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材料科学
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全部论文审稿周期
10 篇有效样本 · 按发表日期由新到旧排列
审稿天数=录用日期-收稿日期；保留 PDF/DOI/网页源链接
64
天
Substitution degree-dependent interfacial architecture governs multiscale emulsion stabilization in OSA-modified yeast dietary fiber-based Pickering emulsions
作者Yaqiu Kong; Jieling Chen; Qilin Huang
作者单位College of Food Science and Technology, and MOE Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Wuhan, 430070, China
107
天
Spray-dried RS5 with enhanced hydration properties from tapioca starch: Ethanolic extrusion, hydroxypropylation, and lauric acid complexation
作者Zhenye Sun; Ren Wang; JingJing Hu; Zhengyu Jin; Xing Zhou
作者单位State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi, Jiangsu, 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, 214122, China
66
天
Synergistic preparation of highly branched starch by cyclodextrin glycosyltransferase and glycogen branching enzyme: influence on different crystalline forms of starch
作者Jie Long; Ya Wang; Haichao Liao; Xingfei Li; Mingju Li; Xing Zhou; Zhengyu Jin
作者单位The State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi, 214122, China; School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi, 214122, China; Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, 214122, China
205
天
pH-shifted potato protein/carboxymethyl chitosan-based water-in-oil-in-gel emulsions: physicochemical properties and controlled release
作者Xu Zhao; Huaijie Zhang; Kaili Wang; Jianping Li; Bo Tian; Song Wang
作者单位College of Food Science, Northeast Agricultural University, Harbin, 150030, China
103
天
Effects of fish skin collagen peptide and freezing on structure, rheology, water distribution, and digestibility of starch within wheat dough
作者Jiaxin Duan; Lijuan Wang; Hao Guo; Zhouya Bai; Yuanyuan Chen; Chonghui Yue; Guoqiang Zhang; Yujing Xu; Ping Wang; Sihai Han; Jinying Guo
作者单位College of Food and Bioengineering, Henan University of Science and Technology, Luoyang, 471023, PR China; College of Basic Medical Science, Ningxia Medical University, Yinchuan, 750004, PR China; School of Science, Coventry University, Coventry, CV15FL, UK
114
天
Understanding starch matrix remodeling and digestibility in black highland barley: Differential roles of polyphenol–glutelin assembly pathways
作者Jia-Xuan Fan; Bruce R. Hamaker; Xiao-Na Guo; Ke-Xue Zhu
作者单位State Key Laboratory of Food Science and Resources, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu Province, 214122, PR China; Whistler Center for Carbohydrate Research, Department of Food Science, Purdue University, West Lafayette, IN, 47907, USA
22
天
Wheat bran arabinoxylan alleviates freezing-induced starch damage: multiscale structure, pasting properties, and digestibility
作者Mengyuan Li; Xinhao Li; Zhipeng Niu; Jiahui Zhang; Li Li; Sen Ma
作者单位College of Food Science and Engineering, Henan University of Technology, Zhengzhou, China; Grain and Oil Food Engineering Technology Research Center, State Administration of Grain, Henan University of Technology, China
65
天
Thermo-responsive adipose tissue mimetics stabilized by protein fibril-sodium alginate complex and enhanced by glycerolysis lipids
作者Bingjie Hu; Ke Dang; Yee Ying Lee; Tai Boon Tan; Yong Wang; Chaoying Qiu
作者单位China–Malaysia Belt and Road Joint Laboratory on Oil Processing and Safety, Department of Food Science and Engineering, Jinan University, Guangzhou, Guangdong, 510632, China; School of Science, Monash University Malaysia, 47500 Bandar Sunway, Selangor, Malaysia; Department of Food Technology, Faculty of Food Science and Technology, University Putra Malaysia, UPM Serdang, Selangor, 43400, Malaysia
53
天
Concentration-dependent ternary interaction of wheat starch-arabinoxylan-ferulic acid: Multi-scale structures and digestibility
作者Lei Chang; Jiaoyue Deng; Jingjie Yang; Qiaozhi Song; Yingquan Zhang; Boli Guo; Ming Li
作者单位Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Comprehensive Utilization Laboratory of Cereal and Oil Processing, Ministry of Agriculture and Rural Affairs of the People's Republic of China, Beijing, 100193, China; Zhongyuan Research Center, Chinese Academy of Agricultural Sciences, Xinxiang, 453500, China; Institute of Food Science Technology Nutrition and Health (Cangzhou) CAAS, Cangzhou, 061019, China
95
天
Integrated hierarchical assembly of egg white proteins into nanoparticle-nanofiber composites for improved interfacial behavior and foam stabilization
作者Xuan Yao; Xiaoli Liu; Yumeng Shan; Jiaxuan Ma; Haobo Jin; Yi Sun; Yuanyuan Zhang; Talha Riaz; Gan Hu; Yongguo Jin
作者单位National Research and Development Center for Egg Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei, 430070, PR China; Agricultural Products Processing Center, Henan Academy of Agricultural Sciences, Zhengzhou, 450002, PR China; Institute for Egg Science and Technology, School of Food and Biological Engineering, Chengdu University, Chengdu, Sichuan, 610106, PR China
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样本口径2026 年最近 5 篇有效论文样本
平均审稿96.4 天
中位数77 天