* (2021). Progress in the application of lecithins in water-in-oil emulsions. Trends in Food Science & Technology, 118,388-398. (IF: 16.002)
14)Li, X. Q., Fan, L. P., Liu, Y. F., &Li, J. W.(2021). New insights into food O/W emulsion gels: Strategies of reinforcing mechanical properties and outlook of being applied to food 3D printing. Critical Reviews in Food Science and Nutrition, 19, 1965953.(IF: 11.208)
15)Hong, X., Zhao, Q. L., Liu, Y. F., &Li, J. W.(2021). Recent advances on food-grade water-in-oil emulsions: Instability mechanism, fabrication, characterization, application, and research trends. Critical Reviews in Food Science and Nutrition, 13, 1964063.(IF: 11.208)
16)Zhang, M., Wang, L. F., Liu, Y. F., &Li, J. W.* (2021). Effects of antioxidants, proteins, and their combination on emulsion oxidation. Critical Reviews in Food Science and Nutrition, 17, 1925869.(IF: 11.208)
17)Qiaoli Zhao, Lifeng Wang, Xin Hong, Yuanfa Liu,Jinwei Li*. Structural and functional properties of perilla protein isolate extracted from different defatted perilla oilseed residues [J].Food Hydrocolloids, 2021, 113, 106412. (IF: 11.504)
18)Zhao, Q. L., Yan, W. Q., Liu, Y. F., &Li, J. W.* (2021).Modulation of the structural and functional properties of perilla protein isolate from oilseed residues by dynamic high-pressure microfluidization. Food Chemistry, 365, 130497.(IF: 9.231)
19)Zhao, Q. L., Gu, Q. H., Hong, X., Liu, Y. F., &Li, J. W.* (2021). Novel protein-based nanoparticles from perilla oilseed residues as sole Pickering stabilizers for high internal phase emulsions. LWT-Food Science and Technology, 145, 111340.(IF: 6.056)
20)Yu, J., Wang, M. Z., Zhang, M., Liu, Y. F., & Li, J. W.* (2021). Effect of infrared ray roasting on oxidation stability and flavor of virgin rapeseed oils. Journal of Food Science, 86, 2990-3000.(IF: 3.693)
21)Xu, L. P., Yan, W. Q., Zhang, M., Hong, X., Liu, Y. F., &Li, J. W.*(2021). Application of ultrasound in stabilizing of Antarctic krill oil by modified chickpea protein isolate and ginseng saponin. LWT-Food Science and Technology, 149, 111803.(IF: 6.056)
2020年
1)Qiaoli Zhao, Farah Zaaboul, Yuanfa Liu*,Jinwei Li*. Recent advances on protein-based pickering high internal phase emulsions (pickering HIPEs): fabrication, characterization and applications [J].Comprehensive Reviews in Food Science and Food Safety, 2020, 19: 1934-1968.(IF: 15.786)
2)Yue Wang, Zhaojun Zheng, Kai Wang, Chuanhui Tang, Yuanfa Liu*,Jinwei Li*. Prebiotic carbohydrates: Effect on physicochemical stability and solubility of algal oil nanoparticles [J]. Carbohydrate polymers, 2020, 228, 115372.(IF: 10.723)
3)Chuanhui Tang, Guanjun Tao, Yue Wang, Yuanfa Liu,Jinwei Li*. Identification of α-Tocopherol and Its Oxidation Products by Ultra-Performance Liquid Chromatography Coupled with Quadrupole Time-of-Flight Mass Spectrometry [J]. Journal of Agricultural and Food Chemistry, 2020, 68, 669-677.(IF: 5.895)
4)Zhengwei Zhang, Qun Yu,Jinwei Li*.Effect of package oxygen on color, color-related compounds, and volatile composition of Chinese bayberry wine after bottling [J]. LWT - Food Science and Technology, 2020, 128: 109430. (IF: 6.056)
近三年代表性学术论文
2022年
1)Zhang, M., Fan, L. P., Liu, Y. F., & Li, J. W.* (2022). Migration of gallic acid from the aqueous phase to the oil–water interface using pea protein to improve the physicochemical stability of water–in–oil emulsions. Food Hydrocolloids, 108179. (IF:11.504)
