高振鹏 - College of Food Science and Engineering, Northwest A&F University

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个人简介

高振鹏，男，汉族，甘肃白银人，博士，教授，博导。新西兰奥克兰大学访问学者。中国食品科学技术学会非热加工技术分会理事，中国食品科学技术学会果蔬加工分会理事，陕西省营养学会特殊医学用途配方食品学会理事。

研究兴趣

论文共 216 篇作者统计合作学者相似作者

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Adsorption of Phenolic Compounds by Sodium Alginate-Modified Starch Nanoparticles in a Multiphase System: Kinetic, Thermodynamic and Release Characteristics Studies

Wenzhi Lei, Maodong Qi,Jiangling Song, Hongcai Li,Xingnan Wang, Yue Ma,Zhenpeng Gao

FOOD HYDROCOLLOIDS (2025)

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Lactic Acid Bacteria Fermentation of Prebiotic-Supplemented Apple Juice: Viable Counts and Flavor Evolution Revealed by HS-SPME-GC-MS Coupled with Electronic Sensory and Chemometrics

Shuang Yang, Yuanye Liu, Weiteng Tan, Jingyi Ren, Mengxin Hou,Zhouli Wang,Chunfeng Guo,Zhenpeng Gao

Food chemistry (2025): 144634-144634

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Lactic Acid Bacteria Sequential Fermentation Improves Viable Counts and Quality of Fermented Apple Juice Via Generating Two Logarithmic Phases

Shuang Yang,Mengxin Hou,Weiteng Tan,Yue Chen,Hongcai Li,Jiangling Song,Xiaoyang Wang, Jingyi Ren,Zhenpeng Gao

FOOD CHEMISTRY (2025)

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Composite Sustained-Release Antibacterial Films Formed by Hydrogen-Bonding Cross-Linking of Sulfobutylether-β-cyclodextrin@curcumin Inclusion Complexes with Gelatin for Grape Preservation

Hongcai Li, Mingran Yang, Guangquan Liu,Zhenpeng Gao

Journal of agricultural and food chemistryno. 23 (2025): 14592-14607

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Analysis Changes in Viable Counts and Flavor Profile of Apple Juice Supplemented with Prebiotics During Sequential Fermentation by Lactic Acid Bacteria Using Electronic Sensory and Hs-Spme-Gc-Ms Combined with Chemometrics

Shuang Yang,Yuanye Liu,Weiteng Tan, Jingyi Ren,Mengxin Hou,Zhouli Wang,Chun-Feng Guo,Zhenpeng Gao

crossref（2025）

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Continuous Cold Plasma Reactor for the Processing of NFC Apple Juice: Effect on Quality Control and Preservation Stability

Xiaoyang Wang,Mengxin Hou, Ting Liu, Jingyi Ren,Hongcai Li,Haihua Yang,Zhongqiu Hu,Zhenpeng Gao

INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES (2025)

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Interaction Mechanism, Intestinal Delivery and Sustained Release Potential of Co-Encapsulated EGCG Based on Sulfobutylether-Β-cyclodextrin/casein Composite Nanoparticles

Hongcai Li, Mingran Yang, Yumiao Jia, Ruisen Dai, Xingnan Wang, Yike Han, Wenzhi Lei,Zhenpeng Gao

Food chemistry (2025): 144436-144436

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Lactobacillus Acidophilus 6074 Fermented Jujube Juice Ameliorated DSS-induced Colitis Via Repairing Intestinal Barrier, Modulating Inflammatory Factors, and Gut Microbiota

Hongcai Li, Lingjia Fan, Siqi Yang,Pei Tan, Wenzhi Lei,Haihua Yang,Zhenpeng Gao

MOLECULAR NUTRITION & FOOD RESEARCHno. 1 (2025)

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Polydopamine-modified Sodium Alginate Hydrogel for Microplastics Removal: Adsorption Performance, Characteristics, and Kinetics

Mengzhen Han, Zihan Wang, Ziyue Xie,Mengxin Hou,Zhenpeng Gao

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2025)

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Pectin Oligosaccharides Glycosylation Modification Reduced the Sensitization of Shrimp Tropomyosin by Regulating Cytokines Expression and Th1/Th2 Immune Balance

Mengya Zhao, Chunyu Wu, Jing Liu, Xinian Li,Zhenpeng Gao,Xin Yang, Di Liu,Fangyu Long

Food Science and Human Wellnessno. 5 (2025)

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Zhenpeng Gao(高振鹏)

教授

论文共 216 篇作者统计合作学者相似作者