发表论文(过去10年发表论文140余篇（其中通讯作者论文约70篇、TOP顶刊约50篇）
2025-
(1).Shanshan Xu, Weiqi Hu, Hao Zhou, Boyang Xu, Ruijuan Wang, Wuyang Liu, Hui Zhang, Qinxiang Xu, Yongxin Liu, Xingjiang Li*(通讯作者). Metatranscriptomic insights into the mechanism of “Multiple Qu” utilization in Jian-flavor Baijiu fermentation. Food Research International. 2025, 200(115463). DOI: https://doi.org/10.1016/j.foodres.2024.115463. (SCI收录、JCR 1 区、IF=8.1) (Top)
(2).Hao Zhou, Hui Zhang, Ling Zhang, Ruijuan Wang, Zhiwei Sun, Anyuan Chen, Xiang Ye, Jian Guo, Xingjiang Li*(通讯作者). The hidden palette: Uncovering key substances driving color variation in sesame-flavor Baijiu. Food Chemistry. 2025, 472(142927). DOI: https://doi.org/10.1016/j.foodchem.2025. 142927. (SCI收录、JCR 1 区、IF=9.231) (Top)
(3).Mingzhu Zhang, Dongfeng Guo, Huayu Zhong, Guanglong Wu, Ping Han, Yaqi Shi, Xiaohui He, Eryong Zhao, Hui Zhang, Xingjiang Li*(通讯作者). Decoding the temperature and humidity-driven succession of microbial co-occurrence network and its impact on filler tobacco characteristics during agricultural fermentation. Industrial Crops and Products. 2025, 224(120451). DOI: https://doi.org/10.1016/j.indcrop.2024.120401. (SCI收录、JCR 1 区、IF=5.6) (Top)
(4).Nana Jing, Chaowen Chen*, Xue Yuan, Xueqi Ma, Guopeng Teng, Jia Zhang, Xingjiang Li*(通讯作者), Zhengyan Wu*. Recyclable Fe3O4-decorated attapulgite nano-networks with alternating magnetic field response for continuous pest management and iron fertilizer application. Chemical Engineering Journal. 2025, 504(158904). DOI: https://doi.org/10.1016/j.cej.2024.158904. (SCI收录、JCR 1 区、IF=13.4) (Top)
(5).Nana Jing, Chaowen Chen*, Chuang Chen, Xue Yuan, Xueqi Ma, Guopeng Teng, Jia Zhang, Xingjiang Li*(通讯作者), Zhengyan Wu*. Attapulgite-based herbicide particles with smart wetting surface for environmental-safe glyphosate delivery induced by consecutive base-acid stimuli. Journal of Cleaner Production. 2025, 492(144890). DOI: https://doi.org/10.1016/j.jclepro.2025.144890. (SCI收录、JCR 1 区、IF=11.10) (Top)
2024-
(6).Boyang Xu, Shanshan Xu, Hao Zhou, Ruijuan Wang, Chao Jiang, Dongdong Mu, Xuefeng Wu, Xiaolei Wu, Shaotong Jiang, Xingjiang Li*(通讯作者). Exploring the relationship between GuaYi levels and microbial-metabolic dynamics in Daqu. Food Bioscience. 2024, 60(104347). DOI: 10.1016/j.fbio.2024.104347. (SCI收录、JCR 1 区、IF=4.8) (Top)
(7).Mingzhu Zhang, Dongfeng Guo*, Haiqing Wang, Guanglong Wu, Yaqi Shi, Jinlong Zhou, Tianfei Zheng, Eryong Zhao, Xiaolei Wu, Xingjiang Li*(通讯作者). Comparative profiling of microbial communities and volatile organic compounds in fermented wrapper, binder, and filler cigar tobaccos. Chemical and Biological Technologies in Agriculture. 2024, 11(1):68. DOI: 10.1186/s40538-024-00582-0. (SCI收录、JCR 1 区、IF=5.2).
(8).Guanglong Wu, Mingzhu Zhang, Lanhua Liu, Haiqing Wang, Dongfeng Guo, Yaqi Shi, Dongdong Mu, Xingjiang Li, Xuefeng Wu*. Mildew invasion: Deciphering its influence on primary metabolites and microbial dynamics in fermented cigar tobacco ecosystems. Process Biochemistry. 2024, 146：128-139. DOI: 10.1016/j.procbio.2024.07.004. (SCI收录、JCR 1 区、IF=3.7).
(9).Dongdong Mu*, Penglong Li, Tiange Ma, Dehua Wei, Manuel Montalban-Lopez, Yaqi Ai, Xuefeng Wu, Yifeng Wang, Xu Li, Xingjiang Li*(通讯作者). Advances in the understanding of the production, modification and applications of xylanases in the food industry. Enzyme and Microbial Technology. 2024, 179(110473). DOI: 10.1016/j.enzmictec.2024.110473. (SCI收录、JCR 2 区、IF=3.4).
(10).Shanshan Xu, Hao Zhou, Boyang Xu, Wuyang Liu, Weiqi Hu, Qinxiang Xu, Jiong Hong, Yongxin Liu,* Xingjiang Li*(通讯作者). Environmental microbiota and its influence on microbial succession and metabolic profiles in baijiu fermentation across three distinct-age workshops. LWT-Food Science and Technology. 2024, 201(116262). DOI: 10.1016/j.lwt.2024.116262. (SCI收录、JCR 1 区、IF=6.0) (Top)
(11). Zhaolin Chu, Lanhua Liu, Dongdong Mu, Xiaoju Chen, Min Zhang, Xingjiang Li, Xuefeng Wu*(通讯作者). Research on pear residue dietary fiber and Monascus pigments extracted through liquid fermentation. Journal of Food Science. 2024, 89(7): 4136-4147. DOI: 10.1111/1750-3841.17114. (SCI收录、JCR 1 区、IF=3.2)
(12).Hao Zhou, Shanshan Xu, Boyang Xu, Chao Jiang, Eryong Zhao, Qinxiang Xu, Jiong Hong, Xingjiang Li*(通讯作者). Effect of Caproicibacterium lactatifermentans inoculation on the microbial succession and flavor formation of pit mud used in Chinese Baijiu fermentation. Food Research International. 2024, 175: 113730. DOI: 10.1016/j.foodres.2023.113730. (SCI收录、JCR 1 区、IF=8.1) (Top)
(13).Boyang Xu, Wangwei Zhang, Eryong Zhao, Jiong Hong, Xiangsong Chen, Zhaojun Wei, Xingjiang Li*(通讯作者). Unveiling malic acid biorefinery: Comprehensive insights into feedstocks, microbial strains, and metabolic pathways. Bioresource Technology. 2024, 394: 130265. DOI: 10.1016/j.biortech.2023.130265. (SCI收录、JCR 1 区、IF=11.889) (Top)
(14).Mingzhu Zhang, Dongfeng Guo*, Haiqing Wang, Guanglong Wu, Naihong Ding, Yaqi Shi, Jinlong Zhou, Eryong Zhao, Xingjiang Li*(通讯作者). Integrated characterization of filler tobacco leaves: HS–SPME–GC–MS, E-nose,and microbiome analysis across different origins. Bioresources and Bioprocessing. 2024, 11(1): 11. DOI: 10.1186/s40643-024-00728-w. (SCI收录、JCR 2 区、IF=4.578)
(15).Kuan Gao, Shudong He*, Haoshuang Chen, Junhui Wang, Xingjiang Li, Hanju Sun, Yi Zhang*. Insight of pH-shifting as an effective pretreatment to reduce the antigenicity of lectin from red kidney bean (Phaseolus vulgaris L.) combining with autoclaving treatments: The structure investigation. Food Chemistry. 2024, 434: 137429. DOI: 10.1016/j.foodchem.2023.137429. (SCI收录、JCR 1 区、IF=9.231) (Top)
