副教授：张丽芬
1. Zhang, L., Wang, P., Sun, X., Chen, F., Lai, S., & Yang, H. (2020). Calcium permeation property and firmness change of cherry tomatoes under ultrasound combined with calcium lactate treatment. Ultrasonics Sonochemistry, 60, 104784. (JCR Q1, IF 7.2)
2. Zhang, L., Wang, P., Chen, F., Lai, S., Yu, H., & Yang, H. (2019). Chen Fusheng, Lai Shaojuan, Yu Hongguo, Yang Hongshun. Effects of calcium and pectin methylesterase on quality attributes and pectin morphology of jujube fruit under vacuum impregnation during storage. Food Chemistry, 289, 40-48. (JCR Q1, IF 5.4)
3. Zhang, L., Zhao, S., Lai, S., Chen, F., & Yang, H. (2018). Combined effects of ultrasound and calcium on the chelate-soluble pectin and quality of strawberries during storage. Carbohydrate Polymers, 200, 427-435. (JCR Q1, IF 6.1)
4. Zhang, L., Chen, F., Lai, S., Wang, H., & Yang, H. (2018). Impact of soybean protein isolate- chitosan edible coating on the softening of apricot fruit during storage. LWT-Food Science and Technology, 96, 604-611. (JCR Q1, IF 3.1)
5. Li, Y.1, Zhang, L.1, Chen, F., Lai, S., & Yang, H. (2018). Effects of vacuum impregnation with calcium ascorbate and disodium stannous citrate on Chinese red bayberry. Food & Bioprocess Technology, 11, 1300-1316. (JCR Q2, IF 2.9)
6. Zhang, L., Chen, F., Zhang, W., & Wu, Q. (2018). Kinetics and characteristics of soybean oil and protein extracted by AOT reverse micelle technology. Journal of Chemistry, 2018, 1-11. (JCR Q3, IF 1.726)
7. Zhang, L., Chen, F., Zhang, P., Lai, S., & Yang, H. (2017). Influence of rice bran wax coating on the physicochemical properties and pectin nanostructure of cherry tomatoes. Food & Bioprocess Technology, 10(2), 349-357. (JCR Q1, IF 2.9)
8. Zhang, L., Zhang, X., Liu, D, Ding, T, & Ye, X. (2015). Effect of degradation methods on the structural properties of citrus pectin. LWT-Food Science and Technology, 61, 630-637. (JCR Q1, IF 3.1)
9. Mao, J., Zhang, L., Chen, F., Lai, S., Yang, B., & Yang, H. (2017). Effect of vacuum impregnation combined with calcium lactate on the firmness and polysaccharide morphology of kyoho grapes (Vitis vinifera x V. labrusca). Food & Bioprocess Technology, 10, 699-709. (JCR Q1, IF 2.9)
10.Sun, X., Zhang, L., Tian, S., Yang, K., & Xie, J. (2020) Phospholipid composition and emulsifying properties of rice bran lecithin from enzymatic degumming. LWT-Food Science and Technology, 117, 108588. (JCR Q1, IF 3.7)
11.Wang, L., Zhang, L., Qiu, S., Liu, C., Zhang, P., Yin, L, & Chen, F. (2019). Rheological properties and structural characteristics of arabinoxylan hydrogels prepared from three wheat bran sources. Journal of Cereal Science, 88, 79-86. (JCR Q2, IF 2.4)
12.Ma, X., Zhang, L., Wang, W., Zou, M., Ding, T., Ye, X., & Liu, D. (2016). Synergistic effect and mechanisms of combining ultrasound and pectinase on pectin hydrolysis. Food & Bioprocess Technology, 9(7), 1249-1257. (JCR Q1, IF 2.9)
网址：副教授：张丽芬 https://mxgxt.com/news/view/547198
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