2)Zhao, Q. L., Fan, L. P., Liu, Y. F., &Li, J. W.* (2022). Mayonnaise-like high internal phase Pickering emulsions stabilized by co-assembled phosphorylated perilla protein isolate and chitosan for extrusion 3D printing application. Food Hydrocolloids, 108133.(IF: 11.504)
3)Zhao, Q. L., Hong, X., Fan, L. P., Liu, Y. F., &Li, J. W.* (2022). Freeze-thaw stability and rheological properties of high internal phase emulsions stabilized by phosphorylated perilla protein isolate: Effect of tea saponin concentration. Food Hydrocolloids, 134, 108001.(IF: 11.504)
4)Li, X. Q., Fan, L. P., &Li, J. W.* (2022). Extrusion-based 3D printing of high internal phase emulsions stabilized by co-assembled β-cyclodextrin and chitosan. Food Hydrocolloids, 134, 108036.(IF: 11.504)
5)Hong, X., Zhao, Q. L., Chen, J., Ye, T. Y., Fan, L. P., &Li, J. W.* (2022). Fabrication and characterization of oleogels and temperature-responsive water-in-oil emulsions based on candelilla (Euphorbia cerifera) wax. Food Chemistry, 397, 133677.(IF: 9.231)
6)Zhang, M., Fan, L. P., & Li, J. W.* (2022). A mechanistic investigation of the effect of dispersion phase protein type on the physicochemical stability of water-in-oil emulsions. Food research international, 157, 111293.(IF: 7.425)
7)Zhang, M., Fan, L. P., Liu, Y. F., &Li, J. W.* (2022). Relationship between protein native conformation and ultrasound efficiency: For improving the physicochemical stability of water–in–oil emulsions. Colloids and Surfaces A: Physicochemical and Engineering, 651, 129737.(IF: 5.518)
8)Zhang, M., Fan, L. P., Liu, Y. F., Huang, S. Q., &Li, J. W.* (2022). Effects of proteins on emulsion stability: The role of proteins at the oil-water interface. Food Chemistry, 397, 133726.(IF: 9.231)
9)Zhao, Q. L., Fan, L. P., Liu, Y. F., &Li, J. W.* (2022). Fabrication of chitosan-protocatechuic acid conjugates to inhibit lipid oxidation and improve the stability of beta-carotene in Pickering emulsions: Effect of molecular weight of chitosan. International jourmal of biological macromolecules, 217, 1012-1026.(IF: 8.025)
10)Zhao, Q. L., Hong, X., Fan, L. P., Liu, Y. F., &Li, J. W.* (2022). Solubility and emulsifying properties of perilla protein isolate: Improvement by phosphorylation in the presence of sodium tripolyphosphate and sodium trimetaphosphate. Food Chemistry, 382, 132252.(IF:9.231)
11)Zhao, Q. L., Xie, T. T., Hong, X., Zhou, Y. L., Fan, L. P., Liu, Y. F., &Li, J. W.* (2022). Modification of functional properties of perilla protein isolate by high-intensity ultrasonic treatment and the stability of o/w emulsion. Food Chemistry, 368, 130848.(IF: 9.231)
12)Liu, Y. Y., Fan, L. P., &Li, J. W.* (2022). Flavor and compositional analysis of macadamia nuts during long‐term storage. Journal of Food Processing and Preservation, 46(5), 16540.(IF: 2.609)
2021年
13)Wang, M.Z., Yan, W., Y Zhou, Y. L., Fan, L. P., Liu, Y. F., &Li, J. W.* (2021). Progress in the application of lecithins in water-in-oil emulsions. Trends in Food Science & Technology, 118,388-398. (IF: 16.002)
14)Li, X. Q., Fan, L. P., Liu, Y. F., &Li, J. W.(2021). New insights into food O/W emulsion gels: Strategies of reinforcing mechanical properties and outlook of being applied to food 3D printing. Critical Reviews in Food Science and Nutrition, 19, 1965953.(IF: 11.208)
15)Hong, X., Zhao, Q. L., Liu, Y. F., &Li, J. W.(2021). Recent advances on food-grade water-in-oil emulsions: Instability mechanism, fabrication, characterization, application, and research trends. Critical Reviews in Food Science and Nutrition, 13, 1964063.(IF: 11.208)
16)Zhang, M., Wang, L. F., Liu, Y. F., &Li, J. W.* (2021). Effects of antioxidants, proteins, and their combination on emulsion oxidation. Critical Reviews in Food Science and Nutrition, 17, 1925869.(IF: 11.208)