(16).Mingzhu Zhang, Dongfeng Guo*, Haiqing Wang, Guanglong Wu, Yaqi Shi, Jinlong Zhou, Eryong Zhao, Tianfei Zheng, Xingjiang Li*(通讯作者). Analyzing microbial community and volatile compound profiles in the fermentation of cigar tobacco leaves. Applied Microbiology and Biotechnology. 2024, 108(1): 243. DOI:10.1007/s00253-024-13043-3. (SCI收录、JCR 1 区、IF=5.0) (Top)
(17).Haiqing Wang, Dongfeng Guo*, Mingzhu Zhang, Guanglong Wu, Yaqi Shi, Jinglong Zhou, Naihong Ding, Xiangsong Chen, Xingjiang Li*(通讯作者). Correlation study on microbial communities and volatile flavor compounds in cigar tobacco leaves of diverse origins. Applied Microbiology and Biotechnology. 2024, 108(1): 236. DOI: 10.1007/s00253-024-13032-6. (SCI收录、JCR 1 区、IF=5.0) (Top)
(18).Lihong Jiang, Xingjiang Li, Shuo Wang, Du Pan, Xuefeng Wu, Fengxu Guo, Dongdong Mu, Fuhuai Jia, Min Zhang*. Analysis of metabolic differences between Jiaosu fermented from dendrobium flowers and stems based on untargeted metabolomics. Heliyon. 2024, 10(5): e27061. DOI: 10.1016/j.heliyon.2024.e27061. (SCI收录、JCR 2 区、IF=4.0)
(19).Kehui Zhang, Ziyun Jiang, Xingjiang Li, Dongmei Wang, Jiong Hong*. Enhancing simultaneous saccharification and co-fermentation of corncob by Kluyveromyces marxianus through overexpression of putative transcription regulator. Bioresource Technology. 2024, 399: 130627. DOI: 10.1016/j.biortech.2024.130627. (SCI收录、JCR 1 区、IF=11.889) (Top)
(20).Shanshan Xu, Hao Zhou, Boyang Xu, Wuyang Liu, Weiqi Hu, Qinxiang Xu, Jiong Hong, Yongxin Liu*, Xingjiang Li*(通讯作者). Deciphering layer formation in Red Heart Qu: A comprehensive study of metabolite profile and microbial community influenced by raw materials and environmental factors. Food Chemistry. 2024,451: 139377. DOI: 10.1016/j.foodchem.2024.139377. (SCI收录、JCR 1区、IF=9.231) (Top)
(21).Xuandong Zheng, Shanshan Xu, Zhichao Yang, Lei Sun, Xuefeng Wu, Dongdong Mu, Xiangsong Chen, Xingjiang Li*(通讯作者). Mechanisms of single and mixed microbial fermentation to improve summer-autumn green tea. Food Bioscience. 2024, 61(104830). DOI: 10.1016/j.fbio.2024.104830. (SCI收录、JCR 1 区、IF=4.8) (Top)
(22).Hongtu Li, Lanhua Liu, Boyang Xu, Xiaoming Yan, Qun Chen, Xiaolei Wu, Xuefeng Wu, Dongdong Mu, Xingjiang Li*(通讯作者). Study on the microbial mechanisms of enhancing Agaricus bisporus growth through inoculation with Pseudomonas putida. Food Bioscience. 2024, 61(104868). DOI: 10.1016/j.fbio.2024.104868. (SCI收录、JCR 1 区、IF=4.8) (Top)
(23).Yuhan Yuan, Wenliang Wang, Lingxiao Liu, Li Guo, Xingjiang Li*(通讯作者), Yunguo Liu*. Anti-Stenotrophomonas maltophilia Mechanism of Rose Essential Oil: A Metabolomic Study. Food and Bioprocess Technology. 2024, 17(5), 2693-2705. DOI: https://doi.org/10.1007/s11947-023-03285-w. (SCI收录、JCR 1 区、IF=5.3)
(24).Yuhan Yuan, Xiangna Lin, Xiaomei Xu, Lingxiao Liu, Xingjiang Li, Yunguo Liu*. Antifungal mechanism of rose, mustard, and their blended essential oils against Cladosporium allicinum isolated from Xinjiang naan and its storage application. Journal of Applied Microbiology. 2024, 135(2): lxae010. DOI: 10.1093/jambio/lxae010. (SCI收录、JCR 2 区、IF=3.2)
(25).Yuhan Yuan, Dongdong Mu, Li Guo, Xuefeng Wu, Xiangsong Chen, Xingjiang Li*(通讯作者). From flavor to function: A review of fermented fruit drinks, their microbial profiles and health benefits. Food Research International. 2024, 196(115095). DOI: https://doi.org/10.1016/j.foodres.2024.115095. (SCI收录、JCR 1 区、IF=8.1) (Top)
(26).Jinjing Zhang, Qiong Wang, Xiaoyi Tang, Mingyang Chai, Nuo Liu, Zesong Jiang, Xingjiang Li*(通讯作者), Ping Chen*. A biodegradable piezoelectric scaffold promotes spinal cord injury nerve regeneration. Nano Energy. 2024, 132(110382). DOI: https://doi.org/10.1016/j.nanoen.2024.110382. (SCI收录、JCR 1 区、IF=16.8) (Top)
(27).Tiange Ma, Xingjiang Li, Manuel Montalbán-López, Xuefeng Wu, Zhi Zheng*, Dongdong Mu*. Effect of the Membrane Insertase YidC on the Capacity of Lactococcus lactis to Secret Recombinant Proteins. Journal of Agricultural and Food Chemistry. 2024, 72(42): 23320–23332. DOI: https://doi.org/10.1021/acs.jafc.4c04665. (SCI收录、JCR 1 区、IF=5.7) (Top)
(28).Shudong He, Kuan Gao, Tiange Pan, Yanni Wu, Dakai Di, Xingjiang Li, Hanju Sun, Yi Zhang. Exploring the allergenic potential of sesame oleosins: Isolation and bioinformatics analysis. International Journal of Biological Macromolecules. 2024, 280(4): 135997. DOI: 10.1016/j.ijbiomac.2024.135997. (SCI收录、JCR 1 区、IF=7.7) (Top)
(29).Mingzhu Zhang, Dongfeng Guo, Haiqing Wang, Guanglong Wu, Yaqi Shi, Tianfei Zheng, Jinlong Zhou, Eryong Zhao, Xiaolei Wu, Xingjiang Li*(通讯作者). Evaluation of microbial and organic metabolite characteristics in fermented tobacco from different grades by comprehensive microbiomes and chemometrics analysis. Industrial Crops and Products. 2024, 222(2): 119706. DOI: https://doi.org/10.1016/j.indcrop.2024.119706. (SCI收录、JCR 1 区、IF=5.6) (Top)
(30).Yaqian Ai, Ningning Kang, Manuel Montalbán-López, Xuefeng Wu, Xingjiang Li*(通讯作者), Dongdong Mu*. Enhanced stability, quality and flavor of bread through sourdough fermentation with nisin-secreting Lactococcus lactis NZ9700. 2024, 62(105484). DOI: https://doi.org/10.1016/j.fbio.2024.105484. (SCI收录、JCR 1 区、IF=4.8) (Top).
(31).Zhiwei Sun, Lanhua Liu, Dongdong Mu, Hui Zhang, Xuefeng Wu*, Yousheng Wang, Xingjiang Li. Multi-omics analysis of metabolic differences in rape bee pollen fermented by single and mixed lactic acid bacterial strains. 2024, 62(105401). DOI: https://doi.org/10.1016/j.fbio.2024.105401. (SCI收录、JCR 1 区、IF=4.8) (Top).
