考马斯亮蓝R250

34. [IF=8.5] Xiaoyu Du et al."Effect of aquaculture water temperature on the physicochemical and functional properties of fish scale gelatins."INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES.2025 Sep;323:147155 33. [IF=8.5] Xiaoyu Du et al."Effect of aquaculture water temperature on the physicochemical and functional properties of fish scale gelatins."INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES.2025 Sep;323:147155 32. [IF=7] Mengdi Song et al."Modulating the highland barley hordein/glutelin ratio can improve reconstituted fermented dough characteristics to promote Chinese Mantou quality."FOOD RESEARCH INTERNATIONAL.2025 Jan;199:115396 31. [IF=4.7] Qiping Zhan et al."Structural Characterization and Hypoglycemic Activity of a Glycoprotein Extracted from Auricularia Auricula."Foods.2024 Jan;13(23):3859 30. [IF=3.9] Bai Xue-rui et al."TssL2 of T6SS2 is required for mobility, biofilm formation, wrinkly phenotype formation, and virulence of Vibrio parahaemolyticus SH112."APPLIED MICROBIOLOGY AND BIOTECHNOLOGY.2024 Dec;108(1):1-21 29. [IF=4] Wei Shulin et al."Fingerprint profiling for quality evaluation and the related biological activity analysis of polysaccharides from Liuweizhiji Gegen-Sangshen beverage."Frontiers in Nutrition.2024 Jul;11: 28. [IF=2.9] Shengru Yang et al."Preparation, structural characterization and functional properties of a novel selenium chelating peptide derived from the hydrolyzate of wheat protein."INTERNATIONAL JOURNAL OF FOOD PROPERTIES.2023;26(2):3241-3260 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. 张兆云,周启萍,巩起福,赵保堂,尚琪,张志华,杨富民.“陇藜1号”藜麦籽实清蛋白提取工艺优化及抗氧化性测定[J].食品与发酵工业,2021,47(02):212-219. 12. 刘庆庆,黄河,罗宇柯,何玉鑫,袁永俊.pH偏移对花椒籽蛋白理化指标及乳化性能的影响[J].西华大学学报(自然科学版),2020,39(06):81-86. 11. 陈紫红,黄茂坤.斑点叉尾鮰鱼下脚料蛋白提取工艺的响应面法优化研究[J].通化师范学院学报,2021,42(02):70-75. 10. 黄亚明. 克氏原螯虾高温劣变机理及质构保护研究[D].湖北工业大学,2020. 9. 郭天赐, 赵石磊, 刘石生. 苦杏仁β-葡萄糖苷酶水解豆浆中大豆异黄酮的工艺研究[J]. 食品研究与开发, 2019(12). 8. 李思维, 赖凤羲, 王光强,等. 达瓦树胶的提取制备和分离纯化[J]. 食品与发酵科技, 2019, 055(004):52-58. 7. 陈一萌, 唐善虎, 李思宁,等. 超声波辅助木瓜蛋白酶及发酵处理对牦牛肉的理化和质构特性[J]. 食品与发酵工业, 2019(23). 6. 吴仪凡, 葛武鹏, 刘凯茹,等. 绵羊乳与其他乳种营养成分及乳清蛋白组分差异性分析[J]. 乳业科学与技术, 2019. 5. 张欣, 丁保淼, 江洪波. 大孔树脂对青鱼鱼糜漂洗水的吸附热力学研究[J]. 食品研究与开发, 2019, 40(04):51-54. 4. 江洪波, 丁保淼, 张欣. 大孔树脂对青鱼鱼糜漂洗水的吸附动力学[J]. 食品工业, 2019(6):203-206. 3. 孙靖辰. 超声处理提高米糠蛋白溶解性与乳化性的工艺研究[J]. 农产品加工, 2019, No.484(14):39-44+48. 2. 林洪斌, 方佳兴, 毕小朋,等. 郫县豆瓣甜瓣子发酵阶段蛋白质组分及降解规律研究[J]. 食品与发酵工业, 2020(13). 1. 赵琼, 王庭伊, 黄艾祥. 逐级盐析结合双水相法纯化贯筋藤凝乳酶[J]. 食品工业科技, 2020.