17)Qiaoli Zhao, Lifeng Wang, Xin Hong, Yuanfa Liu,Jinwei Li*. Structural and functional properties of perilla protein isolate extracted from different defatted perilla oilseed residues [J].Food Hydrocolloids, 2021, 113, 106412. (IF: 11.504)
18)Zhao, Q. L., Yan, W. Q., Liu, Y. F., &Li, J. W.* (2021).Modulation of the structural and functional properties of perilla protein isolate from oilseed residues by dynamic high-pressure microfluidization. Food Chemistry, 365, 130497.(IF: 9.231)
19)Zhao, Q. L., Gu, Q. H., Hong, X., Liu, Y. F., &Li, J. W.* (2021). Novel protein-based nanoparticles from perilla oilseed residues as sole Pickering stabilizers for high internal phase emulsions. LWT-Food Science and Technology, 145, 111340.(IF: 6.056)
20)Yu, J., Wang, M. Z., Zhang, M., Liu, Y. F., & Li, J. W.* (2021). Effect of infrared ray roasting on oxidation stability and flavor of virgin rapeseed oils. Journal of Food Science, 86, 2990-3000.(IF: 3.693)
21)Xu, L. P., Yan, W. Q., Zhang, M., Hong, X., Liu, Y. F., &Li, J. W.*(2021). Application of ultrasound in stabilizing of Antarctic krill oil by modified chickpea protein isolate and ginseng saponin. LWT-Food Science and Technology, 149, 111803.(IF: 6.056)
2020年
1)Qiaoli Zhao, Farah Zaaboul, Yuanfa Liu*,Jinwei Li*. Recent advances on protein-based pickering high internal phase emulsions (pickering HIPEs): fabrication, characterization and applications [J].Comprehensive Reviews in Food Science and Food Safety, 2020, 19: 1934-1968.(IF: 15.786)
2)Yue Wang, Zhaojun Zheng, Kai Wang, Chuanhui Tang, Yuanfa Liu*,Jinwei Li*. Prebiotic carbohydrates: Effect on physicochemical stability and solubility of algal oil nanoparticles [J]. Carbohydrate polymers, 2020, 228, 115372.(IF: 10.723)
3)Chuanhui Tang, Guanjun Tao, Yue Wang, Yuanfa Liu,Jinwei Li*. Identification of α-Tocopherol and Its Oxidation Products by Ultra-Performance Liquid Chromatography Coupled with Quadrupole Time-of-Flight Mass Spectrometry [J]. Journal of Agricultural and Food Chemistry, 2020, 68, 669-677.(IF: 5.895)
4)Zhengwei Zhang, Qun Yu,Jinwei Li*.Effect of package oxygen on color, color-related compounds, and volatile composition of Chinese bayberry wine after bottling [J]. LWT - Food Science and Technology, 2020, 128: 109430. (IF: 6.056)
近三年代表性学术论文
2022年
1)Zhang, M., Fan, L. P., Liu, Y. F., & Li, J. W.* (2022). Migration of gallic acid from the aqueous phase to the oil–water interface using pea protein to improve the physicochemical stability of water–in–oil emulsions. Food Hydrocolloids, 108179. (IF:11.504)
2)Zhao, Q. L., Fan, L. P., Liu, Y. F., &Li, J. W.* (2022). Mayonnaise-like high internal phase Pickering emulsions stabilized by co-assembled phosphorylated perilla protein isolate and chitosan for extrusion 3D printing application. Food Hydrocolloids, 108133.(IF: 11.504)
3)Zhao, Q. L., Hong, X., Fan, L. P., Liu, Y. F., &Li, J. W.* (2022). Freeze-thaw stability and rheological properties of high internal phase emulsions stabilized by phosphorylated perilla protein isolate: Effect of tea saponin concentration. Food Hydrocolloids, 134, 108001.(IF: 11.504)
4)Li, X. Q., Fan, L. P., &Li, J. W.* (2022). Extrusion-based 3D printing of high internal phase emulsions stabilized by co-assembled β-cyclodextrin and chitosan. Food Hydrocolloids, 134, 108036.(IF: 11.504)
5)Hong, X., Zhao, Q. L., Chen, J., Ye, T. Y., Fan, L. P., &Li, J. W.* (2022). Fabrication and characterization of oleogels and temperature-responsive water-in-oil emulsions based on candelilla (Euphorbia cerifera) wax. Food Chemistry, 397, 133677.(IF: 9.231)