(32).Guanglong Wu, Mingzhu Zhang, Ping Han, Dongfeng Guo, Yaqi Shi, Dongdong Mu, Xingjiang Li, Xuefeng Wu*. Microbial community succession patterns and metabolite profiles in cigar tobacco during different mildew stages. Industrial Crops and Products. 2024, 222(4): 120005. DOI: https://doi.org/10.1016/j.indcrop.2024.120005. (SCI收录、JCR 1 区、IF=5.6) (Top)
(33).Dehua Wei, Tiange Ma, Manuel Montalbán-López, Manuel Montalbán-López, Xingjiang Li, Xuefeng Wu, Dongdong Mu*. Enhanced Production, Enzymatic Activity, and Thermostability of an α-Amylase from Bacillus amyloliquefaciens in Lactococcus lactis. Journal of Agricultural and Food Chemistry. 2024, 72(44): 24587-24598. DOI: https://doi.org/10.1021/acs.jafc.4c05070. (SCI收录、JCR 1 区、IF=5.7) (Top)
(34).Dakai Di, Shudong He*, Rong Zhang, Kuan Gao, Min Qiu, Xingjiang Li, Hanju Sun, Sophia Xue, John Shi*. Exploring the dual role of anti-nutritional factors in soybeans: acomprehensive analysis of health risks and benefits. Critical Reviews in Food Science and Nutrition. 2024-Online. DOI: https://doi.org/10.1080/10408398.2024.2430757. (SCI收录、JCR 1 区、IF=7.3) (Top)
(35).Mingzhu Zhang, Dongfeng Guo, Guanglong Wu, Ping Han, Yaqi Shi, Tianfei Zheng, Xiaohui He, Eryong Zhao, Hui Zhang, Xingjiang Li*(通讯作者). Analysis of volatile compound metabolic profiles during the fermentation of filler tobacco leaves through integrated E-nose, GC-MS, GC-IMS, and sensory evaluation. Journal of Chromatography A. 2024, 1737(465472). https://doi.org/10.1016/j.chroma.2024.465472. (SCI收录、JCR 1 区、IF=3.8) (Top)
(36).Kuan Gao, Shudong He*, John Shi*, Sophia Jun Xue, Xingjiang Li, Hanju Sun. Impact of pH-Shifting and Autoclaving on the Allergenic Potential of Red Kidney Bean (Phaseolus vulgaris L.) Lectins. Journal of Agricultural and Food Chemistry. 2024, Online. DOI: https://doi.org/10.1021/acs.jafc.4c07528. (SCI收录、JCR 1 区、IF=5.7) (Top)
(37).郑选东, 许姗姗, 刘江文, 孙磊, 吴学风, 穆冬冬, 陈祥松, 李兴江*(通讯作者). 冠突散囊菌固态发酵夏秋茶工艺优化和理化特性分析. 食品工业科技. 2024, 45(16): 220-230. DOI: 10.13386/j.issnl002-0306.2023090218.
(38).王海清, 郭东锋, 丁乃红, 张明珠, 时雅琪, 吴学凤, 穆冬冬, 李兴江*(通讯作者). 云产雪茄烟叶微生物群落、游离氨基酸及挥发性风味物质特征分析. 轻工学报. 2024, 39(4): 97-108. DOI: 10.12187/2024. 04.013.
(39).韩月婷, 蔡静, 邱鹤翔, 吴学凤, 刘兰花, 穆冬冬, 李兴江*(通讯作者). 酱油曲发酵过程中微生物群落演替及其与挥发性风味物质的相关性. 食品科学. 2024, 45(19): 57-64. DOI: 10.7506/spkx1002-6630-20231129-254.
(40).叶剑, 吴学凤, 穆冬冬, 刘兰花, 李振宏, 陈祥松, 李兴江. 不同乳酸菌发酵对浓缩梨汁营养物质及挥发性风味物质的影响. 食品工业科技. 2024, 45(23): 84-93. DOI: 10.13386/j.issn1002-0306.2023120013.
2023-
(41).Xia Li, Linlin Li, Yewen Xiao, Feng Xiao, Lanhua Li, Xiangying Chen, Xingjiang Li, Hualin Wang*. Active colorimetric bilayer polycaprolactone-eucalyptus oil@silk fibroin-bayberry anthocyanins (PCL-EO@SF-BAs) membrane with directional water transport (DWT) for food packaging. Journal of Colloid and Interface Science. 2023, 651: 356-367. DOI:10.1016/j.jcis.2023.07.181. (Top)
(42).Hao Zhou, Boyang Xu, Shanshan Xu, Suwei Jiang, Dongdong Mu, Xuefeng Wu, Xingjiang Li*(通讯作者). Bacterial Communities Found in Pit-Wall Mud and Factors Driving Their Evolution. Foods. 2023, 12(7): 1419. DOI: 10.3390/foods12071419. (SCI收录、JCR 1 区、IF=5.561)
(43).Yaqian Ai, Xingjiang Li, Xuefeng Wu, Manuel Montalbán-López, Zhi Zheng, Dongdong Mu*. Secreting recombinant barnase by Lactococcus lactis and its application in reducing RNA from forages. Enzyme and Microbial Technology. 2023, 164: 110191. DOI: 1016/j.enzmictec.2022.110191. (SCI收录、JCR 2区、IF=3.705)
(44).Zuoyong Zhang, Luji Zhang, Shudong He*, Xingjiang Li, Risheng Jin, Qian Liu, Shuguang Chen, Hanju Sun*. High-moisture Extrusion Technology Application in the Processing of Textured Plant Protein Meat Analogues: A Review. Food Reviews International. 2023, 39(8): 4873-4908. https://doi.org/10.1080/87559129.2021.2024223. (SCI收录、JCR 1区、IF=5.8)
2022-
(45).Boyang Xu, Shanshan Xu, Jing Cai, Wei Sun, Dongdong Mu, Xuefeng Wu, Xingjiang Li*(通讯作者). Analysis of the microbial community and the metabolic profile in medium-temperature Daqu after inoculation with Bacillus licheniformis and Bacillus velezensis. LWT - Food Science and Technology. 2022, 160 (113214). (SCI收录、JCR 1区、IF=4.952) (Top)
(46).Shanshan Xu, Mingzhu Zhang, Boyang Xu, Lanhua Liu, Wei Sun, Dongdong Mu, Xuefeng Wu, Xingjiang Li*(通讯作者). Microbial communities and flavor formation in the fermentation of Chinese strong-flavor Baijiu produced from old and new Zaopei. Food Research International. 2022, 156 (111162). (SCI收录、JCR 1区、IF=6.475) (Top)
(47).Jing Cai，Yueting Han，Wei Wu，Xuefeng Wu，Dongdong Mu，Shaotong Jiang，Xingjiang Li*(通讯作者). Correlation Analysis of Microbiota and Volatile Flavor Compounds of Caishiji Soybean Paste. Fermentation-Basel. 2022, 8(5): 196. DOI: 10.3390/fermentation8050196. (SCI收录、JCR 2区、IF=3.975)
(48).Wu Wei, Wang Zhuochen, Xu Boyang, Cai Jing, Cheng Jianghua, Mu Dongdong, Wu Xuefeng, Xingjiang Li*(通讯作者). Exploring Core Microbiota Based on Characteristic Flavor Compounds in Different Fermentation Phases of Sufu. Molecules. 2022, 27(15):4933. DOI:10.3390/molecules27154933. (SCI收录、JCR 2区、IF=4.927)
(49).Jiangwen Liu, Yijun Wang, Lei Sun, Dongfeng Guo, Xuefeng Wu, Dongdong Mu, Xingjiang Li*(通讯作者). Effects of Fermented Green Tea Waste Extract Gels on Oxidative Damage in Short-Term Passive Smoking Mice. Gels. 2022, 8(8), 461. DOI: https://doi.org/10.3390/gels8080461. (SCI收录、JCR 1区、IF=4.432)
