27. [IF=4.1] Guangming Liao et al."Covalent and non-covalent interaction of myofibrillar protein and cyanidin-3-O-glucoside: focus on structure, binding sites and in vitro digestion properties."JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE.10.1002/jsfa.12978 26. [IF=8.8] Hongxia Tan et al."pH-induced interaction mechanism of zearalenone with zein: Binding characteristics, conformational structure and intermolecular forces."FOOD CHEMISTRY.2024 Jan;:138595 25. [IF=6.1] Yisha Xie et al."Regulation of Protein Flexibility and Promoting the Cod Protein Gel Formation Using Ultrasound Treatment."JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY.2023;XXXX(XXX):XXX-XXX 24. [IF=8.2] Huimin Shi et al."Advantages of photo-curable collagen-based cell-laden bioinks compared to methacrylated gelatin (GelMA) in digital light processing (DLP) and extrusion bioprinting."Materials Today Bio.10.1016/j.mtbio.2023.100799 23. [IF=8.8] Tingshi He et al."A comparative study of magnetic field on the maximum ice crystal formation zone and whole freezing process for improving the frozen dough quality."FOOD CHEMISTRY.10.1016/j.foodchem.2023.137642 22. [IF=7.968] Chengyu Nie et al."Comparison of ceramic microfiltration and ultrafiltration membranes for the clarification of simulated sebacic acid fermentation broth."Journal of Environmental Chemical Engineering.2023 Jun;11:109820 21. [IF=6.056] Shuai Chen et al."Inhibited digestion of lactoferrin - lactose complexes: Preparation, structural characterization and digestion behaviors."LWT-FOOD SCIENCE AND TECHNOLOGY.2022 Nov;:114141 20. [IF=9.231] Xiaoying Zhang et al."Structural properties and antioxidant activities of soybean protein hydrolysates produced by Lactobacillus delbrueckii subsp. bulgaricus cell envelope proteinase."FOOD CHEMISTRY.2023 Jun;410:135392 19. [IF=4.432] Jiangwen Liu et al."Effects of Fermented Green Tea Waste Extract Gels on Oxidative Damage in Short-Term Passive Smoking Mice."Gels.2022 Aug;8(8):461 18. [IF=7.425] Qianwen Yang et al."Fabrication of gel-like emulsions with γ-zein particles using microfluidization: Structure formation and rheological properties."FOOD RESEARCH INTERNATIONAL.2022 Aug;158:111514 17. [IF=4.952] Meng Wang et al."Thermomechanical behaviors and protein polymerization in bread dough modified by bran components and transglutaminase."Lwt Food Sci Technol. 2020 Nov;133:109894 16. [IF=6.119] Peng Jin et al."Efficient bioconversion of high-concentration D-fructose into D-mannose by a novel N-acyl-D-glucosamine 2-epimerase from Thermobifida halotolerans."Catal Sci Technol. 2021 Mar;11(5):1922-1930 15. [IF=7.514] Xiaoqing Ma et al."Structural characterization and stability analysis of phosphorylated nitrosohemoglobin."Food Chem. 2022 Mar;373:131475 14. [IF=7.514] Jing-Nan Ren et al."Extraction of orange pectin based on the interaction between sodium caseinate and pectin."Food Chem. 2019 Jun;283:265 13. 張兆云,周啟萍,鞏起福,趙保堂,尚琪,張志華,楊富民.“隴藜1號”藜麥籽實清蛋白提取工藝優(yōu)化及抗氧化性測定[J].食品與發(fā)酵工業(yè),2021,47(02):212-219. 12. 劉慶慶,黃河,羅宇柯,何玉鑫,袁永俊.pH偏移對花椒籽蛋白理化指標及乳化性能的影響[J].西華大學學報(自然科學版),2020,39(06):81-86. 11. 陳紫紅,黃茂坤.斑點叉尾鮰魚下腳料蛋白提取工藝的響應面法優(yōu)化研究[J].通化師范學院學報,2021,42(02):70-75. 10. 黃亞明. 克氏原螯蝦高溫劣變機理及質構保護研究[D].湖北工業(yè)大學,2020. 9. 郭天賜, 趙石磊, 劉石生. 苦杏仁β-葡萄糖苷酶水解豆?jié){中大豆異黃酮的工藝研究[J]. 食品研究與開發(fā), 2019(12). 8. 李思維, 賴鳳羲, 王光強,等. 達瓦樹膠的提取制備和分離純化[J]. 食品與發(fā)酵科技, 2019, 055(004):52-58. 7. 陳一萌, 唐善虎, 李思寧,等. 超聲波輔助木瓜蛋白酶及發(fā)酵處理對牦牛肉的理化和質構特性[J]. 食品與發(fā)酵工業(yè), 2019(23). 6. 吳儀凡, 葛武鵬, 劉凱茹,等. 綿羊乳與其他乳種營養(yǎng)成分及乳清蛋白組分差異性分析[J]. 乳業(yè)科學與技術, 2019. 5. 張欣, 丁保淼, 江洪波. 大孔樹脂對青魚魚糜漂洗水的吸附熱力學研究[J]. 食品研究與開發(fā), 2019, 40(04):51-54. 4. 江洪波, 丁保淼, 張欣. 大孔樹脂對青魚魚糜漂洗水的吸附動力學[J]. 食品工業(yè), 2019(6):203-206. 3. 孫靖辰. 超聲處理提高米糠蛋白溶解性與乳化性的工藝研究[J]. 農產品加工, 2019, No.484(14):39-44+48. 2. 林洪斌, 方佳興, 畢小朋,等. 郫縣豆瓣甜瓣子發(fā)酵階段蛋白質組分及降解規(guī)律研究[J]. 食品與發(fā)酵工業(yè), 2020(13). 1. 趙瓊, 王庭伊, 黃艾祥. 逐級鹽析結合雙水相法純化貫筋藤凝乳酶[J]. 食品工業(yè)科技, 2020.