6)Zhang, M., Fan, L. P., & Li, J. W.* (2022). A mechanistic investigation of the effect of dispersion phase protein type on the physicochemical stability of water-in-oil emulsions. Food research international, 157, 111293.(IF: 7.425)
7)Zhang, M., Fan, L. P., Liu, Y. F., &Li, J. W.* (2022). Relationship between protein native conformation and ultrasound efficiency: For improving the physicochemical stability of water–in–oil emulsions. Colloids and Surfaces A: Physicochemical and Engineering, 651, 129737.(IF: 5.518)
8)Zhang, M., Fan, L. P., Liu, Y. F., Huang, S. Q., &Li, J. W.* (2022). Effects of proteins on emulsion stability: The role of proteins at the oil-water interface. Food Chemistry, 397, 133726.(IF: 9.231)
9)Zhao, Q. L., Fan, L. P., Liu, Y. F., &Li, J. W.* (2022). Fabrication of chitosan-protocatechuic acid conjugates to inhibit lipid oxidation and improve the stability of beta-carotene in Pickering emulsions: Effect of molecular weight of chitosan. International jourmal of biological macromolecules, 217, 1012-1026.(IF: 8.025)
10)Zhao, Q. L., Hong, X., Fan, L. P., Liu, Y. F., &Li, J. W.* (2022). Solubility and emulsifying properties of perilla protein isolate: Improvement by phosphorylation in the presence of sodium tripolyphosphate and sodium trimetaphosphate. Food Chemistry, 382, 132252.(IF:9.231)
11)Zhao, Q. L., Xie, T. T., Hong, X., Zhou, Y. L., Fan, L. P., Liu, Y. F., &Li, J. W.* (2022). Modification of functional properties of perilla protein isolate by high-intensity ultrasonic treatment and the stability of o/w emulsion. Food Chemistry, 368, 130848.(IF: 9.231)
12)Liu, Y. Y., Fan, L. P., &Li, J. W.* (2022). Flavor and compositional analysis of macadamia nuts during long‐term storage. Journal of Food Processing and Preservation, 46(5), 16540.(IF: 2.609)
2021年
13)Wang, M.Z., Yan, W., Y Zhou, Y. L., Fan, L. P., Liu, Y. F., &Li, J. W.* (2021). Progress in the application of lecithins in water-in-oil emulsions. Trends in Food Science & Technology, 118,388-398. (IF: 16.002)
14)Li, X. Q., Fan, L. P., Liu, Y. F., &Li, J. W.(2021). New insights into food O/W emulsion gels: Strategies of reinforcing mechanical properties and outlook of being applied to food 3D printing. Critical Reviews in Food Science and Nutrition, 19, 1965953.(IF: 11.208)
15)Hong, X., Zhao, Q. L., Liu, Y. F., &Li, J. W.(2021). Recent advances on food-grade water-in-oil emulsions: Instability mechanism, fabrication, characterization, application, and research trends. Critical Reviews in Food Science and Nutrition, 13, 1964063.(IF: 11.208)
16)Zhang, M., Wang, L. F., Liu, Y. F., &Li, J. W.* (2021). Effects of antioxidants, proteins, and their combination on emulsion oxidation. Critical Reviews in Food Science and Nutrition, 17, 1925869.(IF: 11.208)
17)Qiaoli Zhao, Lifeng Wang, Xin Hong, Yuanfa Liu,Jinwei Li*. Structural and functional properties of perilla protein isolate extracted from different defatted perilla oilseed residues [J].Food Hydrocolloids, 2021, 113, 106412. (IF: 11.504)
18)Zhao, Q. L., Yan, W. Q., Liu, Y. F., &Li, J. W.* (2021).Modulation of the structural and functional properties of perilla protein isolate from oilseed residues by dynamic high-pressure microfluidization. Food Chemistry, 365, 130497.(IF: 9.231)
19)Zhao, Q. L., Gu, Q. H., Hong, X., Liu, Y. F., &Li, J. W.* (2021). Novel protein-based nanoparticles from perilla oilseed residues as sole Pickering stabilizers for high internal phase emulsions. LWT-Food Science and Technology, 145, 111340.(IF: 6.056)