(50).Meng Zhang, Xingjiang Li, Dongdong Mu, Jing Cai, Min Zhang, Yong Liu, Zhi Zheng, Shaotong Jiang, Xuefeng Wu*. Cofermentation metabolism characteristics of apple vinegar with Acetobacter pasteurianus and Lactobacillus plantarum[J]. Journal of Food Processing and Preservation, 2022, DOI: 10.1111/jfpp.16605. (SCI收录、JCR 3区、IF=2.6)
(51).MaTiange, Li Xingjiang, Montalban-Lopez Manue, Wu Xuefeng, Zheng Zhi*, Mu Dongdong*. Secretion of Bacillus amyloliquefaciens Transglutaminase from Lactococcus lactis and Its Enhancement of Food Gel Properties. Gels. 2022, 8(10): 674. DOI:10.3390/gels8100674. (SCI收录、JCR 1区、IF=4.432)
(52).Wang Zijun, Xu Jingjing, Ji Fuyun, Luo Shuizhong, Li Xingjiang, Mu Dongdong, Jiang Shaotong, Zheng Zhi*. Fabrication and characterization of soy beta-conglycinin-dextran-polyphenol nanocomplexes: Improvement on the antioxidant activity and sustained-release property of curcumin. Food Chemistry. 2022, 395(133562):1-13. DOI:10.1016/j.foodchem.2022.133562. (EI收录、SCI收录、JCR 1区、IF=9.231) (Top)
(53).Du Chenxin, Xu Jingjing, Luo Shuizhong, Li Xingjiang, Mu Dongdong, Jiang Shaotong, Zheng Zhi*. Low-oil-phase emulsion gel with antioxidant properties prepared by soybean protein isolate and curcumin composite nanoparticles. LWT - Food Science and Technology. 2022, 161 (113346). (SCI收录、JCR 1区、IF=4.952) (Top)
(54).Guo Siyan, Zhao Yanyan, Luo Shuizhong, Mu Dongdong, Li Xingjiang, Zhong Xiyang, Jiang Shaotong, Zheng Zhi*. Encapsulation of curcumin in soluble soybean polysaccharide-coated gliadin nanoparticles: interaction, stability, antioxidant capacity, and bioaccessibility. Journal of the Science of Food and Agriculture. 2022, 102(12): 5121-5131. DOI: 10.1002/jsfa.11862. (SCI收录、JCR 1区、IF=4.096) (Top)
(55).Zhang Tingting, Wang Hualin*, Qi Dongxiu, Xia Li, Li Linlin, Li Xingjiang, Jiang Shaotong. Multifunctional colorimetric cellulose acetate membrane incorporated with Perilla frutescens (L.) Britt. anthocyanins and chamomile essential oil. Carbohydrate Polymers. 2022, 278(118914): 1-12. DOI:10.1016/j.carbpol.2021.118914. (SCI收录、JCR 1区、IF=10.723) (Top)
(56).Zhang Zuoyong, Zhang Luji, He Shudong*, Li Xingjiang, Jin Risheng, Liu Qian, Chen Shuguang, Sun Hanju*. High-moisture Extrusion Technology Application in the Processing of Textured Plant Protein Meat Analogues: A Review. Food Reviews International. 2022, (2024223): 1-37. DOI:10.1080/87559129.2021.2024223. (SCI收录、JCR 1区、IF=6.043)
(57).Xinyu Yuan, Zhuochen Wang, Lanhua Liu, Dongdong Mu, Junfeng Wu, Xingjiang Li, Xuefeng Wu*. Changes of Physicochemical Properties in Black Garlic during Fermentation. Fermentation-Basel. 2022, 8(11): 653. DOI: 10.3390/fermentation8110653. (SCI收录、JCR 2区、IF=3.7)
2021-
(58).张明珠, 吴学凤, 穆冬冬, 许博阳, 孙伟, 蒋俊树, 闫晓明, 郑志, 姜绍通, 李兴江*(通讯作者). 基于高通量测序的窖泥原核微生物群落结构及其理化因子相关性分析. 食品科学. 2021, 42(18):111-118. DOI: 10.7506/spkx1002-6630-20200916-207.
(59).Xingjiang Li, Ying He, Wei Yang, Dongdong Mu, Min Zhang, Yilong Dai, Zhi Zheng, Shaotong Jiang, Xuefeng Wu*. Comparative analysis of the microbial community and nutritional quality of sufu. Food Science and Nutrition. 2021, 9: 4117-4126. (doi.org/10.1002/fsn3.2372) (SCI收录、JCR 2区、IF=2.863)
(60).吴学凤, 陈明鑫, 孙聪聪, 穆冬冬, 陈小举, 田宝东, 蒋俊树, 姜绍通, 李兴江*(通讯作者). 安卡红曲霉As 3.4811液态发酵制备膳食纤维的特性研究. 中国酿造, 2021, 40(03): 39-43. doi:10.11882/j.issn.0254-5071.2021.03.008
(61).陈卓, 吴学凤, 穆冬冬, 何莹, 张明珠, 蔡静, 侯志刚, 郑志, 梁进, 张钰萌, 李兴江*(通讯作者). 红腐乳后酵期风味物质与细菌菌群分析.食品科学, 2021,42(06): 118-125. Doi:10.7506/spkx1002-6630-20191203-043.
(62).张明珠, 吴学凤, 穆冬冬, 蔡静, 徐相辉, 许博阳, 孙伟, 梁进, 郑志, 李兴江*(通讯作者). 不同香型白酒的风味物质及抗氧化作用分析. 食品工业科技, 2021, 42(11): 218-225. (Doi: 10.13386/j.issn1002-0306.2020070042)
(63).Ying He, Dongdong Mu, Wei Yang, Suwei Jiang, Zhe Bao, Xuefeng Wu, Min Zhang, Jing Cai, Zhi Zheng, Xingjiang Li*(通讯作者). Analysis of the Physicochemical Properties and Microbial Diversity of Caishiji Soybean Paste at Different Fermentation Stages. ASC Food Science & Technology. 2021, 1: 680-688. Doi: 10.1021/acsfoodscitech.1c00022. (美国化学学会刊物)
(64).Hailing Gao, Jingjing Xu, Mengna Tan, Dongdong Mu, Xingjiang Li, Yanyan Zhao, Zhi Zheng*. Effect of high-intensity ultrasound soymilk pretreatment on the physicochemical properties of microbial transglutaminase-catalyzed tofu gel. Journal of Food Science. 2021, 86: 2410-2420. Doi:10.1111/1750-3841.15735. (SCI收录、JCR 2区、IF=3.167)
(65).Dongdong Mu*, Ying Zhou, Xuefeng Wu, Manuel Montalban-Lopez, Lei Wang, Xingjiang Li*(通讯作者), Zhi Zheng*. Secretion of Bacillus amyloliquefaciens Levansucrase from Bacillus subtilis and Its Application in the Enzymatic Synthesis of Levan. ASC Food Science & Technology. 2021, 1: 249-259. Doi: 10.1021/acsfoodscitech.0c00044. (美国化学学会刊物)
(66).Shudong He, Jinlong Zhao, Yi Zhang, Yuchen Zhu, Xingjiang Li, Xiaodong Cao, Yongkang Ye, Jing Li, Hanju Sun*. Effects of Low-pH Treatment on the Allergenicity Reduction of Black Turtle Bean (Phaseolus vulgaris L.) Lectin and Its Mechanism. Journal of Agricultural and Food Chemistry. 2021, 69:1379-1390. (DOI: 10.1021/acs.jafc.0c06524) (SCI收录、JCR 1区、IF=5.279) (TOP)
(67).Jingjing Xu, Siyan Guo, Xingjiang Li, Shaotong Jiang, Xiyang Zhong*, Zhi Zheng*. Gel properties of transglutaminase-induced soy protein isolate–polyphenol complex: influence of epigallocatechin-3-gallate. Journal of the Science of Food and Agriculture. 2021, 101(9): 3870-3879. (TOP)
