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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
54
天
Amino acid profile modulates gastrointestinal digestion and potential bioactive peptide release in liquid infant formula: an in vitro study
作者Cong Li; Mengqi Wang; Hongjuan Li; Hongbo Li; Jinghua Yu
作者单位College of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin 300457, China
54
天
Oxidation-dependent functionality of L-ascorbic acid in vacuum-mixed dough: Linking gluten redox regulation, water immobilization, dough mechanical properties, and cooked dough sheet texture
作者Qiyan Zhao; Shuaiqi Zhang; Juanjuan Zhao; Yanjie Zhang; Aisha Liu; Yamei Jin; Fengfeng Wu; Erzheng Su; Xueming Xu; Dan Xu
作者单位College of Light Industry and Food Engineering, Nanjing Forestry University, Nanjing 210037, China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, China; Juxiangyuan Health Food (Zhongshan) Co., Ltd., Zhongshan 528400, China
62
天
Extrusion-induced structural reorganization of starch-ca HMB complexes for modulating starch digestibility and controlling nutrient release
作者Dandan Wang; Lulu Li; Yifan Fu; Ling Xin; Huili Tong; Dong Liang; Qingmin Kong; Na Zhang; Xiaofei Liu
作者单位College of Food Engineering, Key Laboratory of Food Science and Engineering of Heilongjiang Ordinary Higher Colleges/Key Laboratory of Grain Food and Comprehensive Processing of Heilongjiang Province, Harbin University of Commerce, Harbin 150028, China; Key Laboratory of Animal Cellular and Genetics Engineering of Heilongjiang Province, Northeast Agricultural University, Harbin 150030, China
71
天
Unraveling microbiome, metabolome and volatilome profiles of naturally fermented sauerkraut from six Chinese cabbage cultivars
作者Jiayi Cao; Yuanlong Chen; Shuang Zhou; Huan Meng; Yushuai Wei; Chuanzhen Ma; Jianan Du; Haiyan Fu; Chunguang Liu; Xinyu Song; Fengshan Yang
作者单位Engineering Research Center of Agricultural Microbiology Technology, Ministry of Education & Heilongjiang Provincial Key Laboratory of Ecological Restoration and Resource Utilization for Cold Region & Key Laboratory of Molecular Biology, College of Heilongjiang Province & School of Life Sciences, Heilongjiang University, Harbin 150080, China; Heilongjiang Academy of Modern Agriculture (Heilongjiang Institute of Agricultural Science and Rural Revitalization Technology), Harbin, Heilongjiang, China
53
天
Effects of age-related gastrointestinal conditions on the digestion of myofibrillar protein-stabilized fish oil oleogel emulsions
作者Yumin Niu; Li Hu; Zongyuan Han; Hongli Wang; Yu-ang Jiang; Xueyan Cao; Jun-Hua Shao
作者单位College of Food Science, Shenyang Agricultural University, Shenyang, Liaoning 110866, China; Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, College of Food Science and Technology, Guangdong Ocean University, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Guangdong Provincial Engineering Technology Research Center of Prefabricated Seafood Processing and Quality Control, Zhanjiang 524088, China
137
天
Topical maltotetraose alleviates chronic pruritus by restoring skin barrier function and cutaneous homeostasis in C57BL/6J mice
作者Fuqiang Gao; Rong Feng; Haocun Kong; Yixiong Tian; Danyang Li; Caiming Li; Xiaofeng Ban; Zhengbiao Gu; Zhaofeng Li
作者单位State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, China; Chongqing City Vocational College, Chongqing 402160, China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, China; Institute of Future Food Technology, JITRI, Yixing 214200, China
106
天
A novel surfactant-mediated strategy for modulating chlorophyll aggregation behavior to improve chlorophyll thermal stability in aqueous systems
作者Zihao Zhu; Yiyi Zhang; Bijun Hao; Yaoguang Chang; Yanchao Wang; Changhu Xue
作者单位State Key Laboratory of Marine Food Processing & Safety Control, College of Food Science and Engineering, Ocean University of China, Qingdao 266404, China
106
天
Ice recrystallization inhibition by amylose-oleic acid complex: Enhancing the freezing tolerance and shape fidelity of starch-based 3D printing ink in long-term frozen storage
作者Zhongyu Zuo; Ming Zhang; Xinxia Zhang; Ting Li; Anbang Hui; Mengdi Chen; Shunqian Xu; Li Wang
作者单位State Key Laboratory of Food Science and Resources, Jiangnan University, Lihu Road 1800, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, Lihu Road 1800, Wuxi 214122, China; Key Laboratory of Carbohydrate Chemistry and Biotechnology Ministry of Education, Jiangnan University, Lihu Road 1800, Wuxi 214122, China; National Engineering Research Center for Cereal Fermentation and Food Biomanufacturing, Jiangnan University, Lihu Road 1800, Wuxi 214122, China
251
天
Enhancing chemical and aroma profiles of Fu brick tea via Bacillus licheniformis–mediated enhanced fermentation: evidence from targeted chemistry, volatilomics, and metagenomics
作者Yiqiao Zhao; Ruibin Xiao; Yuanyuan Lu; Zikang Wang; Hongdie Li; Jianan Huang; Kunbo Wang; Zhonghua Liu; Mingzhi Zhu
作者单位National Research Center of Engineering and Technology for Utilization of Botanical Functional Ingredients & Co-Innovation Center of Education Ministry for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Changsha 410128, China; Key Laboratory of Tea Science of Ministry of Education, Key Laboratory for Evaluation and Utilization of Gene Resources of Horticultural Crops, Ministry of Agriculture and Rural Affairs of China, Hunan Agricultural University, Changsha 410128, China; Co-Innovation Center of Education Ministry for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Changsha 410128, China; Key Laboratory for Evaluation and Utilization of Gene Resources of Horticultural Crops, Ministry of Agriculture and Rural Affairs of China, Hunan Agricultural University, Changsha, China
97
天
Deciphering the regulation effect of glucans with various molecular weight on wheat starch entanglement behavior: From microstructure to gel rheological and textural properties
作者Lecheng Li; Mengyun Yue; Yanli Wang; Jianwei Zhao; Qianzhu Lin; Chao Qiu; Long Chen; Hangyan Ji; Zhengyu Jin
作者单位State Key Laboratory of Food Science and Resources, School of Food Science and Technology, Collaborative innovation center of food safety and quality control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu 214122, China; College of Food Science and Engineering, Ningbo University, Ningbo 315211, Zhejiang, 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