20)Yu, J., Wang, M. Z., Zhang, M., Liu, Y. F., & Li, J. W.* (2021). Effect of infrared ray roasting on oxidation stability and flavor of virgin rapeseed oils. Journal of Food Science, 86, 2990-3000.(IF: 3.693)
21)Xu, L. P., Yan, W. Q., Zhang, M., Hong, X., Liu, Y. F., &Li, J. W.*(2021). Application of ultrasound in stabilizing of Antarctic krill oil by modified chickpea protein isolate and ginseng saponin. LWT-Food Science and Technology, 149, 111803.(IF: 6.056)
2020年
1)Qiaoli Zhao, Farah Zaaboul, Yuanfa Liu*,Jinwei Li*. Recent advances on protein-based pickering high internal phase emulsions (pickering HIPEs): fabrication, characterization and applications [J].Comprehensive Reviews in Food Science and Food Safety, 2020, 19: 1934-1968.(IF: 15.786)
2)Yue Wang, Zhaojun Zheng, Kai Wang, Chuanhui Tang, Yuanfa Liu*,Jinwei Li*. Prebiotic carbohydrates: Effect on physicochemical stability and solubility of algal oil nanoparticles [J]. Carbohydrate polymers, 2020, 228, 115372.(IF: 10.723)
3)Chuanhui Tang, Guanjun Tao, Yue Wang, Yuanfa Liu,Jinwei Li*. Identification of α-Tocopherol and Its Oxidation Products by Ultra-Performance Liquid Chromatography Coupled with Quadrupole Time-of-Flight Mass Spectrometry [J]. Journal of Agricultural and Food Chemistry, 2020, 68, 669-677.(IF: 5.895)
4)Zhengwei Zhang, Qun Yu,Jinwei Li*.Effect of package oxygen on color, color-related compounds, and volatile composition of Chinese bayberry wine after bottling [J]. LWT - Food Science and Technology, 2020, 128: 109430. (IF: 6.056)
近三年代表性学术论文
2022年
1)Zhang, M., Fan, L. P., Liu, Y. F., & Li, J. W.* (2022). Migration of gallic acid from the aqueous phase to the oil–water interface using pea protein to improve the physicochemical stability of water–in–oil emulsions. Food Hydrocolloids, 108179. (IF:11.504)
2)Zhao, Q. L., Fan, L. P., Liu, Y. F., &Li, J. W.* (2022). Mayonnaise-like high internal phase Pickering emulsions stabilized by co-assembled phosphorylated perilla protein isolate and chitosan for extrusion 3D printing application. Food Hydrocolloids, 108133.(IF: 11.504)
3)Zhao, Q. L., Hong, X., Fan, L. P., Liu, Y. F., &Li, J. W.* (2022). Freeze-thaw stability and rheological properties of high internal phase emulsions stabilized by phosphorylated perilla protein isolate: Effect of tea saponin concentration. Food Hydrocolloids, 134, 108001.(IF: 11.504)
4)Li, X. Q., Fan, L. P., &Li, J. W.* (2022). Extrusion-based 3D printing of high internal phase emulsions stabilized by co-assembled β-cyclodextrin and chitosan. Food Hydrocolloids, 134, 108036.(IF: 11.504)
5)Hong, X., Zhao, Q. L., Chen, J., Ye, T. Y., Fan, L. P., &Li, J. W.* (2022). Fabrication and characterization of oleogels and temperature-responsive water-in-oil emulsions based on candelilla (Euphorbia cerifera) wax. Food Chemistry, 397, 133677.(IF: 9.231)
6)Zhang, M., Fan, L. P., & Li, J. W.* (2022). A mechanistic investigation of the effect of dispersion phase protein type on the physicochemical stability of water-in-oil emulsions. Food research international, 157, 111293.(IF: 7.425)
7)Zhang, M., Fan, L. P., Liu, Y. F., &Li, J. W.* (2022). Relationship between protein native conformation and ultrasound efficiency: For improving the physicochemical stability of water–in–oil emulsions. Colloids and Surfaces A: Physicochemical and Engineering, 651, 129737.(IF: 5.518)
8)Zhang, M., Fan, L. P., Liu, Y. F., Huang, S. Q., &Li, J. W.* (2022). Effects of proteins on emulsion stability: The role of proteins at the oil-water interface. Food Chemistry, 397, 133726.(IF: 9.231)