(68).Mingzhu Zhang , Xuefeng Wu, Dongdong Mu, Boyang Xu, Xianghui Xu, Qiang Chang, Xingjiang Li*(通讯作者). Profiling the influence of physicochemical parameters on the microbial community and flavor substances of zaopei. Journal of the Science of Food and Agriculture. 2021, 101(15): 6300-6310. (DOI: 10.1002/jsfa.11299) (SCI收录、JCR 1区、IF=3.639) (TOP)
(69).Tan Mengna, Xu Jingjing, Gao Hailing, Yu Zhenyu, Liang Jin, Mu Dongdong, Li Xingjiang, Zhong Xiyang, Luo Shuizhong, Zhao Yanyan, Jiang Shaotong, Zheng Zhi*. Effects of combined high hydrostatic pressure and pH-shifting pretreatment on the structure and emulsifying properties of soy protein isolates. Journal of Food Engineering. 2021,306(110622): 1-9. DOI: 10.1016/j.jfoodeng.2021.110622. (SCI收录、JCR 1区、IF=5.354)
(70).Yang Yufei, He Shudong*, Zhang Yi, Li Xingjiang, Liu Haiyan, Li Qiming, Cao Xiaodong, Ye Yongkang, Sun Hanju. Comparison of crude prolamins from seven kidney beans (Phaseolus vulgaris L.) based on composition, structure and functionality. Food Chemistry. 2021, 357(129748): 1-10. Doi:10.1016/j.foodchem.2021.129748. (SCI收录、JCR 1区、IF=5.399) (TOP)
(71).Hu Zheng, Wang Hualin*, Li Linlin, Wang Qian, Jiang Suwei, Chen Minmin, Li Xingjiang, Jiang Shaotong. pH-responsive antibacterial film based polyvinyl alcohol/poly (acrylic acid) incorporated with aminoethyl-phloretin and application to pork preservation. Food Research International. 2021, 147(110532): 1-13. (SCI收录、JCR 1区、IF=6.475) (TOP)
(72).Ji Fuyun, Xu Jingjing, Ouyang Yuanyuan, Mu Dongdong, Li Xingjiang, Luo Shuizhong, Shen Yizhong, Zheng Zhi*. Effects of NaCl concentration and temperature on fibrillation, structure, and functional properties of soy protein isolate fibril dispersions. LWT-Food Science and Technology. 2021, 149(111862): Doi:10.1016/j.lwt.2021.111862. (SCI收录、JCR 1区、IF=4.952) (TOP)
(73).Tiange Ma, Xingjiang Li, Xuefeng Wu, Suwei Jiang, Zhi Zheng*, Dongdong Mu*. Expression of Bacillus amyloliquefaciens γ-Glutamyltransferase in Lactococcus lactis and Immobilization on Magnetic Nanoparticles. ASC Food Science & Technology. 2021, 1(5): 778–787. DOI: 10.1021/acsfoodscitech.1c00061. (美国化学学会刊物)
2020-
(74).Kang Shaolei, Wang Hualin*, Xia Li, Chen Minmin, Li Linlin, Cheng Junfeng, Li Xingjiang, Jiang Shaotong. Colorimetric film based on polyvinyl alcohol/okra mucilage polysaccharide incorporated with rose anthocyanins for shrimp freshness monitoring. Carbohydrate Polymers. 2020, 229(115402):1-10. (DOI: 10.1016/j.carbpol.2019.115402) (SCI收录、JCR 1区、IF=6.044) (TOP)（高被引）
(75).Congcong Sun, Xuefeng Wu*, Xiaoju Chen, Xingjiang Li*(通讯作者), Zhi Zheng, Suwei Jiang. Production and characterization of okara dietary fiber produced by fermentation with Monascus anka. Food Chemistry. 2020, 316(126243):1-6. (doi.org/10.1016/j.foodchem.2020.126243). (SCI收录、JCR 1区、IF=5.399) (TOP)
(76).Mu Dongdong, Li Haowen, Li Xingjiang, Zhu Jing, Qiao Mingqiang, Wu Xuefeng, Luo Shuizhong, Yang Peizhou, Zhao Yanyan, Liu Fengru, Jiang Shaotong, Zheng Zhi*. Enhancing laccase-induced soybean protein isolates gel properties by microwave pretreatment. Journal of Food Processing and Preservation. 2020, 44(4): 1-8. (DOI: 10.1111/jfpp.14386). (SCI收录、JCR 3区、IF=1.405)
(77).Xingyu Zhao, Minmin Chen, Hualin Wang*, Li Xia, Min Guo, Suwei Jiang, Qian Wang, Xingjiang Li*(通讯作者), Xuefei Yang. Synergistic antibacterial activity of streptomycin sulfate loaded PEG-MoS2/rGO nanoflakes assisted with near-infrared. Materials Science & Engineering C-Materials for Biological Applications. 2020, 116(111221): 1-11. (DOI: 10.1016/ j.msec.2020.111221). (SCI收录、JCR 1区、IF=5.364) (TOP)
(78).Minmin Chen, Linlin Li, Li Xia, Feng Zhang, Suwei Jiang, Hailiang Hu, Xingjiang Li, and Hualin Wang. Temperature Responsive Shape-Memory Scaffolds with Circumferentially Aligned Nanofibers for Guiding Smooth Muscle Cell Behavior. Macromolecular Bioscience. 2020,10(2): 1-11. (DOI: 10.1002/mabi.201900312). (SCI收录、JCR 1区、IF=3.416)
(79).Mingzhu Zhang, Xuefeng Wu, Dongdong Mu, Wei Yang, Suwei Jiang, Wei Sun, Yizhong Shen, Jing Cai, Zhi Zheng, Shaotong Jiang Xingjiang Li*(通讯作者). Profiling the effects of physicochemical indexes on the microbial diversity and its aroma substances in pit mud. Letters in Applied Microbiology. 2020,71(6):667-678. (DOI: 10.1111/lam.13380). (SCI收录、JCR 3区、IF=2.173)
(80).Min Guo, Hualin Wang*, Qian Wang, Minmin Chen, Linlin Li, Xingjiang Li, Shaotong Jiang. Intelligent double-layer fiber mats with high colorimetric response sensitivity for food freshness monitoring and preservation. Food Hydrocolloids. 2020, 101(105468):1-11. (DOI: 10.1016/j.foodhyd.2019.105468) (SCI收录、JCR 1区、IF=7.053) (TOP)
(81).Linlin Li, Hualin Wang*, Minmin Chen, Suwei Jiang, Junfeng Chen, Xingjiang Li, Mingzhu Zhang, Shaotong Jiang. Gelatin/zein fiber mats encapsulated with resveratrol: Kinetics, antibacterial activity and application for pork preservation. Food Hydrocolloids. 2020, 101(105577): 1-12. (DOI: 10.1016/j.foodhyd.2019.105577). (SCI收录、JCR 1区、IF=7.053) (TOP)
(82).Zhao Yan-Yan*, Cao Feng-Hong, Li Xing-Jiang, Mu Dong-Dong, Zhong Xi-Yang, Jiang Shao-Tong, Zheng Zhi, Luo Shui-Zhong*. Effects of different salts on the gelation behaviour and mechanical properties of citric acid-induced tofu. International Journal of Food Science and Technology. 2020, 55(2): 785-794. (DOI:10.1111/ijfs.14348). (SCI收录、JCR 2区、IF=2.773)
(83).何莹，陈卓，吴学凤，梁进，周希，郑志，穆冬冬，鲍哲，杨勇，李兴江*(通讯作者). 采石矶茶干营养组成与挥发性风味物质分析. 食品工业科技. 2020,41(10)： 1-6.
(84).常强，吴再节*，孙伟，李兴江，刘翠兰，蒋超，韦孝宇. 浓香强化大曲酿造技术研究. 酿酒科技. 2020,12: 44-48.
