中国学者近期发表的论文
1.	The Formation and Disaggregation of Soy Protein Isolate Fibril: Effects of pH Author: Yangling Wan, Shuntang Guo Journal: Food Biophysics, 2019, Vol., , DOI:10.1007/s11483-019-09567-1    DOI
2.	Effect of β-Cyclodextrin on the Quality of Wheat Flour Dough and Prebaked Bread Author: Jianjun Zhou, Heng Yang, Xinguang Qin, Xianqin Hu, Gang Liu, Xuedong Wang Journal: Food Biophysics, 2019, Vol., , DOI:10.1007/s11483-019-09566-2    DOI
3.	Antifungal Actions of Glycinin Basic Peptide against <Emphasis Type="Italic">Aspergillus niger</Emphasis> through the Collaborative Damage to Cell Membrane and Mitochondria Author: Linhui Feng, Yingqiu Li, Zhaosheng Wang, Lianqing Qi, Haizhen Mo Journal: Food Biophysics, 2018, Vol., , DOI:10.1007/s11483-018-9561-4    DOI
4.	Effect of Xanthan Gum on the Freeze-Thaw Stability of Wheat Gluten Author: Wenjuan Jiao, Lin Li, Penghui Fan, Di Zhao, Bing Li, Hui Rong, Xia Zhang Journal: Food Biophysics, 2019, Vol., , DOI:10.1007/s11483-018-09565-9    DOI
5.	The Synergistic Antibacterial Properties of Glycinin Basic Peptide against Bacteria via Membrane Damage and Inactivation of Enzymes Author: Hou Qi Ning, Ying Qiu Li, Zhao Sheng Wang, Hai Zhen Mo Journal: Food Biophysics, 2019, Vol., , DOI:10.1007/s11483-018-09564-w    DOI
6.	DFT-Based Quantum Chemical Studies on Conformational, Electronic and Antioxidant Properties of Isobavachalcone and 4-Hydroxyderricin Author: Yu Zhi Rong, Zheng Wu Wang, Bo Zhao Journal: Food Biophysics, 2013, Vol.8, 250-255, DOI:10.1007/s11483-013-9296-1    DOI
7.	A DFT Study on the Structural and Antioxidant Properties of Three Flavonols Author: Yu Zhi Rong, Zheng Wu Wang, Bo Zhao Journal: Food Biophysics, 2012, Vol.8, 90-94, DOI:10.1007/s11483-012-9276-x    DOI
8.	Biological Relevance of the Interaction Between Resveratrol and Insulin Author: Yang-Yang Chen, Lin Xiao, Jun-Hui Cui, Gui-Fang Chen, Juan Zhang, Ping Wang Journal: Food Biophysics, 2013, Vol.8, 282-289, DOI:10.1007/s11483-013-9301-8    DOI
9.	Cryoprotectants Reduce Protein Oxidation and Structure Deterioration Induced by Freeze-Thaw Cycles in Common Carp (<Emphasis Type="Italic">Cyprinus carpio</Emphasis>) Surimi Author: Baohua Kong, Yuanyuan Guo, Xiufang Xia, Qian Liu, Yanqing Li, Hongsheng Chen Journal: Food Biophysics, 2013, Vol.8, 104-111, DOI:10.1007/s11483-012-9281-0    DOI
10.	The Effectiveness of Cryoprotectants in Inhibiting Multiple Freeze-Thaw-Induced Functional and Rheological Changes in the Myofibrillar Proteins of Common Carp (<Emphasis Type="Italic">Cyprinus carpio</Emphasis>) Surimi Author: Hongsheng Chen, Baohua Kong, Yuanyuan Guo, Xiufang Xia, Xinping Diao, Peijun Li Journal: Food Biophysics, 2013, Vol.8, 302-310, DOI:10.1007/s11483-013-9305-4    DOI

同类著名期刊名称 h-index CiteScore TRENDS IN FOOD SCIENCE & TECHNOLOGY 162 8.78 COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY 82 9.78 CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION 135 6.44 FOOD HYDROCOLLOIDS 132 6.32 FOOD CHEMISTRY 221 5.80 MOLECULAR NUTRITION & FOOD RESEARCH 114 4.71 FOOD RESEARCH INTERNATIONAL 134 4.18 FOOD QUALITY AND PREFERENCE 100 4.57 JOURNAL OF FOOD AND DRUG ANALYSIS 41 4.47 Innovative Food Science & Emerging Technologies 96 4.40

中科院JCR同大类学科的热搜期刊 浏览次数 ACS Applied Materials & Interfaces 1514192 CHEMICAL ENGINEERING JOURNAL 1202119 IEEE Access 1169648 APPLIED SURFACE SCIENCE 1163679 JOURNAL OF ALLOYS AND COMPOUNDS 1038600 JOURNAL OF MATERIALS SCIENCE 872057 MATERIALS LETTERS 796865 Nanoscale 704621 ADVANCED MATERIALS 670225 Journal of Materials Chemistry A 646088