9)Zhao, Q. L., Fan, L. P., Liu, Y. F., &Li, J. W.* (2022). Fabrication of chitosan-protocatechuic acid conjugates to inhibit lipid oxidation and improve the stability of beta-carotene in Pickering emulsions: Effect of molecular weight of chitosan. International jourmal of biological macromolecules, 217, 1012-1026.(IF: 8.025)
10)Zhao, Q. L., Hong, X., Fan, L. P., Liu, Y. F., &Li, J. W.* (2022). Solubility and emulsifying properties of perilla protein isolate: Improvement by phosphorylation in the presence of sodium tripolyphosphate and sodium trimetaphosphate. Food Chemistry, 382, 132252.(IF:9.231)
11)Zhao, Q. L., Xie, T. T., Hong, X., Zhou, Y. L., Fan, L. P., Liu, Y. F., &Li, J. W.* (2022). Modification of functional properties of perilla protein isolate by high-intensity ultrasonic treatment and the stability of o/w emulsion. Food Chemistry, 368, 130848.(IF: 9.231)
12)Liu, Y. Y., Fan, L. P., &Li, J. W.* (2022). Flavor and compositional analysis of macadamia nuts during long‐term storage. Journal of Food Processing and Preservation, 46(5), 16540.(IF: 2.609)
2021年
13)Wang, M.Z., Yan, W., Y Zhou, Y. L., Fan, L. P., Liu, Y. F., &Li, J. W.* (2021). Progress in the application of lecithins in water-in-oil emulsions. Trends in Food Science & Technology, 118,388-398. (IF: 16.002)
14)Li, X. Q., Fan, L. P., Liu, Y. F., &Li, J. W.(2021). New insights into food O/W emulsion gels: Strategies of reinforcing mechanical properties and outlook of being applied to food 3D printing. Critical Reviews in Food Science and Nutrition, 19, 1965953.(IF: 11.208)
15)Hong, X., Zhao, Q. L., Liu, Y. F., &Li, J. W.(2021). Recent advances on food-grade water-in-oil emulsions: Instability mechanism, fabrication, characterization, application, and research trends. Critical Reviews in Food Science and Nutrition, 13, 1964063.(IF: 11.208)
16)Zhang, M., Wang, L. F., Liu, Y. F., &Li, J. W.* (2021). Effects of antioxidants, proteins, and their combination on emulsion oxidation. Critical Reviews in Food Science and Nutrition, 17, 1925869.(IF: 11.208)
17)Qiaoli Zhao, Lifeng Wang, Xin Hong, Yuanfa Liu,Jinwei Li*. Structural and functional properties of perilla protein isolate extracted from different defatted perilla oilseed residues [J].Food Hydrocolloids, 2021, 113, 106412. (IF: 11.504)
18)Zhao, Q. L., Yan, W. Q., Liu, Y. F., &Li, J. W.* (2021).Modulation of the structural and functional properties of perilla protein isolate from oilseed residues by dynamic high-pressure microfluidization. Food Chemistry, 365, 130497.(IF: 9.231)
19)Zhao, Q. L., Gu, Q. H., Hong, X., Liu, Y. F., &Li, J. W.* (2021). Novel protein-based nanoparticles from perilla oilseed residues as sole Pickering stabilizers for high internal phase emulsions. LWT-Food Science and Technology, 145, 111340.(IF: 6.056)
20)Yu, J., Wang, M. Z., Zhang, M., Liu, Y. F., & Li, J. W.* (2021). Effect of infrared ray roasting on oxidation stability and flavor of virgin rapeseed oils. Journal of Food Science, 86, 2990-3000.(IF: 3.693)
21)Xu, L. P., Yan, W. Q., Zhang, M., Hong, X., Liu, Y. F., &Li, J. W.*(2021). Application of ultrasound in stabilizing of Antarctic krill oil by modified chickpea protein isolate and ginseng saponin. LWT-Food Science and Technology, 149, 111803.(IF: 6.056)
2020年
1)Qiaoli Zhao, Farah Zaaboul, Yuanfa Liu*,Jinwei Li*. Recent advances on protein-based pickering high internal phase emulsions (pickering HIPEs): fabrication, characterization and applications [J].Comprehensive Reviews in Food Science and Food Safety, 2020, 19: 1934-1968.(IF: 15.786)