2019-
(85).Dongdong Mu, Haowen Li, Qi Chen, Jing Zhu, Xuefeng Wu, Shuizhong Luo, Yanyan Zhao, Lei Wang, Shaotong Jiang, Xingjiang Li*(通讯作者) and Zhi Zheng*. Secretion of Bacillus amyloliquefaciens -glutamyltranspeptidase from Bacillus subtilis and its application in enzymatic synthesis of L-theanine. Journal of Agricultural and Food Chemistry. 2019, 67(51):14129-14136. (DOI: 10.1021/acs.jafc.9b06140) (SCI收录、JCR 1区、IF=3.412) (TOP)
(86).杨薇，王巧云，邓永东，吴学凤，王华林，郑志，李兴江*(通讯作者). 产酒精热带假丝酵母突变株的五、六碳糖共代谢分析. 食品工业科技. 2019, 425(9): 140-146.
(87).姜绍通, 李兴江*(通讯作者). 苹果酸生物炼制研究进展. 食品科学技术学报. 2019, 37(2): 1-9.
(88).Qing Liu, Xingjiang Li, Congcong Sun, Qiaoyun Wang, Hongli Yao, Wei Yang, Zhi Zheng, Shaotong Jiang, Xuefeng Wu*. Effects of mixed cultures of Candida tropicalis and aromatizing yeast in alcoholic fermentation on the quality of apple vinegar. 3 Biotech. 2019, 9(128): 1-10. (SCI收录、JCR 3区、IF=2.6)
(89).Wang Pengfei, Wang Hualin*, Zhao Xingyu, Li Linlin, Chen Minmin, Cheng Junfeng, Liu Jingrong, Li Xingjiang. Antibacterial activity and cytotoxicity of novel silkworm-like nisin@PEGylated MoS2. Colloids and Surfaces B: Biointerfaces. 2019, 183: 1-8. (DOI: 10.1016/j.colsurfb.2019.110491) (SCI收录、JCR 1区、IF=3.973) (TOP)
(90).Liu Jingrong, Wang Hualin*, Guo Min, Li Linlin, Chen Minmin, Jiang Suwei, Li Xingjiang, Jiang Shaotong. Extract from Lycium ruthenicum Murr. Incorporating kappa-carrageenan colorimetric film with a wide pH-sensing range for food freshness monitoring. Food Hydrocolloids. 2019, 94:1-10. (DOI: 10.1016/j.foodhyd.2019.03.008) (SCI收录、JCR 1区、IF=5.839) (TOP)
(91).Ma Tiange, Lu Jiaojiao, Zhu Jing, Li Xingjiang, Gu Hongwei, Montalban-Lopez Manuel, Wu Xuefeng, Luo Shuizhong, Zhao Yanyan, Jiang Shaotong, Zheng Zhi*, Mu Dongdong*. The Secretion of Streptomyces monbaraensis Transglutaminase from Lactococcus lactis and Immobilization on Porous Magnetic Nanoparticles. Frontiers in Microbiology. 2019, 10(1675):1-13. (DOI: 10.3389/fmicb.2019.01675). (SCI收录、JCR 1区、IF=4.259)
(92).Chen Minmin, Li Linlin, Xia Li, Zhang Feng, Jiang Suwei, Hu Hailiang, Li Xingjiang, Wang Hualin*. Temperature Responsive Shape-Memory Scaffolds with Circumferentially Aligned Nanofibers for Guiding Smooth Muscle Cell Behavior. Macromolecular Bioscience. 2019, 20(1900312): 1-12. DOI: 10.1002/mabi.201900312. (SCI收录、JCR 2区、IF=3.0).
2018-
(93).Xuefeng Wu, Qing Liu, Yongdong Deng, Xiaoju Chen, Zhi Zheng, Shaotong Jiang, Xingjiang Li*(通讯作者). Production of fumaric acid by bioconversion of corncob hydrolytes using an improved Rhizopus oryzae strain. Applied Biochemistry and Biotechnology. 2018, 184(2): 553-569. (DOI: 10.1007/s12010-017-2554-9). (SCI收录、JCR 3区、IF=1.751)
(94).Peng Wang, Hualin Wang*, Jingrong Liu, Pengfei Wang, Suwei Jiang, Xingjiang Li, Shaotong Jiang. Montmorillonite@chitosan-poly (ethylene oxide) nanofibrous membrane enhancing poly (vinyl alcohol-co-ethylene) composite film. Carbohydrate Polymers. 2018, 181: 885-892. (DOI: 10.1016/j.carbpol.2017.11.063) (TOP)
(95).Xingjiang Li（第1作者）, Yongdong Deng, Xuefeng Wu, Ying Yang, Lili Cao, Hongli Yao, Dongdong Mu, Hualin Wang, Zhi Zheng, Shaotong Jiang*. Effects of the liquid vapor oxygen transfer coefficient (k(L)alpha) on ethanol production from cassava residue and analysis of the fermentation kinetics. Energy Science & Engineering. 2018, 6(2): 83-92. (DOI: 10.1002/ese3.186). (SCI收录、JCR 3区、IF=2.172)
(96).Dongdong Mu*, Jiaojiao Lu, Chang Shu, Haowen Li, Xingjiang Li, Jing Cai, Shuizhong Luo, Peizhou Yang, Shaotong Jiang and Zhi Zheng*. Improvement of the activity and thermostability of microbial transglutaminase by multiple-site mutagenesis. Bioscience Biotechnology and Biochemistry. 2018, 82(1): 106-109. (DOI: 10.1080/09168451.2017.1403881). (SCI收录、JCR 3区、IF=1.295)
(97).Hualin Wang*, Minmin Chen, Chongyang Jin, Baicheng Niu, Suwei Jiang, Xingjiang Li and Shaotong Jiang. Antibacterial [2-(Methacryloyloxy) ethyl] Trimethylammonium Chloride Functionalized Reduced Graphene Oxide/Poly(ethylene-co-vinyl alcohol) Multilayer Barrier Film for Food Packaging. Journal of Agricultural and Food Chemistry. 2018, 66(3): 732-739. (DOI: 10.1021/acs.jafc.7b04784). (SCI收录、JCR 1区、IF=3.154) (TOP)
(98).Xuefeng Wu, Hongli Yao, Qing Liu, Zhi Zheng, Lili Cao, Dongdong Mu, Hualin Wang, Shaotong Jiang, Xingjiang Li*(通讯作者). Producing acetic acid of Acetobacter pasteurianus by fermentation characteristics and metabolic flux analysis. Applied Biochemistry and Biotechnology. 2018, 186(1): 217-232. (DOI: 10.1007/s12010-018-2732-4). (SCI收录、JCR 3区、IF=1.751)
(99).Linlin Li, Hualin Wang*, Minmin Chen, Suwei Jiang, Shaotong Jiang, Xingjiang Li*(通讯作者), Qiaoyun Wang. Butylated hydroxyanisole encapsulated in gelatin fiber mats: Volatile release kinetics, functional effectiveness and application to strawberry preservation. Food Chemistry. 2018, 269: 142-149. (DOI: 10.1016/j.foodchem.2018.06.150) (SCI收录、JCR 1区、IF=4.946) (TOP)
(100).Mu Dongdong*, Lu Jiaojiao, Qiao Mingqiang, Kuipers Oscar P., Zhu Jing, Li Xingjiang, Yang Peizhou, Zhao Yanyan, Luo Shuizhong, Wu Xuefeng, Jiang Shaotong, Zheng Zhi*. Heterologous signal peptides-directing secretion of Streptomyces mobaraensis transglutaminase by Bacillus subtilis. Applied Microbiology and Biotechnology. 2018, 102(13): 5533-5543. (SCI收录、JCR 2区、IF=3.34) (TOP)
(101).Liu Jingrong, Wang Hualin*, Wang Pengfei, Guo Min, Jiang Suwei, Li Xingjiang, Jiang Shaotong. Films based on kappa-carrageenan incorporated with curcumin for freshness monitoring. Food Hydrocolloids, 2018, 83: 134-142. (DOI: 10.1016/j.foodhyd.2018.05.012) (SCI收录、JCR 1区、IF=5.089) (TOP)（高被引）
(102).Chuanyun Li, Xuefeng Wu, Dongdong Mu, Yanyan Zhao, Shuizhong Luo, Xiyang Zhong, Shaotong Jiang, Xingjiang Li*(通讯作者), Zhi Zheng*. Effect of Partial Hydrolysis with Papain on the Characteristics of Transglutaminase-Crosslinked Tofu Gel. Journal of Food Science. 2018, 83 (12): 3092-3098. (DOI: 10.1111/1750-3841.14403). (SCI收录、JCR 2区、IF=2.307).
