科研 成果 |
主持省级、校级科研项目3项,参与国家级、省级科研项目10余项。副主编出版专著1部《植物蛋白制品加工新技术》,发表学术论文20余篇,10余篇被SCI、EI收录,其中Top期刊2篇,代表性论文: [1] Yuying Wang, Ning Xu**, et al. Effects of irradiation on structure and properties of glycosylated soybean protein[J]. Food & Function, 2020, 11: 1635-1646. SCI收录,中科院一区TOP期刊, IF 3.241 [2] Anqi Zhang, Ning Xu**, et al. Stability and in vitro digestion simulation of soy protein isolate-vitamin D3 nanocomposites [J]. LWT-Food Science and Technology, 2020, 117: 108647. SCI收录,中科院二区, IF 3.714 [3]Yuying Wang, Ning Xu**, et al. The radiation assisted-Maillard reaction comprehensively improves the freeze-thaw stability of soy protein-stabilized oil-in-water emulsions[J]. Food Hydrocolloids, 2020, 103: 105684. 中科院二区TOP期刊, IF 5.839 [4] Anqi Zhang, Ning Xu*, et al. Effect of different homogenization pressure on soy protein isolate-vitamin D3 complex, Process Biochemistry. 2019, 87:145-150 [5] Qiang Cui, Ning Xu*, et al. Improving the gel properties of transgenic microbial transglutaminase cross-linked soybean-whey mixed protein by ultrasonic pretreatment. Process Biochemistry, 2020,91:104-112 |