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成果及论文

论文:

[1]    Yuan Chao*, Liu We, Ma Wentao, Lu Lu, Liu Jiawen, & Cui Bo*. Effect of branch length of cluster dextrin on the textural and rheological properties of κ-carrageenan emulsion gels. Industrial crops and products, 2024, 221, 119455. SCI一区收录, IF=5.6

[2]    Liu Wei, Yuan Chao*, Cui Bo, Yu Bin, Liu Pengfei, Gao Wei, Liu Jiawen. Improvement of O/W emulsion stability and rheological properties by highly branched cyclic dextrin and preparation of a novel emulsion gel, Food Hydrocolloids, 2024, 156, 110319. Accepted 2024.6.13 Published 2024.11.1SCI一区收录, IF=8.8, ISSN 0268-005X

[3]    Liu Yaqi, Yuan Chao*, Cui Bo*, Zhao Meng, Yu Bin, Guo Li, Liu Pengfei, Fang Yishan. Encapsulation of apigenin into β-cyclodextrin metal-organic frameworks with high embedment efficiency and stability. Food Chemistry, 2024, 443, 138543. Accepted 2024.1.21 Published 2024.06.15SCI一区收录,IF=8.8

[4]    Cheng Caiyun, Yuan Chao*, Cui Bo, Li Jianpeng, Liu Guimei. beta-Cyclodextrin based Pickering emulsions for alpha-tocopherol delivery: Antioxidation stability and bioaccessibility. Food Chemistry, 2024, 438, 138000. Accepted 2023.11.12 Published 2024.03.01SCI一区收录,IF=8.8

[5]    Ma Wentao, Yuan Chao*, Cui Bo*, Gao Tian, Guo Li, Yu Bin, Zhao Meng, Zou Feixue. Highly-branched cyclic dextrin for improvement in mechanical properties and freeze-thaw stability of κ-carrageenan gels. Food Hydrocolloids, 2024, 148, 109497. Accepted 2023.10.29 Published 2024.03.01SCI一区收录,IF=10.7

[6]    Li Yuhang, Ma Wentao, Cui Bo, Yuan Chao*, Zhao Meng. Synergistic modulation of chitosan on the mechanical and disintegration properties of pre-gelatinized waxy corn starch orally disintegrating film. Food Bioscience, 2023, 56, 103317. Accepted 2023.10.30 Published 2023.12.1SCI二区收录,IF=5.22212-4292

[7]    Wang Jialin, Yuan Chao*, Cui Bo, Li Jianpeng, Gao Wei, Dong Xueqian. The influence of calcium chloride concentration on the mechanical and barrier properties of high amylose corn starch film. Industrial Crops and Products, 2022, 188, 115695. Accepted 2022.9.18 Published 2022.09.22SCI一区收录)

[8]    Zhu Yuechun, Yuan Chao*, Cui Bo, Guo Li, Zhao Meng. Pickering emulsion stabilized by linear dextrins: Effect of the chain length. Food Hydrocolloids, 2023, 136(B): 108298. Accepted 2022.11.07 Published 2023.03.01SCI一区收录, IF=10.7 0268-005X

[9]    Cheng Caiyun, Yuan Chao*, Cui Bo, Lu Lu, Li Jianpeng., & Sha Haojie. Interfacial behavior of cyclodextrins at the oil-water interface of Pickering emulsion. Food Hydrocolloids, 2023,134, 108104. Accepted 2022.08.23 Published 2023.01.01SCI一区收录,高被引论文)

[10] Zhu Yuechun, Cui Bo, Yuan Chao*, Lu Lu, Li Jianpeng. A new separation approach of amylose fraction from gelatinized high amylose corn starch, Food Hydrocolloids, 2022, 131: 107759. Accepted 2022.04.25 Published 2022.10.1SCI一区收录,IF=11.504 ISSN: 0268-005X

成果:

[1]  大宗淀粉高值化加工创新技术及产业化应用,山东省科技进步一等奖(第四完成人,JB2022-1-35-R04

[2]  慢消化淀粉生产关键技术及应用,潍坊市科技进步二等奖(第二完成人,K2020-JB22402

[3]  酶法定向修饰淀粉分支结构调控机制及生产关键技术应用,山东省食品科学技术学会技术进步一等奖(第四完成人,2020-JB-1-04-R04

[4]  新型环糊精衍生物创制关键技术与高效应用,2018.12年度中国商业联合会科技进步奖一等奖(主持,2018-1-22-R01