(103).Kang Shaolei, Wang Hualin*, Guo Min, Zhang Lidan, Chen Minmin, Jiang Suwei, Li Xingjiang, Jiang Shaotong. Ethylene-vinyl Alcohol Copolymer-Montmorillonite Multilayer Barrier Film Coated with Mulberry Anthocyanin for Freshness Monitoring. Journal of Agricultural and Food Chemistry. 2018, 66(50): 13268-13276. (DOI: 10.1021/acs.jafc.8b05189) (SCI收录、JCR 1区、IF=3.412) (TOP)
2017-
(104).Xingjiang Li, Yongdong Deng, Ying Yang, Zhaojun Wei, Jieshun Cheng, Lili Cao, Dongdong Mu, Shuizhong Luo, Zhi Zheng, Shaotong Jiang, and Xuefeng Wu*. Fermentation process and metabolic flux of ethanol production from the detoxified hydrolyzate of cassava residue. Frontiers in Microbiology. 2017, 8(1603): 1-12. (DOI: 10.3389/fmicb.2017.01603). (SCI收录、JCR 1区、IF=4.076).
(105).Xuefeng Wu, Qing Liu, Yongdong Deng, Jinghong Li, Xiaoju Chen, Yongzhong Gu, Xijun Lv, Zhi Zheng, Shaotong Jiang, Xingjiang Li*(通讯作者). Production of itaconic acid by biotransformation of wheat bran hydrolysate with Aspergillus terreus CICC40205 mutant. Bioresource Technology. 2017, 241(10): 25-34. (DOI: 10.1016/j.biortech.2017.05.080). (SCI收录、JCR 1区、IF=5.651) (TOP)
(106).Xuefeng Wu, Hongli Yao, Lili Cao, Zhi Zheng, Xiaoju Chen, Min Zhang, Zhaojun Wei, Jieshun Cheng, Shaotong Jiang, Lijun Pan, and Xingjiang Li*(通讯作者). Improving acetic acid production by over-expressing PQQ-ADH in Acetobacter pasteurianus. Frontiers in Microbiology. 2017, 8(1713): 1-13. (DOI: 10.3389/fmicb.2017.01713). (SCI收录、JCR 1区、IF=4.076)
(107).Xiaoju Chen, Xuefeng Wu*, Shaotong Jiang, Xingjiang Li. Influence of pH and neutralizing agent on anaerobic succinic acid production by a Corynebacterium crenatum strain. Journal of Bioscience and Bioengineering. 2017, 124(4): 439-444. (DOI: 10.1016/j.jbiosc.2017.04.021). (SCI收录、JCR 2区、IF=2.240)
(108).Feng-Hong Cao, Xing-Jiang Li, Shui-Zhong Luo, Dong-Dong Mu, Xi-Yang Zhong, Shao-Tong Jiang, Zhi Zheng*, Yan-Yan Zhao*. Effects of organic acid coagulants on the physical properties of and chemical interactions in tofu. LWT - Food Science and Technology. 2017, 85(A): 58-65. (DOI: 10.1016/j.lwt.2017.07.005) (SCI收录、JCR 1区、IF=2.329) (TOP)
(109).Xin-Sheng Qin, Sa-Sa Chen, Xing-Jiang Li, Shui-Zhong Luo, Shao-Tong Jiang, Yan-Yan Zhao*, Zhi Zheng*. Gelation Properties of Transglutaminase-induced Soy Protein Isolate and Wheat Gluten Mixture with Ultrahigh Pressure Pretreatment. Food and B ioprocess Technology, 2017, 10(5): 866-874. (DOI: 10.1007/s11947-017-1864-9). (SCI收录、JCR 1区、IF=2.576)
(110).Lidan Zhang, Hualin Wang*, Chongyang Jin, Ru Zhang, Linlin Li, Xingjiang Li, Shaotong Jiang. Sodium lactate loaded chitosan-polyvinyl alcohol/montmorillonite composite film towards active food packaging. Innovative Food Science and Emerging Technologies. 2017, 42: 101-108 (DOI: 10.1016/j.ifset.2017.06.007). (SCI收录、JCR 1区、IF=2.573).
(111).姚洪礼, 李兴江, 郑志, 宋山, 姜绍通, 李顺, 邓永东, 潘丽军, 吴学凤*. 基于16S rDNA的醋酸菌筛选及其发酵特性. 食品科学. 2017, 38(4): 6-12. (DOI: 10.7506/spkx1002-6630-201704002)
(112).Xuefeng Wu, Hongli Yao, Xinmin Cao, Qing Liu, Lili Cao, Dongdong Mu, Shuizhong Luo, Zhi Zheng, Shaotong Jiang, Xingjiang Li*(通讯作者). Production of vinegar from purple sweet potato in a liquid fermentation process and investigation of its antioxidant activity. 3 Biotech. 2017, 7(5): 308. (DOI: 10.1007/s13205-017-0939-7). (SCI收录、JCR 3区、IF=1.361).
(113).李兴江, 王巧云, 李静红, 李顺, 郑志, 陈小举, 顾永忠, 吕西军, 姜绍通, 吴学凤*. 黑豆渣粉对饼干品质的影响研究. 食品工业科技. 2017, 38(20): 152-158. (DOI: 10.13386/j.issn1002-0306.2017.20.028)
2016-
(114).李顺, 顾永忠, 杨英, 陈小举, 郑志, 吴学凤, 孙婷, 姜绍通, 李兴江*(通讯作者). 八公山腐乳酿制过程中毛霉和根霉的前期发酵比较研究. 食品科学. 2016, 37(17): 163-168. (DOI: 10.7506/spkx1002-6630-20167027)
(115).李顺, 顾永忠, 郑志, 陈小举, 吴学凤, 姜绍通, 李兴江*(通讯作者). 双霉菌混合发酵腐乳前发酵条件优化及酶活研究. 食品工业科技. 2016, 37(22): 205-211 (DOI:10.13386/j.issn1002-0306.2016.22.032)
(116).陈小举, 操新民, 姜绍通, 李兴江*(通讯作者). 氧化还原电位调控对钝齿棒杆菌代谢通量分布的影响. 食品科学. 2016, 37(9): 165-169. (DOI: 10.7506/spkx1002-6630-201609031)
(117).Lilan Hao, Hualin Wang*, Ruizhi Cai, Junfeng Cheng, Min Sun, Xingjiang Li, Shaotong Jiang. Mesoporous hydroxylapatite/activated carbon bead-on-string nanofibers and their sorption towards Co(II). RSC Advances. 2016, 6(74): 69947–69955. (DOI: 10.1039/c6ra14193e). (SCI收录、JCR 2区、IF=3.108).
2015-
(118).Xuefeng Wu, Shaotong Jiang*, Min Zhang, Shuizhong Luo, Xingjiang Li, Lijun Pan, Zhi Zheng, Mo Liu. A new method studying the kinetics of L-lactic acid production by pellets Rhizopus oryzae in the semi-continuous fermentation. Annals of Microbiology. 2015, 65(3): 1473-1480. (DOI: 10.1007/s13213-014-0986-9). (SCI收录、JCR 3区、IF=1.0).