2)Yue Wang, Zhaojun Zheng, Kai Wang, Chuanhui Tang, Yuanfa Liu*,Jinwei Li*. Prebiotic carbohydrates: Effect on physicochemical stability and solubility of algal oil nanoparticles [J]. Carbohydrate polymers, 2020, 228, 115372.(IF: 10.723)
3)Chuanhui Tang, Guanjun Tao, Yue Wang, Yuanfa Liu,Jinwei Li*. Identification of α-Tocopherol and Its Oxidation Products by Ultra-Performance Liquid Chromatography Coupled with Quadrupole Time-of-Flight Mass Spectrometry [J]. Journal of Agricultural and Food Chemistry, 2020, 68, 669-677.(IF: 5.895)
4)Zhengwei Zhang, Qun Yu,Jinwei Li*.Effect of package oxygen on color, color-related compounds, and volatile composition of Chinese bayberry wine after bottling [J]. LWT - Food Science and Technology, 2020, 128: 109430. (IF: 6.056)
近三年代表性学术论文
2022年
1)Zhang, M., Fan, L. P., Liu, Y. F., & Li, J. W.* (2022). Migration of gallic acid from the aqueous phase to the oil–water interface using pea protein to improve the physicochemical stability of water–in–oil emulsions. Food Hydrocolloids, 108179. (IF:11.504)
2)Zhao, Q. L., Fan, L. P., Liu, Y. F., &Li, J. W.* (2022). Mayonnaise-like high internal phase Pickering emulsions stabilized by co-assembled phosphorylated perilla protein isolate and chitosan for extrusion 3D printing application. Food Hydrocolloids, 108133.(IF: 11.504)
3)Zhao, Q. L., Hong, X., Fan, L. P., Liu, Y. F., &Li, J. W.* (2022). Freeze-thaw stability and rheological properties of high internal phase emulsions stabilized by phosphorylated perilla protein isolate: Effect of tea saponin concentration. Food Hydrocolloids, 134, 108001.(IF: 11.504)
4)Li, X. Q., Fan, L. P., &Li, J. W.* (2022). Extrusion-based 3D printing of high internal phase emulsions stabilized by co-assembled β-cyclodextrin and chitosan. Food Hydrocolloids, 134, 108036.(IF: 11.504)
5)Hong, X., Zhao, Q. L., Chen, J., Ye, T. Y., Fan, L. P., &Li, J. W.* (2022). Fabrication and characterization of oleogels and temperature-responsive water-in-oil emulsions based on candelilla (Euphorbia cerifera) wax. Food Chemistry, 397, 133677.(IF: 9.231)
6)Zhang, M., Fan, L. P., & Li, J. W.* (2022). A mechanistic investigation of the effect of dispersion phase protein type on the physicochemical stability of water-in-oil emulsions. Food research international, 157, 111293.(IF: 7.425)
7)Zhang, M., Fan, L. P., Liu, Y. F., &Li, J. W.* (2022). Relationship between protein native conformation and ultrasound efficiency: For improving the physicochemical stability of water–in–oil emulsions. Colloids and Surfaces A: Physicochemical and Engineering, 651, 129737.(IF: 5.518)
8)Zhang, M., Fan, L. P., Liu, Y. F., Huang, S. Q., &Li, J. W.* (2022). Effects of proteins on emulsion stability: The role of proteins at the oil-water interface. Food Chemistry, 397, 133726.(IF: 9.231)
9)Zhao, Q. L., Fan, L. P., Liu, Y. F., &Li, J. W.* (2022). Fabrication of chitosan-protocatechuic acid conjugates to inhibit lipid oxidation and improve the stability of beta-carotene in Pickering emulsions: Effect of molecular weight of chitosan. International jourmal of biological macromolecules, 217, 1012-1026.(IF: 8.025)
10)Zhao, Q. L., Hong, X., Fan, L. P., Liu, Y. F., &Li, J. W.* (2022). Solubility and emulsifying properties of perilla protein isolate: Improvement by phosphorylation in the presence of sodium tripolyphosphate and sodium trimetaphosphate. Food Chemistry, 382, 132252.(IF:9.231)
11)Zhao, Q. L., Xie, T. T., Hong, X., Zhou, Y. L., Fan, L. P., Liu, Y. F., &Li, J. W.* (2022). Modification of functional properties of perilla protein isolate by high-intensity ultrasonic treatment and the stability of o/w emulsion. Food Chemistry, 368, 130848.(IF: 9.231)