(119).Hualin Wang,* Chengjiang Chu, Ruizhi Cai, Suwei Jiang, Linfeng Zhai, Jianfeng Lu, Xingjiang Li and Shaotong Jiang. Synthesis and bioactivity of gelatin/multiwalled carbon nanotubes/hydroxyapatite nanofibrous scaffolds towards bone tissue engineering. RSC Advances. 2015,5: 53550-53558. (DOI: 10.1039/c5ra07806g). (SCI收录、JCR 2区、IF=3.108)
(120).Hualin Wang*, Huan Liu, Chengjiang Chu, Yi She, Suwei Jiang, Linfeng Zhai, Shaotong Jiang and Xingjiang Li. Diffusion and Antibacterial Properties of Nisin-Loaded Chitosan/Poly (L-Lactic Acid) Towards Development of Active Food Packaging Film. Food and Bioprocess Technology. 2015, 8(8): 1657-1667. (DOI: 10.1007/s11947-015-1522-z). (SCI收录、JCR 1区、IF=2.576).
(121).Ruizhi Cai, Hualin Wang*, Mengye Cao, Lilan Hao, Linfeng Zhai, Shaotong Jiang, Xingjiang Li. Synthesis and antimicrobial activity of mesoporous hydroxylapatite/zinc oxide nanofibers. Materials and Design. 2015, 87: 17-24. (DOI: 10.1016/j.matdes.2015.08.004). (SCI收录、JCR 1区、IF= 4.364) (TOP)
(122).陈小举, 吴学凤, 姜绍通, 李兴江*(通讯作者). 响应面法优化半纤维素酶提取梨渣中可溶性膳食纤维工艺. 食品科学. 2015, 36(6): 18-23. (DOI: 10.7506/spkx1002-6630-201506004)
(123).刘亚, 杨英, 孙婷, 汪海涛, 张旻, 潘丽军, 姜绍通, 李兴江*(通讯作者). 米根霉发酵产L-苹果酸的工艺优化. 食品科学. 2015, 36(11): 100-109. (DOI: 10.7506/spkx1002-6630-201511020)
(124).孙婷, 杨英, 王华林, 汪海涛, 刘亚, 张旻, 李顺, 潘丽军, 姜绍通, 李兴江*(通讯作者). 利用玉米芯水解液产苹果酸的戴尔根霉突变菌株选育及代谢分析. 食品科学. 2015, 36(11): 90-97. (DOI: 10.7506/spkx1002-6630-201515018)
2014-
(125).Wu Yue, Xingjiang Li*(通讯作者), Li Shuo, Pan Lijun. Study on a malate-producing Rhizopus delemar strain utilizing xylose. Research Journal of Biotechnology. 2014, 9(1): 1-8.
(126).Yue Wu, Lijun Pan*, Shuo Li, Shaotong Jiang, Xingjiang Li*(通讯作者). Production of malate from xylose with Aspergillus parasiticus. Journal of Pure and Applied Microbiology, 2014, 8(2):1645-1656.
(127).Xingjiang Li, Ya Liu, Ying Yang*, Hua Zhang, Hualin Wang, Yue Wu, Min Zhang, Ting Sun, Jieshun Cheng, Xuefeng Wu, Lijun Pan, Shaotong Jiang, and Hongwei Wu. High Levels of Malic Acid Production by the Bioconversion of Corn Straw Hydrolyte Using an Isolated Rhizopus Delemar Strain. Biotechnology and Bioprocess Engineering. 2014, 19(3) : 478-492. (DOI: 10.1007/s12257-014-0047-z). (SCI收录、JCR 3区、IF= 1.5)
(128).李硕, 潘丽军*, 吴悦, 李兴江, 杨英, 郭娜, 张轶, 刘亚, 姜绍通. 戴尔根霉发酵麸皮酶解液制备富马酸的研究. 菌物学报. 2014, 33(3): 719-730. (DOI: 10.13346/j.mycosystema.120195)
(129).吴悦, 潘丽军*, 李兴江, 姜绍通. 寄生曲霉CICC40365利用木糖产L-苹果酸的发酵条件优化. 微生物学通报. 2014, 41(6): 1052~1062. (DOI: 10.13344/j.microbiol.china.130439)
2013-
(130).Hualin Wang*, Xingkong Ma, Yanan Li, Suwei Jiang, Linfeng Zhai, Shaotong Jiang, Xingjiang Li. Synthesis, antimicrobial and release of chloroamphenicol loaded poly(L-lactic acid)/ZrO2 nanofibrous membranes. International Journal of Biological Macromolecules. 2013, 62(11): 494-499. (DOI: 10.1016/j.ijbiomac.2013.10.002). (SCI收录、JCR 1区、IF= 3.671) (TOP)
Others:
(131).李兴江, 杨为华, 姜绍通, 潘丽军. 小麦秸秆水解糖发酵制备L-乳酸工艺优化. 食品科学. 2010, 31(23): 169-173.
(132).Xingjiang Li, Zhi Zheng, Zhaojun Wei, Shaotong Jiang*, Lijun Pan, Shibing Weng. Screening, breeding and metabolic modulating of a strain producing succinic acid with corn straw hydrolyte. World Journal of Microbiology and Biotechnology. 2009, (4): 667-677. (DOI: 10.1007/s11274-008-9936-7). (SCI收录、JCR 3区、IF= 1.658)
(133).李兴江, 陈小举, 姜绍通, 潘丽军. 秸秆两步发酵法制备丁二酸研究. 食品科学. 2009, 30(8): 72-75. (DOI: 10.3321/j.issn:1002-6630.2009.08.012)
(134).李兴江, 郑志, 姜绍通, 潘丽军. 利用木霉与根霉两步发酵秸秆制备L-乳酸研究. 菌物学报. 2009, 28(3): 445-450. (DOI: 10.13346/j.mycosystema.2009.03.006)
(135).李兴江, 姜绍通*, 潘丽军, 魏兆军, 陈晓晖. 利用秸秆水解液五、六碳糖共发酵产琥珀酸放线杆菌的酶活分析及定向选育. 食品科学. 2009, 30(1): 190-194. (DOI: 10.3321/j.issn:1002-6630.2009.01.045)
(136).李兴江, 魏兆军, 姜绍通, 潘丽军. 高产琥珀酸产生菌的60Coγ射线诱变选育. 核农学报. 2009, 23(2): 224-227.
(137).李兴江, 姜绍通*, 潘丽军, 蔡万华, 符妹, 尹莉, 张宏亮. 秸秆水解液发酵产丁二酸高产菌株的选育及其代谢调控. 化工学报. 2008, 59(12): 3107-3114. (DOI: 10.3321/j.issn:0438-1157.2008.12.023)
(138).姜绍通*, 李兴江, 潘丽军, 魏兆军, 陈晓晖, 章建国, 唐学英, 熊建春, 袁媛, 张袁园. 一株丁二酸产生菌的选育及代谢分析. 微生物学报. 2008, 48(8): 1048~1055. (DOI: 10.3321/j.issn:0001-6209.2008.08.011)
(139).潘丽军, 李兴江, 姜绍通*, 魏兆军, 陈晓晖, 蔡理铖, 王鹤峰, 蒋继军. 基于代谢通量分析的琥珀酸放线杆菌高产选育研究. 生物工程学报. 2008, 24(9): 1595-1603. (DOI: 10.3321/j.issn:1000-3061.2008.09.014)
(140).李兴江, 罗水忠, 姜绍通*, 潘丽军. 农作物秸秆发酵制备丁二酸的代谢工艺优化. 农业工程学报. 2008, 24(12): 161-167. (DOI: 10.3321/j.issn:1002-6819.2008.12.034)
(141).李兴江, 潘丽军*, 姜绍通. 秸秆水解液发酵产琥珀酸工艺的神经网络分析. 食品科学. 2008, 29(8): 471-474. (DOI: 10.3321/j.issn:1002-6630.2008.08.109)