12)Liu, Y. Y., Fan, L. P., &Li, J. W.* (2022). Flavor and compositional analysis of macadamia nuts during long‐term storage. Journal of Food Processing and Preservation, 46(5), 16540.(IF: 2.609)
2021年
13)Wang, M.Z., Yan, W., Y Zhou, Y. L., Fan, L. P., Liu, Y. F., &Li, J. W.* (2021). Progress in the application of lecithins in water-in-oil emulsions. Trends in Food Science & Technology, 118,388-398. (IF: 16.002)
14)Li, X. Q., Fan, L. P., Liu, Y. F., &Li, J. W.(2021). New insights into food O/W emulsion gels: Strategies of reinforcing mechanical properties and outlook of being applied to food 3D printing. Critical Reviews in Food Science and Nutrition, 19, 1965953.(IF: 11.208)
15)Hong, X., Zhao, Q. L., Liu, Y. F., &Li, J. W.(2021). Recent advances on food-grade water-in-oil emulsions: Instability mechanism, fabrication, characterization, application, and research trends. Critical Reviews in Food Science and Nutrition, 13, 1964063.(IF: 11.208)
16)Zhang, M., Wang, L. F., Liu, Y. F., &Li, J. W.* (2021). Effects of antioxidants, proteins, and their combination on emulsion oxidation. Critical Reviews in Food Science and Nutrition, 17, 1925869.(IF: 11.208)
17)Qiaoli Zhao, Lifeng Wang, Xin Hong, Yuanfa Liu,Jinwei Li*. Structural and functional properties of perilla protein isolate extracted from different defatted perilla oilseed residues [J].Food Hydrocolloids, 2021, 113, 106412. (IF: 11.504)
18)Zhao, Q. L., Yan, W. Q., Liu, Y. F., &Li, J. W.* (2021).Modulation of the structural and functional properties of perilla protein isolate from oilseed residues by dynamic high-pressure microfluidization. Food Chemistry, 365, 130497.(IF: 9.231)
19)Zhao, Q. L., Gu, Q. H., Hong, X., Liu, Y. F., &Li, J. W.* (2021). Novel protein-based nanoparticles from perilla oilseed residues as sole Pickering stabilizers for high internal phase emulsions. LWT-Food Science and Technology, 145, 111340.(IF: 6.056)
20)Yu, J., Wang, M. Z., Zhang, M., Liu, Y. F., & Li, J. W.* (2021). Effect of infrared ray roasting on oxidation stability and flavor of virgin rapeseed oils. Journal of Food Science, 86, 2990-3000.(IF: 3.693)
21)Xu, L. P., Yan, W. Q., Zhang, M., Hong, X., Liu, Y. F., &Li, J. W.*(2021). Application of ultrasound in stabilizing of Antarctic krill oil by modified chickpea protein isolate and ginseng saponin. LWT-Food Science and Technology, 149, 111803.(IF: 6.056)
2020年
1)Qiaoli Zhao, Farah Zaaboul, Yuanfa Liu*,Jinwei Li*. Recent advances on protein-based pickering high internal phase emulsions (pickering HIPEs): fabrication, characterization and applications [J].Comprehensive Reviews in Food Science and Food Safety, 2020, 19: 1934-1968.(IF: 15.786)
2)Yue Wang, Zhaojun Zheng, Kai Wang, Chuanhui Tang, Yuanfa Liu*,Jinwei Li*. Prebiotic carbohydrates: Effect on physicochemical stability and solubility of algal oil nanoparticles [J]. Carbohydrate polymers, 2020, 228, 115372.(IF: 10.723)
3)Chuanhui Tang, Guanjun Tao, Yue Wang, Yuanfa Liu,Jinwei Li*. Identification of α-Tocopherol and Its Oxidation Products by Ultra-Performance Liquid Chromatography Coupled with Quadrupole Time-of-Flight Mass Spectrometry [J]. Journal of Agricultural and Food Chemistry, 2020, 68, 669-677.(IF: 5.895)
4)Zhengwei Zhang, Qun Yu,Jinwei Li*.Effect of package oxygen on color, color-related compounds, and volatile composition of Chinese bayberry wine after bottling [J]. LWT - Food Science and Technology, 2020, 128: 109430. (IF: 6.056)
